Pav Buns (water roux method)

Pav Buns (water roux method)

Pav Buns are delicious when served with bhaaji or potato curry. These are made with whole wheat flour and sweetner used to make buns are jaggery powder with roux method / tangzhong method which gives a super soft texture.

Water roux method is a combination of water and flour which is cooked to form a custard. The custard is used in making buns, bread etc.

Ingredients:

To make custard:

Whole Wheat flour - 1.5 tablespoons

Water - 1/4 cup ( slightly 1 tablespoon more)

Pav Buns:

Whole Wheat flour -250 gms / 2 cups approx

Instant active dry yeast - 1.5 tsp

Jaggery powder - 1 tablespoon

Oil - 2 tablespoons

Salt - 1.5 tsp

Milk powder - 2 tablespoons

Milk - 1 tsp (brush before you bake)

Butter - 1 tsp (apply after you bake)

Water - 1/2 cup + as required.

Method:

# To make water roux method mix flour + water without lumps, cook on medium flame until it becomes a smooth custard. Cover with cling wrap. Allow it to cool down completely.

# Mix whole wheat flour, yeast, milk powder, jaggery powder, salt, wheat custard.

# Add water 1/4 cup and start kneading. It will be sticky in texture add 1 tsp of oil in intervals and sprinkle water as required.

# It takes 15-17 minutes to make a smooth, elastic dough.

# Apply oil and place the dough in well greased bowl for proofing. It takes 45 minutes-1 hr.

# Once dough doubles in size punch down remove excess air add 1 tsp of oil and knead for 2-3 minutes.

# Grease the baking tin. Divide the dough in balls and place in the baking tin with a gap as the dough expands / 2nd proofing. (Baking tin size 8×3). Cover it for proofing for 20-25 minutes.

# Preheat microwave convection oven@190'c.

# Apply milk wash and bake @ same temperature for 20-22 minutes.

# Once baked well apply butter. Allow it to cool for some time and demold. Allow it to cool down completely on wire rack.

Whole Wheat Pav Buns are ready to serve.

Please do try and provide your comments.