Pav Bread using Tangzhong Method

During my initial years of bread baking,if there was one thing I was petrified of trying it was Pav/Pao bread.It may seem simple but it has so many boxes to tick when it comes to perfection.It has to be mildly sweet,soft and fluffy and most important,spongy enough to soak up the gravy it is paired with.If you have ever used burger buns in place of Pav paired with Bhaji,you'll know what I am talking about - It is NOT the same thing :)

I have tried many many Pav recipes before this one and even though all came out well,nothing matches up to this one.Have made this so many times over,couple of times with Beetroot puree too to make it a pink coloured Beetroot pav.

The special ingredient here is the Tangzhong.It is nothing but a mix of flour and milk cooked together till it becomes a custard like consistency.It gives the bread a super soft texture and the bread stays so,long after it has been baked.

So let's jump to the recipe :)

Pav Bread Using Tangzhong

Recipe courtesy - Gayathri

Ingredients

For the Tangzhong

Flour - 1.5 tbsp

Milk - 1/2 cup

For the Pav

Maida/All purpose flour - 2 1/2 cups

Sugar - 3 1/2 tbsp

Salt - 1 tsp

Curd - 1/4 cup(whisked well)

Milk powder - 1 1/2 tbsp

Yeast - 2 tsp

Water - 1/2 cup

Butter - 3 tbsp

Method

Make the tangzhong - 

Mix together flour and milk.

Use a whisk and make sure there are no lumps.

Start cooking it in a low flame and keep stirring it till the mixture starts turning into  clumpy dough like consistency.

Switch off the flame and transfer the tangzhong into a bowl and cover with cling wrap.Let it cool to room temperature before using.

Make the dough -

In a bowl add flour,sugar,salt,milk powder and yeast.

Make a well in the center and add the cooled tangzhong and curd.Add water and mix well to make a slightly sticky dough.

Add butter and knead until incorporated.

Knead for 10-15 minutes(if kneading by hand,or 7-8 minutes if kneading by stand mixer)or until the dough passes the windowpane test.

Roll the dough together into a ball and smear with oil and place in a greased bowl for the first rise (about 1 hr).

Once the dough is doubled,punch it down and roll into a thin disc.

Cut into 4 equal parts and further each into 3 parts(makes 12 pav)

Roll each portion into a tight ball using your palms.Place the rolls in a greased tray and let it double in size.

Preheat oven to 180C.

Brush the top of the pav with milk and bake for 20-25 minutes or until the pav turns golden brown in colour and sounds hollow when tapped.

Remove from oven and apply melted butter on top of the pav and immediately cover with a towel - this traps the steam and makes the crust super soft.

Once it is warm,remove from the tin and let it cool completely on wire rack.

Pav bread tastes great on its own but it tastes even better when it is toasted with butter and served with Bhaji.

Step by step pictorial

Make the tangzhong - 

Mix together flour and milk.

Use a whisk and make sure there are no lumps.

Start cooking it in a low flame and keep stirring it till the mixture starts turning into  clumpy dough like consistency.

Switch off the flame and transfer the tangzhong into a bowl and cover with cling wrap.Let it cool to room temperature before using.

Make the dough -

In a bowl add flour,sugar,salt,milk powder and yeast.

Make a well in the center and add the cooled tangzhong and curd.Add water and

mix well to make a slightly sticky dough.

Add butter and knead until incorporated.

Knead for 10-15 minutes(if kneading by hand,or 7-8 minutes if kneading by stand mixer)

or until the dough passes the windowpane test.

Roll the dough together into a ball and smear with oil and place in a greased bowl for the first rise (about 1 hr).

Once the dough is doubled,punch it down and roll into a thin disc.

Cut into 4 equal parts and further each into 3 parts

(makes 12 pav)

Roll each portion into a tight ball using your palms.

Place the rolls in a greased tray and let it double in size.

Preheat oven to 180C.

Brush the top of the pav with milk and bake for 20-25 minutes or 

until the pav turns golden brown in colour and sounds hollow when tapped.

Remove from oven and apply melted butter on top of the pav 

and immediately cover with a towel - this traps the steam and makes the crust super soft.

Once it is warm,remove from the tin and let it cool completely on wire rack.

Pav bread tastes great on its own but it tastes even better when it is toasted with butter and served with Bhaji.

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