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Recipes
Pandan Chocolate Milk Loaf

11 INGREDIENTS • 8 STEPS • 4HRS

Pandan Chocolate Milk Loaf

Recipe
4.5
2 ratings
This Pandan Chocolate Milk Loaf looks beautiful, smells delicious, and tastes incredible!
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Pandan Chocolate Milk Loaf
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Bake with Paws
A Blog about my cooking and baking adventures and my discovery of simple home recipes for every woman.
http://www.bakewithpaws.com/
This Pandan Chocolate Milk Loaf looks beautiful, smells delicious, and tastes incredible!
4HRS
Total Time
$1.08
Cost Per Serving
Ingredients
Servings
8
us / metric
Bread Flour
3 3/4 cups
Bread Flour
Water
7 oz
Water
Brown Sugar
3 Tbsp
Brown Sugar
Milk Powder
3 Tbsp
Milk Powder
Salt
1 tsp
Egg
10 tsp
Eggs, whisked
Pandan Extract
2 oz
Pandan Extract
Butter
3 Tbsp
Milk
3.5 oz
Unsweetened Cocoa Powder
1 Tbsp
Unsweetened Cocoa Powder
Nutrition Per Serving
VIEW ALL
Calories
327
Fat
6.6 g
Protein
10.5 g
Carbs
55.5 g
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Pandan Chocolate Milk Loaf
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Bake with Paws
A Blog about my cooking and baking adventures and my discovery of simple home recipes for every woman.
http://www.bakewithpaws.com/
Cooking InstructionsHide images
step 1
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.
step 2
For the pandan dough, add Salt (as needed), Bread Flour (1 cup), Instant Dry Yeast (as needed), Brown Sugar (1 Tbsp), Milk Powder (1 Tbsp), Butter (1 Tbsp), Egg (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.
step 3
Place the dough in a large greased bowl, covered with cling film or a kitchen towel. Let it rise in a warm place for 1 hour, or until double in size.
step 4
For the chocolate and milk dough, add Salt (1 tsp), Bread Flour (2 1/3 cups), Instant Dry Yeast (1 tsp), Brown Sugar (2 Tbsp), Milk Powder (2 Tbsp), Butter (2 Tbsp), Eggs (7 tsp), 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.
step 5
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.
step 6
Punch down the pandan dough to release the air. Transfer the dough to a clean floured surface and form it into a strand, about 12 inches long. Repeat with the chocolate and milk dough. Braid them together and place the braided dough into a loaf pan lined with parchment paper. Let it proof for another 45 minutes-1 hour, or until double in size.
step 7
Bake at 180 degrees C (350 degrees F) for about 30 minutes, or until golden brown.
step 8
Remove from the oven and transfer onto a wire rack to cool completely before slicing. Serve and enjoy!
step 8 Remove from the oven and transfer onto a wire rack to cool completely before slicing. Serve and enjoy!
Tags
Bread
Shellfish-Free
Vegetarian
Dessert
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