Pandan Custard Soft Bread

dingoozatfood.blogspot.sg

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subheading: Sponge Dough: 中种面团:

200g Bread Flour 高筋面粉 200克

4g Instant Yeast 酵母 4克

16g Milk Powder 奶粉 16克

25g Egg (lightly beaten) 蛋液 25克

26g Pandan Juice (blend pandan leaves with water) 斑斓汁 26克（斑斓叶加水打汁）

72g Fresh Milk 鲜奶 72克

subheading: Main Dough: 主面团:

65g Bread Flour 高筋面粉 65克

I use Blue Jacket Unbleached Bread Flour in this recipe. Blue Jacket flour uses the hard red spring wheat from Canada, milled in Taiwan with Japanese grade milling machineries. The water absorption rate is higher than many other brand of bread flour. Thus, the bread made with this flour will turn out softer.

45g Sugar 幼糖 45克

½ tsp Salt 盐半小匙

27g Pandan Juice 斑斓汁 27克（斑斓叶加水打汁）

30g Unsalted Butter (softened) 牛油 30克

Filling: Mix together, cover with cling wrap, set aside. Un-use portion can be kept in the fridge.

100g Instant Custard Powder 即溶卡斯塔粉 100克

150g Hot Water 热水 150克

Directions at dingoozatfood.blogspot.sg

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