![]() For my second proofing, I usually heat up a cup of water in the microwave for 45 seconds, then proceed to leave my dough inside the microwave to rise for 25-30 minutes. The amount of time required to proof your dough also varies depending on where you’re based at. Temperature and humidity plays a big part in how your dough rises. The method used to knead also needs to be taken into account as some machines work the dough quicker, whilst others may require a bit more kneading time. Recipes should be used as a guide, as you familiarize yourself with the process and dough.įor instance, your dough may require extra kneading time depending on the flour and its protein content. When it comes to bread making, there are many factors that will influence your dough and the end product. I used similar ingredients but converted to breadmaker and Thermomix method respectively. Recipe adapted from Dingoozatfood who uses a standmixer in her recipe. Even if it is still a plain loaf and best with a spread of some sort, it has got to be the best smelling bread in my books! An assisting ingredient that is mild and light in terms of taste, but presence very much felt with that alluring scent. The fragrance of pandan bodes well in bread making. Now that you have your juice, time to put it into action. Click here to see how I make my pandan juice/extract from scratch. To bake this bread, you will of course need pandan juice, and it is best to make it fresh. Pandan just amplifies the flavors of anything! I guess the reason why I was so addicted to it as a child was down to that charming, sweet aroma. A soft, fluffy pandan bread dotted with sweet raisins straight from my oven. Thankfully, I am now able to recreate that. I am sure we all can relate to that feeling of nostalgia from a fond childhood memory revolving around ones’ favourite snack that is hard to come by nowadays. Growing up, that was my go-to item at every bakery. Once easily found in abundance at most local bakeries, now sadly ceased to exist. The holes won't be small enough to stop pulverized leaves and will make the pandan layer bitter.High five if you recall a certain raisin pandan bread with a light dust of castor sugar.
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