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RECIPE
11 INGREDIENTS8 STEPS4hr

Pandan Chocolate Milk Loaf

4.5
2 Ratings
This Pandan Chocolate Milk Loaf looks beautiful, smells delicious, and tastes incredible!
Pandan Chocolate Milk Loaf Recipe | SideChef
This Pandan Chocolate Milk Loaf looks beautiful, smells delicious, and tastes incredible!
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/
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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/
4hr
Total Time
$0.89
Cost Per Serving

Ingredients

US / METRIC
Servings:
8
Serves 8
3 3/4 cups
Bread Flour
7 oz
Water
3 Tbsp
Brown Sugar
3 Tbsp
Milk Powder
1 tsp
3 Tbsp
Eggs , whisked
2 oz
Pandan Extract
3 Tbsp
3.5 oz
1 Tbsp
Unsweetened Cocoa Powder
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Nutrition Per Serving

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CALORIES
327
FAT
6.6 g
PROTEIN
10.5 g
CARBS
55.6 g

Cooking Instructions

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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 (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.
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 (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.
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!
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Nutrition Per Serving
Calories
327
% Daily Value*
Fat
6.6 g
8%
Saturated Fat
3.4 g
17%
Trans Fat
0.0 g
--
Cholesterol
37.3 mg
12%
Carbohydrates
55.6 g
20%
Fiber
2.0 g
7%
Sugars
7.8 g
--
Protein
10.5 g
21%
Sodium
338.3 mg
15%
Vitamin D
0.1 µg
0%
Calcium
73.4 mg
6%
Iron
3.1 mg
17%
Potassium
90.8 mg
2%
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