Apr 15, 2015

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. 
 photo pav.jpg                                                                        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
 photo lap.jpg 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...... 




20 comments:

Srivalli said...

When the first time you shared these pics over whatsapp I was so J, wanting to bake mine soon..after having done it, I know how addictive these become..good to know you have been baking this often...looks so good!

Nivedhanams Sowmya said...

These have come out soo good.. Wish i was able to meet you all in BM#50.
I also made this from Gayathri's blog and it was yummy

Usha said...

No wonder these buns are so popular this marathon. Nice to know you have replaced store bought buns iwht homemade.

Torviewtoronto said...

looks soft and delicious

Rajani S said...

Its official! This is the BM 50 trademark recipe :-)

Suma Gandlur said...

Buns look wonderful. These must be the most popular recipe of this BM. :)

vaishali sabnani said...

Aw i am the only one who hasn't tried these super soft buns... Perfectly baked Padma , i am truly tempted to bake them.

The Pumpkin Farm said...

i like the color you have got for these...they look so nice

Ms.Chitchat said...

Wow, really spongy and soft, have come out really well, bookmarked.

Srividhya said...

Those pav buns looks great. It has come out perfectly

Priya Suresh said...

Looks like this pav buns with tangzhong method was a winner with chennai gals.. Buns looks fabulous Padma..

Padmajha PJ said...

Looks like I am the rare few who hasn't baked this yet! And the buns look so good Padma...

Varadas Kitchen said...

These have become very popular this BM. They look super soft. Nice.

Nalini's Kitchen said...

Perfectly made,love the golden crust..as everyone said this is a winner recipe for this BM..

Pavani N said...

Pav buns came out great.

Pavani N said...

Pav buns came out great.

Harini-Jaya R said...

Perfect looking pav buns! I shall definitely bake these at home looking at all of you baking these!!

Priya Srinivasan said...

The most famous recipe of this BM is these Buns!!! Lovely crust and sooper fluffy buns!!

Sandhya Ramakrishnan said...

This is so popular in the BM and every one's has come out great! It is a lovely recipe :)

Gayathri Kumar said...

They have turned out perfect Padma. I really loved the demo and I am so glad that it has become our official BM recipe....