Pandan Coconut Milk Bread
Pandan Coconut Milk Bread Recipe {Buko Pandan Pandesal}.
🍳 Cook: 22 min🍽️ Makes 16
Ingredients
| 350 g | bread flour | |
| 1 packet (7 g) | instant dry yeast | |
| 1/2 tsp | 2.5 ml | kosher salt |
| 5 tbsp | 75 ml | sugar |
| 3/4 cup | 180 ml | coconut milk |
| 20 ml | pandan juice | |
| 1 | egg | |
| 2 tbsp | 30 ml | softened butter |
| 1 tbsp | 15 ml | corn starch |
Instructions
- Combine the dry ingredients.
- Combine coconut milk, pandan juice and egg — mix.
- Add the wet ingredients to the dry ingredients and knead the dough in a standing mixer at low speed setting until all ingredients are well combined.
- Gradually add the softened butter.
- Once butter has been nicely integrated into the dough, knead on speed setting #4 for about 8 minutes. Do the stretch test — if the dough stretches without tearing, it is ready.
- Transfer dough into a greased bowl. Cover and let it rest for 1 hour in the oven with the oven light ON. After 1 hour, the dough should have doubled in size. Deflate and work air bubbles out.
- Divide the dough into 16 portions and shape to desired form. Cover the dough and let it rest for 30 minutes in the oven with the oven light ON.
- After 30 minutes, take the dough out of the oven and pre-heat the oven to 320 degrees. Sprinkle the dough with cornstarch before putting it in the oven. This will keep the top of the bun from browning too much and you can still see the beautiful green pandan color.
- Bake 20–22 minutes at 320 degrees. Baking time and baking temperature may vary depending on your oven.