A soft moist sweet buns flavoured by fresh pandan leaves which also gave the bread its characteristic chlorophyll green.
The gula melaka* ermine frosting, which is half buttercream and half water roux, reduces the fat content but not compromising the buttery taste.
* Gula melaka is also known as palm sugar or coconut nectar sugar is low in glycemic index (GI).
Yield: 8 buns in a 20 cm square pan or 25Lx8Wx9H cm tin
Raw dough weight : ~516g
Appliances: Whirlpool breadmaker BM1000
Using fridge-cold ingredients if possible
10g pandan leaves
140g cold fresh milk
20g condensed milk
25g beaten egg
40g raw sugar
1/4 tsp salt
30g cold unsalted butter
225g bread flour
25g cake/top flour
3/4 tsp instant dry yeast
1. Blend ingredient A in a food processor.
2. Pour ingredient A and B into the bread pan.
3. Mix ingredient C before adding on top of ingredient A and B.
4. Dig a hole in the centre of the flour, and pour ingredient D in.
5. Select "kneading" function and press start. The process will take about 1:30 hour to complete.
6. After the program ends, let the dough sits in the bread pan for about 15 to 20 minutes.
As cold ingredients have been used in this recipe, they slowdown the proofing process. Therefore, it needs the extra time for the dough to rise taller.
After 20 minutes,
7. Invert the dough out of the bread pan and onto a floured work top.
Press down the dough to release the trapped air.
Wear a pair of disposable gloves to handle the rather sticky dough.
8. Divide the dough into 8 equal portions, about 65g each.
9. Roll the dough up, pull down the sides, and seal at the bottom, into a small dough ball.
Cover and let the dough balls rest for 15 minutes.
10. Take a dough ball and roll it into an elongated dough.
Fold in the two wings
Coat the bottom of the dough with some flour and arrange the doughs in a 20cm square pan, or a 20cm long baking tin.
11. Give the doughs a few pumps of water and transfer to a closed and warm oven to undergo second proofing for about 30 to 40 minutes, or till the doughs almost double in size.
12. Remove the tray of doughs from the oven and start pre-heating the oven to 170 degree Celsius.
Apply beaten egg over the top of the dough.
13. Bake the dough in the oven at 170 degree Celsius for about 17 to 20 minutes or till the top becomes golden.
At lower rack of the oven.
14. After the baking cycle, lift out the bread and transfer it to a cooling rack immediately.
15. Allow the bread to cool down before making a shallow slit in the middle.
16. Pipe the gula meleka ermine frosting into the slit.
Using a Wilton 1M nozzle
2. Pour 40g of water and mix well.
3. Heat over low heat till the mixture thickens. Stirring constantly.
4. After the mixture has cooled down to room temperature, store it in the fridge till needed.
5. After whipping the softened butter till creamy, add in the icing sugar and whip till it is light and pale.
6. Add in the cold gula melaka mixture, spoon by spoon. Mix well before adding the next spoon.
7. Transfer the gula melaka ermine frosting to a piping bag fix with a Wilton 1M or 6B nozzle.