Hey everyone, it is Louise, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, pandan loaf. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Pandan Loaf is one of the most favored of current trending foods in the world. It’s appreciated by millions every day. It is simple, it is fast, it tastes delicious. Pandan Loaf is something which I have loved my entire life. They’re nice and they look fantastic.
Fragrant and aromatic, this Pandan Loaf is flavourful yet simple in its own ways. Make sure to use a good quality Pandan extract to boost its flavours! Adding on, take note that this is a Breadmaker recipe, but with a hand kneaded version of the recipe available! Place milk, egg, bread flour, cake flour, sugar, yeast, pandan paste, pandan flavor, and all butter into a bread machine in the order listed.
To begin with this recipe, we have to first prepare a few ingredients. You can have pandan loaf using 15 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Pandan Loaf:
- Make ready Thangzhong (Water Roux)
- Make ready 30 gr flour
- Get 150 gr water (pandan juice)
- Get Dough
- Take 250 gr high protein flour (hard flour)
- Get 100 gr all purpose flour
- Make ready (I normally use whole 350 gr of komachi flour)
- Make ready 20 gr milk powder
- Take 5 gr instant yeast
- Make ready 40 gr sugar
- Make ready 1 egg (~ 50 gr)
- Get Thangzhong mixture (~130 gr)
- Prepare 70 ml fresh milk
- Get 5 gr salt
- Make ready 30 gr butter
This Pandan Pull-Apart Bread is fluffy, soft and moist. The bread made using Yudane method seems to stay fresh longer than most other ordinary homemade bread. Yudane method is quite similar to Tangzhong (water-roux) method. Banana Pandan Bread is the perfect use for ripe bananas!
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!
Yudane method is quite similar to Tangzhong (water-roux) method. Banana Pandan Bread is the perfect use for ripe bananas! Topped with cashew and loaded with pandan flavor, this quick bread is delicious and filling for breakfast or as a midday snack. In a bread machine or stand mixer, add in all of the ingredients starting with the wet ingredients, pandan juice, and vegetable oil. Dry ingredients, bread flour, yeast, sugar, milk powder and salt.
So that is going to wrap it up with this exceptional food pandan loaf recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
