Recipe from Aimee's Cooking (Youtube): https://youtu.be/6HxLUG2p758
Coconut Pandan Milk Bread Ingredients
Bread flour - 350 gr
Sugar - 75 gr (1/3 cup)
Coconut milk - 165 ml (3/4 cup)
Milk 20 ml (1 tbsp + 1 tsp)
Instant Dry Yeast - 8 gr (2 1/2 tsp)
Egg - 1 large (55-60 gr)
Butter - 2 tbsp ( 30 gr)
Salt - 4 gr (1/2 tsp)
Pandan extract - 1 tsp
Steps:
-wet+ dry, dough hook attachment
-stir: 1 min
-increase speed to 2: 10 minutes. at 5 minutes: dough incorporated nicely, not stick to the bowl, a little bit on the bottom ok
-stop, rest 10 minutes
-speed back to 2, 10 minutes. 1 minute into it, add room temp butter slowly, take about a minute to add all butter in. dough going to break apart, eventually will come together again in about 10 minutes
-take dough off the hook. Dough smooth shiny stretch window pane test (READY)
-roll dough into a ball, put back into mixing bowl but spray w oil first. cover w plastic wrap and then towel
-rest dough: 1 hr - 1.5 hr, until rise 2x-2.5x size
-pull from side: stretchy, not tear. bottom: can see gluten formed nicely
-transfer to working surface (put saran wrap and then put oil). hers is 678 g, divided by 12. divide by half and then divide log to 6.
-roll to small bowl, take outside fold to inside (dryer part go in), to ball
-rest 15-20 minutes
-pan, coat w oil so not stick
-take a little bit of dough, pinch towards the bottom, roll circular motion
-place evenly spaced in baking pan, put kitchen towel, allow rise 2.5 original size, touch each other a bit
-dust some corn starch to retain green color
-320 for 20-22 minutes
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