Coconut Milk Crumb Pandan Milk Bread (SSL)

A very aromatic loaf of pandan milk bread topped with caramelized coconut milk crumb. The purpose of adding coconut milk crumb to the bread was to enhance the fragrance of the bread especially at the crust. Therefore, the coconut milk crumb only constituted a small portion at the crust, instead of spinning within the entire bread crumb 😍😋

Video of the bread 👇

Yield: one loaf of bread

Pan size: 21x13x10 cm Jamie Oliver 1.5L bread pan

Raw dough weight: 650g

Baking temperature: Preheat oven to 190℃, lower rack, bake at 180℃ for 15 minutes, reduce to 170℃ for 15 minutes, turn off oven and continue to bake for 3 minutes. Tent the crust with aluminum foil at the last 5 minutes of baking.

My Teka HLB840 oven has a Temperature Surround feature which allows the bread to baked at a shorter duration. 

Sweet Stiff Levain (SSL)

Ingredients

37g cool boiled water

15g raw sugar

20g natural yeast, 100% hydration*

80g unbleached bread flour

* 20g natural yeast can be replaced by 10g bread flour + 10g water + 1/8 tsp instant dry yeast

Let the sweet stiff levain stands in room temperature for about 6 to 8 hours, or triple in volume, before adding to dough.

sweet stiff levain (👈click to access the preparation method)

Pandan Milk Bread

Ingredient

A

210g bread flour

25g superfine wholegrain flour/plain flour

40g raw sugar

5g milk powder

1g instant dry yeast

B

150~155g sweet stiff levain 

C

130g low fat milk/soy milk

D

30g fresh pandan paste #

20g beaten egg

20g grapeseed oil/mild flavour vegetable oil ^

E

15g water, cold (to be added depending on dough condition)

 

F

4g low-sodium fine salt

# Blend 20g pandan leaves with 50g water into very fine texture. Collect 30g for use, and keep the balance in fridge.

^ avoid adding butter and coconut oil to pandan bread. To me, these two oils will give the bread a rancid smell after baking.

Filling

20g unsalted butter, softened

10g milk powder

10g desiccated coconut

10g raw sugar

10g icing sugar

13g beaten egg

Toppings

5g salted butter, softened

some bread flour

Directions

Knead the dough following your preferred method till reaching window pane.

1. Mix Ingredient A in a big mixing bowl. Tear Ingredient B into smaller pieces and add to Ingredient A mixture.

2. Add Ingredient C to above mixture. Mix Ingredient D in a small cup before adding to the dough. Add Ingredient E gradually to the dough depending on dough condition. Cover with a lid and let the dough rest for 15 minutes.

3. Knead the dough using an electric hand mixer fitted with a pair of dough hooks till the dough is smoother. Knead in Ingredient F. Perform about 200 sets of " slapping and folding" till the dough reaching window pane stage.

4. Shape the dough into a ball,

and keep it in a plastic bag coated with some cooking oil. Tie a loose knot, and keep in a second plastic bag before storing in a big mixing bowl with a lid.

Store the dough in the fridge for about 12 to 16 hours, or overnight to undergo cold fermentation. 

My fridge temperature is about 4℃.

5. In the next morning, take out the cold dough from the fridge. Remove the outer plastic bag, invert the dough and let it thaw for about 90 to 120 minutes.

6. While the dough is thawing, mix all the ingredients under the "Filling" into a paste. Set aside.

7. Invert out the dough onto a floured work top. Deflate the dough, and divide it into 3 portions.

Shape into 3 balls, cover, and let them rest for about 15 minutes.

8. Roll out one of the dough balls into a flat dough. Spread 1/3 of the coconut cream paste from Step 6 at the middle of flat dough.

Fold the two wings toward the middle, pinch to seal the meeting edges.

Roll flat and roll up like a swiss roll.

9. Transfer the shaped dough to a bread pan coated with a thin layer of homemade non-stick spread, or butter. Spray some water over, cover with a tea cloth, and let it proof for about 70 minutes, or till almost reaching the rim of the pan.

10. Start to preheat the oven to 190℃ for about 8 to 10 minutes.

While waiting for the oven, dust some bread flour over the dough top. Cut about 5mm deep of slit, parallel to the longer edge of the pan, over the top of the dough.

Pipe 5g softened salted butter along the 3 slits.

11. Preheat oven to 190℃. Place the bread pan at middle or lower rack, lower the temperature to 180℃ and bake for 15 minutes after closing the oven door. Further reduce to 170℃ and bake for 15 minutes, turn off oven and continue to bake for 3 minutes. Tent the crust with aluminum foil at the last 5 minutes of baking, or when the coconut milk crumb beginning to brown.

My Teka HLB840 oven has a Temperature Surround feature which allows the bread to baked at a shorter duration and at middle rack.

12. Remove the hot bread from the pan after leaving the oven, and rest on a wire rack. Let the bread cool down to room temperature.

13. After the bread has completely cooled down, cut and enjoy 🍞 😋