Pandan Bread

Pandan Bread

(A)

• Bread Flour 350g
• Milk Powder 5g
• Sugar 40g
• Salt 0.5 tsp
• 1 Egg (lightly beaten) 
• Cold Water 200g ± (Blend the pandan leave with water, and strain)
• Instant Yeast 4g
• Santan Powder 20g (coconut powder) B)
• Butter 30g

C)

• Sesame (topping)
• Egg (for glazing)

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Method:-

1. Combine A in a mixer. Knead about 6 minutes and then add butter. Continue to knead till the dough is smooth and elastic touch (about 4 - 6 minutes, I used kitchenaid stand mixer - speed 4).
2. Keep the dough in a big bowl, covered with a damp cloth. Leave to rise for 50 mins till double in size.
3. Divide dough and roll into small balls and place into tin. Leave to proof till double in size (about 50 minutes)
4. Glaze with egg wash and sesame on top.
5. Bake in preheated oven 375°F for 16 - 18 mins (16cm chiffon tin). Remove from tin immediately and cool on a wire rack