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candy Queen
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Sunday 06 August 2023 15:01:46 GMT
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We made the goofiest sandwich of all time. Ube & pandan shokupan coconut ice cream sando. PANDAN UBE SHOKUPAN 🍞💜💚 Yudane: • 28g bread flour • 56g boiling water Mix, cool, then split in half (42g each). Pandan Dough: • 180g bread flour • 115g pandan milk • 11g sugar • 6g honey • 2g instant yeast • 4g salt • 14g butter • ½ tsp pandan extract • 42g yudane Ube Dough: • 180g bread flour • 115g milk • 11g sugar • 6g honey • 2g instant yeast • 4g salt • 14g butter • ½ tsp ube extract • 42g yudane Optional: • 20-30g ube halaya. METHOD 1. Mix yudane ingredients and cool. Split equally into 2. 2. Blend pandan leaves with 130g milk and strain, yielding ~115g pandan milk. 3. Combine pandan milk, honey and yeast and in a seperate bowl the plain milk, honey and yeast. Bloom for 15 minutes. 4. Stir pandan extract into pandan milk and ube extract into plain milk. 5. For each dough, combine flour, sugar, salt, yudane and milk mixture separately. Knead for 7 minutes. 6. Add the butter while kneading until smooth and elastic, 7 minutes. 7. Proof until doubled (~60 mins). 8. Split each dough into 2 and shape into balls. Rest for 30 mins. 9. Roll all 4 balls into matching rectangles. 10. Spread lines of ube halaya over pandan rectangles. 11. Stack ube dough on top of pandan dough. 12. Roll each stacked rectangle into a log. 13. Place both logs into a buttered shokupan tin. 14. Proof until dough hits 90% of tin height. 15. Bake at 210°C for 28 mins with lid on. 16. Cool before slicing. Serve with coconut ice cream.
We made the goofiest sandwich of all time. Ube & pandan shokupan coconut ice cream sando. PANDAN UBE SHOKUPAN 🍞💜💚 Yudane: • 28g bread flour • 56g boiling water Mix, cool, then split in half (42g each). Pandan Dough: • 180g bread flour • 115g pandan milk • 11g sugar • 6g honey • 2g instant yeast • 4g salt • 14g butter • ½ tsp pandan extract • 42g yudane Ube Dough: • 180g bread flour • 115g milk • 11g sugar • 6g honey • 2g instant yeast • 4g salt • 14g butter • ½ tsp ube extract • 42g yudane Optional: • 20-30g ube halaya. METHOD 1. Mix yudane ingredients and cool. Split equally into 2. 2. Blend pandan leaves with 130g milk and strain, yielding ~115g pandan milk. 3. Combine pandan milk, honey and yeast and in a seperate bowl the plain milk, honey and yeast. Bloom for 15 minutes. 4. Stir pandan extract into pandan milk and ube extract into plain milk. 5. For each dough, combine flour, sugar, salt, yudane and milk mixture separately. Knead for 7 minutes. 6. Add the butter while kneading until smooth and elastic, 7 minutes. 7. Proof until doubled (~60 mins). 8. Split each dough into 2 and shape into balls. Rest for 30 mins. 9. Roll all 4 balls into matching rectangles. 10. Spread lines of ube halaya over pandan rectangles. 11. Stack ube dough on top of pandan dough. 12. Roll each stacked rectangle into a log. 13. Place both logs into a buttered shokupan tin. 14. Proof until dough hits 90% of tin height. 15. Bake at 210°C for 28 mins with lid on. 16. Cool before slicing. Serve with coconut ice cream.
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