Pandan Milk Bread with Banana Choc Cheese Fillings Recipe. A new recipe to add to your list of yummy bread recipes! This soft, fluffy and cheesy milk bread is very easy to make and you can knead by hands! Crispy banana crispy smells really enticing 🍌😋 Eat often and do it yourself Mix the flour first, according #Pandan pumpkin custard Add color to the pumpkin Pandan custard.

Topped with cashews and loaded with pandan flavor, it's delicious for breakfast or as a snack. G requested a few days ago that I make his favorite turon, but although I cooked enough to feed the neighborhood, I still. Before you make the dough you will need to make tangzhong, which is a flour and water mixture that is cooked to a certain One of the tricky parts in making a yeast bread is knowing how long to knead it. You can cook Pandan Milk Bread with Banana Choc Cheese Fillings using 19 ingredients and 9 steps. Here is how you achieve it. The Best Pandan Milk Bread with Banana Choc Cheese Fillings Recipe - How to Cook Appetizing Pandan Milk Bread with Banana Choc Cheese Fillings

Ingredients of Pandan Milk Bread with Banana Choc Cheese Fillings Recipe

You need of Sponge dough.
Prepare 180 g of baker’s/bread flour.
Prepare 170 ml of water.
It's 1/2 tablespoon of yeast.
It's of Main dough.
Prepare 300 g of baker’s/bread flour.
You need 70 g of caster sugar.
Prepare 1 teaspoon of salt.
It's 1 tablespoon of yeast.
Prepare 25 g of milk powder.
You need 80 ml of warm milk.
Prepare 80 ml of whipping cream.
Prepare 40 g of unsalted butter.
Prepare 2 teaspoon of pandan extract.
You need 1 of egg.
Prepare of Toppings.
You need 2 of riped bananas (I used ladyfingers).
Prepare of Choc sprinkles.
Prepare of Cheddar cheese (grated).

For this type of bread, I use my stand mixer fitted with a dough hook. Steps to help you have Fluffy Bread. An Asian sweet braided bread with pandan coconut jam. The bread is so simple to make and it turns out so soft.

Pandan Milk Bread with Banana Choc Cheese Fillings step by step

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! ❤️.

This versatile dish can also be made with a cheese filling or pandan flavoured egg filling. Pour cream cheese filling evenly over the banana batter. The banana bread turned out really moist and nice. I would reduce the sugar as it was too sweet for my taste. I also added a couple of tablespoon of lemon juice in the cheesecake filling for added balance and it tasted better.