pandan milk bread
- 2 tbsp (15g) bread flour
- ⅓ cup (75g) water
- 1½ cups (180g) bread flour
- ¼ tsp salt
- 1 tsp (3g) yeast
- 1 tbsp (20g) condensed milk
- 1 tbsp + 2 tsp (33g) pandan syrup (or simple syrup)
- 1 tbsp (14g) pandan extract (or ⅛ tsp of artificial pandan extract)
- 2 tbsp (30g) coconut milk
- ⅛ tsp artificial pandan extract or green food dye (optionally for color)
- 1½ tbsp (21g) butter
- combine the bread flour and water in a small saucepan.
- place the saucepan on medium-low heat and whisk continuously for 1 – 2 mins or until there are no lumps. the mixture should be similar to a roux.
- transfer mixture into a small bowl and set aside to cool.
first proof of the milk bread
- combine bread flour, salt, yeast, condensed milk, & pandan syrup to a bowl of a stand mixer. attach the dough hook to the stand mixer and mix ingredients at a low speed for 1 – 2 mins.
- add tangzhong, pandan extract, & coconut milk to the stand mixer bowl. you can optionally add ⅛ tsp of artificial pandan extract or green food dye for color.
- mix on medium-high speed for 1 – 2 mins.
- to the stand mixer bowl, add butter and mix the dough for 5 – 6 mins.
- remove the dough into a buttered or oiled medium bowl. cover with plastic wrap or a damp towel.
- the first proof will take 45 mins to 1 hr.
second proof of the milk bread
- preheat the oven to 350 f.
- punch down the dough to deflate after the first proof. roll the dough to 10" x 3.5" (this can be approximate).
- fold the length side (1.75") to the center. repeat on other side. then, roll it into a log.
- transfer to a mini pullman loaf pan and cover with plastic wrap or a damp towel.
- the second proof will take 45 min to 1 hr (or until the dough reaches ⅔ of the way from the top of the pan).
bake the milk bread
- bake at 350 f for 32 – 35 mins.
- immediately remove from the loaf pan onto a cooling rack to further cool for at least 20 mins.
- slice and enjoy! it tastes best on the day of and can be eaten with any of your favorite spreads.
cut into 1″ slices, place in a plastic or reusable bag, and place in freezer. use a toaster or oven to reheat them.
- saucepan: this is my favorite saucepan. i have had mine for years; it’s durable & versatile.
- kitchen aid stand mixer: this is definitely an investment, but if you regularly bake, it is well-worth it. i use this in the recipe; however, you are not required to have one to make this recipe.
- spatula: this silicone spatula is so versatile and is used to scrap the ingredients that stick to the sides of the stand mixer bowl.
- loaf pan: this mini pullman loaf pan (3.9” x 3.9” x 3.9”) is great for small loaves of bread. i use this one in the recipe and would recommend it to bakers who make breads frequently.
- where can i get pandan leaves? if you are in the bay area in california, i have found them at these grocery stores: lion supermarket (all locations), marina supermarket, and richmond new may wah supermarket. they can be hard to find, but they are generally in the frozen section (close to the banana leaves).
- how can i make pandan syrup & extract? reference in the pandan latte recipe.
- i don’t want to make pandan extract. can i just buy it? if you don’t want to make, you can find artificial pandan extract at the asian grocery stores. if you are in the bay area in california, i have found them at these grocery stores: lion supermarket (all locations), marina supermarket, and richmond new may wah supermarket. if not, you can get it on amazon. note that this is not as aromatic as real pandan extract, and you will only need 1/8 tsp of it.
- can you sub pandan syrup? yes, you can, but this will make the milk bread less aromatic.
did you make this recipe? i would love to see your creations! tag michelleqgbui on instagram and hashtag it #letsbake.