Padan Kaya Loaf

The Pandan loaf that looks like a wreath.

Have some of the buns in a cup.

This is a loaf that is not from any of my Japanese books. It's by Alex Goh. A girl Friend of mine lend this this bread making book to me couple months back, and saw this loaf that is so local taste, as Pandan, coconut milk and raisins make the combination. So I thought I wanna give it a try. The taste is good and great soft texture. It has that cottony layers of bread sponge, which many people love.

I changed the recipe a little, by using more Pandan juice to replaced the green colouring. So I reduced the water to make up the replacement of the Pandan juice. Really worth trying recipe.

I used a chiffon cake tin to mould the bread, and I let the dough have that 5 minutes relaxing before final shaping and place in the tin. So we may have many other ways of shaping the loaf.

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Ingredients:

A.

Bread Flour 300g

sugar 45g

Salt 1/2 tsp

Instant Yeast 2 tsp

Milk Powder 1/2 tbsp

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B.

Egg 30g

Coconut Milk 60ml

Pandan Juice 1/2 tbsp ( I used 30ml)

Few drops of green colouring

Water 105ml ( I used 75ml)

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C.

Shortening 20g ( I used Butter)

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D.

Raisins 130g

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Topping:

Butter 30g

Sugar 30g

Plain Flour 60g

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Method:

1. Mix A's till well blended.

2. Add B's mix to form a dough.

3. Add C's and knead till smooth and elastic dough.

4 Add in D's and mix till well blended. Let the dough ferment for 50-60 minutes or till double the volume.

5. Mix butter and sugar for the topping ingredients till well combined, then add plain flour to form a crumble. Set a side or keep in the fridge.

6. Divide dough into 15g pieces and mould to balls. Place half of the balls in a greased loaf tin ( L20cm x W10cm x H8.5cm). then put the remaining balls on top of them. Makes 2 loaves.

7. Leave to prove for 45 minuted, then brush with egg wash, sprinkle topping.

8. Bake at 175'c for 25 to 30 minutes. Cool the baked loaf on wire rack .