I am so blessed to find the most relatable baker with such simple explanations and the buns came out simply superb...amazingly soft...thank you Aditi and God bless you in abundance for sharing..
By Far this is the best recipe i have ever made. Everytime the buns come out super soft and delicious!! Thank you for sharing your true knowledge!! Excellent Recipe!!
I baked these burger buns yesterday and I wish I could share a picture with everyone. They are so hassle free- they progress exactly as Aditi tells they will. They can be made in a Goddamn microwave and they are delicious beyond reason. I am so so so thankful!
It s just like a Moroccan QRACHEL same ingredients that we use in our home and it s so delicious we eat them with yougurt and honey or jam so yummy for breakfast actually i prepared this morning so yummy 👍👏🇲🇦🇲🇦🇲🇦🇲🇦🇬🇧🇬🇧🇬🇧🇬🇧
If you are refering to the "tangzhong method" which make the bread real soft was actually a Japanese method which was shared since few years ago. Not a secret at all.😊
Superb recipe Aditi. Ur vegan chocolate cake is a constant hit in my home. Always making it. Pls share recipes for pav, white bread and whole wheat bread too.
Hi Aditi, I hope you are doing well. Your recipe is awesome. Learnt so many things from you. Thank you. I have a doubt. Can we make white bread using this recipe and techniques?
You are amazing dear...i was so desperate for bun recipe but we have no yeast available in the market atm due to this quarantine situation..any alternatives???
I tried your recipe... Its fantastic.... All may laadi pav turned awesome except for 2 things... The amount of water you mentioned was insufficient to knead the dough, I had to add more and 2. The time it took me knead was almost 45 mins..... Hey one request can you make a video on how to make puff pastry for making khari which is flaky and crispy and multiple layered
Hi Aditi ..I prepared buns from ur recipe...it came out delicious..just PERFECT...thank u soo much... please post recipe of eggless bread too...I'll be glad if u do tht..TIA
Hi, my dough turns out to be very very dry for kneading even after mixing roux n yeast..I followed your recipe exactly..so I had to add extra water to knead..what am I doing wrong? The buns came out super soft but why is d liquid less for me
that's weird. her recipe is 72% hydratation (the milk of the fake roux (it's tangzhong not a roux) count in the maths). and I can knead a decent dough with 64%.
Hi Aditi. I tried out your recipe but thr buns that I made became very hard. What could be the cause of that where do you think I am going wrong? I kneaded the dough for 20 minutes but still it has been hard. Could you help me out here
In recipe u wrote 1¹/2tsp yeast but in video u mentioned 2tsp. So which is correct let me know. N im going to use instant dry yeast so how much should I take for ur recipe.
Cooking flour and liquid pre-gelatinizes the starches in the flour, meaning they can absorb more water Not only does the starch in the flour absorb more liquid; since heating the starch with water creates structure, it's able to hold onto that extra liquid throughout the kneading, baking, and cooling processes. Which means bread and rolls will be moister, and will stay soft and fresh longer.
@@Adilicious thank you mam.. I pav came out so well.. I loved it... As u said pillow soft.. ❤️ 😍 ❤️... I did not get the dark colour on top but it was yummy 😋
I tried this. It came out really soft just like yours but dried out a little bit the next day. When I tried to toast it, it was breaking apart. Where did I go wrong?
nice recipe, I got almost the same. but I pointed a tiny detail. I'm not saying this point to shame you, your recipe is very good And what I'ill say wont change that. Roux and tangzhong are two different things. A roux is made with butter (melt butter, ad flour, cook it to have some color), a tangzhong is made with milk. Roux is made to have some taste, tangzhong is made to have some gluten activated to made the kneading process more easy. So it's not a tangzhong method to make a roux, it's just tangzhong. Stuff I'll said now are not absolute, I know I can be wrong, it's just some thinking/cogitation - I think the sugar for the yeast is not necessary, this sugar is too much complex for the yeast. honey (organic ;-) ) give better results. - I think you could just mix ingredients well in the bowl, and once the mix is homogeneous, let it rest 10 minutes covered, it help to have a less sticky dough for kneading. this recipe is perfect to make english muffins ;-) - once you cut your dough to make buns, flaten them to have disks with less than an inch thick (2cm approximatively) and spread some superfine semolina on each side. - to cook them, juste 5 to 8 minutes (until you have somme good color) in a pan at medium heat and let them rest on a rack for some minutes. Btw, You're the only one I saw on youtube using a clothe to tender the crust of the buns. For that, I give you a very big thank you !!! It's a shame to the others chef to not think about this point.
Cooking of flour and water is called roux. Cooking flour and liquid pre-gelatinizes the starches in the flour, meaning they can absorb more water Not only does the starch in the flour absorb more liquid; since heating the starch with water creates structure, it's able to hold onto that extra liquid throughout the kneading, baking, and cooling processes. Which means bread and rolls will be moister, and will stay soft and fresh longer.
I couldn't make the dough. Even after 20 minutes, it was sticky. So disappointed. I don't think I can make it. Many of your recipes work for me but this one was very tricky 😔
