Cooking Instructions
1.
For the tangzhong, in a sauce pan, combine
Bread Flour (1/4 cup)
and
Water (3/4 cup)
. 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.
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)
,
Eggland's Best Classic Eggs (3 tsp)
Pandan Extract (3 1/2 Tbsp)
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.
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.
4.
For the chocolate and milk dough, add
Salt (1/2 tsp)
,
Bread Flour (2 1/3 cups)
,
Instant Dry Yeast (1 tsp)
,
Brown Sugar (2 Tbsp)
,
Milk Powder (2 Tbsp)
,
Butter (2 Tbsp)
,
Eggland's Best Classic Eggs (2 Tbsp)
,
Milk (1/2 cup)
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.
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.
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.
7.
Bake at 180 degrees C (350 degrees F) for about 30 minutes, or until golden brown.
8.
Remove from the oven and transfer onto a wire rack to cool completely before slicing. Serve and enjoy!