Bakery Sheermal Recipe ( Sheermal Bread )

                                                         

Bakery Sheermal | Sheermal Bread || How to Make Bakery sheermal with step-by-step photos 

Bakery sheermal is quite sweet, fluffy, and soft bread, a larger size than bun burgers. typically available in all bakeries in Pakistan.The most popular bakery items

That can be served with tea, chicken curry, or kababs.

I made 4 types of sheermal just in one dough. In my home, my brother loves to eat sheermal, so most of the time I used to buy it from bakeries. Now, for the first time, I tried to make it at home; you won’t believe my first attempt was successful.

Because I know very well about baking bread, and if you are experienced in any field, you can achieve the goal easily.

So what I learned here. Practice does matter in every field of life. Keep learning, and then you will be able to face new challenges.

Trust me, when I started my blog in 2018. I was unable to cook any new things perfectly. now Alhamdulilah I am perfect at cooking,g regardless of how many mistakes I made to learn new things in 3 years anyhow

                                                

HOW TO STORE AND REHEAT BAKERY SHEERMAL:

You can wrap the baked sheermal in foil, put it in an airtight container, and store it in the fridge. They will last for 2-3 days. You can reheat them in the microwave. Place the sheermal on a microwave-safe dish, cover it with a damp towel, and then warm in 30-second bursts.

Recipe notes:

Dough: To create perfect, fluffy sheermal, knead an elastic and super soft dough. If your dough is dense, the resulting sheermal will turn out hard. 

 

Resting the dough after forming the balls is essential for achieving fluffy and light bread. Each sheermal dough ball should weigh approximately 200 grams. 

 

Butter: I recommend using butter for this recipe, as it makes the bread soft and flavorful compared to using oil.

 

Milk Powder: I used full-cream milk powder in the dough, but you can also knead the dough with warm milk.

 

Egg: Using an egg is optional; if you prefer not to use eggs, you can skip this step.

 

Baking: Bake the sheermal on the middle rack of the oven with the double grills for about 15-20 minutes. Avoid overbaking, as this can make the sheermal dry.

 

Lemon Essence: A few drops of lemon essence add a delightful aroma, similar to bakery-style sheermals.

 

Variations: I made four types of sheermal by sprinkling different toppings: seeds, sugar, nigella seeds, and a fourth version with tutti frutti and dried fruits. Feel free to create variations of your choice.

 

Lukewarm Water: The water temperature should be between 110 and 112°F (42-44°C). If the water is too hot, it will kill the yeast, and if it’s too cold, the dough won’t rise properly.

For more Bread Recipes:

Loaf bread

Afghani father naan

Fruit buns

Simple burger buns

Garlic bread

Roghni naan

Pav bread

                                  

In a bowl, first pour a little hot water and dissolve the sugar grains in the water.

Next, add milk powder, yeast, bread improver, and salt. Stir them together very well until everything is incorporated.

                           

In the end, add the egg and lemon essence, and whisk them together very well. Add sifted flour to the mixture.

Stir to mix very well until dough is formed. Transfer onto the working area.                 

Start kneading with the help of a palm for around 10 minutes. Next, put butter over the dough.h

              

And start kneading for another 10 minutes until the dough gets super soft and elastic.                    

Transfer the dough to the bowl and cover it with cling wrap.

Leave aside for around 2 hours until the dough doubles in size.

After two hours,s you can see the dough has been proofed very well. Punch it down so that excess air bubbles get released.                              

Flour the area. Divide the dough into equal portions. Give the ball shape to each portion. 

                                                

I made 4 dough balls, and each dough ball has a weight of between 150-170g

                                             

Take one dough ball and flatten it using your fingers. Put liquid yellow food coloring, raisins, and tutty fruity.          

              

Mix the ingredients with a dough ball for 1-2 minutes or until they combine with each other.r                     

Place the prepared fruit dough ball on the greased baking tray.

                        

Now take the 2nd dough, give it a big bun shape, and place it on the baking tray.

                          

Now press both buns on the baking tray to the desired size.

                            

Take the 3rd dough ball and press it a little, then roll it into a thin rope. Rotate the tug the end neatly.                                  

Press the dough with the hand palm. 

                             

Increase the bun size using the palm.

                  

Cover them with a kitchen napkin and leave them aside for half an hour. 

                  

Now take the last dough ball and divide it into small portions. Give them shape into a tennis-ball-sized ball.

                                  

Arrange the balls in a round shape on the greased baking pan.

                        

Cover with a napkin and set aside.e, Preheat the oven to 200C

Mix the egg with milk and brush on the proofed buns.

                    

Sprinkle nigella seeds, sugar, and sesame seeds over the sheerm.l, Now ready to bake.

                         

Put in the oven at 200 C for 15-20 minutes or until nicely golden brown in colour.

                             

Sheermals are baked

                         

Apply some butter over the baked sheermals

                               

And further, cover with a napkin for 15 minutes. 

                         

Brush the egg wash on another bun and bake at 200 c for 15-20 minutes.

                

Repeat the same process after baking the bun.

                           

Bakery sheermal is ready to serve

                   

You can see how I made it fluffy and soft sheermal

                            

If you have tried this Bakery Sheermal, don’t forget to rate the recipe. You can also follow me on social media. a

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Serve sheermal with tea or chicken shorba

                                         

Mutton Yakhni Biryani Recipe ( Yakhni Biryani )

Mutton yakhni biryani | Yakhni biryani || How to Make Mutton Yakhni Biryani with step-by-step photos

Mutton Yakhni Biryani is a traditional and yummy recipe; yakhni biryani is not prepared with any specific recipe or is applied by different methods at all. Rather, it's a combination of biryani and pulao. 

But tomato, yogurt, and spice powder are added, which are also added in other types of biryani recipes. To understand this, the biryani-pulao method is quite different from the typical biryani method; rather, it is similar to the pulao cooking method.
                         

I’m so pleased to share this recipe. I tried this recipe twice, and it turned out really good. If you like it, please share your opinion in the comments; that’s great motivation. As a family tradition, we make yakhni biryani

I’m very fond of garnishing, so I’ve added fried onions, ginger-garlic paste, green chilies, tomatoes, and my homemade yakhni biryani masala. The Yakhni pulao taste was so yummy

Generally, Yakhni pulao is not very spicy, but this one is moderately spiced. You may use fewer green chilies if you like it less spicy. What makes pulao yummy is the striking aroma and broth-flavored rice.

                                    

                                        

Tip for making Yakhni Biryani:

The thing with making biryani is that the rice grains should be well separated. Now, that’s a thing you learn with a little practice.

Meat:

While making Yakhni, keep in mind we need half-cooked meat. We will cook it in rice, and it will be cooked again for 10 minutes. So, if you overcook your meat, it will come off the bone and lose all its texture.  So meat should be almost cooked but not very soft.

This is the most important ingredient. Since all water will be absorbed by the rice, we need to keep the Yakhni salty, like a bit of salty soup. You can taste Yakhni right before adding soaked rice to check the salt. Water Level of gravy in Yakhni Biryani

The second tipis to keep the water level 1 inch above the rice layer when you add rice to the yakhni to make pulao. When the rice has puffed, and water is not visible above the rice, reduce the heat to very low and cover the lid.

How to fix the water in biryani:

1. If your pulao has accidentally added more water, do not worry; just take a dry kitchen towel/handkerchi, ef cover the pot properly, and leave it on low flame for at least 30 minutes. It will be set on its own
2. On the other hand, if your rice seems uncooked and the water is almost evaporated, then wet the kitchen towel thoroughly, cover the pot properly with it, and leave it for15 minutes. After that, you will see your rice has cooked properly.

Note: don’t add more water when rice is undercooked; it will be mushy and sticky, so let's begin 

If you have tried this Mutton Yakhni Biryani Recipe, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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In a large pot, add ghee,e heat it, then add onion slices and fry them until it turns golden brown colo.r

                    

Add whole spices and fry for a minute on medium-low flame.

                           

Add mutton and stir it until the meat changes its color.

             

Now add ginger garlic paste, tomato, yogurt, and yakhni biryani masala, mix them well, and stir constantly till oil separates. Add 500 ml water and bring it to a boil. Now cover the lid and allow it to cook on medium-low flame for about 40-50 minutes or until the meat is tender.

Now add the drained rice and green chilies; stir them and taste the salt. At this stage,e you can adjust it. 

Note: The water should be 1 inch above the rice. Cover the lid and let it cook for 5-8 minutes on the high-medium flame.

             

After 8 minutes, remove the lid and sprinkle some drops of food color and biryani essence. Simmer it for 10 minut.es

         

Remove from the flame and let it cool down. Transfer to the serving tray/plate and sprinkle brown onions on top.
   

         

Mutton Yakhni Biryani is ready to serve with mixed veggie raita and salad.