Pandan Pull-Apart Bread (Yudane Method)

by - April 03, 2019

Pandan Pull-Apart Bread

Pandan Pull-Apart Bread


The first time I made Pandan Bread by blending fresh milk together with pandan leaves, the bread turned out with a cheesy smell.  I had to discard the entire loaf as no one would eat it.  I guess it was the process and probably too much milk in the recipe.  This time, I extracted the pandan juice with water and added a cut down amount of milk after.  The bread turned out very nice.

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.  Both methods are scalding method. For the Yudane method, boiling water is used to scald the flour instead of cooking over the fire.  Please click here to see the differences between  Yudane vs Tangzhong Method. 

I have other Yudane Method recipes that you may like to try too.   Yudane Method Bread recipes.


It is advisable to read the following notes before starting baking.

GENERAL NOTES:

KNEADING TIME
For kneading, please regard the timing provided as an indication only. It is only meant as a guide.  Timing may differ depending on the brand of flour and electric mixer used. The protein content may vary from one brand of flour to another.

OVER KNEADING
Some have experienced the dough breaking during the second proofing.  If that happens it is due to over kneading.  Please stop the machine and check your dough during the final cycle of kneading to ensure that you don't over knead. Every machine is different and there is always a chance of over-kneading when using a machine. You may need to adjust this timing and stop as soon as you reach the window pane stage.

FLOUR
The right flour plays a very important role in bread making.  Usually bread flour content around 11.5 - 13.5% protein, while high gluten flour is around 13.5 - 14.5%.  All purpose flour content less protein around 9 - 11%.  To achieve fluffy, soft and light bread, I used Japan High Gluten Flour in most of my bread baking.  Sources from here and here.

HYDRATION
The liquid measurement given is also a guide.  It is advisable to always reserve some liquid and not add it all in one go.  This would give you the opportunity to adjust if necessary. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency.  This is because each flour absorbs water and hydrates differently. 

PROOFING
Please note that the proofing timing may also vary depending on your climate and environment. The humidity and temperature at your place will influence how dough rises.  
If you are unable to judge by just looking at the dough, you can do the finger poke test:
  1. First Proofing:
    • Lightly flour or oil your finger or knuckle, gently poke in the centre of the dough then remove your finger.  If it bounces back immediately without any indentation then it needs more time.
    • If the indentation stays and it doesn’t bounce back or if the dough collapses, then the it is over proved.  
    • If it bounces back just a little, then the dough is ready to be punched down and shaping.
  2. Second Proofing:
    • Lightly press the side of the proved dough with your finger.  If it bounces back immediately without any indentation, it means the dough is under proved and needs more time before baking.
    • If the indentation stays and it doesn’t bounce back, it means it has been over proved.
    • If the indentation slowly bounces back and leave a small indentation, it is ready to bake. 
    • There will be a final burst of rising once the bread is placed to bake in the oven and it is called oven spring. 
WRINKLE TOP OR SHRINKING
If your bread collapses or gets wrinkled on top after removing from oven, it could be because your dough over proved during the second proofing. Please proof your dough until it just reaches or is slightly below the rim of the pan.

BAKING
Do also note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven. 

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Recipe - Pandan Pull-Apart Bread (Yudane Method)


INGREDIENTS:

Yudane:
50g bread flour  (I used Japan High Gluten Flour)
45g boiling water

Bread:
200g bread flour  (I used Japan High Gluten Flour)
1 1/8 tsp instant yeast
2 tbsp brown sugar
3/4 tsp salt
1 tbsp milk powder
10g butter
100g pandan juice (10 pandan leaves blend with 100g water and extract the juice)
30g full cream milk

Topping:
Some butter, melted

Utensils:
Loaf pan 

METHOD:

Yudane:
  1. Add bread flour in a bowl, pour the boiling water and mix well with spatula or spoon.  
  2. Cling film and place in the fridge for at least 4 hours or overnight.  
  3. Take out from the fridge 30 minutes before using to return to room temperature.
Note:  
I made the yudane dough 4 hours before and left it outside instead in the fridge. It works too.

Bread:
  1. Put all ingredients (except butter) and including yudane dough (tear into pieces) into the bowl of a stand mixer. Mix with paddle attachment for 2 minutes or until all incorporated.  Change to hook attachment and knead for another 3 minutes or until the dough comes together. Add in butter and continue kneading for another 10 - 13 minutes or until the dough comes together, become elastic, smooth and reaches window pane stage.  I noticed that it is harder to achieve window pane stage with Yudane method dough. It could be due to the gelatinization of starch.  Window pane is not really neccessary as long as you kneaded the dough long enough. During the whole kneading process, I stopped few times to scrape down the dough from the hook to be sure it is evenly kneaded and also to prevent the motor from overheating.
  2. Let the dough rise in a warm place for 45 - 60 minutes or until double in size in a large greased bowl, covered with cling film or kitchen towel.
  3. Punch down the dough to release the air. Transfer the dough to a clean floured surface then divide into 8 equal portions. Form each portion to a ball. Roll out each dough with a rolling pin into long rectangle shape. Roll up the dough like Swiss Roll until a small log is formed. 
  4. Place all dough in the prepared loaf pan.  Let it rise for another 45 to 60 minutes or until double in size. 
  5. 15 minutes before baking, preheat the oven to 190C.
  6. Bake at preheated oven for 15 - 20 minutes, or until golden brown
  7. Remove bread from oven and immediately brush the top with some melted butter.  Let them cool on rack completely.



2nd Attempt on 3 February 2020



Revised Recipe 

Yields: 1 loaf

INGREDIENTS:

Yudane:
92 bread flour  (Japanese high gluten flour)
92g boiling water

Bread:
308g bread flour (Japanese high gluten flour)
1 3/4 tsp instant yeast
32g brown sugar
1 tsp salt
16g butter
190g - 200g pandan juice (Add 190g first, reserve the rest to use if too dry)
20g milk powder

Topping:
Some butter, melted

Pandan Juice:
10 - 12 pandan leaves
220g water

Utensils:
10 inch square pan

METHOD:

Yudane:
  1. Add bread flour in a bowl, pour the boiling water and mix well with spatula or spoon.  
  2. Cling film and place in the fridge for at least 4 hours or overnight.  
  3. Take out from the fridge 30 minutes before using to return to room temperature.
Bread:
  1. Blend pandan leaves and pandan juice in a food processor. Squeeze out the juice through a sieve. Set aside.
  2. Put all ingredients together with yudane dough (except butter) into the bowl of stand mixer. Using the dough hook, knead for 5 minutes (Chef Kenwood mixer, speed 2.5) until the dough comes together.  Add in butter and continue kneading for another 8 - 10 minutes until the dough comes together, become elastic and tacky but not sticky.  
  3. Let the dough rise in a warm place for 60 minutes or until double in size in a large greased bowl, covered with cling film or kitchen towel.
  4. Punch down the dough to release the air. Transfer the dough to a clean floured surface then divide into 8 equal portions. 
  5. Form each portion to a ball.  Flatten with rolling pin into a dish.  Roll up the dough like Swiss Roll until a small long log is formed.
  6. Place all dough in the prepared loaf pan.  Let it rise for another 45 to 60 minutes or until double in size. The room temperature at my kitchen is around 32C - 35C.
  7. 15 minutes before baking, preheat the oven to 190C.
  8. Bake at preheated oven for 15 - 20 minutes, or until golden brown
  9. Remove bread from oven and immediately brush with some melted butter. Let them cool on rack completely.

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19 comments

  1. Will it stay soft after a few days of baking? My bread sometimes turn out to be hard on the very next day of baking.

    ReplyDelete
    Replies
    1. Hi Sunny,

      Thank you for asking. Yudane method bread will stay fresh longer. On the 3rd day it is still soft. But, of course not as soft as 1st day.

      Cheers:)

      Delete
  2. Hi, i prepared the dough as per your recipe and let it proof for more than 60 mins in a warm oven. However, it didnt rise, let alone doubling in size. May i know what went wrong? In addition, i couldnt feel the softness of the dough, it is rather a little tough?

    ReplyDelete
    Replies
    1. Hi Wennie,

      Thank you for trying this recipe. Sorry to hear that it didn't work for you. Could it be your oven too warm and kill the yeast? The dough shouldn't be tough too. May I know what type of bread flour that you used? Some bread flour absorb more liquid and you need to add more liquid in this case.

      Cheers:)

      Delete
    2. Thanks for your reply. I dont think it is too warm because i placed 2 cups of hot water in the oven which many other bakers suggested if the climate is chilly or cold. I tried proofing other recipe using this method, and all the dough has no problem rising.
      Im using AP flour. Just in case, realised i used fresh milk instead of full cream milk which i dont think that attributed to non rise? Actually, i tried another recipe using yudane method months ago and the result seemed to be the same as what im facing now. a little tough dough and the bread wasnt all soft and fluffy like all of you guys had. Could it be something wrong with my yudane method?

      Delete
    3. Hi, you try to increase the boiling water in Yudane to 50g (ratio 1:1). Could it be your yeast expired? Did you keep your Yudane in the fridge overnight or left it outside at least 4 hours before using?

      Delete
  3. Hi, I tried your Pandan Hokkaido Milk Loaf and it turned out fantastic! My family enjoyed eating it. I notice with this recipe you used Japanese high gluten flour, how is that different to bread flour? Can I use your revised recipe with bread flour? If so, is there anything that I need to change in the recipe. Thanks.

    ReplyDelete
    Replies
    1. Hi, Thank you for trying out the Pandan Hokkiado Milk Loaf. Actually, I used Japanese High Gluten Flour for both recipe. It is quite the same as bread flour. Cheers:)

      Delete
  4. Can I use Pandan essence instead of juice? Do I need to adjust the liquid in the recipe?

    ReplyDelete
    Replies
    1. Hi, thank you for asking. I never tried Pandan essence before. But, it should work too. The same liquid amount. Just replace the pandan juice with water or fresh milk.
      Cheers :)

      Delete
  5. What did you use to brush the bread with after baking?

    ReplyDelete
    Replies
    1. Hi, Thank you for asking. Melted butter.

      Cheers :)

      Delete
  6. Hi I don’t have a measuring spoon that is 1/8 for the yeast. Do I just add 2x 1/4 spoons? Or how many grams yeast should I use?

    ReplyDelete
    Replies
    1. Hi, thank you for visiting my blog. 1 3/4 tsp of yeast is about 5.5g. 3/4 is 3 X 1/4 spoons.

      Cheers :)

      Delete
  7. Is 2nd attempt recipe better than original recipe? Which one stay softer longer?

    ReplyDelete
    Replies
    1. The first recipe better, Because 2nd attempt the texture is too moist as higher yudane dough. Both the same, stay fresh several days. I think I should remove the 2nd attempt recipe in next few days to avoid confusion.

      Delete
  8. Hi,
    Thank u for sharing your recipe & I can't wait to try it. May I know what the Yudane mixture will look like when it's ready? Is it a gooey paste or is it solid as u mentioned about tearing it into pieces.

    ReplyDelete
    Replies
    1. Hi, thanks for asking. Please refer to the picture 2 on the first recipe above.

      Thanks:)

      Delete
  9. Hi,
    Thanks for the recipe. May I know what the Yudane mixture will look like when it is ready? Is it a gooey paste or solidified as u mentioned about tearing into pieces.

    ReplyDelete

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