Killer Toast Pandan Super Soft + Quick Proofing
A super soft pandan-flavored milk toast bread with quick proofing (about 1.5 hours total instead of the usual 3). Machine-translated from an Indonesian Cookpad recipe.
Ingredients
| 130 гр | Cakra flour |
| 30 гр | refined sugar |
| 1 | egg yolk |
| 60-70 мл | liquid milk (pour in slowly) |
| 2 гр | instant yeast |
| 20 гр | butter (I use Anchor) |
| 2 гр | fine salt |
| 1/2 ч.л. | good quality Pandan essence |
Instructions
Total time: about 90 minutes.
- Mixer: all ingredients except butter + salt, mix until half smooth. (Pour the milk in slowly, beware of moisture; if correct, stop.) Then add the butter-salt, mix again until the ingredients are soft and elastic.
- Weigh and divide the dough into 40 g pieces.
- Round each, roll and shape like a roll. Arrange on a greased tray.
- Let it expand to 2x (I gave it 1 hour in the morning). When the ends tear/pull apart, it is ready.
- Brush with egg yolk, bake at 180 degrees for 30-35 minutes. 6-12. Notes: The result is a wonderfully soft, tasty pandan toast, highly recommended for beginners who want to learn to make fresh bread. This plain toast is a good base for fillings such as taro / chocolate / strawberry - fill as much as you like so the bread breaks softly. Really quick - about 1.5 hours to become bread, whereas it usually takes about 3 hours. High-fiber, highly recommended for a fast bread.