Recipe: Perfect Pandan Milk Bread with Banana Choc Cheese Fillings

Pandan Milk Bread with Banana Choc Cheese Fillings. And slice the banana with the flour and fry it in boiling oil. Add fresh coconut milk and concentrated pandan juice. Take to wash and clean Both the.

G requested a few days ago that I make his favorite turon, but although I cooked enough to feed the neighborhood, I still. An aroma from the Pandan, a richness from the coconut milk. This is an amazing Fluffy Pandan Coconut Bread recipe that will be sure to Its been a while since I baked items such as brownies and cookies. You can cook Pandan Milk Bread with Banana Choc Cheese Fillings using 19 ingredients and 9 steps. Here is how you cook it.

Ingredients of Pandan Milk Bread with Banana Choc Cheese Fillings

1. It's of Sponge dough.
2. Prepare 180 g of baker’s/bread flour.
3. You need 170 ml of water.
4. You need 1/2 tablespoon of yeast.
5. It's of Main dough.
6. Prepare 300 g of baker’s/bread flour.
7. You need 70 g of caster sugar.
8. You need 1 teaspoon of salt.
9. Prepare 1 tablespoon of yeast.
10. Prepare 25 g of milk powder.
11. Prepare 80 ml of warm milk.
12. It's 80 ml of whipping cream.
13. It's 40 g of unsalted butter.
14. It's 2 teaspoon of pandan extract.
15. Prepare 1 of egg.
16. You need of Toppings.
17. It's 2 of riped bananas (I used ladyfingers).
18. You need of Choc sprinkles.
19. Prepare of Cheddar cheese (grated).

I assure you that after this Pandan Coconut Bread recipe, those recipes will be coming your. Pumpkin Bread with Cream Cheese FillingFriendship Dairies. milk, brown sugar, self rising flour, bananas, eggs, butter, vanilla extract. Cream Cheese Spread For Banana Bread Recipes. Looking for something different than your regular banana or chocolate bread?

Pandan Milk Bread with Banana Choc Cheese Fillings instructions

1. Make the sponge dough the night before. Combine flour, yeast & water until smooth. Store in refrigerator overnight. The next morning the dough should look similar with the one in picture below..
2. The next morning. Take the sponge dough out of the fridge and combine all wet ingredients for the main dough together (warm milk, whipping cream, yeast). Whisk and leave for 5 mins until bubbles are formed..
3. Add egg to the wet ingredients and whisk until combined..
4. Combine all dry ingredients (except butter) for the main dough in a mixing bowl. Add the wet ingredients and stir until combined. Knead for about 5 mins, then add butter and pandan extract. Then knead again until the dough is stretch and flexible. You can knead by hand or with a mixer..
5. When your dough is smooth and elastic, it means it’s ready for 1st proofing. Cover the dough with a plastic wrap or damp cloth and place in a warm area for at least an hour or until doubled in size..
6. After 1st proofing, divide the dough to 14 equal parts and make round balls. Let it rest for another 15-20 mins (2nd proofing)..
7. After 2nd proofing, add fillings into each bread and make round balls again. Arrange them on a baking pan that’s already lightly glazed with melted butter. Let it rest for another 5 mins. Then into the oven it goes for 20 mins at 180 degree..
8. After 10 mins in the oven, take the pan out and quickly glaze the top with melted butter and a tablespoon of milk. The back in the oven..
9. After 20 mins, take the bread out. Glaze with melted butter and honey while still warm. Enjoy! ❤️.

Pandan leaves add a delicious flavor and aroma to this bread. It's a bit difficult to describe what pandan smells/tastes We start by blending the liquid ingredients with the pandan leaves: coconut milk for flavor and richness. Transfer half the batter to prepared pan. Dollop cream cheese filling on top and smooth in an even layer with a spatula. Stir bananas, milk, and cinnamon in another bowl.