Pandan Bread Recipes
PANDAN BREAD
The unique flavor of pandan is hard to explain, but its one that I love. It's a common flavor used in Filipino, Vietnamese, Malaysian and Thai cuisine and you can usually find pandan paste at specialty grocery stores. This bread gets its soft and fluffy texture from tangzhong and I've linked to the recipe (see note section), so plan to make it ahead. It's best used as soon as possible, but it will keep in the refrigerator for up to one day.
Provided by Kirbie
Categories Breakfast
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : ServingSize 1 slice, Calories 230 kcal, Carbohydrate 30 g, Protein 6.6 g, Fat 9.4 g, SaturatedFat 4.4 g, Cholesterol 77.7 mg, Sodium 228.9 mg, Fiber 1 g, Sugar 9.2 g, UnsaturatedFat 4.4 g
PANDAN BREAD
Fragrant loaf to be enjoyed by everyone! Super soft in texture too!
Provided by Natasha Lim
Categories Bread Quick Bread Recipes
Time 2h40m
Yield 8
Number Of Ingredients 9
Steps:
- Place milk, egg, bread flour, cake flour, sugar, yeast, pandan paste, pandan flavor, and all butter into a bread machine in the order listed. Select light crust setting. Run bread cycle. Remove bread from the machine after the cycle is done, about 2 hours and 30 minutes.
Nutrition Facts : Calories 172.5 calories, Carbohydrate 28.8 g, Cholesterol 30.2 mg, Fat 3.6 g, Fiber 0.8 g, Protein 5.4 g, SaturatedFat 1.8 g, Sodium 31.2 mg, Sugar 3.5 g
PANDAN SPREAD
A snack of pandan spread on white bread is appreciated by children. It is also great to serve after lunch.
Provided by wiley
Categories World Cuisine Recipes Asian Thai
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Blend pandan leaves and water together in a blender or food processor until smooth; strain through a piece of cheesecloth. You should get about 1/2 cup pandan juice; you can discard anything more than that.
- Beat eggs in a bowl; add coconut cream and sugar and continue beating until sugar is dissolved.
- Place egg mixture over a double boiler and stir while heating. Add evaporated milk and pandan juice. Stir until mixture has thickened into a custard, 5 to 7 minutes.
- Remove from heat and spoon into a serving dish. Serve custard with squares of white bread.
Nutrition Facts : Calories 631.7 calories, Carbohydrate 110.8 g, Cholesterol 86.4 mg, Fat 17.7 g, Fiber 1.6 g, Protein 9.5 g, SaturatedFat 13.5 g, Sodium 501.5 mg, Sugar 80.5 g
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