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Monday, March 7, 2016

素食餐包 Eggless Ladi Pav Buns/Dinner Rolls




Many of our friends are strict vegetarians and Mumbai Pav Bhaji is one of our favourite snacks during gets together. I used to prepare this snack using the shop bought Pav/dinner rolls, until one time a bag of those Pav were left in the refrigerator and forgotten for close to a month! Long after its supposed best consumption date. 

What shocked me the most was that the Pav were still as soft and fresh as it was first brought home, as an amateur baker, I know immediately that without additives and chemical ingredients, it is almost impossible to achieve such consistency! That was the last time I brought those Pavs home.  

We hosted a farewell party for a family yesterday and I wanted to make Pav Bhaji with home made Pav/dinner rolls. Since my friends are strict vegetarian, thus the Pav has to be eggless. I started scrolling the internet 3 days before the party in search for a good vegetarian Pav recipe, to my surprise, not only there are less than handful of recipes available, the few that made its way to fame are mediocre to say the least. 

I then decided to take things in my own hands. With a lot of calculation, a long thought process and 5 hands on attempts, I created a version of Pav that not only matches my taste, it has also passed the color, texture and softness tests!

A keeper for me and you should try it too!


我们有很多茹素的朋友,平时聚餐的时候经常会做一款孟买小吃Pav Bhaji 
吃。一般我们都会用买来的餐包请客,直到有一次我买来的餐包给忘了在冰箱里,一个月后清理冰箱时取出居然还是软软的,像新鲜出炉的一样。稍有点烘焙知识的人都知道这在没有任何添加剂的情况下是完全不可能的,后来我就不再买市售的餐包了。

昨天我们替好朋友一家践行,他们是非常严谨的素食者,我在三天前就开始研究制作这个素食餐包,翻看了好多网上的素食餐包食谱都没有一个让我满意的。后来我就决定自己研究一下,三天内我一共实验了五次才做出了最满意的这款餐包。它从色泽,口感,柔软度到味道都完全地达到了我对餐包的最高要求哦!


Ingredients:

(A)Homemade multigrain bread flour:
120 gm of Multigrain flour
120  gm of All purpose flour
30 gm of Vital Wheat Gluten

(B)Water Roux/TangZhong:
20 gm of Homemade multigrain bread flour (See above)
120 ml/gm water

(C ) Old Dough:
100 gm of dough saved from last batch of bread making

OR Knead together below ingredients and let it rise to double its size, keep in refrigerator over night before use.

70 gm bread flour
30 gm/ml of milk/water
1/2 tsp sugar
1/4 tsp yeast

For dough:
250 gm/ 2 cup Homemade multigrain bread flour (A)
120 gm of Water Roux/TangZhong (B)
100 gm of old dough   (Note 1)
45g/ 3 tbsp sugar (Use only 1.5 tbsp for Mumbai Pav)
1/4 tsp/1.5 gm of salt
2 tsp/ 8 gm of instant yeast
150 ml of milk/any vegan milk
30g/ 2 tbsp Butter/Margarine/coconut oil

其他:
1/2 tsp Maple syrup/molasses/honey
1/2 tsp Butter/Margarine/coconut oil


材料:

(A)自制高筋杂粮粉:
120 克 杂粮粉/Multigrain flour
120 克 中筋面粉/All purpose flour
30克 面筋粉/Vital Wheat Gluten

(B)汤种材料:
20克高筋面粉 (见上)
120 ml/克 水

(C ) 老面:
100 克的 老面 (制作上一批面包时留下的发酵的面团)

或把以下材料和成面团后发酵至两倍大,揉出空气后,放到冰箱里冷藏一个晚上作老面用

70 克 面包粉
30 克 水/牛奶
1/2 tsp 糖
1/4 tsp 酵母


面团材料:
250 克/ 2 cup 高筋杂粮粉 (A)
120 克的汤种 (B)
100 克 老面   (注 1)
45g/ 3 tbsp 糖  (如果做孟买小吃Pav,糖应减至 1.5 tbsp)
1/4 tsp/1.5 克 盐
2 tsp/ 8 克 既溶酵母
150 ml/鲜奶/植物奶
30g/ 2 tbsp 黄油/植物黄油/椰子油

其他:
1/2 tsp 枫糖浆/转化糖浆/蜂蜜
1/2 tsp 黄油/植物黄油/椰子油





1. To make water roux/Tangzhong, whisk together water and bread flour until fully incorporated. Heat up on the stove at medium low and continuously stirring using a whisk until thickened. When the consistency is custard-like, it is ready. Let cool.

Note: You can prepare water roux in advance in bigger batch and store it in airtight container for up to a week

1. 先制作汤种,把高筋粉和水混合,用打蛋器搅拌至没有颗粒之后中小火加热,不断地用打蛋器搅拌至面水开始糊化,继续加热至搅拌的时候面糊出现划痕而且不马上消失即可。冷却备用。

注:汤种的量可以加倍地做,剩下的汤种装到密封的容器里冷藏可以收藏一周左右,下次要用可以冰箱取出直接使用。




2. Place all wet ingredients under dough in the bread machine or stand mixer, add active dry yeast, sugar and water roux, give it a quick stir before adding homemade bread flour and salt.

3. Break old dough into smaller pieces before adding to the machine, this will help to spread the old dough better.

4. Start the dough process on the bread machine and knead the dough for 26 minutes. I am using a Zhojirushi mini, the dough/cookie/pasta process takes 13 minutes for one cycle, I ran it twice. Cover the lid and let the dough rise to double its size, it takes around 30-45 minutes, depending on the weather/temperature in the room.

Note:To check if your dough is rising well, use a finger dusted with little flour and poke a hole into the dough, if the hole does not bounce back, it is ready.

5. Run the dough process again to knead out air in the dough, 1 minute into the process, add butter/Margarine/coconut oil and continue kneading until all of butter/Margarine/coconut oil disappeared.(takes around 8 minutes).

6. Spread a thin layer of butter/Margarine/coconut oil over rhe counter top, place the dough over the counter and cut out 100 gm worth of dough and set aside (Note 1).  Divide remaining dough into 9 equal piece, it should be around 65 gm each, shape into balls and place in 8-inch square pan, let rise in warm place.

Note 1:Store this dough in a zip lock bag and store in fridge/freezer to be used as old dough in your next batch of Pav.

2. 把面团材料里所有的液体材料先加入面包机里,加入酵母和糖后再加入汤种,高筋杂粮粉和盐。

3. 把老面掰成小块再加入面包机里,这样可以让老面分布得更均匀。

4. 启动和面程序,揉面26分钟, (我的象印迷你面包机一个揉面程序是13分钟, 转两次即可),盖上面包机让面团发酵成双倍大,大约需要30-45分钟,根据气候而定。

注:如果不确定面团是否已经发好,可以用干净手指沾上一点面粉插入面团测试,如果手指插入的洞口不回弹,面团即发酵好了。

5. 再次启动揉面程序给面团消气,气消得差不多的时候加入室温的黄油,继续揉至黄油全部揉入面团里为止。(大约8分钟)。

6. 在案板上抹上一点点黄油,把面团取出。此刻面团的重量应该是660-690克左右。把面团分割出九份65克的小面团,整齐地排列到一个8寸的方型烤盘里,盖上一个干净的微湿的布,进行二次发酵。

注1:剩下的面团用个干净的塑料袋装好,冷藏或冷冻起来作为下次的老面用。



7. When the dough is about 70-80% of doubling in size, (takes about 20-30 minutes). Preheat the oven to 330F (165F), mix 1.5 tsp of water with 1/2 tsp of maple syrup/molasses/honey, brush the mixture over the bread dough, wait for 1-2 minutes and brush another layer.

8. Bake in preheated oven for 20-22 minutes or until done, remove from oven and brush a layer of butter immediately over the pavs, remove from pan and place over a cooling rack.

Store in an airtight container or ziploc bag once it is cooled.

7. 面团发酵至差不多双倍大的7-8成时,把烤箱预热至330F (165F)。把1/2小匙的枫糖浆/转化糖浆/蜂蜜加1.5 tsp的水混合之后刷到面团上,等待1-2分钟后再刷一次。

8. 把面团入烤箱烤制20-22分钟,取出后马上刷上一层薄薄的黄油,小心脱模。

不马上吃的话,把面包装到密封的盒子里或密封的塑料袋里收藏。




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