Corn and raisin buns topped with cheese

Adapted from Miki Mak’s pandan soft loaf

First knead ingredients:

150ml blended corn kernels with one egg

50ml pandan extract

200g (Japanese) bread flour

30g full cream milk powder

2 tsp instant yeast

Let it rest for 1 hour.

Second knead, in addition to existing dough:

20ml pandan extract

60g (Japanese) bread flour

30g brown sugar

30g unsalted butter

Let it rest for 1 hour before adding raisins and divide into smaller doughs. I had about 12 doughs.

Topped with shredded cheese

Bake under preheated oven of 170 degree celcius for 20-30 minutes.

Video of 13m16d eating the bun <here>

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s