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Before you jump to Pandan Milk Bread with Banana Choc Cheese Fillings recipe, you may want to read this short interesting healthy tips about Methods To Live Green Plus Spend less Money In The Kitchen.
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The kitchen alone offers you many small means by which energy and money can be saved. Environmentally friendly living is not that hard. A lot of it truly is simply making use of common sense.
We hope you got insight from reading it, now let's go back to pandan milk bread with banana choc cheese fillings recipe. You can have pandan milk bread with banana choc cheese fillings using 19 ingredients and 9 steps. Here is how you achieve it.
The ingredients needed to cook Pandan Milk Bread with Banana Choc Cheese Fillings:
- Prepare of Sponge dough.
- Take 180 g of baker’s/bread flour.
- Prepare 170 ml of water.
- Use 1/2 tablespoon of yeast.
- Get of Main dough.
- Use 300 g of baker’s/bread flour.
- Get 70 g of caster sugar.
- You need 1 teaspoon of salt.
- Use 1 tablespoon of yeast.
- You need 25 g of milk powder.
- Provide 80 ml of warm milk.
- You need 80 ml of whipping cream.
- Prepare 40 g of unsalted butter.
- Take 2 teaspoon of pandan extract.
- Get 1 of egg.
- Provide of Toppings.
- Prepare 2 of riped bananas (I used ladyfingers).
- Get of Choc sprinkles.
- Prepare of Cheddar cheese (grated).
Steps to make Pandan Milk Bread with Banana Choc Cheese Fillings:
- Make the sponge dough the night before. Combine flour, yeast & water until smooth. Store in refrigerator overnight. The next morning the dough should look similar with the one in picture below..
- The next morning. Take the sponge dough out of the fridge and combine all wet ingredients for the main dough together (warm milk, whipping cream, yeast). Whisk and leave for 5 mins until bubbles are formed..
- Add egg to the wet ingredients and whisk until combined..
- Combine all dry ingredients (except butter) for the main dough in a mixing bowl. Add the wet ingredients and stir until combined. Knead for about 5 mins, then add butter and pandan extract. Then knead again until the dough is stretch and flexible. You can knead by hand or with a mixer..
- When your dough is smooth and elastic, it means it’s ready for 1st proofing. Cover the dough with a plastic wrap or damp cloth and place in a warm area for at least an hour or until doubled in size..
- After 1st proofing, divide the dough to 14 equal parts and make round balls. Let it rest for another 15-20 mins (2nd proofing)..
- After 2nd proofing, add fillings into each bread and make round balls again. Arrange them on a baking pan that’s already lightly glazed with melted butter. Let it rest for another 5 mins. Then into the oven it goes for 20 mins at 180 degree..
- After 10 mins in the oven, take the pan out and quickly glaze the top with melted butter and a tablespoon of milk. The back in the oven..
- After 20 mins, take the bread out. Glaze with melted butter and honey while still warm. Enjoy! ❤️.
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