| Ingredient | Method |
200g high protein flour 50g low protein flour 150g wholemeal flour 80g sugar 1 tsp salt 2 tsp instant yeast + 165ml water 55ml thick coconut milk 35g butter 2 tsp apito pandan 2 tsp pandan essence | 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 20-30 minutes. Cover with plastic wrap, set aside about 2-3 hours for ferment. 2. Once dough has risen, place it on a floured surface, and knead lightly. Rest for 15 minutes. 3. Divide the dough into 2 portions. Roll it up like swiss roll and place in a greased loaf tin. Repeat for the next portion. 4. Leave to proof for second time (about 1-2 hrs). Bake at 180 degree Celsius for 55 minutes. Remove from oven and cool on wire rack. |
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