The name is such because the recipe is supposedly from a Taiwanese baking academy. Thanks to Sujun Neo from Bake The Talk FB group, for sharing. I added my own homemade pandan concentrate and it smelled amazing. Again a very wet and sticky dough, but very easy to achieve window pane. So, patience, patience, patience and please flour your hands and surfaces. The final loaf is really tall and fluffy.
Recipe (adapted from Taiwanese bread)
- 300g plain flour
- 15g milk powder
- 40g sugar
- 1.5 tsp yeast
- 1 egg (preferably small one or half a big one)
- 150g water (including 1 tbsp of natural pandan extract, or omit)
- 40g salted butter
1. Mix all ingredients except butter till rough dough forms, then add butter and knead till window pane. About 30min in total.
2. Shape dough into a round ball and proof 1 hour, covered.
3. After 1 hour, place dough onto floured surface. Flatten and press out bubbles. Divide into 3 portions, about 190g.
4. Shape into round doughs and rest 10min.
5. Take one portion and roll out (Lightly flour everything). Fold 1/3 up and 1/3 down, then roll out again. Finally swiss roll up and place in lined baking tin. See here for pictorial guide on rolling up.
6. After 40 min to 1 hour, when dough is close to brim of baking tin, bake in pre-heat oven at 175 deg C for 35 min.
7. Invert onto wire rack and cool before slicing.