Pandan Milk Buns
This recipe is from Aimee's Cooking. I've transcribed the recipe from her Youtube, with a few adjustments/tips. Enjoy!
Ingredients
- 350 grams bread flour measure by weight, this is about 2 1/4 cups
- 75 grams sugar about 1/3 cup
- 1/2 tsp salt
- 2 1/2 tsp instant yeast or 1 packet, I prefer instant instead of active dry yeast
- 4 tbsp dough enhancer or however much according to enhancer directions (Tabby Tip)
- 3/4 cup coconut milk
- 1 tbsp milk Aimee uses 1 tbsp + 1 tsp, I use 1 tbsp since I live in a super humid environment to make the dough a little less wet (Tabby Tip)
- 1 large egg Aimee doesn't specify, but I recommend room temperature if possible (Tabby Tip)
- 2 tbsp butter I like to slice into 1/2 tbsp pieces, I've found both room temperature and cold works (Tabby Tip)
- 2 tsp pandan extract Aimee uses 1 tsp, but I usually eyeball to use around double what her recipe calls for (Tabby Tip)
Instructions
- Combine bread flour, sugar, salt, yeast, and dough enhancer (if using) in your mixer bowl.
- Combine coconut milk, milk, egg, and pandan extract in a separate bowl. Whisk until well incorporated
- With speed on "stir," add the wet ingredients and mix for about 1 minute until mostly incorporated. It may be a shaggy dough. (Tabby Tip: You can do this with the hook, a spatula by hand, or the paddle attachment on the mixer)
- After the 1 minute, increase speed to #2 and knead for approximately 10 minutes.
- Rest the dough for 10 minutes (Tabby Tip: This helps start forming a gluten network and reduces overall kneading time)
- Knead again at speed #2. Slowly add in the butter slices. Knead until your dough passes the window pane test, approximately 10 minutes by Aimee's instructions. (Tabby Tip: It always takes me longer than 10 minutes. If your dough is not passing the window pane test after 15 min, consider taking out of the mixer and kneading by hand or resting for 5 minutes before continuing to knead.)
- Remove dough from bowl (if needed) and shape into a tight ball. Place back into the mixing bowl and rest until 2.5 times the original size. (Tabby Tip: Cover with a damp towel or saran wrap. I like to rest it in my oven with the light on for a warm environment to rise in)
- Deflate, divide in small portions to your liking (Tabby Tip: I like to divide into 12 rolls for a 9x13" dish. I use a kitchen scale to be exact, or sometimes just eyeball it.)
- Shape each small portion into a ball.
- Rest the balls for 15-20 minutes. (Tabby Tip: Cover with plastic saran wrap or a towel to prevent drying. This is the pre-shaping step to continue building strong gluten)
- Reshape each into a tighter ball. Place the re-shaped balls into a pre-greased dish.
- Rest until 2.5 times the original size.
- Powder with corn starch. (Tabby Tip: I don't like to add too much, since it doesn't add any flavor. I will sometimes add a little more for aesthetics after baking)
- Bake in pre-heated oven at 320F for 20-22 minutes. (Tabby Tip: I like to remove once I start to see a tiny bit of browning. I don't like to get too golden.)