Hello everybody, it’s Drew, welcome to our recipe site. Today, we’re going to prepare a special dish, pandan milk bread with banana choc cheese fillings. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Great recipe for Pandan Milk Bread with Banana Choc Cheese Fillings. So excited to write my very first recipe in Cookpad. This one here is the kind of bread I.
Pandan Milk Bread with Banana Choc Cheese Fillings is one of the most well liked of current trending foods on earth. It is simple, it is quick, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look wonderful. Pandan Milk Bread with Banana Choc Cheese Fillings is something that I have loved my entire life.
To begin with this recipe, we must prepare a few ingredients. You can cook pandan milk bread with banana choc cheese fillings using 19 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Pandan Milk Bread with Banana Choc Cheese Fillings:
- Get Sponge dough
- Make ready 180 g baker’s/bread flour
- Take 170 ml water
- Get 1/2 tablespoon yeast
- Take Main dough
- Prepare 300 g baker’s/bread flour
- Take 70 g caster sugar
- Take 1 teaspoon salt
- Take 1 tablespoon yeast
- Prepare 25 g milk powder
- Prepare 80 ml warm milk
- Make ready 80 ml whipping cream
- Get 40 g unsalted butter
- Prepare 2 teaspoon pandan extract
- Take 1 egg
- Get Toppings
- Prepare 2 riped bananas (I used ladyfingers)
- Prepare Choc sprinkles
- Make ready Cheddar cheese (grated)
This is an amazing Fluffy Pandan Coconut Bread recipe that will be sure to please! Cream Cheese Pandan Sponge Egg Cake 芝士班兰鸡蛋糕. I don't know what I was thinking because I was really missing out! This cream cheese banana bread is soft and moist, and the cream cheese layer is like having a layer of cheesecake baked into the moist banana bread.
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 damp cloth 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! ❤️
See more ideas about Recipes, Food, Baking. See more ideas about Chiffon cake, Cake recipes, Cake. Mash in bananas using a fork. This recipe makes very soft as pillow bread but a little on the sweet side And with pandan, the aroma does compliment the texture and taste. Inspired by Kuih Dadur, this Pandan Coconut Swirl Bread contains a fluffy and fragrant pandan bread with sweetened coconut swirls.
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