Pav buns..(Tanghzong method and eggless )
By shanobiju Bread & Bun
June 28, 2016
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 .
- Prep: 1 hr
- Cook: 20 mins
Direction for the tanghzong
1Mix milk , water and flour well without any lumps .
2Heat it on low flame. Let it boil until thick . Keep stirring .
3Turn off the heat and let it cool . Cover it with cling film and keep it aside .
For the dough
1In a bowl ,add flour ,yeast ,sugar,salt ,fresh cream and milk powder .
2Mix all the ingredients very well .
3Add milk to the roux / tanghzong and mix very well .
4Add the roux /milk mixture into the dry mixture .
5Mix all the ingredients very well . Knead well for 5-6 minutes . Dough will be sticky .Do not add extra flour .
6Add oil and knead for further 4-5 minutes .
7Shape 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 .
8Wait for the dough to double in size .
9Gently puch it down and knead for a minute or two .
10Divide 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 . .
11Apply milk using a brush .Cover it with cling film and wait for the second rise .
12Meanwhile 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 .
13Transfer it to a wire rack and apply butter well.
14Allow it to cool well .