| Ingredient | Method |
| Dough: 150g HP flour 35g LP flour 20g milk powder 3/4 tsp salt 1 1/3 tsp instant yeast 30g caster sugar ±105ml water 15g butter flavor: 5g cocoa powder+10ml hot water 1/2 tsp pandan essence(White) +1 tsp Apito pandan | FOR STAND MIXER WITH DOUGH HOOK, OR BY HAND: 1. Place the dry ingredients in a bowl. Put water in a cup and sprinkle the yeast on top, set aside for about 5 minutes, until the yeast begins to react. Make a well in the center of the dry ingredients, then pour in the yeast mixture. Mix until a dough forms then knead for about 15-25 minutes until elastic. Divide the dough into half, add cocoa mixture into one of the dough and mix well; the next portion mix with pandan essence/apito. Both cover with plastic wrap, set aside about 2 hours for ferment. 2. Once dough has risen, place each on a floured surface and knead lightly. Rest for 15 minutes. 3. Divide each of the pandan and cocoa dough into 3 portions, 1 portion of pandan dough roll it to help create an arch. Then, the rest portions using rolling pin to flat the dough, then layer them alternately. Place in a greased loaf tin and let dough prove for second time (about 1-2 hrs). |
| Cake: 3 A egg yolks 30g veg oil 35g milk / soya milk 60g LP flour 15g icing sugar 1 tsp apito pandan 1/2 tsp pandan essence (white) 3 A egg whites 60g caster sugar | 1. Preheat oven to 180C, top and bottom heat. 2. Beat the egg yolks and icing sugar until light. Mix the veg oil, apito pandan and essence and milk until blended. Pour the flour and stir until well combined. 3. Whisk the egg whites until bubble stage, gradually add in sugar and continue beat until stiff but not dry. 4. Fold 1/3 meringue into egg yolks mixture and mix to lighten the batter. 5. Add the rest of the meringue and fold gently using spatula until well combined. 6. Pour cake batter onto dough (after 2nd fermentation is complete). 7. Bake at pre-heated oven at 180c for 50mins-55mins |
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