冰箱还有剩下的班兰叶汁，所以就决定做了这个超松软又好吃的班兰叶餐包咯！在烘烤当中，班兰香气四溢，太诱人了！😉
There is still some remaining pandan leaf juice in the refrigerator, so I decided to make this super soft and delicious Pandan buns! While the buns is baking in the oven, my whole kitchen is full of pandan aroma, smell so good, so tempting!😘
Ingredients:
260g Bread flour
4g Instant dried yeast
30g Castor sugar
1/4 tsp Salt
180ml (1 Egg + Pandan coconut juice)
30g Softened butter
30g Melted butter( For brushing onto buns)
*Blend 50ml coconut milk and 80ml pandan juice.
Method:
1. Mix all ingredients into the mixing bowl and knead for 15mins (except butter).
2. When dough is made, add butter and knead for another 15mins till dough is stretchy.
3. Once the dough is ready, divide them equally into 16 portions (about 30g each dough).
4. Roll each dough into a smooth round dough.
5. Lined it up into a 9" baking pan and keep it in the oven (without turning on) for 1 hour to rise. .
6. After 1 hour it should have risen double it size. Remove from oven.
7. Preheat the oven to 180C and brush the top with melted butter. Bake for 15mins.
8. Once done, brush the top with melted butter again. Remove to cooling rack to cool down completely before storing.
配料：
260克面包粉
4克速溶干酵母
30克细砂糖
1/4茶匙盐
180ml（1个鸡蛋 香兰椰子汁）
30克软化黄油
30g融化黄油（用于涂在面包上）
*混合50毫升椰奶和80毫升班兰汁。
方法：
1.将所有成分混合到搅拌碗中并揉15分钟（除了黄油）。
2.成面团后，再加黄油并揉捏15分钟，直到面团变柔滑为止。
3.面团揉好后，将它们平均分成16份（每个面团约30克）。
4.将每个面团揉成光滑的圆形面团。
5.将其排放进9寸的烤盘，并在烤箱中放置1小时（不开电）。
6. 1小时后，面团应该增加一倍大了。从烤箱中取出。
7.将烤箱预热至180°C，然后用融化的黄油刷面包顶部。烘烤15分钟。
8.完成后，再次用融化的黄油刷面包顶部。存放之前，请先移至架上使其完全冷却。
Happy Baking!
There is still some remaining pandan leaf juice in the refrigerator, so I decided to make this super soft and delicious Pandan buns! While the buns is baking in the oven, my whole kitchen is full of pandan aroma, smell so good, so tempting!😘
Ingredients:
260g Bread flour
4g Instant dried yeast
30g Castor sugar
1/4 tsp Salt
180ml (1 Egg + Pandan coconut juice)
30g Softened butter
30g Melted butter( For brushing onto buns)
*Blend 50ml coconut milk and 80ml pandan juice.
Method:
1. Mix all ingredients into the mixing bowl and knead for 15mins (except butter).
2. When dough is made, add butter and knead for another 15mins till dough is stretchy.
3. Once the dough is ready, divide them equally into 16 portions (about 30g each dough).
4. Roll each dough into a smooth round dough.
5. Lined it up into a 9" baking pan and keep it in the oven (without turning on) for 1 hour to rise. .
6. After 1 hour it should have risen double it size. Remove from oven.
7. Preheat the oven to 180C and brush the top with melted butter. Bake for 15mins.
8. Once done, brush the top with melted butter again. Remove to cooling rack to cool down completely before storing.
配料：
260克面包粉
4克速溶干酵母
30克细砂糖
1/4茶匙盐
180ml（1个鸡蛋 香兰椰子汁）
30克软化黄油
30g融化黄油（用于涂在面包上）
*混合50毫升椰奶和80毫升班兰汁。
方法：
1.将所有成分混合到搅拌碗中并揉15分钟（除了黄油）。
2.成面团后，再加黄油并揉捏15分钟，直到面团变柔滑为止。
3.面团揉好后，将它们平均分成16份（每个面团约30克）。
4.将每个面团揉成光滑的圆形面团。
5.将其排放进9寸的烤盘，并在烤箱中放置1小时（不开电）。
6. 1小时后，面团应该增加一倍大了。从烤箱中取出。
7.将烤箱预热至180°C，然后用融化的黄油刷面包顶部。烘烤15分钟。
8.完成后，再次用融化的黄油刷面包顶部。存放之前，请先移至架上使其完全冷却。
Happy Baking!
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