Pandan Milk Bread with Banana Choc Cheese Fillings
Pandan Milk Bread with Banana Choc Cheese Fillings

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, pandan milk bread with banana choc cheese fillings. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Pandan Milk Bread with Banana Choc Cheese Fillings is one of the most popular of recent trending foods in the world. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. Pandan Milk Bread with Banana Choc Cheese Fillings is something which I’ve loved my entire life. They’re nice and they look wonderful.

To get started with this recipe, we must prepare a few components. 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:
  1. Take Sponge dough
  2. Make ready 180 g baker’s/bread flour
  3. Take 170 ml water
  4. Get 1/2 tablespoon yeast
  5. Make ready Main dough
  6. Get 300 g baker’s/bread flour
  7. Prepare 70 g caster sugar
  8. Prepare 1 teaspoon salt
  9. Make ready 1 tablespoon yeast
  10. Get 25 g milk powder
  11. Prepare 80 ml warm milk
  12. Make ready 80 ml whipping cream
  13. Make ready 40 g unsalted butter
  14. Take 2 teaspoon pandan extract
  15. Prepare 1 egg
  16. Make ready Toppings
  17. Take 2 riped bananas (I used ladyfingers)
  18. Get Choc sprinkles
  19. Prepare Cheddar cheese (grated)
Instructions to make Pandan Milk Bread with Banana Choc Cheese Fillings:
  1. 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.
  2. 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.
  3. Add egg to the wet ingredients and whisk until combined.
  4. 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.
  5. 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.
  6. After 1st proofing, divide the dough to 14 equal parts and make round balls. Let it rest for another 15-20 mins (2nd proofing).
  7. 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.
  8. 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.
  9. After 20 mins, take the bread out. Glaze with melted butter and honey while still warm. Enjoy! ❤️

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