Pandan Chocolate Milk Loaf

For the tangzhong, in a sauce pan, combine Bread Flour (1/4 cup) and Water (7 oz) . Mix with whisk or spatula until there are no lumps. Cook over medium-low heat, stirring consistently until the mixture becomes thicker. Once you see some lines appear, it is ready. Remove from heat and transfer to a clean bowl to let cool.

For the pandan dough, add Salt (1/4 tsp) , Bread Flour (1 cup) , Instant Dry Yeast (1/2 tsp) , Brown Sugar (1 Tbsp) , Milk Powder (1 Tbsp) , Butter (1 Tbsp) , Eggs (1 Tbsp) Pandan Extract (2 oz) and one quarter of the tangzhong into the bowl of a stand mixer. Using the dough hook, knead until the dough comes together, become elastic and tacky but not sticky, around 12-15 minutes at medium speed.

For the chocolate and milk dough, add Salt (3/4 tsp) , Bread Flour (2 1/3 cups) , Instant Dry Yeast (1 tsp) , Brown Sugar (2 Tbsp) , Milk Powder (2 Tbsp) , Butter (2 Tbsp) , Eggs (2 Tbsp) , Milk (3.5 oz) and one quarter of the tangzhong into the bowl of a stand mixer. Using the dough hook, knead until the dough comes together, become elastic and tacky but not sticky, around 12-15 minutes at medium speed.

Take out half of the dough and rest in a bowl. Add the Unsweetened Cocoa Powder (1 Tbsp) in the bowl of the stand mixer. Continue kneading until the cocoa powder is well combined. Let both bowls of dough rise in a warm place for 1 hour, or until double in size.