Recipe: Perfect Pandan Loaf

Pandan Loaf. In Southeast Asia, pandan leaves are used to lend a unique taste and aroma to flavor desserts and drinks as well as savory dishes. I used the same recipe from the Hokkaido Milk Loaf recipe that I have shared before and just added some Pandan juice. Tangzhong method is quite similar to Yudane method.

Pandanus amaryllifolius leaves have a number of local medicinal uses. The benefits of pandan leaves are well known in parts of asia. Pandan leaves have also been traditionally used as a medicine to treat ailments like fever and indigestion. You can cook Pandan Loaf using 15 ingredients and 8 steps. Here is how you cook that.

Ingredients of Pandan Loaf

1. It's of Thangzhong (Water Roux).
2. It's of flour.
3. You need of water (pandan juice).
4. You need of Dough.
5. You need of high protein flour (hard flour).
6. You need of all purpose flour.
7. Prepare of (I normally use whole 350 gr of komachi flour).
8. It's of milk powder.
9. Prepare of instant yeast.
10. You need of sugar.
11. You need of egg (~ 50 gr).
12. You need of Thangzhong mixture (~130 gr).
13. Prepare of fresh milk.
14. It's of salt.
15. You need of butter.

Pandan leaves are available in many Asian grocery stores. Locally, I am able to visit cities such as Garden Grove or Westminster and visit Vietnamese grocery stores that sell fresh. The pandan leaf is found on the screwpine, a tropical plant that grows in certain European and Asian regions and is particularly popular in Southeast Asia. The Best Pandan Leaves Recipes on Yummly

Pandan Loaf step by step

1. Thangzhong: whisk water and flour until smooth and no lumps remain. Pour it to a pot and cook it on a medium heat. Keep stirring constantly until the mixture heats up and thickening in texture. Set aside and let it cool completely..
2. Combine well dry ingredients flour, mix powder, yeast and sugar in a bowl then add egg (can use manual whisk or mixer)..
3. Add thangzhong and milk. Knead it well..
4. Then add salt and butter to the dough..
5. Knead until reach a window pane (can knead manually or using mixer with dough beater)..
6. Knead the dough into a ball shape the place dough in a greased bowl and cover with a plastic wrap and napkin. Let it proof until it’s doubled in size, about 45 minutes to 1 hour..
7. After proofing process, put the dough in a clean surface then divide it into your preferred size (mine is about 30-35 gr each). Roll and flip (couple of times) each dough and shape it. Rest it for about 30 minutes. Bake it at 160-180 degree celcius for approximatery 30-40 minutes (depends on your oven). Once it baked, brush butter on top to keep it moist. Enjoy your fluffy bread!.
8. This one is a white milk loaf. Try yours!.

Dongzhi Tang Yuan (sweet Dumplings), Che Chuoi, Pandan Coconut Babka. Learn how to easily make pandan juice and pandan extract with fresh or frozen pandan leaves. It is so much better than artificial pandan extract. Screwpine leaves or the more common name, pandan is an important ingredient in the Southeast Asian kitchen. It's used for its fragrance and colour in most of the Asian desserts.