Pandan Custard Soft Bread ~ Sponge Dough Method ????????,????

Pandan Custard Soft Bread made using Sponge Dough Method are so soft and the bread stay soft for days. Added custard filing to the fragrant pandan bread, these bread tastes heavenly.

This was my 2nd attempt using sponge dough method after I baked the Lazy Doggie Sweet Potato Loaf back in September 2014. The outcome was totally different from my first attempt.

The bread turned out so light and soft that I can eat 2 buns at one go and don't feel full! My 7yo son loves this! Pandan bread goes with custard filling, they are simply delicious...?????!

I can't tell exactly how long it would stay soft because we finished eating the bread on the next day. However, based on the 2nd day texture, I believed it would still soft on the 3rd day. You may scroll down to the end of this blog post to read some of the reviews from my readers who have tried this recipe.

I used the same recipe for Pandan Rolls with custard toppings.
Modified the shaping method, the rolls turned out even softer and lighter than my previous attempt.

Photo updated: 17 May 2016

Made some plain pandan rolls without fillings.

Photo updated: 17 May 2016

Photo updated: 17 May 2016

Here's a video to show how I rolled the bread dough.

Remarks on Step 4 - Roll out the dough twice with 10 mins resting in between.

Day 2... Plain Pandan Rolls packed for my son to snack on after school excursion.
Photo updated 18 May 2016

Day 3... The pandan rolls remain soft and light. Filled with some custard, packed for my son to eat during school recess.

Photo updated 19 May 2016

This recipe was featured in Asian Food Channel official Facebook Fan Page.
7 June 2016

Ingredients:

Sponge Dough: ????:

200g Bread Flour ???? 200?

4g Instant Yeast ?? 4?

16g Milk Powder ?? 16?

25g Egg (lightly beaten) ?? 25?

26g Pandan Juice (blend pandan leaves with water) ??? 26? (???????)

72g Fresh Milk ?? 72?

Main Dough: ???

65g Bread Flour ???? 65?

I use Blue Jacket Unbleached Bread Flour in this recipe. Blue Jacket flour uses the hard red spring wheat from Canada, milled in Taiwan with Japanese grade milling machineries. The water absorption rate is higher than many other brand of bread flour. Thus, the bread made with this flour will turn out softer.

45g Sugar ?? 45?

1/2 tsp Salt ? ???

27g Pandan Juice ??? 27? (???????)

30g Unsalted Butter (softened) ?? 30?

Filling: Mix together, cover with cling wrap, set aside. Un-use portion can be kept in the fridge.
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100g Instant Custard Powder ?????? 100?

150g Hot Water ?? 150?

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Method:

1. In a mixing bowl, mix together all sponge dough ingredients. Cover with cling wrap, let it proof for 1 hour.
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2. Add in all main dough ingredients (except butter) to the sponge dough, knead to form a dough. Gradually knead in butter.
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3. Continue to knead until the dough passes the windowpane test. Watch this video if you are unsure what is windowpane test.
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3. Divide dough into 8 portions. Cover with cling wrap and let it sit for 10 minutes.
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4. Roll out the dough, add custard filling and shape as desired. Cover with cling wrap and let it proof for 1 hour or doubled in size.
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5. Bake in a preheated oven 180'C for 15 minutes.
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