RECIPE OF NATURAL YEAST STARTER PANDAN BREAD LOAF WITH SESAME N CHICKEN FLOSS TOPPINGS #天然酵母香兰面包 #加上芝麻及自制鸡丝 #自制咖椰 #自制香兰精

Ingredients:
Sponge Dough

Bread Flour 135 gram

Plain Flour 32 gram

Natural Yeast Starter 123 gram

Condense Milk 50 gram

Milk 50 gram

Main Dough

Bread Flour 25 gram

Plain Flour 25 gram

1/8 teaspoon of Salt

Butter 25 gram

20 ml of Pandan Paste

Method for Loaf:

1. Place all the ingredients for Sponge Dough and Select dough mode - Run for 20 minutes. 
2. Place the sponge dough in a big grease bowl and cover with cling wrap and keep in the fridge for 17 hours. 
3. After 17 hours, Select dough mode, add Main Dough ingredients together with Sponge Dough (Except Butter) - Run for 20 minutes. 
4. Add Butter and Run dough mode for another 20 minutes. Please test for window pane. 
5. Roll the dough in log shape. 
6. Let it rise for 4 hours or until it has double its size. 
7. Brush with fresh milk, sprinkle some sesame seeds and homemade chicken floss for decoration. 
8. Baked at the 190 C preheated oven for 40 minutes.

Note:

By sharing our experiences in baking, we could improve further the recipe. Hence i would appreciate if you could kindly link back your baking experiences to my blog for sharing and further improvement.