How to Make Soft and Delicious Pandan Bread for Breakfast

How to make Pandan Leaf Bread

• 1

  Extracting pandan leaf juice

  With 3 pandan leaves after purchasing, you wash them clean and then blend the pandan leaves with 100ml of water using a blender. After that, you strain it through a sieve and take 20ml of pandan leaf extract to make the bread.

  

  
• 2

  Mixing the dry flour mixture

  First, you add all 350gr of bread flour into a large bowl, then add 7gr of yeast, 1/2 teaspoon of coarse salt, and 5 tablespoons of sugar, and use a whisk to mix the mixture well.

  Tip: You can use any type of coarse salt such as Himalayan pink salt or kosher salt as well. If you don’t have coarse salt, you can also use regular table salt.

  

  
• 3

  Mix the wet dough mixture

  In this step, you crack 1 egg into a bowl and use a whisk to mix gently. Next, you add 180ml of coconut milk and whisk the mixture until well combined.

  Then, you add 20ml of pandan leaf extract and stir continuously until the mixture is blended together, resulting in a light green color.

  

  

  

  
• 4

  Kneading and Proofing the Dough

  You add the dry dough from earlier along with the wet dough mixture into the dough mixer and mix on low speed. After about 2 minutes, you add 2 tablespoons of unsalted butter.

  At this point, adjust the dough mixer to high speed and mix for 8 minutes until the dough is elastic, no longer sticky, and can be stretched into a thin film without tearing.

  The next step, you take a little water and evenly wet the inside of a large bowl, then place the dough in. This will help keep the dough from drying out.

  You cover the mouth of the bowl with plastic wrap and let the dough proof in the oven for 1 hour until it has doubled in size. However, you should only turn on the light to keep the oven warm while proofing the dough!

  Tip:

  • If you do not have a dough mixer, you can knead by hand until the dough is smooth, non-sticky, and can stretch into a film.
  • If you store butter in the refrigerator, you should take it out before starting to make the cake to let it soften to room temperature.
  • Additionally, to check if the dough has proofed properly, press deeply into the dough with your hand; if the dough retains the indentation, it is proofed correctly.

  

  

  

  
• 5

  Dough Dividing and Shaping

  After the dough has risen, take it out and knead it by hand once more. Then, use a knife to divide the dough into 4 equal parts.

  Next, take each part and shape it into a ball, then continue to divide each part into 4. Thus, we will have 16 pieces of dough.

  Then, lightly knead each small piece of dough again and shape them into round balls. Place the dough into a large mold and let it rise again in the oven at a warm temperature like before for 30 minutes.

  Tip:

  • When kneading and shaping the dough, remember to work quickly to prevent the dough from drying out. If the dough dries, you can spray a little water on the surface of the dough and knead it again.
  • You can grease the mold with a layer of cooking oil before letting it rise to make it easier to remove after baking!

  

  

  

  
• 6

  Baking the Bread

  After the second rise, take the dough out and preheat the oven to 320 degrees Celsius for about 10 – 15 minutes. Once the oven is hot, place the bread inside and bake for about 20 – 22 minutes until done.

  Tip: You can sprinkle a little cornstarch on the surface of the bread before baking; it will make the bread look more appealing and prevent it from burning on the surface.

  

  
• 7

  Final Product

  The small round pandan breads taken out of the oven will have an eye-catching color and emit a sweet aroma throughout the kitchen. When you tear the bread, you will feel the softness along with the chewy texture inside.

  Pandan bread will surely be a great choice for you and your family to enjoy and chat together. Show off your skills and treat the family right away!