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 from
bakeries now the first time I tried to make it at home you won’t believe my first attempt has been 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 learned here. practice does matter in every field of life, Keep learning 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 regardless of how much I made mistakes to learn new things in 3 years anyhow
HOW
TO STORE AND REHEAT BAKERY SHEERMAL:
You can wrap the baked sheermal in foil put
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 make perfect, fluffy
sheermal, knead an elastic and super soft dough. if your dough would be the dense result turns hard sheermal
- Resting dough after making balls is key to fluffy and light bread
- sheermal dough ball weight should be approximately 200g each
- Butter: I will recommend using
butter in this recipe as butter makes soft and tasty bread instead of oil
- Milk
powder: I
used full cream milk powder in the dough whereas you can knead the dough with warm
milk
- Egg: using egg is optional if you don’t like eggs can be skipped
- Baking: Bake the sheermal in the middle rack of the oven with double grills for about 15-20 minutes.don’t overbake otherwise sheermal turns dry
- Lemon essence: a few drops of lemon essence bring aroma to bread-like bakery sheermals
- Variations: I made four types of sheermal by sprinkling seeds, sugar, nigella, and the fourth one using tutty fruity and dry fruits you can variations of your choice
- Lukewarm
water: water temperature should be between 110 to 112 F or 42-44 C if water is hot, yeast
will die. if the cold water then the dough
doesn’t rise properly
For more Bread Recipes:
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.
In the end put 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.
And start kneading with the help of a palm for around 10 minutes.
And start kneading 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
around 2 hours until the dough doubles in size
After two hours 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.
Take one dough ball and flatten it using your fingers, Put liquid yellow food color, raisins, and tutty fruity
Mix the ingredients with a dough ball for 1-2 minutes or until they combine with each other
Place the
prepared fruit dough ball on the greased baking tray
Now take 2nd
dough give it to big bun shape and place it on the baking tray
Now press both
buns on the baking tray to desired-size
Take 3rd one dough ball and press it a little then roll it like a thin rope. Rotate the tug the end neatly
Press the dough with the hand palm
And increase
the bun size using the palm
Cover them with a kitchen napkin and leave them aside for a half-hour
Now take the last dough ball and divide it into small portions, Give them shape into a tennis size-ball
Arrange the balls in a round shape on the greased baking pan
Mix the egg with milk and brush on the proofed buns
Sprinkle nigella seeds, sugar, and sesame seeds over the sheermal, Now ready to bake
Put in the oven at 200 C for 15-20 minutes or
until nicely golden brown in color
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 made it fluffy and soft sheermal
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Sheermal Bread 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
Ingredients:
- 500g, all-purpose flour
- 100g, sugar
- 1 large-size, egg
- 50g, butter
- ½ tsp, salt
- 200 ml/milk, water lukewarm
- 3 tbsp, powdered milk
- 1 tsp, instant dry yeast
- ½ tsp, bread improver
- 3-4 drops, of lemon essence
Other ingredients:
- 1 tbsp, raisins
- 1 tbsp, tutty fruity
- 5-6 drops, yellow food color
- ¼ tsp, sesame seeds
- ¼ tsp, nigella seeds
- 1/3 tsp, sugar
- 1 nos, egg
- 2 tbsp, milk
- 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
- At the end put the egg, and lemon essence and whisk them together very well
- Add sifted flour into the mixture and stir to mix very well until dough is formed
- Transfer onto the working area and start kneading with the help of a palm for around 10 minutes
- As I have been giving tips for kneading dough for bread in my old posts is that stretch and fold again and again until the dough looks smooth and non-sticky
- Next, put butter over the dough 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 around 2 hours until the dough doubles in size
- You can use a stand mixer or kneading machine instead of a hand
- After two hours you can see the dough has proofed very well
- Punch it down so that excess air bubbles get released
- Flour the area and divide the dough into equal portions
- Give the ball shape to each portion
- I made 4 dough balls and each dough has a weight of between 150-170g
- Take one dough ball and flatten it using your fingers
- Put liquid yellow food color, raisins, and tutty fruity
- Mix the ingredients with a dough ball for 1-2 minutes or until they combine with each other
- Place the prepared fruit dough ball on the greased baking tray
- Now take 2nd dough give it to big bun shape and place it on the baking tray
- Now press both buns on the baking tray to desired-size
- Take 3rd one dough ball and press it a little then roll it like a thin rope
- Rotate the tug the end neatly
- Press the dough with the hand palm and increase the bun size using the palm
- Cover them with a kitchen napkin and leave them aside for a half-hour
- Now take the last dough ball and divide it into small portions
- Give them shape to a tennis size-ball
- Arrange the balls in a round shape on the greased baking pan
- Cover with a napkin and set aside
- Preheat the oven to 200 c
- Mix the egg with milk and brush on the proofed buns
- Sprinkle nigella seeds, sugar, and sesame seeds over the sheermal
- Now ready to bake
- Put in the oven at 200 C for 15-20 minutes or until nicely golden brown in color
- Sheermals are baked
- Apply some butter over the baked sheermal
- 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 made it fluffy and soft sheermal
- Serve sheermal with tea
or chicken
shorba
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