pav

INGREDIENTS

• (milk gives great results)
• 2-1/2 tablespoon or 32 grams Butter + 2 tablespoon Oil
• 1-1/2 teaspoon or 7 grams Salt
• 1 teaspoon or 5 gms Baking powder
• 1 tablespoon or 15 grams Butter for basting (optional)
• 1 teaspoon or 5 grams Sesame seeds (if making buns)

YEAST PREPARATION

• 1 packet or 7 grams or 11 ml Active dry yeast (2-1/4 teaspoon)
• 4 teaspoon or 20 ml Water
• 3 teaspoon or 15 ml Milk
• 2-1/2 teaspoon or 12 grams Sugar

CHANGE SERVING SIZE: PAVS

CHANGE UNITS:MetricUS Imperial

METHOD

GETTING THE YEAST

1. Assemble all the ingredients.
2. For few seconds warm up milk, 4 teaspoon water and sugar. This milk and water should be LUKEWARM and not warm. Take it off the flame and mix in yeast.
3. Whisk it well. Please check out the questions and queries related to this post at the end of this recipe
4. Let it sit for 5- 10 minutes.
5. After 10 minutes it will look like a thick creamy paste.
6. In another 5 minutes it will become all foamy and bubbly (frothing may take longer for some). This proofing procedure shows that yeast is alive and active.
7. If the yeast is not foamy or bubbly as shown in the pic, please discard the yeast and start again. Do not continue with flat yeast as it will result in dense and sticky pav.