This recipe used one of the local plants, Pandan to enhance the bread flavour. Pandan a.k.a. Screwpine, is a common tropical plant widely used in Southeast Asian cooking. The natural green coloring extracted from Pandan leaves and the characteristic of its aroma is especially useful for enhancing the color and flavour in cooking especially in dessert making. Other than as a flavour, the pandan leaves can be used to wrap savory dishes and weaved into handicrafts. Visit my previous dessert recipe Kuih Talam and Kaya posts, which featured the use of pandan leaves as one of the ingredients.While in New Zealand, the cold weather wasn’t conducive for growing Pandan plant and I could only go for frozen pandan leaves or Pandan essence/paste to get its flavor in cooking. Now in Malaysia, I can easily find this plant grown in my neighbourhood garden. They grow so easily and wildly in this country. Whenever I wish to use a piece or two, I just need to ask from my neighbour and they would generously share with me.
For this Pandan bread recipe, I again hand kneaded the bread dough. If you are a follower of my blog, you would know I hand kneaded all my bread dough. This time, I reckon it would be much more effective to show a video clip of my hand kneading process.
I must admit hand kneading is quite a tiring process. In fact, I’ve been considering getting a good stand mixer but held back by the low frequency of my usage as a branded mixer such as Kitchen Aids can be really expensive in Malaysia. On the other hand a cheaper mixer is not powerful enough for dough mixing. LIf you have any good mid budget range mixers to recommend (powerful enough for dough mixing), please drop me a line. Thanks.
350g High Protein Flour/bread flour
5g milk powder
2.5g bread improver (I omitted)
50g caster sugar
1/2 tsp. salt
1 tsp. (6g) instant yeast
30g egg ( I use whole egg – 50g)
200ml water (I use milk and cut down to 150ml, since I use whole egg)
5-6 drops of Pandan paste
(cut fresh pandan leaves as many as you have into pieces add with little water and user blender or mortar to pound and filter to get paste, can store up to 2 weeks in fridge)
150g raisins -soak for 1 hour, drain (I omitted)
(D) Custard Filling – (method here)
2 tablespoon custard powder
3/4 cup fresh milk
3 tablespoons sugar
1) Combine all B and add in A in a mixing bowl and mix and knead into dough.
2) Once form smooth dough, add in Ingredient C butter and continue to knead the dough until dough develops into elastic form.
3) Add in soaked raisins and mix well. ( I omitted this step)
4) Cover dough with cling wrap and let them rise till double in volume, about 80mins.
5) Test the dough by finger test, if impressions remain, dough is proofed.
6) Remove dough and punch down to remove trapped air as your knead; let the dough rest for 15mins.
7) Divide dough into 60g balls and place in a greased round baking tin
8) Cover with cling wrap, let dough go thru 2nd proof for 60mins or until the dough double the size.
9) Pipe custard filling in between bread, brush with egg wash.
10) Bake at preheated oven at 180-190 degree C for about 20-25mins.
11) Remove from oven and unmold immediately.
鸡蛋30克（我用全蛋 - 50G）
D) 吉士浆 - （做法在此）
10）预热烤箱在180-190摄氏度，烤盘放在烤箱中间，烤约20 - 25分钟。