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.
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, 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.
Start kneading with the help of a palm for around 10 minutes.
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.
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.
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
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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:
- 250g all-purpose flour
- 10g sugar
- large 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 lemon essence
Other ingredients:
- 1 tbsp raisins
- 1 tbsp, tutty fruity
- 5-6 drops, yellow food color
- ¼ tp, 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 e around 2 hours until the dough doubles in size
- You can use a stand mixer or kneading machine instead of a hand mixer
- After two hours, rs 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, ls 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 Tutti Fruitti
- 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 the 2nd dough, giveit ao big bun shape, pe and place it on the baking tray
- Now press both buns on the baking trayto thee 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 and 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 the shape of tennis-ball-sized balls
- 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 I made it fluffy and soft sheermal
- Serve sheermal with tea
or chicken
shorba
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