Pandan always goes well with coconut. This bread smells pandan and coconut and I loved it. This recipe is good to follow. I got it from a facebook group but I forgot to write down the name of this recipient or that she got the recipe from someone else too. I copy down on a piece of paper last year.
The bread is soft and I spread it with pandan kaya which give the bread more pandan taste. Pandan is screwpine leaves grown in Malaysia. I had it grown in my backyard.
I advised anyone to try this recipe if you happened to visit my blog here. If you don't have screwpine leaves or pandan, try buying the bottle of pandan paste. Perhaps you can find it in the baking ingredients shop in your country. Thank you for visiting!
INGREDIENTS:
280g bread flour
5g yeast
30g sugar
1 egg
30g condensed milk
70g coconut milk
50g concentrated pandan juice
30g unsalted butter
Egg wash:
1 egg + 1 tbsp milk
Use the bread maker and follow the bread maker instructions. Liquid first, then dry ingredients. You can use mixer with dough attachment. Mix in all ingredients to beat, then when the dough comes together, add in the butter and continue beating until it reaches window pane, about 20 minutes.
Cover the dough with cling wrap and rest the dough for 20 minutes.
Punch the dough down to deflate.
Put on floured top. Roll flat to long shape. Roll up. Seal.
Put on pullman tin. When it reaches halfway, pre-heat the oven.
Proof 40 minutes to 1 hour. When it reached 90% of pullman bread tin. - 8' x 4", it is ready to bake. Brush with egg and milk.
Bake in the oven 180°C for 30-40 minutes.
For easy bread making just use the bread maker to make the bread.
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