65°C TangZhong Pandan Bun

This is another variation on a basic tangzhong bread recipe which I enjoy very much. I replace the water with half coconut milk and half fresh milk, and add 1 tbsp of pandan paste.

Maybe the proportion that I used is not right, the fragrance is quite subtle... in which case, i feel why bother with the extra calories (from coconut milk).



Btw, the topping is the sugar art which I got from Phoon Huat. Only then I learnt that they are not suitable fo baking... perhaps it is to be sprinkled over the baked and cooled bread.