Pav Bun (method 2)

My magical baking journey began almost a decade back. I can survive with an oven in the kitchen if I am left alone with no one really to feed at home. One dream that I harbour ,not very secretly ,is to own a wood fire heated oven. I wish to have a little home away in country side with a backyard having this wood fire oven silently burning wood all day long and me baking one dish after the other. Ha ha...so much for letting me dream...while this can wait or never ever happen at all...one that is about to become a reality is that you are going to enjoy month long baking session right here...and what, I am not alone on this memorable road, I have my blogger friends firing up their ovens along with me.

Can you ask for any thing more? While most of you who are regular out here would know that we challenge each other with themes and work out options such that we all get a chance to go beyond our comfort zones to make dishes and then share our experience.

This month blogging marathoners have been planning for this event since almost an year. Although there are last moment junkies like me, trust me we did a lot of homework to finalise our wishlist and fought against the odds of finding ingredients, fitting baking into your regular cooking menu especially the Indian kitchens and last trying to bring up something unusual. 

If you own an oven,  there are 3 magical ingredients that you MUST HAVE in your kitchen in the order of priority - Baking Soda, Baking Powder and Yeast. 

Then there are other supporting ingredients - flour, curd, eggs, sugar/ honey, fruits/ vegetables

Finally follows the list that makes the simple bakes into specialities - Butter, Cheeses , exotic fruits, Milk, Sauces, Exotic Veggies, chocolate, cream etc. etc...


I may touch each of the above list one way or the other and also tried to keep a mix of eggless recipes in it. For the first week, we will do some basic recipes and follow the catering schools patterns that encourage you to befriend with flours and leavening agents.

A friend said that every catering college teaches you the basic bun pav recipe and while I have mde this pretty successfully here many times, on my recent trip I learnt another technique from my friend and pro baker - Gayathri 

My recipe is slightly tweaked as I used 50-50 % of whole meal and APF primarily because I am reducing the APF intake for my family. This came out very well for me. I used regular whole wheat flour - Ashirwad brand atta. 



Ingredients

2 tbsp APF/ Maida
1/2 cup Milk
1.5 cups Whole Wheat Flour
1 cup APF
4 tbsp Sugar
1/2 cup Curd (reduce if you use only APF)
3/4 cup warm water (use slightly lesser for for APF based)

2 tbsp Milk Powder
2 tbsp Instant Yeast
3 tbsp butter
salt to taste
Method
1) Prepare the tangzong (read about it here) by mixing 2 tbsp Maida with 1.2 cup milk. Whisk it well to ensure there are no lumps. Now put it on fire and stir continuously to make a dough. About 6-8 min
2) Now remove from fire and cover the mixture with cling film, ensuring the cling film touches the mixture to avoid formation of skin. Set aside
3) In a large bowl, take the wheat flour and 1 cup APF and mix it well. Add the sugar, yeast, salt , milk powder, curd and mix it well. Now add the cooled down tangzong and mix again.
4) Now add the warm water and form a sticky dough. Try mixing the dough as much as possible in a kneading action

5) Start rubbing in the butter to aide in kneading and also to get a nice glossy dough. The kneading needs to be done atleast for 8-10 min. The action while kneading needs to be push and gather..push the dough on the base using your palm base and then gather using your finger tips.
6) Cover the dough and set aside for 30 min or until the dough doubles in size
7) Later punch the dough to deflate it. Preheat your oven to 170c
8) Prepare the baking pan by greasing it with oil and setting a baking paper
9) Now divide the dough into 16 parts by dividing into 2 parts at a time. Start rolling each part using only your fingers to form a ball shaped dough. Light tap it and press it to make a bun shape. Place it on the pan. Repeat for all. The distance should be 1 finger between each.
10) Bake for 20 to 22 min. After 10-12 min, brush the top with butter and milk mixture for a glossy texture, alternatively you can do this after the baking is done.
11) When done, remove and let it cool on a wire rack. 






Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 51



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24 comments:

Usha said...

Pav buns have come out perfect. I need to try this recipe. Looking forward to seeing rest of your bakes.

Sandhya Ramakrishnan said...

The buns have indeed come out great! I love the Tangzhong method for baking as well and each and every time it has given me perfect results :) Looking forward to the rest of your bakes!

Varadas Kitchen said...

This is a great recipe and the pav looks so shiny with such a soft center. Looking forward to all the bakes you have planned this month. Great start.

vaishali sabnani said...

May your dreams come true Pradnya and i am sure they will one day... The pav buns look smashing and they are on my to do list.

Priya Srinivasan said...

This is in my list for this Marathon pradnya!! Looks super soft and fluffy! Wonderful start, Waiting to see rest of your delicious bakes this month!!!

Kalyani said...

pillow soft Pavs there, Pradnya ! Good to have u back on the BM !!

and yes, add me on to the Wood fired oven & the country house dream .. lets dream together :D

Nivedhanams Sowmya said...

Pav has come out super perfect.. They look so soft...

Srivalli said...

Good to have you back Pradnya...nice intro and looking forward to your bakes...I too made this and landed with such pillowy pavs..very nicely done..

Padma Rekha said...

Nice intro Pradnya, I too have the same dreem....:) perfectly baked pav buns.....this recipe became aregular at my place...

Foodiliciousnan said...

Beautiful! The buns have turned out really good. I love the tanzhong method too. This is going to be an exciting marathon!

Gayathri Kumar said...

Need to try this with atta Pradnya. Yours has turned out amazingly soft..

Padmajha PJ said...

Nice pav buns Pardnya and dream on. It will come true some day :)

Harini-Jaya R said...

I have been looking forward to this method after I heard/read about it during the BM #50 meet. Looks like an awesome method. Shall bookmark this for sure.

veena krishnakumar said...

The texture is so so awesome.Looks so soft and fluffy!!!

mykitchentrials said...

I didnt see the yeast in the recipe for a minute and I was stunned that such a soft bread could be made with just yogurt :D. Then I read again and saw that its there :D.

Agree with you completely on the baker's pantry must-haves.

Srividhya said...

Its looks so perfect. Very soft too. Loving it

Priya Suresh said...

Look at that soft texture, oh god this pav buns makes me hungry..just need a plate of bhaji now.

Saraswathi Tharagaram said...

Delicious soft and spongy buns.. PERFECT..

Pavani N said...

Wow, your wholewheat pav buns turned out so soft & fluffy. Amazing start to the marathon. Looking forward to all your bakes this month.

Archana Potdar said...

Tathastu Balike! Let you wish of wood fired oven come true only yo will have hanging around to get my bake in or to gobble yours.

Love the pav reminded me of our holiday together.

sneha datar said...

This pav looks amazingly soft and would go so well with Pav Bhaji,hmmm yummy.

Suja Ram said...

Wish your dream come true Pradyna. And the Pav buns look so soft and fluffy with a glossy top like the store bought ones. Great start dear.

Suma Gandlur said...

This recipe seems to yield awesome looking pav buns. Love that texture.

Ruchi Indu said...

The pav buns look so soft and fluffy. Need to try...

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