Thursday, November 15, 2018

Home made Pav bread | Pav bread using Tangzhong method

Pav bread , a soft and fluffy dinner rolls & it's served with pav bhaji across India. Though i make pav bhaji at home regularly, i never tried pav bread on my own until very recently. Once i had started to make pav bread at home, i realized how soft and delicious it is than the store bought ones. Not only pav bhaji, you can make vada pav also with this pav bread.
Here in the recipe, the tangzhong method of bread making technique is used. Tangzhong is a method where  flour and water roux is used to make soft and fluffy bread which was originated from Japan. Before making this pav bread, i have baked coconut buns once using Tangzhong method and the bread was so soft and delicious, so when i saw this recipe  for pav bread using tangzhong method from Gayathri's space, without a doubt i tried it at once and as expected the pav bread was so soft and delicious. Sure it's a keeper recipe.
Before checking out the recipe, i have to let you guys know one thing first, here in the recipe, there is no step by step pics like my other posts. Currently i'm not having my camera with me and it takes another week to get my camera back, since i don't want to keep my space idle for that long, i'm posting this recipe without step by step pics, the final pictures was taken in one of my successful attempts of making this pav bread, once i got the camera, will update the step by step pics, Step by step pics are updated,now let's check out the recipe.

Home made Pav bread

Preparation Time : 2 hrs | Cooking Time : 20 minsMakes : 12 
Recipe Category: Bread | Recipe Cuisine: Indian
All purpose flour - 2 & 1/2 cup
Sugar - 3 & 1/2 tsp
Salt - 3/4 tsp
Curd - 1/4 cup
Milk Powder - 2 tsp(optional)
Instant yeast - 2 tsp
Butter - 3 tsp
For the flour roux
All purpose flour - 8 tsp
Milk - 1/2 cup

First let's make the flour roux, for that, take the all purpose flour and milk in a sauce, whisk it until all mix together well. Then put it in the low heat, continuously whisk & cook till it becomes thick dough.Remove from the flame,transfer the flour roux into a bowl,cover it with cling wrap(if you're using for later) and let it cool completely. Next for the dough, add the flour,sugar,salt,milk powder and yeast in a bowl. Mix it well.Make a well in the center and add the prepared flour roux, butter,curd  and mix it all together until it looks crumbled.Next add  1/2 cup(approx) of water and make a slightly sticky dough.Transfer the dough on to the working surface and kneed it for 10 mins until it becomes soft and non-sticky. It should pass the window pane test(That means you can able to stretch the dough without breaking such that the light can pass through it).Place the dough in a greased bowl and cover it with cling wrap, let it rise for double in size. It takes 1 to 1&1/2 hrs approx. Once the dough is doubled in size, punch down the extra air and cut the dough into 4 equal parts.Take each part of dough and make three balls out of it. Keep the dough inside your palm and roll into smooth balls. 
Do the same for the remaining dough and place it on the greased baking sheet. Cover it with cling paper and let it rise again for 30- 40 mins.Preheat oven at 350F. Once the dough doubled in size, brush it with milk on top and place it in the oven & bake it for 20-22 mins mins.Remove from the oven and brush the top with melted butter on the top. Let it cool completely on wire rack.
Tasty and soft Pav bread is ready to serve.
  • While preparing the roux, make sure to stir it continuously, it tends to clump together at the bottom quickly.
  • Cool the roux completely before use it in the dough.
  • Kneed the dough for 10 mins is must to get that soft , smooth & non-sticky dough. 
  • Even without milk powder also, it turns out fine. 

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