Pandan bun with red bean filling

This is a hand-knead bun, a truly artisan bun, without making use of bread machine and the texture turned out 'oh so fluffy!' .. I baked these in the shop, I was thinking of baking them so that I can add up to the bread stash in our freezer cos we have, once again, run out of frozen bread, but unfortunately, the moment the bread came out of the oven, some clients started entering the shop, smelled the bread and bought them. I managed to savored one 'Christmas tree' for my son before it gets snatched away.

 

I baked my son another Christmas tree!

These came with toasted walnuts and chopped figs.

 

They were 'O so soft and fluffy!'

 

 

 

This recipe is adapted from Alex Goh's sweet bread dough recipe. But I adjusted it so that it suits our palette. I found the original recipe quite sweet. I have cut the sugar way down.

 

 

Starter dough

• 100g bread flour
• 70g boiling water 

Combine together and form into a ball. Leave to chill (in fridge) for at least an hour, or up to 48hrs.

 

Main dough

• 250g bread flour
• 50g wholemeal flour
• 100g all purpose flour
• 3tbsp molasses sugar (molasses sugar is about half the sweetness level of white sugar)
• 2tbsp 24cereals powder (or you may use soy bean powder or milk powder)
• 1 egg
• pinch of salt
• 30g grapeseed oil
• 200g pandan milk (blitz about 10 pandan leaves with about 200ml milk and strain to obtain 200g green pandan milk)
• 30g butter

1. Combine all, except butter. Knead, slowly adding in the starter dough by pieces. Knead until all the liquid are well absorbed. Knead in butter. Knead until the dough passes the window-pane test.
2. Leave to proof for about 1.5hrs or until dough doubles in size.
3. Divide dough into 50g portion. Leave to relax for about 10-15min (covered with damp cloth).
4. Wrap each one with red bean filling. Form into a ball.
5. Leave to rise in a warm area for about an hour.
6. Bake at 165deg C for about 15-20min. Using a toaster oven, I baked these for about 15min.