Wheat Bread with Pandan Custard Cream

AuthorNok UnphonCategory, ,

Yields1 Serving

Wheat Bread
 300 g wheat flour
 200 g cake flour, Red Lotus brand
 1 cup water
 1 cup milk
 50 g fresh yeast
 2 tbsp sugar
 1 tbsp salt
 25 g butter/shortening
Pandan Custard Cream
 200 ml coconut milk
 1 bag Thai custard mix Pandan flavour

Preparing wheat bread
1

Dissolve yeast with water in the mixer bowl. Add sugar and mix well. Leave for 10 minutes.
Sieve both flours together in a clean bowl. Leave aside.
Add salt, milk and melted butter in the mixer bowl. Mix well.
Sieve the flour to the mixer bowl.
Bring to the stand mixer. Knead the four on speed 1, increase to speed 2 and knead for 2 more minutes until the dough is smooth and elastic.
Cover with a damp tea towel and leave to raise in a room temperature for an hour.

2

Knock back the dough and knead briefly on a lightly floured surface.
Divide the dough into 12 portions. Roll and place these well apart in a baking tray (22x18cm).
Cover with a damp tea towel and leave to raise for another hour.

3

Preheat the oven to 180 degree Celsius. Bring the dough to the oven and bake for 40 minutes. Remove from the oven. Leave for a few minutes before pull each portion apart. Leave aside.

Preparing Pandan custard cream
4

Heat the coconut milk in a pan at the medium heat level until it starts bubble. Remove from the heat. Dissolve the content of Thai custard mix Pandan flavour into the coconut milk. Mix well until the cream is smooth.

Serving
5

Cut the bread into small bites. Steam for 2-3 minutes. Serve warm with the custard cream.

Ingredients

Wheat Bread
 300 g wheat flour
 200 g cake flour, Red Lotus brand
 1 cup water
 1 cup milk
 50 g fresh yeast
 2 tbsp sugar
 1 tbsp salt
 25 g butter/shortening
Pandan Custard Cream
 200 ml coconut milk
 1 bag Thai custard mix Pandan flavour

Directions

Preparing wheat bread
1

Dissolve yeast with water in the mixer bowl. Add sugar and mix well. Leave for 10 minutes.
Sieve both flours together in a clean bowl. Leave aside.
Add salt, milk and melted butter in the mixer bowl. Mix well.
Sieve the flour to the mixer bowl.
Bring to the stand mixer. Knead the four on speed 1, increase to speed 2 and knead for 2 more minutes until the dough is smooth and elastic.
Cover with a damp tea towel and leave to raise in a room temperature for an hour.

2

Knock back the dough and knead briefly on a lightly floured surface.
Divide the dough into 12 portions. Roll and place these well apart in a baking tray (22x18cm).
Cover with a damp tea towel and leave to raise for another hour.

3

Preheat the oven to 180 degree Celsius. Bring the dough to the oven and bake for 40 minutes. Remove from the oven. Leave for a few minutes before pull each portion apart. Leave aside.

Preparing Pandan custard cream
4

Heat the coconut milk in a pan at the medium heat level until it starts bubble. Remove from the heat. Dissolve the content of Thai custard mix Pandan flavour into the coconut milk. Mix well until the cream is smooth.

Serving
5

Cut the bread into small bites. Steam for 2-3 minutes. Serve warm with the custard cream.

Wheat Bread with Pandan Custard Cream

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