Soft pandan bread buns

Makes 8-10 buns

Recipe modified slightly from Kimmy cooking-pleasure’s blog.

Ingredients A

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.

Condensed milk soft toast – 1 proofing

I had some sweet condensed milk (still have!) and itching to make some bread. I really like the 1-proof method to make Asian breads that are a slightly different texture to European bread.

For the original recipe click here.

300g strong white bread flour
2 Tbsp caster sugar
2 Tbsp sweetened condensed milk
1 tsp instant yeast
large pinch of salt
200g full cream milk

2 Tbsp softened butter (I used Kerry’s Butter/vegetable oil blend)

1 tsp cocoa powder set aside (original recipe called for 2 tsp)

1. Place flour, sugar, condensed milk, yeast, salt in a large mixing bowl
2. Add milk gradually and mix ingredients together.
3. Start kneading until you get a slightly less sticky dough.
4. Add the butter and continue to knead vigorously until the dough is elastic.
5. Separate into one large and one small portion.
6. To the smaller portion add the cocoa powder and continue to knead to blend in the cocoa powder.
7. Roll and flatten the larger (non-cocoa) dough.
8. Roll and flatten the smaller cocoa dough and place the cocoa dough on top of the non-cocoa dough.
9. Roll both dough together.
10. Place in a loaf tin and leave in a warm place to rise till double in size. Cover with a clean tea towel.
11. When the dough is well-risen, pre-heat the oven to 150deg C with a small tray of water in the oven.
12. Bake for about 40mins.

I like the result very much! Soft, just a hint of sweetness. Doesn’t look as pretty as xingfuzhiwei’s product but still cute I think 🙂



Pandan toast – 1 proof only

I had some frozen pandan leaves and was itching to make some pandan bread. I am so happy to find this simple recipe, manage to start with getting the dough ready, leave it to rise whilst I went off to teach tuition, and bake it when I got back!

I found the initial killer toast recipe from Victoria Bakes and have tried that too. This pandan one came from Bake with Paws with slight modification. – Thanks both!


260g bread flour
1 teaspoons instant dry yeast
2 Tablespoons caster sugar
½ teaspoon salt
180g — made up of 2 small eggs + full cream milk blended with 6-8 green parts of pandan leaves to get the extract
30g butter (room temperature)

1. Mix flour, salt, sugar and yeast in a big mixing bowl.
2. Add eggs and pandan milk mixture. **I would recommend adding half first and work to get a dry dough, then add the rest gradually. I added all at once and the dough was very sticky and difficult to work with.
3. When dough is slightly easier to work with, add butter.
4. Knead vigorously till you get an elastic smooth dough. Check with the ‘windowpane test’. It took me a good 30min — the initial difficulty was because the dough was so sticky. THen it was probably because I got a bit tired!
5. When the dough is well kneaded, separate into 2 or 3 portions.
6. Roughly flatten and roll each portion like a mat.
7. Place in a loaf tin and leave to rise in a warm place for about an hour or till doubled in size.
8. Preheat the oven to 180deg C with a small tray of water in the oven. Bake for 25 – 30min in the middle rack of the oven, until the top is nicely browned and bread sounds hollow when tapped at the botton.

I love it, and my boyfriend too! pandan-toast-one-fermentation-1We had it for breakfast the next day and a big 1/3 was gone.It the first time too that I managed to bake a pandan – something and getting such a lovely green. Very pleased.


Killer toast – only 1 proofing

This recipe is taken from Victoria Bakes; its so easy to make and quick too! Now I can even make bread on weekdays after work!

Ingredients (450g loaf pan)

260g bread flour
3g instant dry yeast
160-180g egg (use ONE XL egg) + full cream milk
30g sugar (10g if making a salty toast)
2g salt (6g for salty toast)
30g butter


  1. Mix all ingredients (except butter) together in a big mixing bowl
  2. Stir and mix all until it is too difficult to mix.
  3. Incorporate butter and knead till window pane stage (crucial). **I used to knead in the bowl but today I did it on my big chopping board and it is so much easy to knead. With vigorous kneading this should taken about 10 min. Who needs to lift weights at the gym…
  4. Divide dough into 3 portions. Flatten each out and then roll up like swiss roll.
  5. Place into loaf pan. * I didn’t grease mine but lined with baking paper.
  6. Place the loaf pan in a warm place covered with clean tea towel to let the dough rise till almost double the size.
  7. Bake in preheated the oven to 170deg C for 45 – 50mins. I place a small tray of water in the oven as well during baking.


    I didn’t follow the recipe exactly so the bread didn’t taste sweet enough (or salty enough) but it looked and smelled great and the texture was soft! And when just slightly toasted and spread with butter/jam/kaya/nutella, it was delicious! I also had some pandan juice I wanted to use up so to make up the egg and milk mixture I used 50ml pandan juice + 50ml full cream milk, warmed them up to lukewarm. The pandan taste wasn’t strong enough though but that is to be expected as i didnt use thick pandan extract!