We all are aware of Indian Pav. ..Aren’t we?
Vada Pav, Pav Bhaji, Dabeli and Misal Pav can we imagine all these items without Pav, Never and we do not wish to replace the main ingredient with whole-wheat flour. Sometimes it is so boring to keep a watch all the time what we are taking, just eat what you like to eat. ;)Here goes the recipe of my mini pav… :)
Yeast Formation: 80-90 minutes
Baking Time: 20 minutes
Yields: 14 mini balls
Baking Temp :180c
Baking Temp :180c
|Plain flour||313gm (2-1/2 cup)|
|Yeast(active dry)||2 tsp|
|Cooking Oil||2 tbsp|
- Take water & Milk in a microwave safe bowl and heat it for 40 seconds till it becomes little warm.
- Add Sugar & Yeast to the warm water.Keep it cover with kitchen towel for 12-15 minutes till it becomes frothy. Now, the dough is active. (Whole process is called proofing)
- Sift the flour & Salt in to large pot. Knead it using yeast mixture.whole process could take 20 minutes. Later add oil and make soft dough. Cover the dough with damp cloth & let it rest for 1 1/2 hour.
- Check the dough it will become triple in size. Punch the dough little to knock out the air.
- Make mini balls or desired size and arrange them in to grease baking tray. Let it further rise time about 30 minutes. (if you do not have tray use aluminum cake mould/pie pan)
- Preheat the oven at 180c or 350F.
- Beat the egg and apply on each buns using cotton or silicone brush. (milk wash could be use)
- Bake the buns for 20 minutes.
- Let it cool to room temperature before you serve it.
RS Notes :-)
- Proofing method is essential if you are using yeast.
- Do not use hot water for proofing.It might kill the yeast activation process.
- Flour fermentation is likely to depend on the humidity.More humidity the dough takes more time to rise.