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Practice English Speaking&Listening with: Pav Bread for Pav Bhaji - By VahChef @ VahRehVah.com

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hello namaste salaamwalekum satsriyakaal;

welcome back to another session with

your VahChef at Vahrehvah.com. Today

I'm going to show you how to make pav,

what is pav? Pav is a square little

bread that is used to make pav bhaji

so before we learn to make how to make

that bhaji for the pav first I want to

teach you how to make the pav it is

very interesting because when we join

catering College the first year we learn

something called basic training kitchen

second year we go through quantity

training kitchen and third year we go to

ATK, ATK in advance training kitchen but

in the basic training kitchen we learn

all the kinds of basic cooking and the

number one cooking we learn is how to

make bread so today we are going to

learn how to make pav which is

basically nothing but basic bread dough

but made into small roundels and baked

in a oven before I go ahead and

explain to you about how to make this

basic bread and convert into pavs I

want to tell you little bit about

yeast, yeast is a living organism which

you know when used in the flour to make

bread it acts as a leavening agent

leavening agent means it aerates and you

know how you get this bread nice soft

and with lot of holes these holes form

because of yeast this is a dry yeast but this

is also quick rise it is formulated in such

a way that it rises very fast but if you

are getting dry yeast you may have to let it

proof for little longer time first I

am going to make this yeast active for

the yeast to be active it needs some

food so for the yeast the best food is

sugar first we are going to take some

sugar in a bowl around one table spoon

is enough and I've got a small packet

here which is around seven grams this is

good enough to make around 20 pavs so

let's say I am going to use seven cups

of flour and i'm going to use seven

grams of dry active yeast so I'm going to

add yeast into this

and then mix it little bit yeast is

very active when it is added at 80

degrees Fahrenheit water so it should

not be hot if you add hot water that is

going to kill the yeast use warm water

lukewarm water okay little bit first

and then mix it I have added around

three and half cups of water because if

i am using seven cups of flour it

usually takes around fifty five percent

of moisture for a making a good bread

so that is approximately around three

and half cups of water this is nothing

but all purpose flour that is maida so

I made a well so I'm going to add this

water and make a dough so before I do

that I'm going to add salt I've added

around 1 teaspoon of salt perfect to

make my bread dough I am going to add

slowly into the well and then I'm going

to make the dough

then you start making this dough it will

stick to your hand it doesn't matter

just to keep kneading the dough just to

scrape your hands little bit and then

mix it up because you want to make a

very soft dough

ok you can just mix the dough the well now

that the dough is ready with the pressure

with both of your hands knead the dough

very well you can punch it you can mix

it because you want the gluten to form

really good you know if the gluten is

not formed it will not hold air

molecules so after you knead the dough

well we are going to incorporate 7

teaspoons of butter for every 1 cup of

flour add 1 teaspoon of butter and knead

it well again so first let me knead this

dough good now I'm going to add this butter

once you add the butter it'll stop

sticking to your hands now my this this

dough is ready yeah now what we're going

to do is we're going to rest this dough

basically you going to let this dough

rise it's going to take around 45

minutes to 1 hour minimum you can let

this dough cover it up with a plastic cloth

because you don't want the top portion

to dry out and leave it for like this

for one hour so we're going to take a

break and come back after resting it

for one hour, after one hour look at the

size of this dough see how big it became

see because there's a lot of aeration

that happened so what we're going to do

now we are going to take this out we're

going to knead it little bit so all you

do is punch it little bit see I have

got nonstick tray you don't even need to

apply butter but you know I applied

little bit butter and then sprinkle

little bit flour okay and then after you

sprinkle the flour just dust it so this

thin coating of the flour will prevent

this bread from sticking at the bottom

of the pan when you bake it, you can dust

your table and remove the dough little by

little make into nice rounds like this

this is the motion the circular motion

that gives very smooth effect on top do

it like this and then arrange it on the

tray so I'm going to do all these bread

just let them touch little bit

I'm going to cover it with the plastic

cover and after 1 hour I'm going to put it

in the oven ok friends now I let this

bread dough rest for around 30 minutes

now you can see they have become bigger

in size and they have become much closer

you know when you bake them they become

little more bigger and that's how you get your

pau bhaji before putting into the

oven we do something called egg wash

that egg wash what it does is it makes

you bread shine and it gives a very nice

brown color on top if you want you can

just use milk also otherwise you know if

you eat egg you can just beat egg and add

it otherwise just take milk just you

know I have taken this paper towel and

i'm just going to just pass it on top

like this see see what does this is what

this does is it makes a nice coating on

top of this bread rolls in the future

we're going to make many many different

kind of egg rolls, croissants and you name

we're going to make me were to make it so then I'm

going to teach you different techniques

of baking but today we're going to

simply bake this at 375 to 400 degrees

Fahrenheit just I'm going to put it in

the oven and then we're going to check

it in another 25 minutes; now our pau

is getting ready in the oven it's been

almost 30 minutes I am going to bring it

out it's almost ready now, wow look at

this now if you look at my pav is

ready so what you're going to do is you

know apply take a little bit butter or

oil and just apply on top see what this

does is it keeps this bread moist and

also makes it shine really nice Wow oh

what a smell what a smell see after your

bread cools down all you have to do is

just break the bread like this and take

the pav see you have your pav and

look at this how soft it is see how soft

it is see that is how the pav has

to be beautiful Wow

there is nothing like making your fresh

bread at home I hope you have enjoyed

learning how to make this pav at home

this bread is the basic thing that I

have learned in the catering College so

it's very easy make it at home and let

me know how it came out and remember

vahrehvah is all about inspiring others

to cook so please post your recipes and

cooking tips at vahrehvah.com so others

can benefit from your great cooking.

thank you

The Description of Pav Bread for Pav Bhaji - By VahChef @ VahRehVah.com