Laadi Pav is one of the hot sellers at bakeries in India, As the name suggests, Laadi means slabs, these bread rolls are arranged in rows of 3 or 4 in a way that while rising they all get connected. They are the perfect pull-apart buns.
Here is my version of an eggless, no preservative, cloud-like textured pavs. Give them a try!
The Tangzhong: All-Purpose Flour-2 1/2 TBSP Milk-1/2 cup Mix flour and cold milk, Whisk until you get a lump-free mixture. Cook the mixture on the medium-high flame while stirring until you get a pudding-like consistency. Keep aside to cool, stirring occasionally, to avoid the mixture from forming a dry crust
For The Dough: All-Purpose Flour-2 1/2 cups You can use several variations here 2cups APF+1/2 cup Whole wheat Flour Sugar-3 1/2 tbs Salt-1 tsp Yogurt-1/4 cup Milk Powder-1 1/2 tbs Instant Yeast-2 1/4 tsp Butter-3 tbs Water - 1/2 cup (might need a few more tablespoons based on what flour you use and how old your flour is) Tangzhong (cooled)
Method
In a bowl whisk the yogurt, add the Tangzhong and water. Mix well till it forms a homogeneous mixture In another bowl add all the dry ingredients, flour, milk powder, yeast, sugar, salt. Mix well
The yeast can be directly added to the flour and does not have to be activated. Make a well in the center and add the prepared tangzhong+water+yogurt mixture. Knead to make a soft sticky dough. Add butter and knead until incorporated. Transfer the dough to the counter and knead continuously for 10 minutes.( VERY IMPORTANT DONT SKIP). Alternatively, you can also use a stand mixer and knead the dough with a dough hook for about 5-7 minutes
Now check to see if your dough is ready. This is called the Windowpane test Take a small piece of dough and stretch it. You should be able to stretch it without breaking the dough. The dough should be thin enough to pass light through it. If the dough cracks then you need to knead it for a few more minutes.
But if stretches without breaking, then roll the dough into a ball. Grease a bowl with butter, place the dough into it, coat the dough with some butter to avoid drying. Cover with cling wrap and set it aside for 1 hour.
The dough should have doubled in size, transfer the dough to the kitchen counter. Pat the dough to form a rectangle. Divide the rectangle into 12 equal squares. Roll each portion into a tight ball, smoothening the top. Place all the rolls in a 12″ * 9″ greased tray. Cover with cling wrap and allow them to double in size.
Preheat oven to 350 F. Brush the top of the bread with milk and bake it for 20-25 minutes. Remove from oven and immediately brush the buns with butter. After 5 minutes remove the baked puns from the tray and transfer on to a wire rack.
Allow it to cool completely. Voila, the fluffiest buns are ready!
Say a little prayer and serve with Pav Bhaji or Misal or just some butter.
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