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

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, pandan milk bread with banana choc cheese fillings. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Pandan Milk Bread with Banana Choc Cheese Fillings is one of the most favored of recent trending meals in the world. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. Pandan Milk Bread with Banana Choc Cheese Fillings is something that I’ve loved my entire life. They’re nice and they look wonderful.

To get started with this recipe, we have to first prepare a few ingredients. You can have pandan milk bread with banana choc cheese fillings using 19 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Pandan Milk Bread with Banana Choc Cheese Fillings:
  1. Get Sponge dough
  2. Make ready 180 g baker’s/bread flour
  3. Get 170 ml water
  4. Make ready 1/2 tablespoon yeast
  5. Prepare Main dough
  6. Make ready 300 g baker’s/bread flour
  7. Take 70 g caster sugar
  8. Prepare 1 teaspoon salt
  9. Take 1 tablespoon yeast
  10. Get 25 g milk powder
  11. Prepare 80 ml warm milk
  12. Make ready 80 ml whipping cream
  13. Get 40 g unsalted butter
  14. Take 2 teaspoon pandan extract
  15. Take 1 egg
  16. Take Toppings
  17. Take 2 riped bananas (I used ladyfingers)
  18. Take Choc sprinkles
  19. Take 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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