Recipe of Favorite Pandan Milk Bread with Banana Choc Cheese Fillings

Hey everyone, it is John, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, pandan milk bread with banana choc cheese fillings. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Pandan Milk Bread with Banana Choc Cheese Fillings is one of the most favored of current trending meals on earth. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. Pandan Milk Bread with Banana Choc Cheese Fillings is something that I have loved my entire life. They’re nice and they look fantastic.

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

The ingredients needed to make Pandan Milk Bread with Banana Choc Cheese Fillings:

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

Steps 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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