Recipe: Yummy Pandan Loaf

Pandan Loaf. An aroma from the Pandan, a richness from the coconut milk. This is an amazing Fluffy Pandan Coconut Bread recipe that will be sure to please! Banana Pandan Bread is the perfect use for ripe bananas!

Place in an airtight container or in a ziplock bag. My Pandan Loaf is a continuation of a three-recipes series that I would like to make for simple yet delicious Breadmaker recipes! This is the second recipe, with the first being that of a Hokkaido Milk Loaf, Breadmaker version. You can cook Pandan Loaf using 15 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Pandan Loaf

1. Prepare of Thangzhong (Water Roux).
2. It's 30 gr of flour.
3. You need 150 gr of water (pandan juice).
4. It's of Dough.
5. You need 250 gr of high protein flour (hard flour).
6. You need 100 gr of all purpose flour.
7. You need of (I normally use whole 350 gr of komachi flour).
8. Prepare 20 gr of milk powder.
9. Prepare 5 gr of instant yeast.
10. You need 40 gr of sugar.
11. Prepare 1 of egg (~ 50 gr).
12. It's of Thangzhong mixture (~130 gr).
13. You need 70 ml of fresh milk.
14. You need 5 gr of salt.
15. You need 30 gr of butter.

Bread Maker Fun : Pandan Loaf 自制香兰面包 I did not want to waste the leftover homemade pandan juice that I made for Pandan Chiffon Cake 香兰威风蛋糕. I was contemplating to make pandan flavour tarts, bread or kaya. Soft Pandan Loaf 斑斓软面包，中种面团 Pandan aka screw pine, this is the plant that's available year long at my parent's house even before I was born, I guess. Sift together the flour, baking powder, baking soda & salt.

Pandan Loaf step by step

1. Thangzhong: whisk water and flour until smooth and no lumps remain. Pour it to a pot and cook it on a medium heat. Keep stirring constantly until the mixture heats up and thickening in texture. Set aside and let it cool completely..
2. Combine well dry ingredients flour, mix powder, yeast and sugar in a bowl then add egg (can use manual whisk or mixer)..
3. Add thangzhong and milk. Knead it well..
4. Then add salt and butter to the dough..
5. Knead until reach a window pane (can knead manually or using mixer with dough beater)..
6. Knead the dough into a ball shape the place dough in a greased bowl and cover with a plastic wrap and napkin. Let it proof until it’s doubled in size, about 45 minutes to 1 hour..
7. After proofing process, put the dough in a clean surface then divide it into your preferred size (mine is about 30-35 gr each). Roll and flip (couple of times) each dough and shape it. Rest it for about 30 minutes. Bake it at 160-180 degree celcius for approximatery 30-40 minutes (depends on your oven). Once it baked, brush butter on top to keep it moist. Enjoy your fluffy bread!.
8. This one is a white milk loaf. Try yours!.

Stir to combine the coconut milk & pandan essence. After making my ham and cheese bread, I had enough tangzhong mixture left to make another loaf, so I decided to try making pandan bread. Pandan is a common flavor used in Filipino, Vietnamese, Malaysian and Thai cuisine. You can make a pandan extract or paste with fresh pandan leaves, but I've never done this. Strain the liquid to remove the pandan "pulp" and pour in the liquid into the dry ingredients bowl.