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Soumya Seemakurti ha publicado una actualización
Estoy trabajando en la elaboración de una receta de panecillos al estilo indio utilizando la receta de la masa maestra, tal y como la demostró el chef @Aryan Jafri en el curso de repostería danesa, ¡la masa es tan perfecta! Tengo algunas preguntas relacionadas con la receta:
1. Si quiero evitar por completo el paso del prefermento en la masa y hacerlo directamente con levadura seca activa, ¿cómo modifico la receta?
2. Los bollos de pavo tradicionales no llevan azúcar o llevan menos de la cuarta parte de azúcar que se indica en la receta, y también llevan un poco de leche en polvo para dar sabor y textura. ¿Cómo puedo adaptar esta receta para que tenga la misma textura, pero sea ligeramente más sabrosa?Agradeceré cualquier ayuda o consejo
Muchas gracias
Soumya
I am working on making a Pav bread / Indian styles bread rolls recipe using the master dough recipe as demonstrated by Chef @Aryan Jafri in Danish Pastries course, the dough is just so perfect! I have few questions related to the recipe:
1. If I want to avoid the preferment step in the dough completely, and do it straight up with active dry yeast, how do I modify the recipe?
2. Traditional pav buns don’t use sugar or use less that quarter amount of sugar as demonstrated in the recipe, and also includes some milk powder for flavor and texture. How can I adapt this recipe such that it has the same texture, but is slightly more savory?Any help and advice is greatly appreciated!
Thank you!
Soumya
Traducido del inglés
Viktoria Soloviova, Beatriz Torija yMercedes Delgado de Miguel1 Comentario-
Level:
Scoolinary Team
Hi Soumya 😊 welcome to Scoolinary, it’s lovely to have you here.
You’re on a great track with this adaptation. If you want to skip the preferment, you can make the dough straight with active dry yeast by increasing the yeast slightly, around 20–25%, and giving the dough a bit more fermentation time to build flavor. You may lose a little depth, but a cold rest can help bring some of that back.
For a more traditional pav profile, reduce the sugar to about 3–5% of the total flour and add milk powder at around 2–4%. That should help keep the crumb soft and tender while making the dough feel less sweet and a bit more savory. You may also need to adjust hydration slightly, since milk powder absorbs extra moisture.
How do you usually judge that your dough has reached the ideal proof for that soft, airy pav texture?
PS: You can always ask Scooly 24/7 to recommend the best courses for you. Have you tried it yet?
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