Makes 8-10 buns
Recipe modified slightly from Kimmy cooking-pleasure’s blog.
270 gm bread flour
1/2 tsp salt
50 gm castor sugar
2 tsp instant yeast
1 egg [set aside a little for glazing]
4-5 blades of pandan leaves (the green part only)
60 ml milk [add gradually]
25 gm butter
Ingredients B – Water Roux [mix well]
1 tbsp plain flour
70 ml just boiled water
1. Prepare ingredients B – add flour to the water and stir till the flour has dissolved. Leave to cool a little and prepare Ingredients A.
2. Break up the pandan leaves into smaller pieces. Place in a blender and add the milk. Blend well. Strain the mixture to obtain the pandan/milk liquid. (I then added more water to the pandan residue and filtered again for use to make pandan pancakes as I didnt want to waste them!)
3. In a big mixing bowl combine the rest of ingredients A except the butter.
4. Mix together and knead till you get an almost smooth dough. Add the butter and continue to knead vigorously.
5. Place in a clean bowl and cover with a clean tea towel. Leave in a warm place to rise till almost double in size. Depending on weather conditions this can take between 1hr to 2hrs.
6. Punch down and knead vigorously for a few seconds. Then separate dough into small balls and place in a baking tray.
7. Cover again and leave to rise till about double in size.
8. Preheat the oven to 180deg C, add a small tray of water at the bottomost shelf of the oven.
9. Bake for 15-20min, until the top is browned.
10. After taking out from the oven, check that the bread is cooked – the buns should sound hollow when tapped at the bottom.