Pav buns..(Tanghzong method and eggless )
These buns are extremely soft and it melts in the mouth . I used fresh cream instead of butter , Tanghzong method is followed . It gives a good rise and makes the buns more lighter .
Ingredients
For the tangzhong
- 2 tbsp All purpose flour
- 1/3 cup Milk
- 1/4 cup Water
Ingredients for the dough
- 2 cups All purpose flour
- 1 tsp Instant dry yeast
- 1 tbsp Sugar
- 1 tsp salt
- 7 tsp Fresh cream
- 1/2 cup Warm milk
- 5 1/2 tbsp Milk powder
- 1 tbsp Oil
Directions
Direction for the tanghzong
Mix milk , water and flour well without any lumps .
Heat it on low flame. Let it boil until thick . Keep stirring .
Turn off the heat and let it cool . Cover it with cling film and keep it aside .
For the dough
In a bowl ,add flour ,yeast ,sugar,salt ,fresh cream and milk powder .
Mix all the ingredients very well .
Add milk to the roux / tanghzong and mix very well .
Add the roux /milk mixture into the dry mixture .
Mix all the ingredients very well . Knead well for 5-6 minutes . Dough will be sticky .Do not add extra flour .
Add oil and knead for further 4-5 minutes .
Shape it into a ball , Apply oil on the dough and transfer it into a well oiled bowl , Cover it with a cling film and wait for the first rise .
Wait for the dough to double in size .
Gently puch it down and knead for a minute or two .
Divide the dough into nine equal pieces . Each piece weigh around 55 gms . Line a 8 x 8 " square tin with parchment paper or grease the tin well . .
Apply milk using a brush .Cover it with cling film and wait for the second rise .
Meanwhile pre heat the oven at 180 degree C for 10 minutes with both the rods on . Cover the tin with aluminum foil and bake for 13-15 minutes with both the bottom rods on , Now remove the aluminum foil and apply milk /butter / egg . Place it back in the oven (without the aluminum foil ) and bake for 5 minutes until the top is evenly brown .
Transfer it to a wire rack and apply butter well.
Allow it to cool well .
