Mini masala pav (tangzhong method)

The magical ingredient to the soft  pavs is tangzhong . It is a method that involves cooking  a mixture of flour and water  to create a slurry , cooked until the starch in flour  becomes gelatinous , that is later added to bread dough. It makes the bread softer and stay fresh for longer duration.

For tangzhong , use  flour and water  in the 1:5 ratio  by weight . You can use water , milk or water- milk mixture to prepare roux.

Ingredients

For tangzhong

All purpose flour       25 gm

Milk                              125 ml

Mix all purpose flour and milk . Cook for few minutes until it thickens and becomes gelatinous.

Cover and allow it to cool.

For infused oil

Crushed garlic          2 tsp

Olive oil                      3 tbsp

Mixed herbs                2 tsp

Salt                               1/4 tsp

Paprika                        1/4 tsp

Mix everything and keep aside .

For dough

All purpose flour   2 &1/2 cup 

Milk powder            2 tbsp

Instant yeast           3/4 tsp

Salt                             1  tsp

Sugar                          2 tbsp

Lukewarm milk       1  cup 

Olive oil                      2 tbsp

Method

• Mix flour , milk powder, and salt.
• Dissolve sugar in half cup lukewarm milk and add  tangzhong (roux) .
• Add one cup of flour mix and yeast to it and stir. 
• Gradually keep on adding flour mix.
• Once all the flour is mixed in milk , start kneading the dough. Use rest of the milk to knead  to a smooth and pliable  dough. Liquid quantity depends of flour quality so use as required.
• It'll be sticky but add oil ,1 tbsp at a time, and continue kneading for 9-10 minutes.
• After 10 minutes the dough will be smooth, keep it covered in a greased bowl for first proof.... approx 1 hour or until it doubles up.
• Once doubled, punch the dough gently to remove air pockets.
• Divide the dough into small  equal portions.
• Shape each portion into a ball , dip it in infused oil and place them in a greased tray leaving some place between them.
• Keep it covered for 15 minutes for second proofing.
• Preheat the oven to 170° C.
• Brush the pav with milk and bake for 18-20 minutes.
• Once done, brush butter on pav , sprinkle chaat masala  and cover it with paper napkin or kitchen towel.