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 :)