Pandan Custard Soft Bread 斑斓卡斯塔软面包

Pandan Custard Soft Bread made using Sponge Dough Method are so soft and the bread stay soft for days. Added custard filing to the fragrant pandan bread, these bread tastes heavenly.

This was my 2nd attempt using sponge dough method after I baked the Lazy Doggie Sweet Potato Loaf back in September 2014. The outcome was totally different from my first attempt.

The bread turned out so light and soft that I can eat 2 buns at one go and don't feel full! My 7yo son loves this! Pandan bread goes with custard filling, they are simply delicious...好看又好吃！

I can't tell exactly how long it would stay soft because we finished eating the bread on the next day. However, based on the 2nd day texture, I believed it would still soft on the 3rd day. You may scroll down to the end of this blog post to read some of the reviews from my readers who have tried this recipe.

I used the same recipe for Pandan Rolls with custard toppings.
Modified the shaping method, the rolls turned out even softer and lighter than my previous attempt.

Photo updated: 17 May 2016

Made some plain pandan rolls without fillings.

Photo updated: 17 May 2016

Photo updated: 17 May 2016

Here's a video to show how I rolled the bread dough.

Remarks on Step 4 - Roll out the dough twice with 10 mins resting in between.

Day 2... Plain Pandan Rolls packed for my son to snack on after school excursion.
Photo updated 18 May 2016

Day 3... The pandan rolls remain soft and light. Filled with some custard, packed for my son to eat during school recess.

Photo updated 19 May 2016

This recipe was featured in Asian Food Channel official Facebook Fan Page.
7 June 2016

Ingredients:

Sponge Dough: 中种面团：

200g Bread Flour 高筋面粉 200克

4g Instant Yeast 酵母 4克

16g Milk Powder 奶粉 16克

25g Egg (lightly beaten) 蛋液 25克

26g Pandan Juice (blend pandan leaves with water) 斑斓汁 26克（斑斓叶加水打汁）

72g Fresh Milk 鲜奶 72克

Main Dough: 主面团

65g Bread Flour 高筋面粉 65克

I use Blue Jacket Unbleached Bread Flour in this recipe. Blue Jacket flour uses the hard red spring wheat from Canada, milled in Taiwan with Japanese grade milling machineries. The water absorption rate is higher than many other brand of bread flour. Thus, the bread made with this flour will turn out softer.

45g Sugar 幼糖 45克

1/2 tsp Salt 盐半小匙

27g Pandan Juice 斑斓汁 27克（斑斓叶加水打汁）

30g Unsalted Butter (softened) 牛油 30克

Filling: Mix together, cover with cling wrap, set aside. Un-use portion can be kept in the fridge.
卡斯塔馅：将全部材料混合均匀，即可。用不完的，可以收在冰箱。

100g Instant Custard Powder 即溶卡斯塔粉 100克

150g Hot Water 热水 150克

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.

如果您要分享此食谱，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Method:

1. In a mixing bowl, mix together all sponge dough ingredients. Cover with cling wrap, let it proof for 1 hour.
将中种面团的材料搅拌成软面团，用保鲜纸盖好，发酵1小时。

2. Add in all main dough ingredients (except butter) to the sponge dough, knead to form a dough. Gradually knead in butter.
将主面团的所有材料（除了牛油）加入中种面团，揉成面团。慢慢加入牛油。

3. Continue to knead until the dough passes the windowpane test. Watch this video if you are unsure what is windowpane test.
继续揉至面筋扩展，表面光滑。

3. Divide dough into 8 portions. Cover with cling wrap and let it sit for 10 minutes.
将面团分割8份，盖上保鲜纸，休面10分钟。

4. Roll out the dough, add custard filling and shape as desired. Cover with cling wrap and let it proof for 1 hour or doubled in size.
包馅料后造型，放入模型里。用保鲜纸盖好，发酵1小时。

5. Bake in a preheated oven 180'C for 15 minutes.
放入已预热的烤箱，烘180度 15分钟或至金黄色即可。若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。

If you like my recipe, click here, LIKE & FOLLOW Miki's Food Archives Facebook page to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. Enjoy!