PANDAN PULL-APART BUN

Monday, 17 July 2017





I have some left over pandan juice from the cupcakes, so I decided to make some Pandan Bread. 

Made 16 buns

INGREDIENTS:

500 gm bread flour (high protein flour)
2 tsp active yeast
4 tbsp skim milk powder
1 tsp salt
6 tbsp sugar
2 - 3 tbsp pandan juice (from 150 g of pandan leaves)
2 eggs (keep 2 tbsp of egg white for egg wash)
100g butter or vegetable oil
250 ml water
Some poppy seeds for topping (optional)

Need 2 square baking pans (22.5 cm X 12.5 cm)

METHOD:

1.  Place all ingredients in the bowl of your stand mixer and knead until it had come together and beginning become elastic or let the machine knead for 10 mins.
2.  Set it aside to rise for 45 to 60 mins or till double in size.
3.  Punch down the bread dough to release the air.
4.  Divide dough into 16 equal portions and shape into balls. Place dough into baking pans lining with non-stick baking sheet. Let it rise for another 45-60 mins or until dough is double in size.
5.  Brush the dough with egg white/water mixture and sprinkle with some poppy seeds on top.
6.  Bake at pre-heated oven at 180C for 30mins till golden brown.
7.  Remove bread to cool on rack completely.

To make pandan juice:

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 for few days.
Pour away upper layer of water and keep the bottom layer of concentrate pandan juice. Usually, the pandan juice will keep for a week.

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