Pandan Coconut Bread
29 Dec 2019

Pandan Coconut Bread

29 Dec 2019

Been meaning to make this for a while. I used homemade pandan extract using the leaves growing in Mummy’s garden, which wasn’t as strong or aromatic as I’d hoped. I’ll make this again using store-bought extract, and perhaps another time using the water from making the pandan extract in the yukone.

The rolls were very soft and fluffy, and absolutely yummy when enjoyed with kaya. A good idea is to also dip the rolls in kaya and grated coconut, for an extra-indulgent treat.

This recipe was from Bakeomaniac.com, and was made using my trusty Kenwood BM450 Dough program. It uses a lot of yeast, so I think I won’t really need to let it rest until the end of the cycle next time.

Using coconut milk in breadmaking also creates a very sticky dough, so ensure your hands are well dusted with bread flour when handling it, and a (well-dusted) pastry scraper is always very handy especially when dividing and shaping the dough.

Overall a very fun new recipe to try.

Pandan Coconut Bread

Ingredients

For the yukone/ water roux

  • 3 tablespoons plus 1 teaspoon water OR pandan water
  • 3 tablespoons full cream milk
  • 2 tablespoons bread flour, sifted

For the dough

  • 1 small (Grade C, about 50 grams) egg, at room temperature, plus 1 for glaze
  • 60 grams unsalted butter, melted
  • 75 grams full cream milk, plus 1 tablepoon for glaze
  • 75 grams coconut milk
  • 1 1/2 teaspoons pandan flavour OR 1 tablespoon fresh pandan extract
  • 330 grams bread flour
  • 75 grams granulated sugar
  • 3/4 teaspoon salt
  • 1 tablespoon yeast

Directions

Prepare the yukone. In a saucepan or skillet, add the water, milk and flour, and whisk until a smooth mixture is formed.

Transfer the skillet to the stove over medium heat and cook, stirring, until the yukone thickens and achieves the texture of creamy mashed potatoes, about 2 minutes.

In your breadmaker pan, add the yukone, egg, melted butter, milk, coconut milk and pandan extract or juice, and stir until thoroughly combined.

Add the flour, sugar, salt and yeast.

Transfer the pan to your breadmaker and start the Dough program. On the Kenwood BM450 this should take about 1 hour 30 minutes, but I’d take it out 15 minutes earlier.

After the Dough cycle has finished and the dough has doubled, with a well-floured hand/fist, punch down to let out the air. The dough will be very sticky.

Remove the dough from the breadmaker pan onto a floured surface.

Keeping your hands and pasty scraper lightly dusted with flour, divide the dough into 9 equal-sized pieces, using a weighing scale for precision if you like.

Shape the rolls. Working with one piece of dough at a time, fold the edges to the center.

Flip the dough seam side down and roll, cupping the dough with your hand to shape it into a round ball. Repeat with the remaining dough.

Arrange the doughballs in an 8 x 8-inch baking tray.

Cover and let rise, another 25 to 30 minutes.

Preheat the oven to 180 degrees C (fan 160 degrees C).

In a small bowl, add the remaining egg and 1 tablespoon milk and mix until combined.

Brush the tops of the rolls with the remaining beaten egg.

Transfer to the oven and bake, until golden brown, 20 to 25 minutes.

Serve warm, dipped in kaya and/or grated coconut.

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