If only you can smell by looking at this photo, you'll know how good this is. (blush)
I prepared some really soft and fragrant pandan hee pan, and I reserved the pandan soymilk I made for this bread roll.
I prepared pandan soymilk by pureeing about 5 pieces of pandan leaves with 1 cup of fresh unsweetened soymilk. My blender can blend the leaves till really smooth fiber-free, so I didn't even sieve the mixture. Even though pandan leaves are mostly used for fragrance where we are, they are actually quite a nutritious and antioxidant-rich plant. Screwpine foliage is rich in antioxidant flavonoids and, as a result, is thought to have anti-cancer properties. This benefit is attained by consuming the leaves in rice, soup, as a wrap, or in desserts. The foliage is used as an arthritic pain reliever and an antiseptic for healing wounds and skin disorders, including leprosy and acne. Diabetics and those that suffer from ulcers may also find it to be beneficial. Read more about this here.
Some of the homemade buns and bread rolls I made are sold at my shop, Just Health. Most of the clients who buy from me regularly are those who are aware of the 'stuffs' that are added into commercial bread, making them 'mortal' or without lifespan. Some of them buy for their little ones, cos I don't use softeners, improvers, shortenings or eggs in my bread. There are also some who are cancer sufferers. This pandan bread roll with real pandan leaves, all inside them, would be great for them, cos pandan are known for its anti-cancer properties.
This is my usual soymilk bun recipe, using Alex Goh's scalded dough method, and is kneaded using my faithful Donlim breadmaker.
Scalded dough/ starter dough
· 100g bread flour
· 70g boiling water
To prepare the starter dough, pour boiling hot water over flour and stir with folk until combined into a slightly tacky dough. Cover and chill in the refrigerator. Chill for 20min before use, can keep up to 12hours in refrigerator.
· 3tbsp vegetable oil (I use grapeseed oil)
· 150g soy pandan milk
· 2tbsp brown sugar
· ½ tbsp salt
· 200g bread flour
· 50g all purpose flour
· ¾ tsp instant active dry yeast
*half a cup of raisins, soaked in warm water for 5min
1. Remove the breadpan from the bread machine. Fit in the kneading blade.
2. Add all the ingredients in the order listed above, except for the scalded dough prepared earlier.
3. Insert and lock the breadpan into the bread machine.
4. Select mode no. 7 (dough)* the display panel will display defaulted time of 01:30 (1hr30min). Press start.
5. When all the ingredients has combined together (about 5min), add in the starter dough in small pieces.
6. After 1 hour 30min, a beep alert will sound indicating that the dough is ready.
7. Remove the dough from the bread maker.
8. On a floured surface, punch the dough a few times to remove trapped air. Knead and throw a few times. Let rest for about 5min, then form about 200g portion of dough into ball shape.
9. Flatten dough into a oblong disk, sprinkle generously with soaked raisins. Roll up. Repeat with the rest of the dough.
10. Brush the top with beaten egg wash and sprinkle with white sesame seeds.
11. Cover bread rolls with damp cloth or cling film (or in the oven) and proof for the second time for about 45min, or until double in size.
12. Preheat the oven to 175deg C. Bake the bread rolls for about 20min.