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Mini Pandan Bun Recipe PDF Print E-mail
Written by Administrator   
Sunday, 21 April 2013 22:44
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PandanBun_8All the while, I enjoy blog walking at baking blogs. Recently, I gathered many recipes from baking bloggers, some are breads, some are cakes. I found a special recipes at many baking bloggers' blog, it is call "微波面包", if you translate directly, it means "microwave bun". I believed the name had successfully misleading many people and give impression that it is bake with microwave, but in fact, it is not. It uses conventional method which you need to bake in oven. The speciality of this recipe is that it gives a very soft texture to the bun.

I first try with pandan bun recipe, it looks simple but in fact quite time consuming. Rolling each mini bun to swiss roll pattern spent quite long time. Although it is time consuming, but I really enjoy the making process.

PandanBun_2

Mixing ingredient (A)

PandanBun_7

Left: elastic dough that caused my bun became harder?

PandanBun_3

Making pandan bun

PandanBun_4

PandanBun_5

Making pandan lotus bun

PandanBun

Making pandan cheddar cheese bun

Everything was fine until my buns came out from oven, I use my finger to press on it, it was not soft. Although the taste is very good, but it's texture is harder. With slightly dissapointed, I think I was failed to make a soft bun.

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Left: pandan lotus bun, Middle: pandan bun, Right: pandan cheddar cheese bun

After that, I continue blog walking on baker's blog, and found some of them said we do not need to knead bread dough until elastic. Hopefully that was the reason why I failed in getting soft bun. Will try it again after I have figure out why my bread turn out hard.

Recipe I get from here:

Ingredients

(A)
402g high protein flour
8g yeast
32g milk powder
50g egg
50g pandan juice
145g milk

(B)
134g high protein flour
80g brown sugar
8g salt
54g fresh milk
60g fresh cream

Method:
1. Mix (A) with chopstick until combined (do not need to knead), cover with preservative film for one hour.
2. Divide (A) to small dough and mix with (B) until combined.
3. Divide dough to 40g each, roll to round shape, let it rest for 10 mins.
4. Flatten the round dough and roll it up as shown in picture. Rest for another 10 mins.
5. Repeat step 4 and leave it prove at baking tray. (For pandan lotus bun, wrap pandan lotus and cut out pattern follow picture below; for cheese bun, sprinkle with cheddar cheese and castor sugar)
6. Let it prove for 50mins, brush with egg wash or butter.

 


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