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>
