Ever since lock down started, the request for an yeast free bread recipe has been increasing. I know that the blogs and Youtube are flooded with such recipes, and let me add mine to the huge list. I guess some of my readers who really want my recipes will find this good. I caught the yeast free bread bug a few months back when ;lots of my readers were asking me to do a class on that. I started experimenting with recipes and finally got the hang of it. I successfully found out how to substitute yeast in recipes.
Do you remember my Tangzong pav buns? This recipe is based on that. Making a custard and adding it to the dough makes it tender. The texture is very different from the yeast breads because of the different leavening I have used. Usually they use soda, but I have used baking powder. You really compare the yeast breads to yeast free breads, because they are completely different. But they are equally tasty. If you have any restrictions in using yeast in recipes, this is just for you. The best thing about going yeast free is the no waiting for proving. Though I do knead it like normal breads to activate gluten. I even do a window pane test. All these will give you amazing results. Watch the video and please subscribe to the channel.
For The Tangzong:
Milk – 100 ml
Maida – 25 gm
For The Buns:
Maida – 325 gm
Granulated Sugar – 50 gm
Baking Powder – 2 ¼ tsp
Salt – 1 tsp
Milk – 150 ml
Butter – 45 gm
In a pan mix together milk and flour until it is smooth and lump free.
Heat it on medium flame and cook until it becomes a lump leaving the sides of the pan.
Transfer to a small bowl and cover with cling film and allow it to cool completely.
Preheat oven to 200C.
In a bowl, combine flour, sugar, salt and baking powder.
Add the cooled down tangzong, milk and butter and mix to form a soft dough.
Knead the dough for 5 minutes or until it passes the window pane test.
Divide it into 12 equal portions.
Roll each portion into a tight ball.
Grease a 7” baking tray and place the rolls inside.
Bake in preheated oven, in the centre rack for 20 minutes.
Then shift the tray to the top rack and bake for 10 minutes.
Remove the tin from the oven, flip the rolls onto a wire rack and allow to cool completely.