Pandan Honey Bean Bread (Tangzhong)

Flavor: Sweet; Technique: Baking; Time: Several hours; Difficulty: Moderate.

Step-by-Step Cooking Instructions for Pandan Honey Bean Bread (Tangzhong)

(After mixing the tangzhong into dough, let it sit at room temperature for 1 hour, then refrigerate overnight)

Mix pandan essence and milk evenly

Start the kneading function for 20 minutes for initial dough kneading (in hot weather, to prevent the dough from warming up during mixing, you can use chilled eggs and liquids, or knead with the lid open)

Add liquid-ingredients-flour-yeast in sequence into the container: milk-egg-flour-sugar-salt-bread flour-tangzhong dough in small pieces, then add yeast last

Knead into a smooth dough after 20 minutes, add butter, then start the kneading function for 25 minutes until the dough is smooth and elastic, let it rest for 20 minutes

Start the kneading function for 20 minutes for initial dough kneading (in hot weather, to prevent the dough from warming up during mixing, you can use chilled eggs and liquids, or knead with the lid open)

Deflate the dough, divide into two equal portions, add honey beans, roll up and shape

Let it proof for 40 minutes

Line the inner container with foil, bake for 45 minutes

When you hear the beep, end the bread program. If the bread surface is too light in color, you can leave it in the container to brown slightly with residual heat. Finally, remove the inner container and invert to cool the bread.

Above Image

Internal Structure

Internal Structure