Breads (Yeast) - Buns/Rolls
Pandan Hokkaido Milk Bread Rolls (Pandan Shokupan)
July 18, 2017
| Recipe by Bake with Paws
Scroll to the bottom of the page for "PRINT RECIPE" ⬇
Here's an enhanced recipe for Pandan Hokkaido Milk Bread Rolls using old dough instead of Tangzhong.
The Pâte fermentée, also known as pre-fermented dough or the "old dough" method in French, is a traditional technique where bakers set aside a portion of the bread dough for the next day's baking. Since I didn't have any pre-prepared old dough, I made it from scratch. This method enhances the flavor and aroma of the bread, thanks to the increased acidity and fermentation gases that develop during a slow fermentation process.
Additionally, I've found that this bread has a longer shelf life, remaining fresh and soft for several days.
If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible. Do tag me on Instagram @Bakewithpaws if you attempt on this recipe.
How To Make Pandan Hokkaido Milk Loaf Buns (Pandan Shokupan)
Yields: 8 buns or 1 loaf
INGREDIENTS:
Pandan Juice:
40g leaves (I used fresh pandan leaves)
125g/ml water (approximately)
Old Dough:
130g bread flour (I used Japan High Gluten Flour)
90g milk
1/4 tsp (1g) instant dry yeast
1/4 tsp sugar
Main Dough:
200g bread flour (I used Japan High Gluten Flour)
All the old dough
30g sugar (I cut down to 20g)
3/4 tsp (2.8g) instant dry yeast
1 tsp (5g) salt
35g whipping cream, cold
100g pandan juice (from the above)
25g butter, room temperature
Utensil:
8” square pan OR
450g loaf pan (21.3 X 12.2 X 11.5 cm / 8.4" X 4.8" X 4.5")
METHOD:
- Pandan Juice:
- Chop pandan leaves into chunks, pop in a food processor and add about 125g water. Blend until fine.
- Pour the pandan pulp through a fine strainer and squeeze out the juice. Pour the pandan juice in a jar or clear glass. Leave it in fridge over night or one or two days.
- Pour away upper layer of water and keep the bottom layer of concentrate pandan juice.
- If you forget to prepare the juice in advance, you can use it immediately. However, blend it with 100g of water instead.
- Old Dough
- Combine milk, yeast, sugar and bread flour in a mixing bowl. Then mix with hand. Roll into a ball and place in a greased bowl. Cover with cling film and let it proof 1 hour in room temperature (28C).
- After 1 hour, place into the refrigerator overnight for at least 12 hours or up to 16 hours. The next morning, take out the old dough from refrigerator to return to room temperature 30 minutes before using. You can also use directly from the fridge if you forget to take out earlier.
- If you don't plan to bake the next day, after 1 hour fermentation, shape it into a ball and wrap it in cling wrap or place it in a ziplock bag. Store it in the freezer for 1-2 months. Take it out 30 minutes before using to defrost.
- Kneading Main Dough:
- Put all ingredients (except butter) including old dough (I usually tear the old dough slightly) into a bowl of stand mixer. Using the paddle attachment, mix for around 2 minutes or until the dough become elastic and comes together.
- Change to hook attachment. Add in butter and continue knead for 10 - 12 minutes or until reach window pane stage. During the whole kneading process, I stopped few times to scrape down the dough from the hook to be sure it is evenly kneaded and also to prevent the motor from overheating.
- 1st Proofing:
- Round up the dough and put back in the same bowl or another clean bowl. Cover with lid and let the dough rise in a warm place for about 60 minutes or until double in size. My kitchen room temperature is about 29C - 30C.
- Shaping:
- Punch down the dough to release the air. Transfer the dough to a clean floured or oiled surface then divide into 8 equal portions (around 75 - 76g each)
- Form each portion into a ball. Rest for 10 mins to relax the dough.
- Flatten with rolling pin.
- Roll the dough like a swiss roll into a log.
- Fold over and pinch both ends to seal.
- If your kitchen is warm, it's a good idea to refrigerate the shaped dough. This helps prevent it from rising too quickly before you're done shaping the rest.
- Arrange all the dough into the non-stick pan.
- Final Proofing:
- Let the buns rise in room temperature (my room temperature around 29 - 30C) for another 30 - 60 minutes until the dough rise about double in size.
- To bake:
- Preheat oven at 180C - 190C (top & bottom heat) or 160C - 170C (fan-forced) for 15 minutes before baking.
- Bake in a preheated oven for about 20 minutes, or until golden brown. If it is browning too quickly, cover the top loosely with aluminium foil.
- Take the bread out of the oven, then transfer the buns from the pan. While they're still warm, brush the tops with melted butter right away. Allow them to cool completely on a rack before slicing.
Pandan Juice & Old Dough
Main Dough
GENERAL NOTES:
GLUTEN DEVELOPMENT & WINDOWPANE TEST
Gluten forms when flour comes in contact with water. Hydration of the flour causes the sticky and stretchy protein to form, giving structure to the bread. This makes your bread trap air and rise.
Gluten in dough can be developed by autolyse, resting, kneading or folding.
The windowpane test is used to determine whether the dough has been sufficiently kneaded. By gently pulling the dough (or you may pinch off some dough) and trying to stretch it into a thin membrane. If you are able to stretch the dough paper thin and translucent without tearing, then the gluten is fully developed. However, if you can stretch it without tearing but the membrane is not transparent, then the gluten is not yet fully developed.
However, from my experience not all the recipe can achieve a thin and translucent window pane stage easily. For example low hydration and low fat dough. For such recipes, a reasonable window pane is good enough and it can be left to rest. Gluten will continue to develop while resting. Exercising restraint to not over-knead the dough prevents the gluten from being overworked and broken. Some of you may have experienced the dough breaking during the second proofing. It is because the dough is over kneaded.
The total kneading time for me is usually 15 minutes at low speeds except brioche dough with high fat percentage or dough using liquid fat which usually takes a little longer (maybe 18-20 mins).
From my experience, I found that high hydration dough with high percentage of fat will be easy to stretch and achieve a paper thin windowpane stage.
KNEADING TIME
For kneading, please regard the timing provided as an indication only. It is only meant as a guide. Timing may differ depending on the brand of flour and electric mixer used. The protein content may vary from one brand of flour to another.
FLOUR
The right flour plays a very important role in bread making. To achieve fluffy, soft and light bread, I used Japan High Gluten Flour in most of my bread baking. The protein content is around 12 - 13%.
HYDRATION
The liquid measurement given is also a guide. It is advisable to always reserve some liquid and not add it all in one go. This would give you the opportunity to adjust if necessary. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency. This is because each flour absorbs water and hydrates differently.
PROOFING
Please note that the proofing timing may also vary depending on your climate and environment. The humidity and temperature at your place will influence how dough rises.
If you are unable to judge by just looking at the dough, you can do the finger poke test:
- First Proofing:
- Lightly flour or oil your finger or knuckle, gently poke in the centre of the dough then remove your finger. If it bounces back immediately without any indentation then it needs more time.
- If the indentation stays and it doesn’t bounce back or if the dough collapses, then the it is over proved.
- If it bounces back just a little, then the dough is ready to be punched down and shaping.
- Second Proofing:
- Lightly press the side of the proved dough with your finger. If it bounces back immediately without any indentation, it means the dough is under proved and needs more time before baking.
- If the indentation stays and it doesn’t bounce back, it means it has been over proved.
- If the indentation slowly bounces back and leave a small indentation, it is ready to bake.
- There will be a final burst of rising once the bread is placed to bake in the oven and it is called oven spring.
WRINKLE TOP OR SHRINKING
If your bread collapses or gets wrinkled on top after removing from oven, it could be because your dough over proved during the second proofing. Please proof until it rises 80 - 90% in size or is slightly below the rim of the pan.
BAKING TEMPERATURE & TIME
Do also note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.
Can I use the full cream milk to replace the whipping cream.
ReplyDeleteThanks
Hi Thomas,
DeleteThank you for dropping by. Yes, I think should be ok. Then total full cream milk will be 113g.
Happy baking & Cheers:)
Love it!!! ❤
ReplyDeleteThank you, Lindy :)
DeleteJust wondering if milk powder is absolutely necessary please or can it be omitted?
ReplyDeleteHi, thank you for your question. Yes, it is fine to omit the milk powder. It just given extra milky flavor to the bread. Cheers :)
DeleteHi, I have tried to bake your Hokkaido Milk Loaf - Tangzhong method and it was absolutely wonderful. Can i know if i can bake this Pandan Hokkaido Milk Loaf - Tangzhong method using the same ingredients measurement as per the the Hokkaido Milk Loaf recipe and just add in the pandan paste? btw, i am using a 20x10x10cm loaf pan. Thank you in advance! :)
ReplyDeleteHi, thank you for trying this recipe and your kind feedback.
DeleteAre you referring to the Hokkaido Milk Loaf - revised recipe? Yes, it should work too. But, maybe reserve some milk and add in later if too dry. I afraid too much liquid if we add extra pandan juice.
Cheers :)
Thank you for your reply. Yes, i'm referring to the revised recipe. Can i know how much of the pandan juice would you recommend to put in then? Sorry for asking to many question. Thank you again.
DeleteNo worry. You can actually replace the 45g full cream milk with pandan juice. Cheers :)
DeleteHi, can I replace the pandan juice with Koepoe Kopeoe pandan extract? If yes, how many tbsp or tsp should I use?
ReplyDeleteHi, Yes, you can. But, I never used pandan flavour extract in my baking. Sorry, I don't know how much you need to use. You may have to experiment it.
DeleteCheers :)
Hi just tried this recipe using the pandan extract - i just pour enough to get the right colour of your choice! you dont want too much else it might turn neon green!! Excellent recipe btw!
DeleteHi, thanks for trying this recipe and your feedback and glad to hear that you like it.
DeleteCheers :)
Hi, can I use this recipe for pandan cinnamon roll?
ReplyDeleteHi, thank you for visiting my site. Yes, I am sure you can.
DeleteCheers :)
I plan to bake this recipe this weekends, I just wonder if can I use Pandan Juice in the Stage of Making Tangzhong in order to emphasize more pandan odour to the bread or it's just to be useless? Besides, Can I use salted butter instead of unsalted butter ? Thank you for your advise in advance. :)
ReplyDeleteHi, thanks for reading this recipe and your question. I am afraid the pandan juice will change texture once you cooked it. It may or may not be working. I am not too sure as I have not tried cooking together with flour.
DeleteYes, you can use salted butter. It is up to you how salty you like.
Cheers :)
Hi can this be proofed overnight in the fridge and bake the next day? Thank you
ReplyDeleteHi, Thanks for visiting Bake with Paws. I will suggest to do 1st proofing in the fridge immediately after kneading. Shape the next morning and second proof then bake.
DeleteCheers :)
I have a old dough in the freeze just wonder how much should I use for this recipe , the old dough was made of 200 bread flour+140 cold water+1/8tsp of yeast
ReplyDeleteHi, Thanks for your interest in this recipe. The old dough for this recipe is about 220g.
DeleteCheers :)