Just harvested a dozen of pandan leaves from my own little garden. Still have no time to get rid of them ! Bet bread making should be the quickest way to use up some of it for time being. First signal came to me is LUO SONG bread >o<
haha...... My previous one was in cheese topping flavour which terribly addictive,
click to check out here. Since my kitchen is out of bread supply, this will definitely comes in needy. It smells fantastic ! Hope you guys will like it too. Please read on for more.
Ingredients with
Tangzhong :
2 TB all purpose flour
1/2 cup water
(cook over medium heat till thickened, leave cooled)
350gm bread flour
150gm all purpose flour
2-1/2 tspn yeast
70gm sugar
1 tspn salt
1 egg
150ml pandan juice
50gm cold butter, diced
*50gm butter just about melted
some sesame seeds for topping
Method ；
(1) combine both flour, yeast & sugar and mix well.
(2) now, add in milk, egg & tangzhong paste and stir to form a sticky dough.
(3) next, add in butter & salt, continue kneading till smooth.
(4) leave dough to rest for an hour or till double in size.
(5) when ready, punch dough to release excess air and knead till smooth.
(6) next, place dough to working table and divide into 10 portions (about 93gm each).
(7) round them and again leave to rest for 10 minutes.
(8) once its ready, shape dough into the shape as shown as the above picture, with a big head on one end and sharp end on the other.
(9) then roll to flatten dough as picture shown the above.
(10) now, roll up dough from the bigger end to the sharper end, to form a croissant shape.
(11) here, this is how it looks after the shaping. Then again, let to rest for another 20 minutes or till 70% larger in size.
(12) now, brush on melted butter & sesame seeds and then make a deep cut across the dough as picture shown the above.
Finally, bake at preheated oven 190-195'C for 20 minutes or till golden brown.
