Homemade Pav Buns ~ Tangzong Method

>>  Monday, April 13, 2015

We are starting the third week of the Mega BM, themed on Baking.  Focus for this week will be yeasted bakes. I have mostly tried plain buns with some finger foods that caught everybody's attention. While kids love cakes, I prefer savory bakes. Especially if it's spiced, salted breads. 

One of the highlight of our BM#50 Anniversary Meet we had in Madras, was Homemade Pav, prepared by Gayathri. I was almost looking forward to see her bake it. While I did catch her in action most of the initial kneading process, I missed her baking it. 

Then we had enjoyed these soft as a pillow pavs with Tonak. It was such a delicious combination. Infact the pavs were so good as such. While I couldn't wait to bake it myself, I had to longingly admire at everybody trying their hands with this recipe. 

I have a recipe for Pav, that works pretty good. However the browning was always a problem with mine. This recipe got me such beautifully browned tops. I fell in love with how this looked and before I could even think much, the buns disappeared. So there was no question of making bhaji for this.


Homemade Pav Buns ~ Tangzong Method

Makes 15 Buns

Ingredients Needed:

For The Tangzhong:

All Purpose Flour - 1/6 cup (2 tbsp + 2 tsp)
Milk - 1/2 cup

For The Dough:

All Purpose Flour - 2 1/2 cups
Sugar - 3 1/2 tbsp
Salt -1 tsp
Curd / Yoghurt - 1/4 cup
Baking Soda - a pinch
Milk Powder - 1 & 1/2 tbsp
Instant Yeast - 2 tsp
Butter - 3 tbsp

How to make the Pav Buns 

For the Tangzhong:

In a sauce pan, 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, beat till you get a good smooth paste, then cover with a cling wrap. Ensure that the cling wrap touches the surface of the tangzhong.

Keep it aside.

To make the dough for the Pav:

Mix curd and a pinch of baking soda. Whisk and keep it aside. It would bubble up.

In a wide bowl add flour, salt, sugar and instant yeast. Add the prepared tangzhong and curd to the flour, add about 1/2 cup of water and make a soft sticky dough.

Add butter and knead until the butter gets incorporated well. 

Transfer 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. If you are able to stretch without breaking, kneading is enough, else again continue kneading. The dough should be thin enough to pass light through it. This is mostly done by 10 -15 mins

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. This can be checked by pressing with your index finger, if the impression bounces back, you need to proof it for some more time. Else if the dent stays, you can proceed to next step.

Punch down dough and roll it into a thin disc. Cut it into 4 equal parts. Slice each portion into 5 equal parts. Now 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.

Meanwhile preheat oven to 175C.  By now the dough would have risen well. 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.

Enjoy as such or serve it with Bhaji


Usha April 13, 2015 at 12:20 AM  

I missed this preparation during the meet and this bake is one of the most popular bake of this marathon. I have to bake it soon.

Suma Gandlur April 13, 2015 at 5:26 AM  

Lover the color of those buns and how soft they have turned out. This must be the favorite of this marathon and been seeing many marathoners preparing and enjoying it. Will give it a try later.

Varadas Kitchen April 13, 2015 at 5:33 AM  

These seem to have become a favorite with the group. Nice golden color and soft interior.

Priya Srinivasan April 13, 2015 at 9:25 AM  

This should be named the bake of the BM!!! Almost everyone who met for Bm#50 has made it. It has come out very good!! should try it soon!!!

Kalyani April 13, 2015 at 9:56 AM  

Lovely golden top and a fluffy Pav ! So many bookmarks to try...

Any chance this session was videographed Valli ? We could share and learn better

Ruchi Indu April 13, 2015 at 10:01 AM  

The buns look super soft. Inviting color.... A must try

Nivedhanams Sowmya April 13, 2015 at 11:14 AM  

Delicious bread... I also tried thus from Gayathri's blog.. Super soft and a great texture..

vaishali sabnani April 13, 2015 at 1:11 PM  

Even you made these Valli? I Think i am the only one who hasn't tried these ... Lovely outcome , perfectly baked buns.

Sandhiya April 13, 2015 at 2:29 PM  

Wow.. Perfectly baked buns. Love the golden crust on the top.

Padmajha PJ April 13, 2015 at 7:22 PM  

The Pav buns have come out so well Srivalli. Am yet to make these..

The Pumpkin Farm April 13, 2015 at 10:46 PM  

i have adopted it as a ritual and make it almost every weekend now :) yours have come out stunning

Harini-Jaya R April 13, 2015 at 11:00 PM  

This method seems to be very popular. Shall have to wait my turn to bake these beauties!!

Priya Suresh April 13, 2015 at 11:24 PM  

Very soft and beautifully baked pav buns.. they came out very prefect.

rajani April 14, 2015 at 1:06 AM  

Priya is right.this bread can be dedicated to BM 50:-). I have tried this recipe long back and I know how soft these are. Its a wonderful choice for bread any day!

Nalini's Kitchen April 14, 2015 at 1:28 AM  

This is one such hit recipe of this Bm series..looks so soft and fluffy.. Love the golden crust on the top...

Srividhya April 14, 2015 at 9:41 PM  

Wow amazing. I tried regular pav buns. Mine didnt turn out good at all. yours is looking great

Pavani N April 17, 2015 at 8:00 AM  

That tangzhong starter is magical -- it produces the best tasting and the best textured bread. Your buns look just perfect.

Gayathri Kumar April 22, 2015 at 3:59 PM  

The pav rolls look amazing Valli. So happy that every one likes this recipe...

Sandhya Ramakrishnan April 22, 2015 at 7:45 PM  

That looks awesome Valli and it has come out so well. We loved it as well when we made it and this is going to be in my recipe box forever.

Sarita April 29, 2015 at 6:41 PM  

These Pav buns looks super yummy.

Archana Potdar May 3, 2015 at 8:20 PM  

I loved the bread then and love it now. Luckily I got the full process recorded in my head....:D Thought you will ask me why you did not share...;D Plan to bake it before the recording fades out.

Saraswathi Tharagaram May 5, 2015 at 5:52 AM  

I always use tongzong method in my bread baking!! I feel very comfortable with this method. After seeing your beautiful bread, I need to bake some for me now..

veena krishnakumar May 5, 2015 at 6:47 PM  

These buns have got a lovely golden brown colour valli. I loved baking these buns too!!

Ruchi Indu May 7, 2015 at 11:49 AM  

I should say we should start another baking marathon. I have a very big list of book marked recipes and this is the top one in that. That golden color is so exciting.

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