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Pandan Danish Loaf


By My Little Space (Visit website)



Danish Loaf is so popular over here at those bread & pastry shops around the city. But never in small town. However, I have yet find a proper recipe for it. So, just use whatever recipe available at the blogosphere. And this one here is adapted from Cooking Bread.

Ingredients for dough :
1/4 cup lukewarm water
1/4 cup milk
1-3/4 tspn yeast
1 cup bread flour
1 cup all purpose flour
1/3 cup sugar
1/2 tspn salt
1 large egg, beaten
1 tbsp butter, softened
*
Method :
(1) combine lukewarm water, yeast and sugar into a bowl and leave to rest for 10 mins or untill bubbling.
(2) combine all dried ingredients into a big mixing bowl.
(3) add in yeast mixture, eggs & milk into dry ingredients to form a soft dough.
(4) stir in butter and mix well.
(5) wrap dough into plastic sheet and keep chilled for 30 mins.
*
Ingredients for Pandan Butter filling :
125gm cold butter
1 tspn pandan paste
1 tbsp flour
(place all ingredients into a plastic bag and roll it into size as desired, *spread pandan paste all over the bag before rolling. Keep chilled)

TO ASSEMBLE :
(1) roll dough flat into rectangle shape (slightly bigger than chilled butter).
(2) place chilled butter onto flatten dough.
(3) fold 1/3 dough into centre of butter.
(4) then fold on the other half to form an envelope.
(as shown in pictures)


(5) keep both side seal and roll flat.
(6) then fold both sides of dough into the centre.
(7) and make another final fold between the two.
(8) again, wrap dough into plastic sheet and keep chilled for 30 mins.


(9) repeat the process (5) to (8) for another 2 more times.
(10) keep dough refrigerated for an hour or overnight before further process.

(11) roll dough flat to the size as desire, the thickness is about 2/3 inch for better effect.
(12) shape the dough and place it to the baking tin.
(13) leave to rest for about half an hour and then brush on egg glaze.
(14) bake at 200'c for about 25 mins or untill brown.
(15) remove bread from the tin and leave cool before serving.
*

Compare to my first danish loaf recipe, this is much crispier but the other version is much softer. And of coz, the dough is much harder to handle. This recipe is actually best to use in danish pastry and it's so delicious. And I have another one coming up soon. So, stay tune!





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