Gallery
Pandan Red Bean Swirl Bread
Chinese dish ready in 35 min using easy-level technique. Simple enough for weeknight cooking.
- Prep
- 15m
- Cook
- 20m
- Total
- 35m
- Servings
- 4
- Difficulty
- Easy
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Pandan Red Bean Swirl Bread
| Ingredient | Amount |
|---|---|
| White Dough – Bread Flour | 250g |
| White Dough – Whole Milk Powder | 10g |
| White Dough – White Sugar | 30g |
| White Dough – Salt | 3g |
| White Dough – Egg | 1 as needed |
| 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 as needed |
| 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) |
- White Dough – Bread Flour250g
- White Dough – Whole Milk Powder10g
- White Dough – White Sugar30g
- White Dough – Salt3g
- White Dough – Egg1 as needed
- White Dough – Fresh Yeast 9g (or Dry Yeast 3g)9g
- White Dough – Water130g
- White Dough – Unsalted Butter20g
- Pandan Dough – Bread Flour250g
- Pandan Dough – Whole Milk Powder10g
- Pandan Dough – White Sugar30g
- Pandan Dough – Salt3g
- Pandan Dough – Egg1 as needed
- Pandan Dough – Fresh Yeast 9g (or Dry Yeast 3g)9g
- Pandan Dough – Unsalted Butter20g
- Pandan Dough – Pandan Powder8g
- Pandan Dough – Water130g
- Filling – Red Beans100g (50g per loaf)
Cooking StepsHow to cook Pandan Red Bean Swirl Bread step by step
-
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.
-
Step 2Once no dry flour is visible, gradually increase the mixer speed to medium.
-
Step 3Mix until the dough reaches 70% gluten development, then add the salt. Continue mixing on low speed initially, then increase to medium.
-
Step 4When the dough reaches 80% gluten development, add the butter. Start on low speed to fully incorporate the butter before increasing speed.
-
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.
Pandan Red Bean Swirl Bread
Chinese dish ready in 35 min using easy-level technique. Simple enough for weeknight cooking.
Ingredients
- 250g White Dough – Bread Flour
- 10g White Dough – Whole Milk Powder
- 30g White Dough – White Sugar
- 3g White Dough – Salt
- 1 as needed 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 as needed 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
-
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.
-
Once no dry flour is visible, gradually increase the mixer speed to medium.
-
Mix until the dough reaches 70% gluten development, then add the salt. Continue mixing on low speed initially, then increase to medium.
-
When the dough reaches 80% gluten development, add the butter. Start on low speed to fully incorporate the butter before increasing speed.
-
Continue mixing until the dough reaches full gluten development (windowpane stage). The dough should form a smooth, extensible membrane with a clean poke test.
Recipe Details
Common Questions
How can I make this spicier?
Add chili oil or chili crisp to taste, or include dried red chilies during cooking. A dash of Sichuan peppercorn adds a different kind of heat.
