Miki's Food Archives : Soft Pandan Loaf 斑斓软面包，中种面团

Thursday, 20 October 2016

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. I am familiar with the fragrance and sweet aroma of pandan leaves because my mom used to make sweet soup and cakes using pandan leaves. We love anything with pandan flavour! Well, what I mean here, it's truly the extract from fresh pandan leaves, not pandan paste or artificial pandan essence. Those are 'not acceptable' by the food critic in our house.

I was pampered with all the yummy homemade food prepared by my mom when I was young, now it's time for me to do it for the next generation. :D

Home baked pandan bread for my son to eat during school recess.
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This soft pandan loaf recipe was adapted from the Pandan Custard Bun. This time I would like to make a tall standing loaf, hence, I modified the recipe to yield lighter and fluffier bread. And yes, it's a successful one!

Home baked bread always taste good and fragrant. This Pandan loaf added with freshly extracted pandan juice that made it even more aromatic. This recipe yield soft and fluffy bread that stay soft for days.

Ingredients:

Sponge Dough: 中种面团：

200g Bread Flour 高筋面粉 200克

4g Instant Yeast 酵母 4克

20g Milk Powder 奶粉 20克

25g Egg (lightly beaten) 蛋液 25克

100g Pandan Juice (blend pandan leaves with water) 斑斓汁 100克（斑斓叶加水打汁）

Main Dough: 主面团

65g Bread Flour 高筋面粉 65克

45g Sugar 幼糖 45克

1/2 tsp Salt 盐半小匙

27g Pandan Juice 斑斓汁 27克（斑斓叶加水打汁）

30g Unsalted Butter (softened) 牛油 30克

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.

如果您要分享此食谱，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Method:

1. In a mixing bowl, mix together all sponge dough ingredients. Cover with cling wrap, let it proof for 1 hour.
将中种面团的材料搅拌成软面团，用保鲜纸盖好，发酵1小时。

2. Add in all main dough ingredients (except butter) to the sponge dough, knead to form a dough. Gradually knead in butter.
将主面团的所有材料（除了牛油）加入中种面团，揉成面团。慢慢加入牛油。

3. Continue to knead until the dough passes the windowpane test. Watch this video if you are unsure what is windowpane test.
继续揉至面筋扩展，表面光滑。

3. Transfer the dough onto the worktop, roll out the dough to 1.5cm thick, roll up and put the dough into a baking tin.
把面团擀平（大概1.5cm厚），卷起。放进烤盘。

Mine is a non-stick baking tin, so I did not grease the tin.
Lightly grease your baking tin if there's no non-stick coating.

4. Cover with cling wrap and let it proof for 1 hour or doubled in size.
用保鲜纸盖好，发酵1小时。

5. Bake in a preheated oven 180'C for 20 minutes (lowest rack), transfer to middle rack, bake another 5 minutes.
放入已预热的烤箱，烘180度 20分钟（最底层），换去中层，烘烤5分钟即可。每个烤箱的温度不同，烘烤温度和时间须自行调整。若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。

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Enjoy!

By readers, some feedback from those who have tried this recipe: