素食好主意 -- 素食餐包（Mumbai Pav Buns)

 

 

我們有很多茹素的朋友，平時聚餐的時候經常會做一款孟買小吃Pav Bhaji 

吃。一般我們都會用買來的餐包請客，直到有一次我買來的餐包給忘了在冰箱裏，一個月後清理冰箱時取出居然還是軟軟的，像新鮮出爐的一樣。稍有點烘焙知識的人都知道這在沒有任何添加劑的情況下是完全不可能的，後來我就不再買市售的餐包了。

 

昨天我們替好朋友一家踐行，他們是非常嚴謹的素食者，我在三天前就開始研究製作這個素食餐包，翻看了好多網上的素食餐包食譜都沒有一個讓我滿意的。後來我就決定自己研究一下，三天內我一共實驗了五次才做出了最滿意的這款餐包。它從色澤，口感，柔軟度到味道都完全地達到了我對餐包的最高要求哦！

 

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!

 

 

 

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）自製高筋雜糧粉：

120 克 雜糧粉/Multigrain flour

120 克 中筋麵粉/All purpose flour

30克 麵筋粉/Vital Wheat Gluten

 

（B）湯種材料：

20克高筋麵粉 （見上）

120 ml/克 水

 

（C ) 老麵:

100 克的 老麵 （製作上一批麵包時留下的發酵的麵團）

 

或把以下材料和成麵團後發酵至兩倍大，揉出空氣後，放到冰箱裏冷藏一個晚上作老麵用

 

70 克 麵包粉

30 克 水/牛奶

1/2 tsp 糖

1/4 tsp 酵母

 

麵團材料：

250 克/ 2 cup 高筋雜糧粉 (A)

120 克的湯種 (B)
100 克 老麵   （注 1）
45g/ 3 tbsp 糖  （如果做孟買小吃Pav,糖應減至 1.5 tbsp）
1/4 tsp/1.5 克 鹽
2 tsp/ 8 克 既溶酵母  
150 ml/鮮奶/植物奶
30g/ 2 tbsp 黃油/植物黃油/椰子油

其他：
1/2 tsp 楓糖漿/轉化糖漿/蜂蜜
1/2 tsp 黃油/植物黃油/椰子油

 

 

 

1. 先製作湯種，把高筋粉和水混合，用打蛋器攪拌至沒有顆粒之後中小火加熱，不斷地用打蛋器攪拌至麵水開始糊化，繼續加熱至攪拌的時候麵糊出現劃痕而且不馬上消失即可。冷卻備用。

 

注：湯種的量可以加倍地做，剩下的湯種裝到密封的容器裏冷藏可以收藏一周左右，下次要用可以冰箱取出直接使用。

 

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

 

 

2. 把麵團材料裏所有的液體材料先加入麵包機裏，加入酵母和糖後再加入湯種，高筋雜糧粉和鹽。

3. 把老麵掰成小塊再加入麵包機裏，這樣可以讓老麵分布得更均勻。

4. 啟動和麵程序，揉麵12-15分鍾， （我的象印迷你麵包機一個揉麵程序是13分鍾），蓋上麵包機讓麵團發酵成雙倍大，大約需要30-45分鍾，根據氣候而定。

注：如果不確定麵團是否已經發好，可以用幹淨手指沾上一點麵粉插入麵團測試，如果手指插入的洞口不回彈，麵團即發酵好了。

5. 再次啟動揉麵程序給麵團消氣，氣消得差不多的時候加入室溫的黃油，繼續揉至黃油全部揉入麵團裏為止。（大約8分鍾）。

6. 在案板上抹上一點點黃油，把麵團取出。此刻麵團的重量應該是660-690克左右。把麵團分割出九份65克的小麵團，整齊地排列到一個8寸的方型烤盤裏，蓋上一個幹淨的微濕的布，進行二次發酵。

注1：剩下的麵團用個幹淨的塑料袋裝好，冷藏或冷凍起來作為下次的老麵用。

 

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 12-15 minutes. I am using a Zhojirushi mini, the dough/cookie/pasta process takes 13 minutes for one cycle. 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.
 

7. 麵團發酵至差不多雙倍大的7-8成時，把烤箱預熱至330F （165F)。把1/2小匙的楓糖漿/轉化糖漿/蜂蜜加1.5 tsp的水混合之後刷到麵團上，等待1-2分鍾後再刷一次。

8. 把麵團入烤箱烤製20-22分鍾，取出後馬上刷上一層薄薄的黃油，小心脫模。

不馬上吃的話，把麵包裝到密封的盒子裏或密封的塑料袋裏收藏。

 

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.

 

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