Saturday, April 23, 2011

Pandan Spiral Loaf Bread/ Sponge Dough Method

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This method is inspired by pau making in 阿芳的3杯面粉 cookbook. I’m using plain flour instead of bread flour for the sponge dough. The result is great too. The green colour is not really obvious in the loaf. I should add little bit more essence next time.

Ingredients:
~Sponge Dough
1 cup plain flour
½ tsp yeast
1 tsp sugar
60 ml water

~Bread Dough
100ml water
1 egg
30g condensed milk
1 tbsp sugar
1/2 tsp salt

Above sponge dough
2 cups bread flour
¼ tsp yeast

1 tsp pandan essence

20g margarine/ butter

Methods:
~Sponge Dough
Mix all till form dough. Store the dough inside greased plastic bag. Make a tight knot. Immediately store in fridge at least 4 hours before used. (I used to prepare one night before) Thaw at room temperature about 10 minutes before use.
~Bread Dough
1. Put water, egg, condensed milk, sugar and salt in a bowl. Stir to mix. Add in the small pieces of overnight sponge dough (tear into small portions). Follow by bread flour and yeast. Knead till form dough.

2. Add in the margarine and continue knead to form elastic dough. Measure 150g from the ready dough and add in pandan essence. Knead to well combine. Shape the plain and pandan dough into balls, cover and rest for 45 minutes.

3. Transfer the dough onto working surface. Flatten with rolling pin to remove the air bubbles. Rest for 10 minutes.

4. Again roll the dough, this time into proper rectangle shape. Place the green dough on top and gently roll to seal tight. Gently roll into swiss roll shape. Divide into 3 portions. Arrange into greased sandwich mould and rest for 45 minutes.

5. Bake in the preheated oven 170C for 30 minutes. Once bake, immediately remove from mould and cool on wire rack.

16 comments:

  1. waaa looks so soft! with pandan definitely taste yummy! :)

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  2. If you didn't say it was a pandan spiral loaf, I almost couldn't tell - the green is so subtle! But was the pandan taste obvious? When I saw your first picture, I was like omg it looks super duper soft! And your slices are cut so nicely!

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  3. Super duper soft! The bread looks like the ones I see in supermarkets. Wonderful job!

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  4. the bread look so soft and fluffy!! i want to try too! and i'll add more paste to make it green (: (: still, yours look lovely! (:

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  5. Vivian, come back to let you know that you've been invited for the easter party@5 recipes to celebrate easter. try to join if you can..

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  6. couldnt agree more with the rest ..it looks really soft..i will keep this method in mind..

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  7. Wow looks really soft. Cant wait to try this once my challah is done.

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  8. Oh that looks so good and spongy, hehe. Thanks for sharing the recipe.

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  9. Can I substitute the condensed milk ?

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  10. Geet,
    You can just replace with milk or just water.

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  11. the yeast is instant yeast or regular yeast?

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    Replies
    1. I'm using instant yeast. Happy baking!

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  12. Already try it few times. Love this recipe. My family love it! Thanks vivian for sharing :)

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  13. Vivian, it looks soooooo soft. You mentioned thawed, so I gather it is in freezer...I hope I am correct but just wanna confirm with you.

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