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Monday, 28 November 2016

Natural Yeast Pandan Wholemeal Bread 天然酵母香兰全麦面包


A pandan flavoured sweet bread using natural yeast and commercial yeast as the leavening agent 🌱


Pan size : 20x10x10 cm Pullman tin with lid
Bread maker: Meyer MMBM12
Raw dough weight: 597g
Bread weight: 564g

Ingredients

8-10g panda leaves 香兰叶
75g cold water 冷水
50g fresh milk 鲜奶
20g condensed milk 炼奶

25g beaten egg 蛋液
20g coconut/vegetable oil 椰/植物油

40g raw cane sugar 黄砂糖
3g salt 盐
250g bread flour 高筋面粉
30g superfine wholemeal flour 超幼全麦面粉

80g natural yeast, 100% hydration 天然酵母
1/2 tsp instant dry yeast 即发干酵母





Directions


1. Feed active natural yeast, and use it about 1 hour after feeding.


2. Blend pandan leaves with cold water till smooth.



3. Add pandan leaf puree, to fresh milk and condensed milk. Refrigerate for about 20 minutes.


4. Pour all ingredients into the bread pan following the sequence they are listed - starting with wet then followed by dry ingredients.




5. Transfer the bread pan to the bread maker, select "C-11 Ferment Dough" function and start the machine.
The "Ferment Dough" function comprises of mixing, kneading and 1st fermentation, which will run for 1 hour 30 minutes.


After the program ends, let the dough sits in the bread maker for another 30 minutes.

 End of 30 minutes.


6. Turn out the dough onto a floured work top, flatten it with the palm, and divide into 3 equal portions. Roll up and shape into balls, cover with a lid, and rest for 15 minutes.



7. Roll out one dough into about 1 cm thick, then roll up. Cover and rest for 15 minutes.




8. Roll out the dough again into about 1 cm thick. The width of the dough should correspond to width of the pullman tin. Roll up and place in a greased pullman tin.




9. Cover with a wet cloth and let the dough proof for about 90 to 100 miunutes, or till the dough raises almost reaching the rim of the tin. Slide the greased lid over,  and start to preheat the oven to 210 degree Celsius for about 10 minutes.



10. Bake at the lowest rack of the oven at 210 degree Celsius for about 50 minutes.
If your Pullman tin has a thinner wall, the baking time can be shortened to 40 minutes.

Remove the bread immediately from the mould after leaving the oven.


11. After the bread has completely cooled down, cut and enjoy 😀










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