PANDAN HOKKAIDO MILK LOAF

Tuesday, 18 July 2017




After the chewy bagels for my husband, it is the soft and fluffy bread for my mother in-law next. Typical Asian Chinese like me still prefer the soft breads instead of the heavier European style breads. I used the same recipe from the Hokkaido Milk Loaf recipe that I have shared before and just added some Pandan juice.


Pandan Hokkaido Milk Loaf Recipe


INGREDIENTS

540 gm bread flour
86 gm caster sugar
8 gm salt (1 tsp)
9 gm full cream milk power (1 tbsp)
11 gm instant dried yeast (3 tsp)
86 gm whisked egg (2 eggs and keep balance for brushing)
59 gm whipping cream or thickened cream (I used whipping cream in this recipe)
54 gm milk
184 gm tangzhong (please refer here on how to prepare Tanzhong)
49 gm unsalted butter
5 tbsp of concentreated pandan juice (screw-pined leaves juice)

Need 2 bread baking pans


METHOD

1. Add all ingredients into the bowl of stand mixer. Using the dough hook on a stand mixer, knead until the dough comes together and elastic. It takes around 10 to 15 minutes. If the dough is too wet, add 1 tablespoon of flour at a time.

2. Then let the dough complete the 1st round of proofing, about 40 minutes, best temperature for proofing is 28C, humidity 75%, until double in size.

3. Transfer the dough to a clean floured surface. Divide the dough into 8 balls. Roll out each ball with a rolling pin into rectangle shape. Roll up the dough until a log is formed. Place dough in 2 pans lining with non-stick baking sheet. Let it rise for another 45-60 mins or until dough is double in size.

4. Brush whisked egg on surface.

5. Bake in a pre-heated 180C (356F) oven for 30 to 35 minutes, until turns brown. Remove from the oven and transfer onto a wire rack. Let cool completely.






















HOW TO MAKE PANDAN JUICE:

Ingredients:
20 pandan leaves, fresh or frozen
250 ml of water

Method:
1. Chop pandan leaves into chunks, pop in a food processor and add about 250 ml water. Process to small pieces.
2. Place pandan leaves in a muslin bag and squeeze out the juice. Leave the juice in fridge over night or one or two days.
3. Pour away upper layer of water and keep the bottom layer of concentrate pandan juice.



METHOD OF MAKING TANGZHONG

Ingredients:

50gm/ 1/3 cup bread flour
250ml/ 1cup water (could be replaced by milk, or 50/50 water and milk)

Method:

1.  Mix flour in water well without any lumps. Cook over medium-low heat, stirring consistently with a wooden spoon, whisk or spatula to prevent burning and sticking while you cook along the way.
2.  The mixture becomes thicker and thicker. Once you notice some “lines” appear in the mixture for every stir you make with the spoon. It’s done. You get the tangzhong. (Some people might like to use a thermometer to check the temperature. After a few trials, I found this simple method works every time.) Remove from heat.
3.  Transfer into a clean bowl. Cover with a cling wrap sticking onto the surface of tangzhong to prevent from drying up. Let cool. The tangzhong can be used straight away once it cools down to room temperature. Just measure out the amount you need. The leftover tangzhong can be stored in fridge up to a few days as long as it doesn’t turn grey. If so, you need to discard and cook some more. (Note: The chilled tangzhong should return to room temperature before adding into other ingredients. )

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