Pav Bun's -- Tangzong Method

This is my third recipe under roll's and buns sub theme. Pav-bhaji is one of the favorite dish at home as a breakfast or for dinner. I tried to make pav buns at home many time but never got a perfect bun's. Some times I get them hard crust and some times they turn in to dense, even some times they turn just like rock. I used to think that is all because of our maida... :) I used to break my head if it is maida, how can bakery people make those soft fluffy buns? That was a mystery for me. When I saw this bun's in Gayathri's blog I was surprised but still didn't try my hands. Because still I have a doubt if I get them like that soft and fluffy or not. When Gayathri said that she is coming for 50th Bm meet to Chennai the first thing I ask her to make this bun's in front of me. So sweet of her she made a huge batch of bun's for all of us to go with Archana's delicious tonak., I just enjoyed that combination that day Thank you so much girl's. 
                                                                       After our BM meet immediately I tried this bun's recipe and I can't believe I made it... got the same texture and shape. After that I stooped buying Pav bun's from store and made a several times, every time I get the same texture I am so very happy with this recipe a big Thanks to Gayathri..
Let's check the recipe    
INGREDIENTS:----
For tangzong...
All purpose flour (maida)  ---  1/6 cup (2 tab sp and 2 tea sp Thanks for this measuring Idea Valli) 
Milk  ---   1/2 cup
For dough...
All purpose flour(maida)  ---   2 and half cups
Sugar  ---  3 and half tab sp
Salt   ---  1 tea sp
Curd or yogurt  ---  1/4 cup
Baking soda  ---  a pinch
Instant yeast   --  2 tea sp
Butter   ---   3 tab sp
METHOD:--
1. I a sauce pan mix milk and flour till you get a lump free mixture.
2. Heat this milk and flour mixture, keep stirring till you get a sticky dough.
3. Remove from heat and cover with a cling wrap, set a side to cool.
NOW START MIXING THE DOUGH...
1. Mix curd with baking soda mix well and set a side.
2. In a big mixing bowl take flour, sugar, yeast, salt,  prepared tangzong, curd and baking soda,  add 1/2 cup water and knead in to a sticky dough.
3. Now add butter and knead well to incorporate the butter, Then keep kneading for 10 minutes.
The dough should pass the window pane test, that means if you take a small piece of dough and stretch between your fingers like a square and the dough should be thin enough to pass the light and that should not brake. If the dough breaks start kneading again, mostly this process will take 10  minutes for me...
4. Now make a big ball out of this dough, grease a big bowl with oil and lightly rotate the dought in the bowl so that dough should coat with oil.
5. Cover the bowl with a cling wrap and set a side to raise this will take 1 hour to 2 hours. Mine took 1 and half hour to 2 hours some times depends on climate. The dough should become double in size and when you press the the dough with your finger that hole should stay like that.
6.Now punch down the dough, cut in to 4 equal portions roll a bit and cut each portion in to 5 equal portions.
7. Roll each portion in to a tight ball place them in a baking tray and cover with a cling wrap and let them raise double in size again.
8. Pre-heat the oven at 175 degree C. for 10 minutes.
9. Brush the top of the roll's with milk, bake at 175 degree C for 20 to 25 minutes or till they turn golden on top.
10 Remove from the and brash with butter, let them sit in the baking try till you can touch them with your hand, when you able to handle them remove from the baking tray and cool them on a wire rack till they completely cool.
Serve with Bhaji...... 

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