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Prepare the Tangzhong: In a small saucepan, whisk together 25 grams bread flour, 100 grams water, and 1/2 gram salt until smooth. Cook over medium-low heat, stirring constantly, until the mixture thickens to a paste-like consistency (about 2-3 minutes). It should reach 149°F (65°C). Remove from heat, transfer to a small bowl, cover with plastic wrap directly on the surface to prevent a skin from forming, and let cool completely to room temperature.

Prepare the Pandan Juice: In a measuring cup, combine the chopped 100 grams fresh pandan leaves and 150 grams water. Using an immersion blender, blend until the pandan leaves are finely processed and the liquid is a vibrant green. Double-strain the mixture through a fine-mesh sieve into a bowl, pressing on the solids to extract as much dark green pandan juice as possible. Discard the solids. You should have approximately 120-130 grams of pandan juice. Set aside.

Combine Dry Ingredients: In the bowl of a stand mixer fitted with the dough hook attachment, combine 300 grams bread flour, 50 grams granulated sugar, 7 grams instant yeast, and 5 grams salt. Mix briefly to combine.

Add Wet Ingredients: Add the cooled Tangzhong, 1 large egg, 60 grams cold milk, and the prepared pandan juice to the dry ingredients in the stand mixer bowl. Begin kneading on low speed.

Knead the Dough: Once the dough comes together, increase the speed to medium. Knead for about 5-7 minutes until the dough is somewhat smooth. Gradually add the 40 grams softened cubed unsalted butter, a few cubes at a time, allowing each addition to be incorporated before adding more. Continue kneading for another 10-15 minutes, or until the dough reaches the 'window pane' stage (you should be able to stretch a small piece of dough very thin without it tearing, allowing light to pass through).

First Proofing: Form the kneaded green dough into a smooth ball. Place it in a lightly oiled clean bowl, turning once to coat. Cover the bowl tightly with plastic wrap and let it rise in a warm place for 60-90 minutes, or until doubled in size.

Divide and Rest: Gently punch down the risen dough to deflate it. Transfer it to a lightly floured surface. Divide the dough into six equal portions (approximately 100-110 grams each). Roll each portion into a smooth ball. Cover the dough balls with plastic wrap or a clean kitchen towel and let them rest for 10-15 minutes.

Shape the Loaves: Take one dough ball and, using a rolling pin, flatten it into an oval or rectangular shape (about 8-10 inches long). Fold the top third of the dough down towards the center, then fold the bottom third up over the top, creating a 'letter fold'. Turn the dough 90 degrees and tightly roll it into a cylinder, starting from one end. Pinch the seam closed. Repeat this process for all six dough portions.

Second Proofing: Lightly grease two standard loaf pans (8.5 x 4.5 inches). Place three shaped dough cylinders side-by-side into each prepared loaf pan. Cover the loaf pans loosely with plastic wrap or a clean kitchen towel and let them rise in a warm place for 45-60 minutes, or until the dough has nearly doubled in size and fills the pans.

Preheat Oven and Prepare Egg Wash: While the dough is proofing for the second time, preheat your oven to 350°F (175°C). If using, whisk together 1 egg yolk and 1 tablespoon milk for the egg wash.

Bake the Toast: Once the dough has proofed, gently brush the tops of the loaves with the egg wash (if using). Place the loaf pans in the preheated oven and bake for 25-30 minutes, or until the tops are golden brown and the internal temperature reaches 200-205°F (93-96°C).

Cool: Immediately remove the baked loaves from their pans and transfer them to a wire rack to cool completely before slicing and serving. This prevents the bottom from becoming soggy and maintains the bread's soft texture.


Prepare the Tangzhong: In a small saucepan, whisk together 25 grams bread flour, 100 grams water, and 1/2 gram salt until smooth. Cook over medium-low heat, stirring constantly, until the mixture thickens to a paste-like consistency (about 2-3 minutes). It should reach 149°F (65°C). Remove from heat, transfer to a small bowl, cover with plastic wrap directly on the surface to prevent a skin from forming, and let cool completely to room temperature.

Prepare the Pandan Juice: In a measuring cup, combine the chopped 100 grams fresh pandan leaves and 150 grams water. Using an immersion blender, blend until the pandan leaves are finely processed and the liquid is a vibrant green. Double-strain the mixture through a fine-mesh sieve into a bowl, pressing on the solids to extract as much dark green pandan juice as possible. Discard the solids. You should have approximately 120-130 grams of pandan juice. Set aside.

Combine Dry Ingredients: In the bowl of a stand mixer fitted with the dough hook attachment, combine 300 grams bread flour, 50 grams granulated sugar, 7 grams instant yeast, and 5 grams salt. Mix briefly to combine.

Add Wet Ingredients: Add the cooled Tangzhong, 1 large egg, 60 grams cold milk, and the prepared pandan juice to the dry ingredients in the stand mixer bowl. Begin kneading on low speed.

Knead the Dough: Once the dough comes together, increase the speed to medium. Knead for about 5-7 minutes until the dough is somewhat smooth. Gradually add the 40 grams softened cubed unsalted butter, a few cubes at a time, allowing each addition to be incorporated before adding more. Continue kneading for another 10-15 minutes, or until the dough reaches the 'window pane' stage (you should be able to stretch a small piece of dough very thin without it tearing, allowing light to pass through).

First Proofing: Form the kneaded green dough into a smooth ball. Place it in a lightly oiled clean bowl, turning once to coat. Cover the bowl tightly with plastic wrap and let it rise in a warm place for 60-90 minutes, or until doubled in size.

Divide and Rest: Gently punch down the risen dough to deflate it. Transfer it to a lightly floured surface. Divide the dough into six equal portions (approximately 100-110 grams each). Roll each portion into a smooth ball. Cover the dough balls with plastic wrap or a clean kitchen towel and let them rest for 10-15 minutes.

Shape the Loaves: Take one dough ball and, using a rolling pin, flatten it into an oval or rectangular shape (about 8-10 inches long). Fold the top third of the dough down towards the center, then fold the bottom third up over the top, creating a 'letter fold'. Turn the dough 90 degrees and tightly roll it into a cylinder, starting from one end. Pinch the seam closed. Repeat this process for all six dough portions.

Second Proofing: Lightly grease two standard loaf pans (8.5 x 4.5 inches). Place three shaped dough cylinders side-by-side into each prepared loaf pan. Cover the loaf pans loosely with plastic wrap or a clean kitchen towel and let them rise in a warm place for 45-60 minutes, or until the dough has nearly doubled in size and fills the pans.

Preheat Oven and Prepare Egg Wash: While the dough is proofing for the second time, preheat your oven to 350°F (175°C). If using, whisk together 1 egg yolk and 1 tablespoon milk for the egg wash.

Bake the Toast: Once the dough has proofed, gently brush the tops of the loaves with the egg wash (if using). Place the loaf pans in the preheated oven and bake for 25-30 minutes, or until the tops are golden brown and the internal temperature reaches 200-205°F (93-96°C).

Cool: Immediately remove the baked loaves from their pans and transfer them to a wire rack to cool completely before slicing and serving. This prevents the bottom from becoming soggy and maintains the bread's soft texture.
