Homemade Pav Buns – Tangzong Method

Last week I posted Pav Bhaji recipe, and promised to post the pav buns recipe soon. And here I come with the home made absolutely soft pav buns. These are perfect for the home made chaat recipes and are so much better than the store bought ones. Whenever I make bread at home, I am so much satisfied with the end result. And I have completely stopped buying bread from stores. If you have a little patience, then you will be surprised how good a home made bread can be.

I used the white bread recipe with tangzong method for these buns. The dough is slightly sticky to work with. Use a bench scraper and slightly dust the dough while kneading. Brush the rolls with milk just before placing it in oven and they turn out so beautiful. These buns can be used to make vada pav, pav bhaji and any other chat which needs pav buns.  Aren’t they beautiful to look at??

Update: December 2015 : During February I went to Blogger’s Meet in Chennai and I got a great opportunity to make these buns for my most favourite bloggers on earth. ANd I was so happy when they all enjoyed it. This recipe has become a standard recipe for me and I haven’t tried to search for any more recipes for the buns. The tangzong method yields super soft buns and you will be hooked for ever. I made a video to demonstrate the preparation. Hope you enjoy it..

Makes 12 Buns

Ingredients:
For The Tangzhong:
All Purpose Flour-1/6 cup
Milk-1/2 cup

For The Dough:
All Purpose Flour-2 1/2 cups
Sugar-3 1/2 tbs
Salt-1 tsp
Curd/ Yogurt-1/4 cup
Milk Powder-1 1/2 tbs
Instant Yeast-2 tsp
Butter-3 tbs

Procedure:
For the Tangzhong:
1. Mix flour and milk.
2. Whisk until you get a lump free mixture.
3. Keep it on stove and keep on stirring until the mixture turns into a clumpy dough.
4. Remove from flame, pour the tangzhong into a bowl and cover with cling wrap.
5. The cling wrap should touch the surface of the tangzhong prepared.
6. Allow it to cool.

For The Bread:
1. Whisk curd and keep it aside.
2. In a bowl add flour, salt, sugar and yeast.
3. Make a well in the centre and add the prepared tangzhong and curd.
4. Add about 1/2 cup of water and make a soft sticky dough.
5. Add butter and knead until incorporated.
6. Take the dough to the counter and knead continuously for 10 minutes.
7. The dough should pass the window pane test.
8. Take a small piece of dough and stretch into a thin square. You should be able to stretch it with out breaking the dough. The dough should be thin enough to pass light through it. If the dough breaks then you need to knead it more. But if stretches without breaking, then you have done enough kneading.
9. Roll the dough into a ball.
10. Grease a bowl with oil, place the dough into it and slightly rotate to coat the dough with oil.
11. Cover with cling wrap and set it aside for 1 hour.
12. The dough should double in size.
13. Now poke a hole in the centre of the dough. If the hole stays as it is then you can proceed to the next step. If it bounces back then you need to proove it a little longer.
14. Punch down dough and roll it into a thin disc.
15. Cut it into 4 equal parts.
16. Slice each portion into 5 equal parts.
17. Roll each portion into a tight ball.
18. Place all the rolls in a 12″ * 9″ greased tray.
19. Cover with cling wrap and allow them to double in size.
20. Preheat oven to 175C.
21. Brush the top of bread with milk and bake it for 20-25 minutes.
22. Remove from oven and brush the buns with butter.
23. When you can handle it with hand, remove it from the tin and place on a wire rack and allow it to cool completely.
24. Prepare bhaji and serve it along.

I made Pav Bhaji. Click on the image for recipe..

Homemade Eggless Pav Buns Recipe

Print Recipe Pin Recipe

Ingredients

  

For The Tangzhong

• All Purpose Flour-1/6 cup
• Milk-1/2 cup

For The Dough

• All Purpose Flour-2 1/2 cups
• Sugar-1 tbs
• Salt-1 tsp
• Curd/ Yogurt-1/4 cup
• Milk Powder-1 1/2 tbs
• Instant Yeast-2 tsp
• Butter-3 tbs

Instructions

 

For the Tangzhong

• Mix flour and milk.
• Whisk until you get a lump free mixture.
• Keep it on stove and keep on stirring until the mixture turns into a clumpy dough.
• Remove from flame, pour the tangzhong into a bowl and cover with cling wrap.
• The cling wrap should touch the surface of the tangzhong prepared.
• Allow it to cool.

For The Bread

• Whisk curd and keep it aside.
• In a bowl add flour, salt, sugar and yeast.
• Make a well in the centre and add the prepared tangzhong and curd.
• Add about 1/2 cup of water and make a soft sticky dough.
• Add butter and knead until incorporated.
• Take the dough to the counter and knead continuously for 10 minutes.
• The dough should pass the window pane test.
• Take a small piece of dough and stretch into a thin square. You should be able to stretch it with out breaking the dough. The dough should be thin enough to pass light through it. If the dough breaks then you need to knead it more. But if stretches without breaking, then you have done enough kneading.
• Roll the dough into a ball.
• Grease a bowl with oil, place the dough into it and slightly rotate to coat the dough with oil.
• Cover with cling wrap and set it aside for 1 hour.
• The dough should double in size.
• Now poke a hole in the centre of the dough. If the hole stays as it is then you can proceed to the next step. If it bounces back then you need to proove it a little longer.
• Punch down dough and roll it into a thin disc.
• Cut it into 4 equal parts.
• Slice each portion into 3 equal parts.
• Roll each portion into a tight ball.
• Place all the rolls in a 12" * 9" greased tray.
• Cover with cling wrap and allow them to double in size.
• Preheat oven to 175C.
• Brush the top of bread with milk and bake it for 20-25 minutes.
• Remove from oven and brush the buns with butter.
• When you can handle it with hand, remove it from the tin and place on a wire rack and allow it to cool completely.
• Prepare bhaji and serve it along.