Pandan Milk Bread with Banana Choc Cheese Fillings
Pandan Milk Bread with Banana Choc Cheese Fillings

Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, pandan milk bread with banana choc cheese fillings. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Pandan Milk Bread with Banana Choc Cheese Fillings is one of the most well liked of recent trending meals on earth. It is enjoyed by millions daily. It is easy, it is fast, it tastes delicious. Pandan Milk Bread with Banana Choc Cheese Fillings is something which I have loved my entire life. They are nice and they look fantastic.

Great recipe for Pandan Milk Bread with Banana Choc Cheese Fillings. So excited to write my very first recipe in Cookpad. This one here is the kind of bread I.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook pandan milk bread with banana choc cheese fillings using 19 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Pandan Milk Bread with Banana Choc Cheese Fillings:
  1. Get Sponge dough
  2. Get 180 g baker’s/bread flour
  3. Make ready 170 ml water
  4. Take 1/2 tablespoon yeast
  5. Make ready Main dough
  6. Take 300 g baker’s/bread flour
  7. Make ready 70 g caster sugar
  8. Prepare 1 teaspoon salt
  9. Get 1 tablespoon yeast
  10. Get 25 g milk powder
  11. Take 80 ml warm milk
  12. Take 80 ml whipping cream
  13. Get 40 g unsalted butter
  14. Get 2 teaspoon pandan extract
  15. Take 1 egg
  16. Get Toppings
  17. Take 2 riped bananas (I used ladyfingers)
  18. Get Choc sprinkles
  19. Prepare Cheddar cheese (grated)

Spoon the batter and half-filled the cupcake case into cupcake. An aroma from the Pandan, a richness from the coconut milk. This is an amazing Fluffy Pandan Coconut Bread recipe that will be sure to please! It's only truly and obsessively South East Asian when there's Pandan and Coconut Milk added!

Instructions to make Pandan Milk Bread with Banana Choc Cheese Fillings:
  1. Make the sponge dough the night before. Combine flour, yeast & water until smooth. Store in refrigerator overnight. The next morning the dough should look similar with the one in picture below.
  2. The next morning. Take the sponge dough out of the fridge and combine all wet ingredients for the main dough together (warm milk, whipping cream, yeast). Whisk and leave for 5 mins until bubbles are formed.
  3. Add egg to the wet ingredients and whisk until combined.
  4. Combine all dry ingredients (except butter) for the main dough in a mixing bowl. Add the wet ingredients and stir until combined. Knead for about 5 mins, then add butter and pandan extract. Then knead again until the dough is stretch and flexible. You can knead by hand or with a mixer.
  5. When your dough is smooth and elastic, it means it’s ready for 1st proofing. Cover the dough with a plastic wrap or damp cloth and place in a warm area for at least an hour or until doubled in size.
  6. After 1st proofing, divide the dough to 14 equal parts and make round balls. Let it rest for another 15-20 mins (2nd proofing).
  7. After 2nd proofing, add fillings into each bread and make round balls again. Arrange them on a baking pan that’s already lightly glazed with melted butter. Let it rest for another 5 mins. Then into the oven it goes for 20 mins at 180 degree.
  8. After 10 mins in the oven, take the pan out and quickly glaze the top with melted butter and a tablespoon of milk. The back in the oven.
  9. After 20 mins, take the bread out. Glaze with melted butter and honey while still warm. Enjoy! ❤️

See more ideas about Chiffon cake, Cake recipes, Cake. This is my first time using Tangzhong method and I absolutely like it. I use bread machine and follow all the direction on your recipe. The bread turn out so good, so light and so fluffy. Thanks for the recipe and I love.

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