Pandan Bread

In a stand mixer fitted with the paddle, combine the flour, salt, sugar, and instant yeast. Make a well in the center of the dry ingredients. Place the milk, one egg, tangzhong, and pandan paste in the well. Switch to the dough hook attachment and mix the ingredients together on medium speed just until the dough comes together. Add the butter and continue mixing on medium speed for 18 to 20 minutes or until the dough smooth and elastic. It should not be too sticky at this point. You can test the dough by stretching a small piece. You should be able to stretch it very thin without it breaking.
Shape the dough into a ball shape. Coat the inside of a bowl with oil and place the dough in it. Cover the bowl with a damp towel until the dough has doubled in size, about 40 minutes.
Transfer the dough to a clean work surface and divide it into four equal parts. Form each part into a ball and cover them with plastic wrap. Rest the dough balls for 15 minutes.
Roll each dough ball into an oval shape. Fold each end of the oval into the middle of the dough with one end slightly overlapping the other. Turn the dough over and flatten it with a rolling pin. Turn the dough again so the folds face up. Roll the dough into a log. Repeat with the rest of the dough balls.
Place the rolls in a bread pan and cover it with plastic wrap for 40 minutes, or until they have doubled in size. At this point preheat the oven to 350°F (175°C). In a small bowl, beat one egg with a tablespoon of water. Brush the top of the bread with the egg wash. Bake the bread for approximately 30 minutes.

Ingredients

Instructions

Notes