I stumbled upon this blog for searching for pandan (screwpine) bread recipe since I had some pandan juice extract in the fridge. I was reserving it for another pandan chiffon but then again, I felt like punching some bread dough that night, after days of stress at work!
I usually buy the pandan leaves from the wet market, and a big bunch only costs about THB10. It’s very cheap! I’ll wash and cut off the end and tip of the screwpine leaves before using them.
I prefer to refrigerate the juices for 2 – 3 days before using it. By then, there will be a thicker layer of green extract left at the bottom of the juice, and it’s great for pandan chiffon.
Here’s the recipe for custard pandan buns:
150g bread flour
150ml pandan juice
1/8 tsp instant yeast
Mix the three ingredients well and leave it in room temperature for an hour. Then, seal and refrigerate the mixture for at least 16 hours.
On the next night, I proceeded the preparing the bread.
350g bread flour
100g castor sugar
2 tsp of instant yeasts
75ml pandan juice
The whole portion of overnight dough
75g unsalted butter
I added all the wet ingredients (including overnight dough) in the bread maker, and followed by dry ingredients. Set the bread maker to knead the dough until well mixed. Then add in butter and knead until a smooth dough is formed. Let then dough proof for about 40 minutes (first proofing)
While waiting for the dough to complete the proofing process, I prepared pandan custard.
20g castor sugar
15ml pandan juice
10g cake flour
5g unsalted butter
The buns were yummylicious and I couldn’t helped myself for not having some as supper.
I guess I will bake more with overnight dough, as well as tangzhong method.