Pandan Red Bean Swirl Bread

Pandan Red Bean Swirl Bread

Ingredients

• 250g White Dough – Bread Flour
• 10g White Dough – Whole Milk Powder
• 30g White Dough – White Sugar
• 3g White Dough – Salt
• 1 White Dough – Egg
• 9g White Dough – Fresh Yeast 9g (or Dry Yeast 3g)
• 130g White Dough – Water
• 20g White Dough – Unsalted Butter
• 250g Pandan Dough – Bread Flour
• 10g Pandan Dough – Whole Milk Powder
• 30g Pandan Dough – White Sugar
• 3g Pandan Dough – Salt
• 1 Pandan Dough – Egg
• 9g Pandan Dough – Fresh Yeast 9g (or Dry Yeast 3g)
• 20g Pandan Dough – Unsalted Butter
• 8g Pandan Dough – Pandan Powder
• 130g Pandan Dough – Water
• 100g (50g per loaf) Filling – Red Beans

Instructions

1. For the white dough: add all ingredients except salt and butter into the stand mixer bowl. Mix on low speed until no dry flour remains.
2. Once no dry flour is visible, gradually increase the mixer speed to medium.
3. Mix until the dough reaches 70% gluten development, then add the salt. Continue mixing on low speed initially, then increase to medium.
4. When the dough reaches 80% gluten development, add the butter. Start on low speed to fully incorporate the butter before increasing speed.
5. Continue mixing until the dough reaches full gluten development (windowpane stage). The dough should form a smooth, extensible membrane with a clean poke test.