Coconut Pandan Milk Bread - Banh Mi Ngot Dua La Dua

Helpful tips: this is a wet dough recipe. That’s why it’s so much more fluffier. You can add 1/4 cup of extra flour if needed but probably no more than that. Once you go through all the knead time and have gone through the first rest and it’s doubled in size, it will be less sticky. Don’t waste and throw away your dough just because it’s wet. Make sure you are activating your yeast if they are not instant yeast. It’s a sweet dough so will take longer to rise. You can proof it in the oven if needed. This is the steps. Turn your oven to the lowest possible temp for one minute. Then turn off the power. Then place the dough in there to rise. Note in my video the size of the buns right after shaping compared to after I finished resting it and before baking. They fill up all the gaps and spaces between the buns. They need to get fluffy before going into the oven.


Coconut Pandan Milk Bread
Ingredients
Bread flour - 350 gr (2 cups 4 tbsp) -must scoop and level
Sugar - 75 gr (1/3 cup)
Coconut milk - 165 ml (3/4 cup)
Milk 20 ml (1 tbsp + 1 tsp)
Instant Dry Yeast - 8 gr (2 1/2 tsp)
Egg - 1 large (55-60 gr)
Butter - 2 tbsp ( 30 gr)
Salt - 4 gr (1/2 tsp)
Pandan extract - 1 tsp

1. Combine bread flour, sugar, salt, and yeast (Activate the yeast if you are not using instant dry yeast). Don’t add the yeast directly to the salt. Mix well.
2. Combine coconut milk, milk, egg, and pandan extract. Whisk together until well incorporated.
3. Add dry ingredients to your kitchen aid mixing bowl.
4. Put speed on stir while adding the wet ingredients and time it for one minute.
5. After 1 min, increase speed to # 2 and knead for 10 minutes.
6. Rest the dough for 10 minutes.
7. Kick speed backs up to #2 and kneads for another 10 minutes. Also, slowly add in the butter.
8. If you are kneading this by hand, follow the same step. However, make sure your dough is at the consistency that I showed in the video. That’s how you will know that it’s ready.
9. Remove dough, form a ball, place back it into the mixing bowl and rest until 2 1/2 times the original size.
10. Deflate, dived into smaller portions to your liking.
11. Shape each small portion into a ball.
12. Rest them for 15-20 minutes.
13. Reshape them into tighter balls.
14. Rest until 2 1/2 times the original size
15. Powder with corn starch
16. Bake in a preheated oven at 320F for 20-22 minutes.

Supplies:

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Rubbermaid oven thermometer: https://amzn.to/2SSb3w7

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Saf Instant Yeast: https://amzn.to/2SjlutV

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KitchenAid KSM150PSER Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red: https://amzn.to/2VRuE4C

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