Pav Bun (method 2)
My magical baking journey began almost a decade back. I can survive with an oven in the kitchen if I am left alone with no one really to feed at home. One dream that I harbour ,not very secretly ,is to own a wood fire heated oven. I wish to have a little home away in country side with a backyard having this wood fire oven silently burning wood all day long and me baking one dish after the other. Ha ha...so much for letting me dream...while this can wait or never ever happen at all...one that is about to become a reality is that you are going to enjoy month long baking session right here...and what, I am not alone on this memorable road, I have my blogger friends firing up their ovens along with me.
Can you ask for any thing more? While most of you who are regular out here would know that we challenge each other with themes and work out options such that we all get a chance to go beyond our comfort zones to make dishes and then share our experience.
This month blogging marathoners have been planning for this event since almost an year. Although there are last moment junkies like me, trust me we did a lot of homework to finalise our wishlist and fought against the odds of finding ingredients, fitting baking into your regular cooking menu especially the Indian kitchens and last trying to bring up something unusual.
If you own an oven, there are 3 magical ingredients that you MUST HAVE in your kitchen in the order of priority - Baking Soda, Baking Powder and Yeast.
Then there are other supporting ingredients - flour, curd, eggs, sugar/ honey, fruits/ vegetables
Finally follows the list that makes the simple bakes into specialities - Butter, Cheeses , exotic fruits, Milk, Sauces, Exotic Veggies, chocolate, cream etc. etc...
I may touch each of the above list one way or the other and also tried to keep a mix of eggless recipes in it. For the first week, we will do some basic recipes and follow the catering schools patterns that encourage you to befriend with flours and leavening agents.
A friend said that every catering college teaches you the basic bun pav recipe and while I have mde this pretty successfully here many times, on my recent trip I learnt another technique from my friend and pro baker - Gayathri .
My recipe is slightly tweaked as I used 50-50 % of whole meal and APF primarily because I am reducing the APF intake for my family. This came out very well for me. I used regular whole wheat flour - Ashirwad brand atta.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 51