Monday 10 June 2013

Pandan Kaya Loaf by Vanessa Tay

Pandan Kaya Loaf

Ingredients (8"X4.5"X5"):
*Original recipe states the tray size as 8"x4.5"x5" but blogger used 2 of these trays. I did the same. Otherwise, judging from the amount of flour used, this is a big loaf, approx. 1kg  Hence you may want to half the recipe to make into an approximately 500g loaf.
For the Pandan Loaf:
600g bread flour
110g caster sugar
11g instant active yeast
4g salt
1 tbsp milk powder
2 eggs
110ml coconut milk
4tbsp pandan juice (2-3 pandan leaves blend with 4 tbsp water, sieve)
1/2 tsp green colour pandan extract
180ml water
6 tbsp kaya spread ( I used pandan flavored kaya)

Crumble Topping:
50g butter, room temperature
50g caster sugar
80g all purpose flour

  • Using mixer or just wooden spoon, mix butter and sugar together till creamy.
  • Add flour in, using finger tips, incorporate the mixture till it resembles bread crumbs.
  • Refrigerate till needed.
Pandan Kaya Loaf Method: 
  • Mix all ingredients together for the Pandan loaf in a large mixing bowl. Mix well till it comes together.
  • Knead the dough till it is not sticky and elastic. Takes about 20 to 25 minutes.To test if the dough is ready, pull a small piece off and stretching it with your fingers. If dough is very elastic and pulls to almost see through without breaking, then it's done.
  • Place dough in a greased bowl and cover with plastic wrap and allow to proof for at least 90 minutes till double in size.
  • Punch out the air after proofing. Divide the dough into 6 equal portions. Roll into balls and let rest for 10 minutes before shaping.
  • Grease the loaf tins. Taking one dough ball and roll flat using a rolling pin into an oval shape. Spread 1 tablespoon of kaya (optional) onto the surface.
  • Roll it up in a swiss roll form length wise and seal the edges tight. Set aside.
  • Repeat with the rest of the dough balls till all is completed. At the end, you have 6 long logs. Using just 3, plait the dough logs together and gently place it into the prepared loaf tin.
  • Let proof for 45 minutes covered till it fills 90% of the tin.
  • Preheat oven to 180°C. Brush the top of buns with egg wash. Sprinkle the crumble topping over the loafs.
  • Bake in the oven for 35 to 40 minutes. Once done, remove from oven and let cool in the tin for 10 minutes before unmoulding. Slice when it is cooled down.

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