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  1. The BEST LADI PAV !! Super spongy, fluffy & magical. It is one of my favourite bread recipes, doesn’t smell yeasty & is just perfect with Bhaji or even for Vada Pav.

    This recipe uses a unique cooking method which make the bread EXTRA SOFT & amazing

    Here is the recipe –
    This will make 12 medium sized pavs or 28 miniature ones like mine.

    2 cups all purpose flour (250 grams)
    3/4th cup + 2 tbsp Water (180 to 190 ml)
    1 tsp salt
    4 tsp softened butter
    1 tbsp milk powder
    1 & 1/2 tsp Instant dry yeast
    1 & 1/2 tsp sugar
    Milk & 1/2 tsp sugar for brushing on top
    butter for brushing
    Oil, for greasing

    For Tangzhong Roux –
    Combine 2 tbsp Flour & 5 tbsp water from the measured quantity & cook.

    🌟Vishesh Tippani
    – Kneading & Proofing is the key. Pay attention to it.

    Checkout Pinned Comment

    #Baking #BakingBread #LadiPavRecipe #ChefsofInstagram #ChefLife #GoodFood #StayHome #StaySafe #Lockdown #MasterChef #FeelItReelIt #FeelKaroReelKaro #BornOnInstagram

    Here are few Key Steps for Bread Making. Don’t forget to BOOKMARK THIS POST.

    – Measuring all the ingredients is absolutely essential.
    – If using dry active yeast, activate it. To be on a safer side, activate instant yeast also to make sure it is active
    – Measuring all the ingredients is absolutely essential.
    – If using dry active yeast, activate it. To be on a safer side, activate instant yeast also
    – Kneading again until window pane has been achieved
    – Baking at the correct temperature
    – Cooling & always cool covered with a double layered muslin cloth.

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