Hello, I’m Elise. Today, I will show you a way to prepare pandan milk bread with banana choc cheese fillings recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I will make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Pandan Milk Bread with Banana Choc Cheese Fillings Recipe
Pandan Milk Bread with Banana Choc Cheese Fillings is one of the most favored of recent trending meals in the world. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. They are fine and they look wonderful. Pandan Milk Bread with Banana Choc Cheese Fillings is something which I’ve loved my entire life.
To be with this recipe, we must first prepare a few ingredients. You can have pandan milk bread with banana choc cheese fillings using 19 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Pandan Milk Bread with Banana Choc Cheese Fillings:
- Make ready Sponge dough
- Make ready 180 g baker’s/bread flour
- Get 170 ml water
- Make ready 1/2 tablespoon yeast
- Make ready Main dough
- Prepare 300 g baker’s/bread flour
- Make ready 70 g caster sugar
- Prepare 1 teaspoon salt
- Prepare 1 tablespoon yeast
- Make ready 25 g milk powder
- Get 80 ml warm milk
- Make ready 80 ml whipping cream
- Make ready 40 g unsalted butter
- Prepare 2 teaspoon pandan extract
- Prepare 1 egg
- Make ready Toppings
- Make ready 2 riped bananas (I used ladyfingers)
- Prepare Choc sprinkles
- Make ready Cheddar cheese (grated)
Instructions to make Pandan Milk Bread with Banana Choc Cheese Fillings:
- 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.
- 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.
- Add egg to the wet ingredients and whisk until combined.
- 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.
- When your dough is smooth and elastic, it means it’s ready for 1st proofing. Cover the dough with a plastic wrap or dcloth and place in a warm area for at least an hour or until doubled in size.
- After 1st proofing, divide the dough to 14 equal parts and make round balls. Let it rest for another 15-20 mins (2nd proofing).
- 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.
- 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.
- After 20 mins, take the bread out. Glaze with melted butter and honey while still warm. Enjoy! ❤️
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