Tangzhong Pandan Toast
Tangzhong Pandan Toast
Ingredients
For the Tangzhong
- 25 grams bread flour
- 100 grams water
- 1/2 gram salt
For the Pandan Juice
- 100 grams fresh pandan leaves, chopped
- 150 grams water
For the Dough
- 300 grams bread flour
- 50 grams granulated sugar
- 7 grams instant yeast
- 5 grams salt
- 40 grams unsalted butter, cubed, softened
- 1 egg, large
- 60 grams milk, cold
For the Egg Wash (Optional)
- 1 egg yolk
- 1 tablespoon milk
Instructions
- 1
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.
⏱️ 10 min
- 2
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.
⏱️ 15 min
- 3
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.
⏱️ 2 min
- 4
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.
⏱️ 2 min
- 5
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).
⏱️ 20 min
- 6
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.
⏱️ 90 min
- 7
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.
⏱️ 20 min
- 8
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.
⏱️ 15 min
- 9
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.
⏱️ 60 min
- 10
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.
⏱️ 15 min•🌡️ 350
- 11
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).
⏱️ 30 min•🌡️ 350
- 12
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.
Kitchen Tools
Nutrition Facts (per serving)
Tangzhong Pandan Toast
Ingredients
For the Tangzhong
- 25 grams bread flour
- 100 grams water
- 1/2 gram salt
For the Pandan Juice
- 100 grams fresh pandan leaves, chopped
- 150 grams water
For the Dough
- 300 grams bread flour
- 50 grams granulated sugar
- 7 grams instant yeast
- 5 grams salt
- 40 grams unsalted butter, cubed, softened
- 1 egg, large
- 60 grams milk, cold
For the Egg Wash (Optional)
- 1 egg yolk
- 1 tablespoon milk
Instructions
- 1
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.
⏱️ 10 min - 2
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.
⏱️ 15 min - 3
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.
⏱️ 2 min - 4
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.
⏱️ 2 min - 5
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).
⏱️ 20 min - 6
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.
⏱️ 90 min - 7
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.
⏱️ 20 min - 8
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.
⏱️ 15 min - 9
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.
⏱️ 60 min - 10
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.
⏱️ 15 min•🌡️ 350 - 11
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).
⏱️ 30 min•🌡️ 350 - 12
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.