Pandan Killer Toast (One-time Proofing Bread)

by - July 18, 2017




Pandan Killer Toast (One-time Proofing Bread)!

Thank you to Victoria Bakes and a few Facebook friends for sharing this recipe. I don’t know why it’s called the killer toast though. Maybe because it is fast to prepare and the texture very soft? I added Pandan juice to make it Pandan Killer Toast.

Pandan Killer Toast Recipe - One Time Proofing Method


Yields: Two small loafs (In a bread pan - 22 cm X 17 cm)

INGREDIENTS:

260g bread flour
1 teaspoons instant dry yeast
30g sugar
½ teaspoon salt
180g – 1 XL egg + full cream milk
2 to 3 tablespoons of thick/concentrate pandan juice
30g butter (room temperature)

Egg wash: 1 ½ tablespoon of egg and milk mixer from the above.

METHOD:

  1. Put all ingredients (except butter) in a bowl of stand mixer and knead till the dough come together.
  2. Add in butter and knead until achieve window pane stage (you need to achieve this stage to get the soft texture).
  3. Divide the dough into 2 equal portions. Roll out each dough with a rolling pin into rectangle shape. Roll up the dough until a log is formed and place into greased loaf pan.
  4. Set it aside to rise for 50 to 60 minutes or till double in size.
  5. Bake in preheated oven at 170 C, second lowest rack for 35 to 40 minutes or till the bread turn golden brown.
  6. Remove bread to cool on rack completely.
Note:

If you do not have thick pandan juice ready, just blend 8 pandan leaves with full cream milk.

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7 comments

  1. which pandan juice recipe do you use?

    ReplyDelete
    Replies
    1. Hi there,

      Thank you for asking. You may use the recipe from the below:

      https://www.bakewithpaws.com/2017/07/pandan-chiffon-cake.html

      Cheers :)

      Delete
  2. what did u do after mix pandan leaves with milk? boil it or what? i still dont get it, please help thanks

    ReplyDelete
    Replies
    1. Hi, You need to blend the pandan leaves with water and extract the juice. Please refer to my reply above for the link to pandan juice recipe.

      Thanks

      Delete
  3. Hi! Would you recommend this quick simple method or stick with the inclusion of the roux method for a fluffier and softer bread? I intend to make the bread a day or two in advance before giving out to others for consumption. Thanks :)

    ReplyDelete
    Replies
    1. Hi, thank you for dropping by. Actually, this bread only soft on the 1st day. It got a bit dried on the following days. I would highly recommended the water roux (tangzhong) or yudane method.

      Please see the following:

      https://www.bakewithpaws.com/2018/07/shokupan-japanese-soft-white-bread.html

      Cheers :)

      Delete
    2. Okay great! thank you for your reply :)

      Delete