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Monday, 28 March 2016

Pandan Sugar Twister Bread


A soft and springy bread with added fresh pandan leaf purée for that special sweet aroma :)


Ingredients 
75g cold water 冷冰水
40g pandan purée* 香兰泥
15g condensed milk 炼乳

30g raw sugar 黄砂糖
20g beaten egg 蛋液
1/4 tsp salt 盐
30g cold unsalted butter 冷无盐奶油

185g bread flour 高筋面粉

20g superfine wholegrain flour 中筋面粉
10g milk powder
1/2 tsp instant dry yeast 即发干酵母

Some beaten egg and fine sugar for sprinkling on bread
些许蛋液和粗糖做表面装饰

*Click the link below to view the preparation of the pandan leaf purée:


Direction
1. Pour pandan purée, cold water and condensed milk into a beaker and mix well.


Keep in the fridge for 15 minutes if you are not using cold water.

Pour the mixture into the bread pan.


2. Add in beaten egg.


3. Add in sugar, salt and cold unsalted butter.




4. Pour in bread flour, superfine wholegrain flour, and milk powder in a mixing bowl and mix well. 

Add the flour mixture to the bread pan.


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


6. Place the bread pan into the bread machine.


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


8. When the dough kneading process stops, let the dough continues to proof in the bread pan for another 20 minutes.

20 minutes later


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



10. Divide the dough into 4 equal portions, each about 112g.
The dough maybe quite sticky, so wear a pair of disposable gloves to handle it.


11. Shape the doughs into 4 balls by pulling down the sides and seal at the base. Cover with a lid and let the dough rest for 15 minutes.


The shaping method may not be proper, but these are the steps I used :)

12. Take a dough and roll it flat into an oval.

Roll up from the shorter end and seal the edge by pinching.



Cover and rest for 10 minutes.


13. Stretch the dough into a long narrow "rope" shape by rolling and stretching it from the middle to both ends. The length is about twice the size of the side of the bread pan.
Hold tight to both ends and turn in opposite directions. When you start to feel the tension, let the two ends meet. The dough will automatically join into a twisted shape.



Click the link to view the video demonstration on shaping the dough.

14. Place the twisted doughs in a 20 cm square pan lined with parchment paper.
Spray some water over the dough and let the dough proof in a closed oven for about 40 to 50 minutes, or till the doughs double in size.
Switch on the oven minimum temperature for 1 minute to give the dough a warm environment to proof faster. 


After 40 minutes of proofing.


15. Brush the dough with egg wash and sprinkle fine sugar evenly over the surface.



16. Bake in a preheated oven set at 190 degree Celsius for 5 minutes at lower rack of an oven.

After 5 minutes, reduce the oven temperature to 170 for about 12 minutes, or till golden.



17.  Allow the bread to cool down slightly on a wire rack before enjoying :)










1 comment:

  1. Hi, if I use tang zhong, how much to use for this recipe?

    ReplyDelete

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