Rice Cooker Green Bean Paste Pandan Bun 电饭锅绿豆沙香兰面包

Soft pandan buns with butter green bean paste as filling. The bread was baked in a rice cooker to avoid increasing the kitchen temperature. Due to the outdoor heavy hazy condition, all windows and door in the house were shut.

Yield: 8 mini buns in a 21cm diameter rice cooker pot

Appliances: 

Whirlpool BM1000 breadmaker 面包机

Philips Avance rice cooker 电饭锅

(10 rice

Bread weight: 645g

Raw dough: 427g

Ingredients

120g cold whole milk 冷全脂牛奶

8g pandan leaf 香兰叶 (2 leaves/片）
15g condensed milk 炼乳

40g raw sugar 黄砂糖

1/4 tsp salt 盐
15g beaten egg 蛋液
20g cold unsalted butter 冷无盐奶油

185g bread  flour 高筋面粉
20g top flour 低筋面粉

1/2 tsp instant dry yeast 即发酵母粉

Filling

240g green bean paste

Please refer to the following link for the green bean paste recipe;

http://mymindpatch.blogspot.sg/2015/09/mung-bean-paste.html?spref=pi&m=1

Directions:

1. Line the inner pot of the rice cooker with parchment paper. Set aside.

2. Divide the green bean paste into 8 portions, about 30g each. Roll them into balls and set aside.

3. Blend pandan leaves with cold milk in a food processor.

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

5. Add in beaten egg.

6. Add in sugar, salt and cold butter.

7. Pour in bread flour and top/cake flour.

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

9. Place the bread pan into the bread machine.

10. Select "8" Dough Kneading function; and press "Start".

11. When the program stops, let the dough continue to sit in the pan for another 15 minutes.

The dough is ready.

12. Turn out the dough onto a floured surface. Flatten it with your palm to release the trapped air.

13. Divide the dough into 8 equal portions, about 53g each.

14. Roll up the small dough, pull down the sides several times to stretch out the dough surface, and seal at the bottom. Lightly coat with some flour and place on a plate, cover with a lid, and rest for 15 minutes.

15. After the rest, roll out the dough.

Place a green bean paste to the centre of the dough, wrap it up and seal tightly.

Wrap your palm around the dough and let it roll within your palm, to shape it. Coat the dough with a thin layer of flour.

16. Place the dough into the lined rice cooker pot. Close the lid and turn on the "keep warm" mode for 30 seconds. Only need to raise the pot temperature slightly. Let the doughs proof for about 30 minutes.

Keep warm for 30 seconds.

17. After the final proofing is done, close the lid and turn on the "Cake" function. Although the cake function will take 45 minutes to complete, you can stop the process at around 30 minutes after the baking starts.

To check whether the bread is cooked, just lightly press the top crust, if the crust springs back to its original form, then the bread is cooked. Otherwise, you need to continue the baking.

After stopping the "cake" baking program, let the bread stays in the warm rice cooker for 15 minutes.

The bread is ready :)

18. Lift out the hot buns and cool down on a wire rack.