Source: Jo's Deli Bakery
Dough:
500g high protein flour, non-sifted
80g castor sugar
25g milk powder
11g instant yeast
6g bread improver (optional)
1/2tsp salt
30g butter/margarine
1 Grade C egg
100g coconut milk
pandan juice (blend 6-7 pandan leaves with 150g water, strain to obtain clear juice)
1/2 tsp pandan paste
Pandan kaya topping:
50g instant custard
6-7 pandan leaves
180g water
Desiccated coconut (optional)
METHOD:
To prepare pandan juice for bread dough, blend pandan leaves with water. Strain to obtain clear pandan juice. Use it for preparing the bread dough.
Refer to Step 1-3 of Basic Sweet Dough for the preparation of bread dough.
When finished with first rising (i.e. dough has passed the finger-tip test), punch the dough down. Divide bread dough into 30g portions. Form each portion into smooth ball and place on a greased baking tray (Pic. 1). Cover the dough with a damp towel and leave for second rise for about 45 minutes or until twice the original size.
Prepare pandan juice according to method shown in Step 1.
To prepare pandan kaya topping, mix instant custard with the pandan juice prepared earlier. Use a hand whisk to whisk until the mixture is smooth.
Using a piping bag, pipe some pandan kaya topping on to each bun, as shown in Pic. 2. Brush surfaces that do not have topping with egg wash. Optionally, you can sprinkle some desiccate coconut onto the buns (Pic. 3)
Bake in a preheated oven at 180-190 deg C for 25-30 minutes.
Leave to cool on a wire rack.
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