Monday, 6 November 2017

Natural Yeast Pandan Sweet Bread

Another pandan sweet bread recipe with slight changes in the ingredients used. I dropped the fresh milk and condensed milk, and replaced them by milk powder. I also replaced part of the bread flour by Japanese bread flour. 

Bread maker: Mayer MMBM12
Raw dough weight: 533g
Pan size: 25x10x6 cm
Baking temperature: bake at a preheated oven at 180°C for 10 minutes, then reduce to 170°C for 20 minutes. At lower rack of the oven.


10~12g fresh pandan leaves
50g hot water
70g cold water

35g raw sugar
3g fine salt
25g beaten egg
25g rice bran/vegetable oil

150g Prima bread flour
100g Japanese bread flour
10g milk powder

1g instant dry yeast
50g active natural yeast, 100% hydration


Detail please refer to Pandan Milk Bread

1. Cut pandan leaves into small strips and pour 50g of hot water over. Cover and let the pandan leaves steep for about 5 minutes in the blender cup.

2. Pour 70g of cold water into the blender cup and blitz the mixture into a smooth pandan juice.

3. Without sieving the pandan juice, pour about 130g of the collected juice, together with other ingredients, following the sequence listed in the Ingredient list, into the bread pan of a bread maker.
Select "C-11 Ferment Dough" and start the program. The complete program will involve mixing, kneading and 1st proofing, which will take 1 hour 30 minutes to complete. But I'll terminate the program at the 45th minute.

4. When the countdown timer reads "0:45" and after. The kneading blade rotated, manually stop the program by pressing the "Stop" button till you hear a long "beep" sound, and the timer becomes"--:--"

Transfer the dough to a slightly oiled plastic bag, tie a loose knot, and let the dough stay in room temperature for about 30 minutes.

Double protect the dough with a second plastic bag, keep in a covered bowl, and store in the fridge for overnight fermentation.
I let the dough cold fermented for about 15 hours till the next morning.

5. In the next morning, take out the dough, invert it and let it thaw for about 1 hour before working on it.

1 hour later

6. Roll out the dough and fold in the 4 sides towards to centre. Let the dough rest of  about 15 minutes.

Roll out the dough into a rectangle, and roll up from the shorter end. Pinch the sides to seal.

Lower the dough into a loaf pan coated with butter.

Spray some water, cover with a tea cloth, and let it proof in room temperature for about 75 minutes,  or till the top reaches the rim of the loaf pan.

7. Preheat the oven to 180°C for 10 minutes. While waiting, decorate the dough either by dusting flour or scoring it with razor.

8. Bake at lower rack of the oven, at 180°C for 10 minutes, then reduce the temperature to 170°C for 20 minutes, or till done.

After 10 minutes, lower the oven temperature to 170°C for about 20 minutes.

End of baking

9. Invert out the bread and let it cool down to room temperature before cutting. Enjoy 

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