இந்த ரெசிபியை தமிழில் படிப்பதற்கு கிளிக் செய்யவும்
Pav Bun or Pav bread is a soft and fluffy bun, served with vada pav and pav bhaji. It is made from all-purpose flour, milk, sugar, yeast, and butter. It is similar to dinner rolls, but the dough for dinner rolls are kneaded with water, and vegetable oil is used instead of butter. Pav bun is softer than the dinner rolls.
While preparing pav buns, yeast plays a major role. Use good quality yeast. I have used wet/fresh yeast. Apart from the wet yeast, you can use instant yeast and active dry yeast available in stores. Instant yeast doesn’t need proofing, you can add it right into dry ingredients, for active dry yeast dissolve it in a warm liquid along with sugar. It will become foamy within 10 minutes. 1 package / 7 grams / 2 1/4 tsp of active dry yeast = 1/4 block of 2 ounce wet yeast = 1.5 tsp instant yeast.
Notes
- You can replace the all-purpose flour/ maida whole wheat flour or atta, for a healthy Ladi pav.
- Use 100 – 110 F warm milk to activate the yeast, hot milk will kill the yeast, room temperature milk may not activate the yeast.
- If you are using instant yeast, directly add it with the flour, it doesn’t need proofing.
- While kneading the dough, keep kneading for 12 – 15 minutes, you can also use a stand mixer or bread machine.
- If the dough is tight or it is like a roti dough, the rolls will become hard. The dough should be soft and slightly sticky.
- I have baked it at 180 C/ 360 F for 30 minutes, you can also put it at 400 F for 20 minutes.
- As milk is used in pav bread, consume within 1 day, or refrigerate for up to 3 days.
Other varieties – Rava cake, Malai cake, Vanilla cupcake, Veg pizza, Chocolate chip Cookies, Tutti Frutti Cake, Simple Vanilla Cake, Almond Flour Cake, Cream Cheese Cake, Almond flour chocolate chip cake, Eggless chocolate cake, Pizza without an oven, Pan pizza, Eggless oreo cake, Eggless Milk bun, Tawa Burger, Veg Burger.
Pav Bun or Pav bread is a soft and fluffy bun, served with vada pav and pav bhaji. It is made from all-purpose flour, milk, sugar, yeast, and butter. It is similar to dinner rolls, but the dough for dinner rolls are kneaded with water, and vegetable oil is used instead of butter. Pav bun is softer than the dinner rolls.
- 1/4 of 2-ounce wet yeast or 1 package of active dry yeast
- 2 tsp Sugar
- 1/4 cup Warm milk
- 3 cups All-purpose flour or Maida
- 1/4 cup Milk Powder
- 2 tsp Salt
- 2 cups Milk
- 2 tsp Butter
- Oil/Butter for greasing
-
In a small bowl add 1/4 of 2-ounce wet yeast or 1 package of active dry yeast and add 2 tsp sugar.
-
Mix well and add 1/4 cup 100 - 110 F warm milk.
-
Mix till sugar dissolves and keep it aside, until the top gets foamy.
-
In a wide bowl add 3 cups of all-purpose/maida, add 1/4 cup milk powder, and 2 tsp salt.
-
Slowly add the yeast mixture to the flour mixture.
-
Mix until it's thoroughly incorporated.
-
Now add 2 cups of milk.
-
It will become a sticky dough mass, keep kneading for 12 - 15 minutes.
-
Add 2 tsp softened unsalted butter, knead once again.
-
The dough becomes smooth and satiny.
-
Place the dough in a greased bowl. Cover with a cloth or cling wrap.
-
Let it rise in a warm place.
-
Once the dough has doubled, punch down and knead it once again.
-
Divide it into 16 equal portions (about 65 - 70 grams each)
-
Make balls without any cracks.
-
Keep it in a greased 10-inch square pan, (3-inch deep).
-
Cover it with a cloth and let rise, for about 1 hour.
-
Once done, brush with milk.
-
Preheat the oven to 180 C / 360 F, Bake the bread for about 30 minutes.
-
Take it out immediately, brush with melted butter.
-
Cooldown and serve with bhaji.
You can replace the all-purpose flour/ maida whole wheat flour or atta, for a healthy Ladi pav.
Use 100 - 110 F warm milk to activate the yeast.
Hot milk will kill the yeast, room temperature milk may not activate the yeast.
If you are using instant yeast, directly add it with the flour, it doesn't need proofing.
While kneading the dough, keep kneading for 12 - 15 minutes, you can also use a stand mixer or bread machine.
If the dough is tight or it is like a roti dough, the rolls will become hard.
The dough should be soft and slightly sticky.
I have baked it at 180 C/ 360 F for 30 minutes, you can also put it at 400 F for 20 minutes.
As milk is used in pav bread, consume within 1 day, or refrigerate for up to 3 days.
இந்த ரெசிபியை தமிழில் படிப்பதற்கு கிளிக் செய்யவும்
Method
Step by Step Pictures
-
In a small bowl add 1/4 of 2-ounce wet yeast or 1 package of active dry yeast and add 2 tsp sugar.
-
Mix well and add 1/4 cup 100 – 110 F warm milk.
-
Mix till sugar dissolves and keep it aside, until the top gets foamy.
-
In a wide bowl add 3 cups of all-purpose/maida, add 1/4 cup milk powder, and 2 tsp salt.
-
Slowly add the yeast mixture to the flour mixture.
-
Mix until it’s thoroughly incorporated.
-
Now add 2 cups of milk.
-
It will become a sticky dough mass, keep kneading for 12 – 15 minutes.
-
Add 2 tsp softened unsalted butter and knead once again. The dough becomes smooth and satiny.
-
Place the dough in a greased bowl. Cover with a cloth or cling wrap.
-
Let it rise in a warm place.
-
Once the dough has doubled, punch down and knead it once again.
-
Divide it into 16 equal portions (about 65 – 70 grams each).
-
Make balls without any cracks.
-
Keep it in a greased 10-inch square pan, (3-inch deep).
-
Cover it with a cloth and let rise, for about 1 hour.
-
Once done, brush with milk.
-
Preheat the oven to 180 C / 360 F, Bake the bread for about 30 minutes. Take it out immediately, brush with melted butter.
-
Cool down and serve with bhaji.
Recipe Notes
- You can replace the all-purpose flour/ maida whole wheat flour or atta, for a healthy Ladi pav.
- Use 100 – 110 F warm milk to activate the yeast.
- Hot milk will kill the yeast, room temperature milk may not activate the yeast.
- If you are using instant yeast, directly add it with the flour, it doesn’t need proofing.
- While kneading the dough, keep kneading for 12 – 15 minutes, you can also use a stand mixer or bread machine.
- If the dough is tight or it is like a roti dough, the rolls will become hard.
- The dough should be soft and slightly sticky.
- I have baked it at 180 C/ 360 F for 30 minutes, you can also put it at 400 F for 20 minutes.
- As milk is used in pav bread, consume within 1 day, or refrigerate for up to 3 days.
