Recipe of Favorite Pandan Loaf
Hey everyone, hope you're having an amazing day today. Today, I will show you a way to prepare a special dish, Recipe of Favorite Pandan Loaf. It is one of my favorites food recipes. For mine, I'm gonna make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Pandan Loaf, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pandan Loaf delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To begin with this particular recipe, we have to prepare a few ingredients. You can have Pandan Loaf using 15 ingredients and 8 steps. Here is how you can achieve it.
Soft & Fluffy Milk Bread
Ingredients and spices that need to be Take to make Pandan Loaf:
- Thangzhong (Water Roux)
- 30 gr flour
- 150 gr water (pandan juice)
- Dough
- 250 gr high protein flour (hard flour)
- 100 gr all purpose flour
- (I normally use whole 350 gr of komachi flour)
- 20 gr milk powder
- 5 gr instant yeast
- 40 gr sugar
- 1 egg (~ 50 gr)
- Thangzhong mixture (~130 gr)
- 70 ml fresh milk
- 5 gr salt
- 30 gr butter
Steps to make Pandan Loaf
- Thangzhong: whisk water and flour until smooth and no lumps remain. Pour it to a pot and cook it on a medium heat. Keep stirring constantly until the mixture heats up and thickening in texture. Set aside and let it cool completely.
- Combine well dry ingredients flour, mix powder, yeast and sugar in a bowl then add egg (can use manual whisk or mixer).
- Add thangzhong and milk. Knead it well.
- Then add salt and butter to the dough.
- Knead until reach a window pane (can knead manually or using mixer with dough beater).
- Knead the dough into a ball shape the place dough in a greased bowl and cover with a plastic wrap and napkin. Let it proof until it’s doubled in size, about 45 minutes to 1 hour.
- After proofing process, put the dough in a clean surface then divide it into your preferred size (mine is about 30-35 gr each). Roll and flip (couple of times) each dough and shape it. Rest it for about 30 minutes. Bake it at 160-180 degree celcius for approximatery 30-40 minutes (depends on your oven). Once it baked, brush butter on top to keep it moist. Enjoy your fluffy bread!
- This one is a white milk loaf. Try yours!
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