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Filling: small to medium slices of cheese. Banana Pandan Bread is the perfect use for ripe bananas! Topped with cashew and loaded with pandan flavor, this quick bread is delicious and filling Banana Pandan Bread.
Pandan Milk Bread with Banana Choc Cheese Fillings is one of the most popular of recent trending meals on earth. It is easy, it is fast, it tastes delicious. It's appreciated by millions every day. Pandan Milk Bread with Banana Choc Cheese Fillings is something that I've loved my entire life. They're fine and they look wonderful.
To get started with this recipe, we have to first prepare a few ingredients. You can have pandan milk bread with banana choc cheese fillings using 19 ingredients and 9 steps. Here is how you can achieve that.
Ingredients needed to make Pandan Milk Bread with Banana Choc Cheese Fillings:
- Sponge dough
- 180 g baker’s/bread flour
- 170 ml water
- 1/2 tablespoon yeast
- Main dough
- 300 g baker’s/bread flour
- 70 g caster sugar
- 1 teaspoon salt
- 1 tablespoon yeast
- 25 g milk powder
- 80 ml warm milk
- 80 ml whipping cream
- 40 g unsalted butter
- 2 teaspoon pandan extract
- 1 egg
- Toppings
- 2 riped bananas (I used ladyfingers)
- Choc sprinkles
- Cheddar cheese (grated)
I assure you that after this Pandan Coconut Bread recipe, those recipes will be coming your. Looking for something different than your regular banana or chocolate bread? Pandan leaves add a delicious flavor and aroma to this bread. It's a bit difficult to describe what pandan smells/tastes We start by blending the liquid ingredients with the pandan leaves: coconut milk for flavor and richness.
Directions to make Pandan Milk Bread with Banana Choc Cheese Fillings:
- Make the sponge dough the night before. Combine flour, yeast & water until smooth. Store in refrigerator overnight. The next morning the dough should look similar with the one in picture below.
- The next morning. Take the sponge dough out of the fridge and combine all wet ingredients for the main dough together (warm milk, whipping cream, yeast). Whisk and leave for 5 mins until bubbles are formed.
- Add egg to the wet ingredients and whisk until combined.
- Combine all dry ingredients (except butter) for the main dough in a mixing bowl. Add the wet ingredients and stir until combined. Knead for about 5 mins, then add butter and pandan extract. Then knead again until the dough is stretch and flexible. You can knead by hand or with a mixer.
- When your dough is smooth and elastic, it means it’s ready for 1st proofing. Cover the dough with a plastic wrap or damp cloth and place in a warm area for at least an hour or until doubled in size.
- After 1st proofing, divide the dough to 14 equal parts and make round balls. Let it rest for another 15-20 mins (2nd proofing).
- After 2nd proofing, add fillings into each bread and make round balls again. Arrange them on a baking pan that’s already lightly glazed with melted butter. Let it rest for another 5 mins. Then into the oven it goes for 20 mins at 180 degree.
- After 10 mins in the oven, take the pan out and quickly glaze the top with melted butter and a tablespoon of milk. The back in the oven.
- After 20 mins, take the bread out. Glaze with melted butter and honey while still warm. Enjoy! ❤️
To prepare the cream cheese filling, mix egg, cream cheese, sugar, and flour in a small bowl. A delicious different banana bread with a cream cheese center. The filling in this banana bread is a really neat surprise when you first cut into this loaf. Not for the faint of heart, these gourmet cheeseburgers are cheesy, overloaded with mouth-watering toppings. Buttermilk Banana Bread - This is the best banana bread recipe ever!
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