Baking without oven is an interesting technique and it has been so popular in India. In fact my mom used to bake her cakes in a cast iron pan filled with sand which creates the required temperature inside needed for baking the cake. But after we got our first oven, we completely forgot about it. Once I started posting videos, I have had so many readers asking me to do recipes without oven. So I started baking with pressure cooker again. My first recipe Eggless Red Velvet Cake was a hit among viewers. So I made these soft and tender pav buns in pressure cooker for all those who love baking but don’t have access to oven.
I used salt inside the cooker for the red velvet cake, but one of my viewers mentioned that, even without salt it turns out good. So for this recipe, I have baked it in cooker without any salt or sand. Breads need a little bit of higher temperature than cakes. While the cakes are baked on low flame, breads are baked in medium low flame so that the temperature inside is little higher. You can try any type of breads or rolls in pressure cooker. Keep a watch at my channel. I am planning on more pressure cooker recipes.
This pav bun recipe is high on butter and it turns out so fluffy and soft. You need to watch the video to know about the texture and how the buns spring back when pressed. I hope you love this video. Subscribe to my channel on YouTube and keep on getting updates.
Makes 6 Pav Buns
Maida / All Purpose Flour – 1 cup
Instant Yeast – 3/4 tsp
Sugar – 1 tbs
Salt – 1/3 tsp
Milk – 3/4 cup
Vinegar – 1 tsp
Butter – 1/4 cup
Milk For Milk Wash
In a bowl mix together flour, yeast, sugar and salt.
Mix milk and vinegar in a bowl and set aside until it curdles. You can also use homemade butter milk instead of this mixture.
Pour it into the dry ingredients and mix well.
Add the butter and mix to form a slightly sticky dough.
Take it onto counter and knead the dough for 10 minutes until soft and elastic.
Place in a greased bowl, cover with cling wrap and set aside until double in volume.
Remove the dough on to the counter, press it and divide into 6 equal portions.
Roll each portion into a tight ball and place them inside a greased 6″ square tin.
Cover with cling film or a towel and set aside for 20 minutes.
By the time the dough is proving, preheat the cooker.
Remove the gasket and whistle of the cooker and place it on low heat.
Place a small pan inside so that it acts as a platform for the square tin and doesn’t touch the bottom of the cooker.
Cover and heat for 15 minutes.
Apply milk with a pastry brush on the proved rolls and place the tin inside the preheated cooker.
Close the lid and slightly increase the flame.
Bake for 15 – 20 minutes until golden in colour.
Remove from oven and apply some butter on top of the buns.
Flip it onto a wire rack and allow it to cool completely.
Use them as required.
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