Today let's just travel to India and enjoy the Ladi pav. I am sure all of us are familiar with the street food of Mumbai [It is popular in other cities as well]. The Vada pav and Pav bhaji which the vendors sell are something to die for.
I tried to recreate the Ladi Pavs they use to make those awesome treats. Though the shape isn't the same as the ones available there, the texture and the feel was very similar. Here is my take on it.
My older one chose to make the Indian style Burgers with these Ladi Pav buns. She used the Indian style Aloo tikki, onion, tomato, hot sauce, lettuce, spinach, kale, cheese and tomato. She certified that the burgers taste the best with these buns :).
Before that, please check the previous posts of this series, if you you have missed any -
A for An Pan - A Sweet Bread From Japan
B for Broa - A Rustic Bread From Portugal
C for Ciabatta - A White Bread From Italy
D for Date And Walnut Bread - A Traditional Bread From Scotland
E for Epi - The Wheat Stalk Bread from France
F for Focaccia Caprese - A Flatbread From Italy
G for Gai Mei Bao ~ Cocktail Buns - China or Hong Kong
H for Hokkaido Milk Buns - Japan
I for Iced Buns - Britain
J for Jam Bread - USA
K for Khaliat Nahal ~ A Honey Comb Bread - Middle East
Recipe Source here
For the Bread -
Tangzhong starter 1/2 recipe
All purpose flour/Maida 2 cups
Whole wheat flour 1/2 cup
Active Dry Yeast 2 tsp
Sugar 3 Tbsp
Milk Powder 2 tbsp
Salt 1 tsp
Milk ½ cup (I used 2% milk)
Unsalted Butter 2 Tbsp at room temperature
Method Of Preparation -
To make the Ladi Pav Bread - [I wanted them to be shaped like dinner rolls, but my older one wanted burgers out of them :)]
Warm the milk, add the active dry yeast and let it froth up in a warm place.
Meanwhile, mix the flours, sugar, milk powder and salt in a stand mixer bowl. Whisk the yeasted milk and tangzhong starter in a small bowl. Slowly add the wet ingredients to dry ingredients and mix until it forms a sticky dough.
Add the soft butter and knead the dough until it forms a soft, pliable dough. [this takes about 15 minutes in a stand mixer] To test the dough if it's ready, pinch a small portion and try to stretch it, it should not break right away. When it does break, it should form a circle.
Place the dough in an oiled bowl, cover lightly and let rise until it doubles in volume, about 1 hour.
Gently deflate the dough and remove onto a work surface.
Divide the dough into 9 equal portions. Place them on a parchment lined baking tray.
Cover loosely with a plastic wrap and let rise for 45 minutes.
Preheat oven to 350 °F.
Brush the top of the bread with milk. Bake for 30-40 minutes or until the top is golden brown. [ I baked for 35 minutes]
Remove from oven and transfer them onto a wire rack and let cool completely before slicing.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 75