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Thursday, 15 January 2015

Sweet Pandan Pull-Apart Bread


The sweet aroma of the pandan and coconut milk is enough to eat this soft pull-apart bread on its own without any bread spread :)

Yield : 16 buns in a 18cm square pan
Bread weight: 504g

Ingredients 

90g fresh milk 
10g pandan leaves
50g trim coconut milk
20g condensed milk

3/4 tsp instant dry yeast 

225g bread flour 
25g top/cake flour 
40g fine sugar 
25g beaten egg 
1/4 tsp salt 

30g unsalted butter

Some beaten egg as egg wash

Directionm
1. Coat a 18cm square pan with butter and line with parchment paper. Set aside.

2. Blend fresh milk with pandan leaves.


3. If you are using cold milk, keep warm the pandan milk mixture from (2), condensed milk and trim coconut milk in a rice cooker for 10 minutes.
Or, you can let them stand in room temperature for about 25 minutes.
The temperature should not exceed 38 degree Celsius in order not to affect the yeast.


4. Pour pandan milk mixture from (3) into the bread pan.

5. Add in beaten egg (about 1/2 an egg).

6. Add in sugar and salt.


7. Add in unsalted butter.

8. Pour in bread flour and cake flour.


9. Dig a hole and pour in the instant dry yeast.


10. Place the bread pan into the bread machine.

11. Select "8" Dough function and press "start".

12. When the dough is ready, transfer it to a floured work top. Flatten the dough with your hand to remove the trapped air.


13. Divide the dough into 16 equal portions. 

14. Roll up the individual doughs and shape into balls by pulling down the side of the dough, and tuck in at the bottom.


15. Coat the dough balls with some flour and roll it into a round ball. Place into the lined baking pan.


16. Spray some water and let the dough proof in a closed oven for about 30 minutes, or when the doughs are almost touching each other closely.


17. Remove the dough from the oven. Start to preheat the oven to 180 degree Celsius.

18. Apply egg wash over the top of the dough using a brush.

19. Bake the doughs at 180 degree for 10 minutes; then reduce the temperature to 170 degree Celsius and bake for 7 to 8 minutes, or till the top turns golden brown.


20. Transfer the bread out of the oven and lift out from the pan onto a cooling rack Immediately.



Optional:
Coconut Milk Icing
Ingredients
30g icing sugar
5g coconut cream powder
5g Water

Mix all the 3 ingredients together into a smooth paste.


Dispense the icing onto the bread using a pipping bag after the bread has cooled down after 30 minutes.



If you are keeping the bread overnight, it is not advisable to apply the icing as the icing may melts :)

6 comments:

  1. Hi, after blending d pandan leaves with milk do I have to strain it n when I remove d dough from BM do I have to knead again?

    ReplyDelete
    Replies
    1. Hi Sing Yee Fong, if your blender can process the pandan leaf to very fine bits, you need not have to strain the mixture. If you prefer to strain the mixture, try to squeeze dry the pulp, so you won't loss too much liquid.
      If your BM takes about 1.5 hour to knead the dough, most likely the dough has done the first proofing in the BM. So you needn't have to proof again :)

      Delete
  2. Hi, the bread looked so gd! if I'm making them by hand as I do not have a bread maker, what are the steps like? Tks in advance:)

    ReplyDelete
    Replies
    1. Hi Eling, you can follow my another pandan bread recipe for the hand-kneading method :)
      http://mymindpatch.blogspot.sg/2014/09/pandan-coconut-loaf.html

      Delete

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