A beautiful homemade bread with a stunning pandan and vanilla swirl, filled with sweet red beans. This intermediate-level baking project produces bakery-quality results.
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Pandan Red Bean Swirl Bread
Other★ Easy35min
Ingredients
| Ingredient | Amount | Notes | |
|---|---|---|---|
| White Dough – Bread Flour | 250g | ||
| White Dough – Whole Milk Powder | 10g | ||
| White Dough – White Sugar | 30g | ||
| White Dough – Salt | 3g | ||
| White Dough – Egg | 1 | ||
| White Dough – Fresh Yeast 9g (or Dry Yeast 3g) | 9g | ||
| White Dough – Water | 130g | ||
| White Dough – Unsalted Butter | 20g | ||
| Pandan Dough – Bread Flour | 250g | ||
| Pandan Dough – Whole Milk Powder | 10g | ||
| Pandan Dough – White Sugar | 30g | ||
| Pandan Dough – Salt | 3g | ||
| Pandan Dough – Egg | 1 | ||
| Pandan Dough – Fresh Yeast 9g (or Dry Yeast 3g) | 9g | ||
| Pandan Dough – Unsalted Butter | 20g | ||
| Pandan Dough – Pandan Powder | 8g | ||
| Pandan Dough – Water | 130g | ||
| Filling – Red Beans | 100g (50g per loaf) |
Cooking Steps
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Step 1For the white dough: add all ingredients except salt and butter into the stand mixer bowl. Mix on low speed until no dry flour remains.
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Step 2Once no dry flour is visible, gradually increase the mixer speed to medium.
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Step 3Mix until the dough reaches 70% gluten development, then add the salt. Continue mixing on low speed initially, then increase to medium.
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Step 4When the dough reaches 80% gluten development, add the butter. Start on low speed to fully incorporate the butter before increasing speed.
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Step 5Continue mixing until the dough reaches full gluten development (windowpane stage). The dough should form a smooth, extensible membrane with a clean poke test.
