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Pandan Coconut Milk Bread ~ 香兰椰奶面包

 

I made  this bread using the Wool Roll bread recipe and just substituted milk with coconut milk, added a bit of pandan paste and instead of melted butter, I used cooking oil.  Feel free to use coconut oil if you have it at hand.  This bread is soft and light and it stayed fresh till after the third day in a container, at room temperature.  You can eat it on its own accompanied with a cup of hot kopi O or slathered with butter and in my case, peanut butter.








Pandan Coconut Milk Bread   ~    香兰椰奶面包



Ingredients

  •  80 ml warm milk )    Yeast 
  • 1 tsp dry yeast      )   mixture
  • 300 gm high protein flour
  • 1 tsp seasalt
  • 30 gm sugar
  • 1 egg,  55 gm
  • 80 ml coconut milk (I used Ayam brand coconut milk)
  • 25 gm cooking oil or coconut oil
  • 1/2 tsp pandan paste
  • cornflour to dust
Method
  1. Prepare the yeast mixture and let it rest for 10 to 15 mins. to become frothy.
  2. In the bowl of a stand mixer, add in the high protein flour, seasalt and sugar.  Mix well.  Then add in coconut milk, cooking oil, egg, yeast mixture and pandan  paste.  Knead with dough hook on medium speed for about 4 mins.  Dough will still be soft.  Continue to knead for another 4 mins. and try a window pane test.  If window pane test fails, knead a further 4 mins.  By this time should be able to achieve the window pane test.  Shape the dough into a ball, cover with cling wrap and let proof for about 1 hour or till it doubled in size.  
  3. Make an indentation with your finger into the dough and if the indentation stays, knock it down to expel air and place on a pastry mat to lightly knead and shape the dough.  Divide the dough into 2 portions.
  4. Lightly roll out the dough, fold it and roll again.  Roll the dough back and forth into a log.  Then slice it into 8 or 10 pieces and place it into a lightly greased oval shape pan.  Cover with cling wrap and let it proof till doubled in size.  Repeat with the other ball of dough.
  5. Lightly dust the top of the dough with some cornflour.  Bake in a preheated oven @ 180 deg.C for 20 to 25 mins.  Remove from the oven to cool in the pan for about 5 mins., before unmoulding and letting it cool completely on a wire rack.
  6. Yield :  2 loaves of bread.
Note : If the egg is 65 gm, then coconut milk shall be 70 ml plus 25 gm oil.



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