Thursday, March 14, 2013

Paal Bun (Milk Bun) – a challenge to Patisserie

Paal Bun is an impressible and most sought bite in tea stalls of Southern Tamilnadu. Some food makes you to feel, involves you to get know the recipe and induces you to prepare at home. But this soft bite paal bun stands for its extraordinary entities thus pulls our taste buds for its beautiful whitish sugary skin, neatly adorned desiccated coconut makes our eyes pop up and its preparation style challenging French patisserie custom. When I visited to taste paal bun, we read out the paal bun available only in particular time of a day and sold out in short span of time. Generally Paal bun offered in local tea stall tastes good rather than bakery shops.

Curd is mixed to produce lactic acid which is responsible for lactic taste and texture thus makes paal bun soft like as bun. This lactic acid ferments the paal bun mixture and reserves the mixture for fermentation between 1 and 1 ½ hour, if time raises the bun will lose its puff and soft nature when it is deep fry. Few add milk powder as one of the ingredient for name sake because in Tamil “Paal” means “Milk”.

100g of sugar granules is diluted in 250ml of water then put one kg refined flour (maida), 300ml curd, little refined oil and soda salt. Prepare it into soft blend, hold for fermentation and finally deep fry it in gentle hot oil.Get ready with sugar syrup made with milk, which is perfectly prepared two strings consistency. Let the deep fried buns to bath in sugar syrup for 20 minutes, afterwards precisely arrange paal bun in tray and brush up the buns with remaining sugar syrup. Atlast colourful desiccated coconut sprinkled over for eye appealing.

When we ordered for paal bun, was served paal bun with hot mixture (sev) and tastes really good. Combination of sweet and mild hot attaches the tea / coffee as its best friend.

Of course the genuine preparation style forerun the patisserie methods, have the cheer up with master creation "Paal Bun".

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