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. Instead I’ve always used a pandan paste, which can be found at the grocery store.
I’ve always found it hard to describe the taste of pandan, but I really love it. And I like the pretty green (though there is food coloring added to the pandan paste to make it look like the colors of pandan leaves).
The bread came out nice and fluffy. I was a little worried after my disaster trying to create a purple sweet potato bread. The pandan taste ended up being pretty mild though even though I thought I used a tad too much extract.
I am submitting this recipe to Yeastspotting.
3tbsp + 2 tsp sugar
1/2 tsp salt
1 large egg
½ cup milk
120g tangzhong (click here for making tangzhong)
2 tsp instant yeast
3 tbsp butter (cut into small pieces, softened at room temperature)
2 tsp pandan paste
1. Combine the flour, salt, sugar and instant yeast in a bowl of a stand mixer. Make a well in the center. Add in all wet ingredients: milk, egg and tangzhong and pandan paste. Fit the dough hook attachment on your stand mixer and begin mixing on medium speed and knead until your dough comes together and then add in the butter and continue kneading. Keep kneading until the dough is smooth, not too sticky on the surface and elastic. I kneaded the dough for about 18-20 minutes. Each mixer may vary.
2. Knead the dough into a ball shape. Take a large bowl and grease with oil. Place dough into greased bowl and cover with a wet towel. Let it proof until it’s doubled in size, about 40 minutes.
3. Transfer to a clean surface. Divide the dough into four equal portions. Knead into balls. Cover with cling wrap, let rest for 15 minutes.
4. Roll out each portion of the dough with a rolling pin into an oval shape. Take one end of the dough and fold to meet the middle of the oval. Take the other end and fold to meet on top. (Again, these are not photos from the pandan bread, but it is the same idea.)
8. Bake at 330 degrees F for approximately 30 minutes.