I have had several similar comments about the dough being wet. Please see description box for all the details. If you are using a scale it should be perfect but if you are using cup and spoon then you might have to add a little more flour. It might vary some because everyone measures a little different when using cup/spoon. Also, I used instant yeast. If you are using a different type that requires activating then you will need to use the milk from the recipe to bloom it. Do not add extra liquid. Lastly, all the tips are in the video so make sure you are watching the entire video and it will answer many of the questions you might have. If you don’t have bread flour, you can use all purpose. It will be less fluffy but will still taste amazing 😉 If you’re dough is wet and sticky after you went through all the kneading steps, no worries, just move on to letting it rest.
I follow each measurement and steps accurately but once I add the butter it separates and doesn’t form again? I let it mix additional 5 mins. Should I add more flour? This would be my 3rd attempt. ☹️
Thanks Aimee for sharing this recipe! I already made 2 batches this week 😁 The buns turned out great both times, delicious and so addicting! I sprinkled powdered sugar right after baking instead.
Omg Aimee!! I can’t explain to you how happy I am that my bread was a success. Your detailed instructions has helped me who’s not a baker so much. First kneading my bread was very sticky and I’m glad I read your instructions and comments. I added just a tiny bit more flour and yet it’s still sticky. I let it be. 2nd proofing the bread is just right. I used all purpose flour so it’s just a bit dense but still fluffy enough. It was a hit with my daughter. Soooo happy!!
Made this today and it turned out perfect. I've been looking for a soft fluffy bread recipe and for the third time,your recipe is spot on! Glad I found you on pinterest. My boyfriend says the bread is soft like cotton candy. I am so happy with the result. I was using cups for measurement and the dough was too wet so I added 1/4 cups of flour and knead it in the machine for 10 mins more. Thank you!🥰
I made this today and I used my breadmaker for kneading. The bread is very soft , fluffy and aromatic 😋😋😋. I have no problem following the recipe and your instructions. Thanks for sharing
I bake it for the first time yesterday. It taste good. Am super excited. Thank you. My dough is more wet than yours since I use cup measure. I just keep kneading for another 15-20 min or so after the second round of kneading. It finally come out shiny.
How do I add my pictures, I brushed butter on it before I baked it and after it was done and the color was still beautiful., just like me, haha. Thankyou Aimee for sharing, sharing is caring.
Thanks for the amazing video! Just made them and they turned out perfectly! I did end up adding the 1/4 cup of flour since the dough was quite wet. It was still more wet than the dough in your video by the second knead, but came together nicely in the end. It took 2 hours for the second rise. Can’t wait to make more!
I made a batch with the exact recipe and it was good but not sweet at all. I like my bread sweet, so I made another batch adding double the sugar and the dough was very wet and sticky. It also took longer to rise. I also put pandan filling on the inside, and currently baking it as I'm typing this. I hope it turns out!
Aimee's Cooking , im not a Vietnamese but im a fan of your foods. Someone has told me about the similarity of this Banh Mi from our famous Philippine bread roll “pandesal”, so I’m excited to try this version of yours.
Hello Aimee, thank you so much for this wonderful recipe. I have made these many times and absolutely love them. However, I have never been able to achieve the dough consistency you indicated in the video with the 20 mins of kneading as the recipe calls for. I usually have to knead for almost an hour for it to get to pass the window pane test and stretch like yours. I'm wondering if anyone else if having this issue and if you have any suggestions. I'm using all purpose flour if that matters. Thank you!
I just tried the recipe, knead it by hand it was AMAZING. Softness and Fluffiness was 10/10. I wish the flavor of pandan and coconut milk was stronger though is there a way that i can increase the flavor tensity? would add more of coconut milk and pandan extract mess up the dough?
More Pandan should be fine but more coconut milk is probably not going to work. I have not tried this, but might consider adding some coconut cream powder?? 🤔 super excited that like it ❤️❤️❤️
Thank you for sharing this amazing recipe. Just wondering if I could keep the dough over nite in the fridge after the 10-10-10 mins of kneading process so i can shape it the next morning. Will be great to have fresh baked of these bread in the morning😁.
I love your recipes! However, I always feel like my dough is always too dry? It doesnt look as wet as yours every time I make, but somehow it turns out pretty okay? I'm not sure if it's because it's super dry where I live or if I'm missing something or doing something incorrectly?
Hi I love it. It came out exactly how it is but the only thing is when it’s completely cool it starts to turn stale and the next day it’s soooo dry :’( May I know why? I stored in a air tight container when it’s completely cool. What have I done wrong? It’s winter where I am now. Does it affect?
Sounds like the bread was dense. It’s needs to be fluffy and airy to remain soft. Did it look like it collapsed when bake? If not, then maybe it didn’t rise enough before baking. Mine stays soft for days. When after baked, I can literally press it down, release, and it bounces right back to the original shape. If you compress the bun and it doesn’t recoil, it’s still consider dense for me and will harden quicker. Hope that makes sense. 🙂
@@AimeesCooking It didnt collapse. when its out from the oven it's soft and airy but the next day its like paper dry. haha. the only way I safe it is putting it in a steamer.. it became soft and fluffy again. I'll try again and let it rise more and longer
Yes, you will need a little less water and knead it longer. Since it has less protein content it might not form as much gluten so you might not achieve that elastic look like mine.
Aimee's Cooking Hello Aimee Thank you for the fast respond. How do we keep it soft over time. Do you have any tricks or suggestions? I want to keep 2-3 days soft. Thanks again Mary
Make sure to let it rise well before baking and it will stay soft for days. See my video for the size of the buns right after shaping vs right before baking.
I've watched this video and so excited about making. Where can I see what the exact amount of measurements for each ingredient? I don't see these within the video. Thank you!
Sounds like you might have left it to rise a little too long before baking. Essentially it got too big that when baked it didn’t have the internal structure to support anymore expansion of the dough and collapsed in the oven. Reduce the time for the final rise some.
Hi there this looks amazing! Thank you for sharing your recipe 🤗 I was wondering, if we don't have a kitchenaid mixer, would a handheld mixer work just as well? thanks in advance!
Yes, will be more work but knead it hard and get it elastic and it will turn out great. Add just a little more flour to make it easier to work with but not too much. It needs to be somewhat wet to get the elastic texture. 😉
@angela Bui knead it with a spatulas till somewhat combined then go in with your hands. Can add a little more flour if it’s hard to work with, but not too much. Needs to be a moist dough.
This is absolutely amazing! The first time i made it, it came out perfect! But the second time, it came out kinda dense although it was a hit both times! I tried proofing it in a warm oven my second time using this recipe because the first time took 3 hours to rise. I saw it puff up in only half an hour the second proofing so i took it out instead of waiting a full hour, could this be the reason why and should i have left it the whole time? is there any tips for this to come out perfect everytime?
You have to let it proof enough before baking for it to be soft. For instance, it should proof to about 80% of the size of the bun and the other 20% will happen during the first 5-10 minutes of baking.
Hello - I was wondering if we are able to use brewers yeast for this? I cannot find yeast anywhere and this is something I already have at home. Thanks!
@@AimeesCooking I'm not sure what I'm doing wrong but my dough was a bit wet and it wouldn't stick to the bar so I added some flour and it came together. But I can't get the dough to look like your dough (shiny and stretchy). When I try to round the dough to rest you can see the surface ripping/breaking apart instead of stretching. What can I do to save this dough? Thanks!
It’s fine. Just continue. Make sure you let it get fluffy for the final rest. See my video and compare the size right after shaping vs right before baking. 🙂
Hii i wonder can i mix bread flour with all purpose flour.. so maybe 280gr bread flour and 70gr all purpose flour? With this recipe? And how long for the secong proof before we bake? Like 30 min?? Or it depends on our room temp?? Thankyou
Sure, you can use both. Just curious, is it because you don’t have enough bread flour? Proofing time varies. But if you take a look at the sizes, right after shaping vs right before baking, you can see how it filled all the gaps in my baking tray. You need it to get that fluffy even before baking.
Aimee's Cooking hii thankyou for ur reply! So im having 2 brand of bread flour. 1 is king arthur And one of them was organic bread flour.. i feel like the organic bread flour compare to king arthur bread flour ... absord less water.. so i try couple time using my organic bread flour to make the pandan bread it my dough is so wet.. and totally fail . Not just my dough was wet my dough is not rise too😭 So im thinking nextime to mix my organic bread flour with my all purpose flour.. because i read that all purpose flour absord more water.. so maybe will be balance since my organic bread flour absord less water... Wish me luck.. i will try mix the flour and going to try ur recipe!! Thankyouu for the tip and trick! I will keep u update hopefully my panda bread is success this time lol😂
Aimee's Cooking thank you! I never used yeast before so I just wanted to make sure It will work the same way. Thank you and I can’t wait to make the recipe today!
@long hoang enjoy!! If you find that your dough is wetter than what’s in the video in the first few minutes then add a little more flour, just a little bit at a time l, slowly. Let me know how it turned out for you and if you like it!! Have fun!!
my bread didn’t mix as green as yours :( I accidentally mixed the wet ingredients straight into the dry ingredients. Do you think that’s the reason why?
Aimee thank for the recipe . But after i did my final rise it became out of shape , do you know why ? If i skip corn starch at the end and i brush it with milk is that ok ?
Hi Aimee, love love this recipe and it was a hit as well when I made it. Question: I would like to make the dough in advance and do all the rolling and baking the next day. Will the dough okay to be in the fridge to retard the proofing until the next day? If yes, do I need to let the dough come to room temp before dividing them or can I divide it right away after taking it out of the fridge the next day?
What works for me is completing all the steps up to right after shaping them into the final balls the night before. Place those balls into the baking tray and place the tray into the fridge. Let it come to room temp and proof the next day before baking.
Thank you for the recipe! I just wanted to add that I made the mistake of adding the 8g of yeast without activating it first. However, I used another 6g of yeast that I activated and this still came out very nicely! Also, the second and last proof took the longest as mine took 2 hours with my house temperature of 77F.
This is the most well-explained cooking video I've ever seen! So detailed and informative! My pandan buns are in the oven as I write this. Can't wait to gobble them up =) Thanks Aimee!
Hi Aimee, After watching countless baking videos and with many epic fails. Your's was the ONLY one that came out perfectly. My family is addicted to this Coconut pandan milk bread. Thank you so much for the tutorial. I'm going to try out your Banh Mi. Please post more if and when you're available.
Thank you for considering my recipe. Good luck. Do hope to heat from you with good news on your finished product. I will definitely be posting more for sure. Enjoy!! ❤️❤️
Hi, thank you for sharing the recipe. Currently, I am on a keto diet. Would it be possible to substitute the bread flour with almond or coconut flour? Thank you.
First attempt and turned out so good. Hubby ate 3 in the row when they were fresh out of the oven. Thanks Aimee for the recipe and your video. It was very helpful for visual learner like me. I'm wondering if anyone tried adding matcha instead of pandan (I'm a HUGE fan of matcha). I'd love to try making matcha flavor bread next time. :)
Thank you for sharing this recipe, Aimee! Made it twice and my family loves it. I added unsweetened coconut flakes to the dry ingredients, it sooo good. They said it's like cotton candy, so soft and fluffy. I'm so happy you gave such detailed instructions, that helps a lot. Greatly appreciated! Love your channel.
Awww thank you so much for your kind words!! I am aiming for one video a week. Stay tune ❤️ and yes, all purpose will work. Bread flour has a higher protein content and works better but all purpose will do 😊. Key thing is working that dough and letting it rise 👌
I needed to use up some fresh yeast I had in my fridge and made about 3 dozen of these to give to my family and friends (no contact delivery of course). Everyone raved about how soft and fluffy they were!!!
The first time I made this I used pandan essense, then I bought pandan extract (the thicker, dark green butterfly brand) and I still found that the pandan taste wasn't strong enough. Do you think I can add 1.5 tsp? Any ideas to up the pandan flavor?
Aimee!! Omg! I tried this today and its perfect! So soft and fluffy!! I filled it with sweetened coconut flakes cooked in left over coconut milk. So yummy!! Thank you for the recipe. This is definitely a keeper. I will try the ube next.
Made this yesterday and turned out just like yours. My daughter’s first reaction- “wow, it’s just like the video, mom!” It was very soft, fluffy and good, but the coconut and pandan taste was a little mild. I thought it was going to be more sweet like the waffles. On to try another one of your recipes.
Hooray!!! Another successful attempt. You did great. Thanks for letting me know. Stay in touch and keep me updated. I am always available for questions 💕💕
If I wanted to add a pandan custard filling, would the instructions remain the same (including the baking time)? Thanks so much for all your great video tutorials! Love your detailed explanations.
Yes same for everything, except, might want to decrease the final rest time some so it can hold the fillings better. Also, don’t add too much fillings to prevent it from oozing out.
Thank you for the recipe. I substituted whole milk instead of coconut milk and added extra 1/4 c cuz the dough was too wet. Other than that I follow your instruction and it came out super yummy.
If your dough is wet that's PERFECTLY fine. In fact it's better because your dough will get a much better rise. Avoid the urge to add extra flour. Once the dough rests and the flour absorbs the water the stickiness will go away.
Ok so I gave it another try and this time it turned out perfect. Love how moist it is and it’s not dry at all. My husband love it too. Will be making it more but I love yam so I will be filling it with yam next time.
This buns are so good and fluffy! I added bread softener and bread improver around 3g each and reduced the sugar to 65g. My dough is slightly wet so i added around 2tbsp flour and it came out great. Ended up with 12 buns (around 60g each) so I made 6 plains and 6 with red bean fillings (30g). My family loves it. Will definitely make this again👍
I made this and its perfect i just add a liittle more flour while kneeding . And instead of constarch on top i rolled it on breadcrumbs and there it is! My coconut pandan pandesal. I love it.😊 now i know how to make my pandesal soft and fluffy😊😘 Thank you very much for your recipe😘
Lily Le I actually measured using a scale like she did ,I do normally measure with cups but I wanted this bread to be precise . As for temperature I baked my bread at 330 degrees Fahrenheit for about 15-17 minutes. Unless if you mean for the bread to rise I preheated my oven to 350 degrees Fahrenheit for 5 minutes turned it off to cool for 2 minutes then put my bread in to rise .
i also like my rolls a bit sweeter. Did you have to adjust anything else when adding more sugar? I learned not to tweak the recipes too much when baking because i've had disastrous results tweaking the sugar level for my macarons lol
Hi Aimee, Thank you so much for sharing such wonderful recipe and clear instruction too (I use scale which is more accurate). I followed your instruction to the T. The buns came out beautifully, soft, pillowy with nice pandan and coconut aroma and beautiful color too!. My friends and sisters loved them! :) This recipe is keeper! Keep up the good work and post more wonderful recipes! :)
Hi Aimee! Can I make this the day before and bake the next day? At what step can I put it in the refrigerator for the next day? And how do I bake after it’s been in the refrigerator?
Yes, right after final shaping. Give it a slow rise in the fridge over night. Bring to room temp the next day before baking. Let it rise more if needed.
Lovely recipe thank you so much Aimee. Luv your explanation and dedication. Noticed you respond often to your followers which is very refreshing. Made this last night. Didnt realized it took so long to proof. Also added generous portion of fresh pandan juice. Worth the kneading and waiting. Thank you again!
Can you just sub the pandan extract for the Ube extract? Wasn’t sure how come your Ube milk bread is a bit more complex with the jam. Just curious if we didn’t have any around
I have made this twice. First with pandan extract then second time with ube extract. Both times it turned out great. Thanks for sharing your tips and this recipe. This is definitely a keeper!
Thank you for this recipe. I will be making these and the Ube coconut milk bread this weekend. I have a couple questions...can these breads be frozen and is the pandan bread sweet?
Hello question my bread turn out somewhat fluffy, but over night the bread doesn’t feel soft anymore. i heated up for 30 secs in microwave it’s soft but doesn’t last long. before i could finish the bun it’s becomes a little hard and dry. please advice after baking do you put in ziplock right away? how do you store it? thanks.
@cyndi Hong Nguyen It shouldn’t be, I been using this recipe for a very long time. You can add some more flour to help. However, it is a relatively wet dough. After you knead it it will come together better.
Please forgive me for asking. Where as I am up to date working with computer systems. I am not well UA-cam versed. I love this recipe and would love to make it for my wife. But would like a written or typed up recipe with measurements. Is there a web site that I can go to or a link that I can follow. Thank you ! Johnny
Oh my fluffy balls! First time making bread, followed your recipe and it came out superb. Like many others, my dough was wetter and stickier than yours and I seriously had doubts that it would come out good but I pressed on, and after the final rise, I popped those babies in the oven and hoped for the best 🤞🤞. 20 minutes later, I was drooling from the scent of freshly baked bread. I waited 2 minutes and couldn’t wait any longer for the cooling process so I stuffed one of those hot buns in my mouth. It came out so soft and pillowy. I couldn’t have been more pleased. Thank you for the thorough recipe!!
I tried making this recipe. The dough is still very sticky after add 1/4 cup of flour. What's your tip on that? I've tried other milk bread recipes and didn't encounter that issue. Am I doing something wrong?
First attempt I used AP Flour so it was dense. Second attempt I used Bread Flour and it was a huge success! BUT.... bc I love it sooo much.. 3,4,5th it became soooo wet? I kept adding flour but it kept getting sticky! Increased speed & time for kneading still didn’t work! What did I do wrong? Also, I’m using Costco Harvest Bread Flour. None of my ingredients expired. So idk why it’s not working for me anymore. I’ve tossed the dough 3x already :( I swear I followed your ingredients to the T!
Has the ingredients changed? The brands for any of the ingredients? Like coconut cream to coconut milk. Are you mixing up the coconut cream/milk when you open the can? Sometimes the cream and milk separates and top layer is thicker while the bottom is more watery.
I have had several similar comments about the dough being wet. Please see description box for all the details. If you are using a scale it should be perfect but if you are using cup and spoon then you might have to add a little more flour. It might vary some because everyone measures a little different when using cup/spoon. Also, I used instant yeast. If you are using a different type that requires activating then you will need to use the milk from the recipe to bloom it. Do not add extra liquid. Lastly, all the tips are in the video so make sure you are watching the entire video and it will answer many of the questions you might have. If you don’t have bread flour, you can use all purpose. It will be less fluffy but will still taste amazing 😉
If you’re dough is wet and sticky after you went through all the kneading steps, no worries, just move on to letting it rest.
Aimee's Cooking when measuring the flour, do you pack it in the measuring cup?
I scooped and level but do add a little more flour if your dough doesn’t look like mine when you mix it in the first minute or two
Also what brand do you use for pandan? The one I use comes out green but as soon as you mix the wet ingredients together, the color fades.
I follow each measurement and steps accurately but once I add the butter it separates and doesn’t form again? I let it mix additional 5 mins. Should I add more flour? This would be my 3rd attempt. ☹️
Add a little more flour and keep on lneading
Thanks Aimee for sharing this recipe! I already made 2 batches this week 😁 The buns turned out great both times, delicious and so addicting! I sprinkled powdered sugar right after baking instead.
You’re so welcome!! I am glad you like them 🤗🤗🤗
Can share me the recipi? Video never mentioned the gram of all the ingredients
It’s in the description box 😉
Omg Aimee!! I can’t explain to you how happy I am that my bread was a success. Your detailed instructions has helped me who’s not a baker so much. First kneading my bread was very sticky and I’m glad I read your instructions and comments. I added just a tiny bit more flour and yet it’s still sticky. I let it be. 2nd proofing the bread is just right. I used all purpose flour so it’s just a bit dense but still fluffy enough. It was a hit with my daughter. Soooo happy!!
Fantastic. So happy for you. You did wonderful. Great job. 👏👏❤️
I finally bought a kitchenaid mixer and trying out this recipe for the first time! Your instructions are very easy to follow! Ty
Awww congratulations on your new kitchen gadget. It’s very handy for sure. You will love it. 😉🤗
Made this today and it turned out perfect. I've been looking for a soft fluffy bread recipe and for the third time,your recipe is spot on! Glad I found you on pinterest. My boyfriend says the bread is soft like cotton candy. I am so happy with the result. I was using cups for measurement and the dough was too wet so I added 1/4 cups of flour and knead it in the machine for 10 mins more. Thank you!🥰
You’re welcome. Glad y’all enjoyed it 🤗
I made this today and I used my breadmaker for kneading. The bread is very soft , fluffy and aromatic 😋😋😋. I have no problem following the recipe and your instructions. Thanks for sharing
I love the smell too. Makes the whole house smell so sweet.
Hi used bread maker to knead to. How long did you knead your dough with bread machine? Thanks
Make these today, it is perfect. Instructions given is very clear. I just follow and get the exact results. I am very happy. Thanks for sharing
Thanks for trying and you’re welcome. ❤️
I bake it for the first time yesterday. It taste good. Am super excited. Thank you. My dough is more wet than yours since I use cup measure. I just keep kneading for another 15-20 min or so after the second round of kneading. It finally come out shiny.
Awesome!! Yes, it’s all about the consistency of the dough with this recipe. As long as it gets elastic, the bread will be light and fluffy 😉
Omg , she was right, it was exactly like you see it, and the Taste was even better. I put a little icing on top , Bam, pan was gone.
Wanted to put a picture but not sure how, Oh shit,
Glad you liked them. Yeah, they don’t last in my house either. Gone as soon as they are out of the oven, lol 😂
How do I add my pictures, I brushed butter on it before I baked it and after it was done and the color was still beautiful., just like me, haha. Thankyou Aimee for sharing, sharing is caring.
If i leave it out, my mom will wipe the whole thing out so i have to hide it in the microwave.
Lol 😂
Tried this recipe and added pandan custard inside and it was sooo moist and delicious! Thank you for sharing the recipe ❤️
You’re welcome ❤️
Thanks for the amazing video! Just made them and they turned out perfectly! I did end up adding the 1/4 cup of flour since the dough was quite wet. It was still more wet than the dough in your video by the second knead, but came together nicely in the end. It took 2 hours for the second rise. Can’t wait to make more!
Thank you for sharing your experience. I am happy to hear it was a success for you. You’re so welcome and enjoy!! 💕💕
Hi Aimee! I’ve made this recipe twice already and the second time I adde ube. It was delicious!!! Thank you for sharing
Also have added 1/3 cup of bread flour bc my dough was on the wet side.
Hope that helps others
@iris vien ube fillings sound delicious. Glad you enjoyed it. Thank you for the feedback ❤️
Thank you sharing this recipe, Aimee! I tried it last night and it was delicious. Will be making many more batches to come!!
You’re welcome. I am glad you guys enjoyed it.
What a great recipe and detailed technique! It came out perfectly for me. So glad I found your channel, you are amazing! Thank you!!
That’s so sweet! Thank you!! 😘😘😘
I can’t see recipes, please share . Thanks.
I made a batch with the exact recipe and it was good but not sweet at all. I like my bread sweet, so I made another batch adding double the sugar and the dough was very wet and sticky. It also took longer to rise. I also put pandan filling on the inside, and currently baking it as I'm typing this. I hope it turns out!
Your desert is so colourful and u are colourful person too i give u a thumb up
Thank you!! Appreciate your comment 🙏🙏
Thanks for sharing your recipe. Wanna try this soon! I’m excited!
You’re so welcome. Let me know how you like it 👏🤗
Aimee's Cooking , im not a Vietnamese but im a fan of your foods. Someone has told me about the similarity of this Banh Mi from our famous Philippine bread roll “pandesal”, so I’m excited to try this version of yours.
Hope you like it 🤗🤗👏
Aimee's Cooking, yes, I do! Will try soon. Please keep in touch
Yes! 🙂
Hello Aimee, thank you so much for this wonderful recipe. I have made these many times and absolutely love them. However, I have never been able to achieve the dough consistency you indicated in the video with the 20 mins of kneading as the recipe calls for. I usually have to knead for almost an hour for it to get to pass the window pane test and stretch like yours. I'm wondering if anyone else if having this issue and if you have any suggestions. I'm using all purpose flour if that matters. Thank you!
Hello, why is my bread kinda taste and looks like corn bread texture. Please advise.
I just tried the recipe, knead it by hand it was AMAZING. Softness and Fluffiness was 10/10. I wish the flavor of pandan and coconut milk was stronger though is there a way that i can increase the flavor tensity? would add more of coconut milk and pandan extract mess up the dough?
More Pandan should be fine but more coconut milk is probably not going to work. I have not tried this, but might consider adding some coconut cream powder?? 🤔 super excited that like it ❤️❤️❤️
Aimee's Cooking I’ll definitely let you know!! I’m making the second attempt tomorrow! thank you!!!
Yes, please keep me updated. Enjoy!! ❤️
@@kathyatthe510 so, how was it?!
Thank you for sharing this amazing recipe. Just wondering if I could keep the dough over nite in the fridge after the 10-10-10 mins of kneading process so i can shape it the next morning. Will be great to have fresh baked of these bread in the morning😁.
Oh I also I would to know the answer to this!
Can I make this with fresh pandan leaf (after grinding it in water and strain it)?
Fantastic, thank you for sharing!
You’re welcome 😘
I love your recipes! However, I always feel like my dough is always too dry? It doesnt look as wet as yours every time I make, but somehow it turns out pretty okay? I'm not sure if it's because it's super dry where I live or if I'm missing something or doing something incorrectly?
You can add a little milk if needed. The flour moisture can vary leading to different outcome.
Will I get the same result with all purpose flour?
Hi I love it. It came out exactly how it is but the only thing is when it’s completely cool it starts to turn stale and the next day it’s soooo dry :’( May I know why? I stored in a air tight container when it’s completely cool. What have I done wrong? It’s winter where I am now. Does it affect?
Sounds like the bread was dense. It’s needs to be fluffy and airy to remain soft. Did it look like it collapsed when bake? If not, then maybe it didn’t rise enough before baking. Mine stays soft for days. When after baked, I can literally press it down, release, and it bounces right back to the original shape. If you compress the bun and it doesn’t recoil, it’s still consider dense for me and will harden quicker. Hope that makes sense. 🙂
@@AimeesCooking It didnt collapse. when its out from the oven it's soft and airy but the next day its like paper dry. haha. the only way I safe it is putting it in a steamer.. it became soft and fluffy again. I'll try again and let it rise more and longer
Hmmm interesting. You can also pop them in the microwave for 15-20 or until just slightly warm, not hot. It will be just like new.
Aimee.
Thank you for the recipe and detailed instructions. I was wondering if we can use all purpose flour instead.
Mary
Yes, you will need a little less water and knead it longer. Since it has less protein content it might not form as much gluten so you might not achieve that elastic look like mine.
Aimee's Cooking
Hello Aimee
Thank you for the fast respond. How do we keep it soft over time. Do you have any tricks or suggestions? I want to keep 2-3 days soft.
Thanks again
Mary
Make sure to let it rise well before baking and it will stay soft for days. See my video for the size of the buns right after shaping vs right before baking.
Hi Aimee! I love your bread recipe! I was wondering if the bread freezes well and if you’ve ever tried it?
I have not try freezing it. Sorry.
Can I use all purpose flour! Can’t find bread flour anywhere now.
Yes, decrease water just a little bit and knead longer.
I've watched this video and so excited about making. Where can I see what the exact amount of measurements for each ingredient? I don't see these within the video. Thank you!
It’s all in the description box 😉
Hi Amie, my purple yam bun went flat after I baked them! Do you know why? I followed every steps! Thank you.
Sounds like you might have left it to rise a little too long before baking. Essentially it got too big that when baked it didn’t have the internal structure to support anymore expansion of the dough and collapsed in the oven. Reduce the time for the final rise some.
Hi there this looks amazing! Thank you for sharing your recipe 🤗 I was wondering, if we don't have a kitchenaid mixer, would a handheld mixer work just as well? thanks in advance!
Yes, will be more work but knead it hard and get it elastic and it will turn out great. Add just a little more flour to make it easier to work with but not too much. It needs to be somewhat wet to get the elastic texture. 😉
Thank you for ur tip Aimee! Hope it turns out somewhat close to yours 😂
Keep me updated. I will be available for questions if needed 🙂
Hi, I was wondering how I would do this by hand? My dough hooks are missing and I don't have a bread maker. Thank you
@angela Bui knead it with a spatulas till somewhat combined then go in with your hands. Can add a little more flour if it’s hard to work with, but not too much. Needs to be a moist dough.
I can’t seem to find bread flour any where, can I replace with all purpose flour?
Sure but bread flour would be best. 🙂
if i don’t have coconut milk can i just use regular milk?
Sure or you can use my honey milk bread bun recipe instead ua-cam.com/video/6wHNqOcDuPc/v-deo.html
This is absolutely amazing! The first time i made it, it came out perfect! But the second time, it came out kinda dense although it was a hit both times! I tried proofing it in a warm oven my second time using this recipe because the first time took 3 hours to rise. I saw it puff up in only half an hour the second proofing so i took it out instead of waiting a full hour, could this be the reason why and should i have left it the whole time? is there any tips for this to come out perfect everytime?
You have to let it proof enough before baking for it to be soft. For instance, it should proof to about 80% of the size of the bun and the other 20% will happen during the first 5-10 minutes of baking.
also i noticed when i took it out of the oven they looked kind of melted? they got bigger but looked flat
Like it collapsed?
@@AimeesCooking more like, instead of expanding up, it expanded to just the sides
Why does my dough have air bubbles after resting?
Hello - I was wondering if we are able to use brewers yeast for this? I cannot find yeast anywhere and this is something I already have at home. Thanks!
I am afraid not . 🙂
@@AimeesCooking I'm not sure what I'm doing wrong but my dough was a bit wet and it wouldn't stick to the bar so I added some flour and it came together. But I can't get the dough to look like your dough (shiny and stretchy). When I try to round the dough to rest you can see the surface ripping/breaking apart instead of stretching. What can I do to save this dough? Thanks!
It’s fine. Just continue. Make sure you let it get fluffy for the final rest. See my video and compare the size right after shaping vs right before baking. 🙂
Aimee, I don’t have coconut milk in hand. Can I just use regular milk for the coconut milk portion?
I would recommend this one instead ua-cam.com/video/6wHNqOcDuPc/v-deo.html. Add Pandan If you want that flavor. 🙂
hey, was just wondering what if i replace the pandan extract with freshly blended pandan instead?
Blend the leaves in the milk/coconut milk solution. Once strained, make sure the total liquid amount is equal to the amount asked for in the recipe.
Hii i wonder can i mix bread flour with all purpose flour.. so maybe 280gr bread flour and 70gr all purpose flour? With this recipe?
And how long for the secong proof before we bake? Like 30 min?? Or it depends on our room temp?? Thankyou
Sure, you can use both. Just curious, is it because you don’t have enough bread flour? Proofing time varies. But if you take a look at the sizes, right after shaping vs right before baking, you can see how it filled all the gaps in my baking tray. You need it to get that fluffy even before baking.
Aimee's Cooking hii thankyou for ur reply!
So im having 2 brand of bread flour. 1 is king arthur And one of them was organic bread flour..
i feel like the organic bread flour compare to king arthur bread flour ... absord less water..
so i try couple time using my organic bread flour to make the pandan bread it my dough is so wet.. and totally fail . Not just my dough was wet my dough is not rise too😭
So im thinking nextime to mix my organic bread flour with my all purpose flour.. because i read that all purpose flour absord more water.. so maybe will be balance since my organic bread flour absord less water...
Wish me luck.. i will try mix the flour and going to try ur recipe!! Thankyouu for the tip and trick!
I will keep u update hopefully my panda bread is success this time lol😂
Yes, please keep me updated. You can also add some more flour if needed 😉
LoveKY l
Helllo Aimee! I only have the active yeast instead of the instant yeast. will they work with this recipe?
@long hoang activate it using the milk/coconut milk 😉
Aimee's Cooking thank you! I never used yeast before so I just wanted to make sure
It will work the same way. Thank you and I can’t wait to make the recipe today!
@long hoang enjoy!! If you find that your dough is wetter than what’s in the video in the first few minutes then add a little more flour, just a little bit at a time l, slowly. Let me know how it turned out for you and if you like it!! Have fun!!
Aimee's Cooking thank you for the tips!
@long hoang you’re welcome 😉
my bread didn’t mix as green as yours :( I accidentally mixed the wet ingredients straight into the dry ingredients. Do you think that’s the reason why?
or is it that I used pandan essence instead of extract?
The extract is much more concentrated. I think that is it.
Aimee thank for the recipe . But after i did my final rise it became out of shape , do you know why ? If i skip corn starch at the end and i brush it with milk is that ok ?
Was it over proofed? Did it collapsed? Sounds like that’s what happened. You want a puffy rise but don’t over do it.
Can I leave it to rise overnight
Yes, after shaping. Give it a slow rise. Bring to room temp the next morning. Let it rise some more if needed, then bake 🙂
Hi Aimee, love love this recipe and it was a hit as well when I made it.
Question: I would like to make the dough in advance and do all the rolling and baking the next day. Will the dough okay to be in the fridge to retard the proofing until the next day? If yes, do I need to let the dough come to room temp before dividing them or can I divide it right away after taking it out of the fridge the next day?
What works for me is completing all the steps up to right after shaping them into the final balls the night before. Place those balls into the baking tray and place the tray into the fridge. Let it come to room temp and proof the next day before baking.
@@AimeesCooking great! Thanks for the tip!
@@AimeesCooking is this recipe the same as regular pandesal, meaning just removing the pandan extract?
Can you use all purpose flour vs bread flour?
@see vang not prefer but will work 😉
Aimee's Cooking thank you!! I have a lot of all
Purpose flour so will give this a try
Enjoy!! Let me know how you like it 🙂
Aimee's Cooking omg they are sooooo good! Thank you so much for the recipe!!
You are so welcome. It’s a very delicious recipe. Thanks for trying. 😘😘
I have active dry yeast. Can I activate it in the coconut milk? Or do I have to use water? Not sure how to adjust the recipe
Add it to the liquid in the recipe
Hello
Can I use filling for this bread?
Hi, it’s a pretty fluffy bread so a moist filling might compromise the texture but something on the drier side would be fine.
Is that ok if I substitute the coconut milk with coconut powder? Thanks
Not sure how that will work since you need a liquid base for the dough.
How many servings of bread does the written recipe come out to? It looks like the ingredient in the video is more?
Ingredients are exactly for 12 rolls
Can you add proofed yeast straight to the dry ingredients?
Great recipe to follow, I was happy with the step by step instructions!
Thank you!
How many cups of coconut milk and milk ?
It’s all in the description box.
👍👍👍
Is there food colouring in your pandan extract ml
No. I use the butterfly brand. About 4 drops. It’s very concentrated.
What kind of coconut milk is that can or regular coconut milk from karbord
It’s the white creamy kind usually comes in a can. I use either Thai kitchen or savoy brand.
@@AimeesCooking thank you I have can of organic coconut milk Thai brand
That works. Depending on how thick or thin the solution is, you might have to adjust the flour a little. 🙂
Perfect!
Hi. I was wondering how much of each ingredient to use? Thanks.
It’s in the description box
Do you think I could add dry grated coconut without it messing with the fluffiness of the bread itself?
I think reasonable amount should be ok 🙂
@@AimeesCooking currently sick so once this flu goes away, I'm gonna try!
Poor thing😔. Sorry. Flu sucks!!! Hope you feel better soon ❤️❤️❤️
@@AimeesCooking last question. If I'm doubling your recipe, do I need to double the mixing/kneading time? I don't bake often..
You won’t need to double the time but keep on kneading until you see the texture similar to how I described in the video 😉
Can you show us, how many cups of the bread flour and other.
@payeebvue it’s in the description box below the video 🙂
I don't see the measurements for all the ingredients.
In the description box
Thank you for the recipe! I just wanted to add that I made the mistake of adding the 8g of yeast without activating it first. However, I used another 6g of yeast that I activated and this still came out very nicely! Also, the second and last proof took the longest as mine took 2 hours with my house temperature of 77F.
Thanks for trying. Your feedback will help others 💕🤗
This is the most well-explained cooking video I've ever seen! So detailed and informative! My pandan buns are in the oven as I write this. Can't wait to gobble them up =) Thanks Aimee!
Hi Aimee, After watching countless baking videos and with many epic fails. Your's was the ONLY one that came out perfectly. My family is addicted to this Coconut pandan milk bread. Thank you so much for the tutorial. I'm going to try out your Banh Mi. Please post more if and when you're available.
Thank you for considering my recipe. Good luck. Do hope to heat from you with good news on your finished product. I will definitely be posting more for sure. Enjoy!! ❤️❤️
Thank you too I can’t wait to try!
Hi, thank you for sharing the recipe. Currently, I am on a keto diet. Would it be possible to substitute the bread flour with almond or coconut flour? Thank you.
@ emloyo You’re welcome. Unfortunately, the gluten is what makes the buns fluffy and soft. You won’t get the same result with non gluten flours.
First attempt and turned out so good. Hubby ate 3 in the row when they were fresh out of the oven. Thanks Aimee for the recipe and your video. It was very helpful for visual learner like me. I'm wondering if anyone tried adding matcha instead of pandan (I'm a HUGE fan of matcha). I'd love to try making matcha flavor bread next time. :)
Wow, yay!!! I have not added matcha but I don’t see any reasons why it can’t be done 🙂
Thank you for sharing this recipe, Aimee! Made it twice and my family loves it. I added unsweetened coconut flakes to the dry ingredients, it sooo good. They said it's like cotton candy, so soft and fluffy. I'm so happy you gave such detailed instructions, that helps a lot. Greatly appreciated! Love your channel.
Thank you so much love!!! ❤️
I love your channel!!! Please upload more frequently 😭
Can I use regular flour instead of bread flour? TIA x
Awww thank you so much for your kind words!! I am aiming for one video a week. Stay tune ❤️ and yes, all purpose will work. Bread flour has a higher protein content and works better but all purpose will do 😊. Key thing is working that dough and letting it rise 👌
Very nice and interesting recipe my dear sister. The buns looks so soft and delicious my dear. Thank you for sharing this recipe Sis. New friend 👍🌹
Thank you!!! Stay in touch ❤️
I needed to use up some fresh yeast I had in my fridge and made about 3 dozen of these to give to my family and friends (no contact delivery of course). Everyone raved about how soft and fluffy they were!!!
That’s very sweet of you!! Glad they liked it. Yes, love this recipe for how soft and fluffy the texture is. Thanks for trying. 😘😘
Is it the same amount of fresh yeast to the active yeast in the recipe??
7 grams of active dry yeast = 2 1/4 teaspoons active dry yeast = 17.5 grams fresh yeast = 1 block (0.6-ounce size)
@@AimeesCooking Thank you!
The first time I made this I used pandan essense, then I bought pandan extract (the thicker, dark green butterfly brand) and I still found that the pandan taste wasn't strong enough. Do you think I can add 1.5 tsp? Any ideas to up the pandan flavor?
The extract is better since it’s more concentrated 🙂
Aimee!! Omg! I tried this today and its perfect! So soft and fluffy!! I filled it with sweetened coconut flakes cooked in left over coconut milk. So yummy!! Thank you for the recipe. This is definitely a keeper. I will try the ube next.
Whoohoo!!! Let me know how you like the Ube 😉
Just made this and added ube filling! So good!!!! Thank you!
@lisa thaoky ube filling!! Yum!! Glad you enjoyed it😉😘😘
Made this yesterday and turned out just like yours. My daughter’s first reaction- “wow, it’s just like the video, mom!” It was very soft, fluffy and good, but the coconut and pandan taste was a little mild. I thought it was going to be more sweet like the waffles. On to try another one of your recipes.
Hooray!!! Another successful attempt. You did great. Thanks for letting me know. Stay in touch and keep me updated. I am always available for questions 💕💕
I love your recipes. Easy to follow, on point. I look forward to trying the pandan/mung bean layered dessert next.
That one is absolutely delicious. It’s one of my favorites. You won’t be disappointed 😉
If I wanted to add a pandan custard filling, would the instructions remain the same (including the baking time)? Thanks so much for all your great video tutorials! Love your detailed explanations.
Yes same for everything, except, might want to decrease the final rest time some so it can hold the fillings better. Also, don’t add too much fillings to prevent it from oozing out.
Thank you for the recipe. I substituted whole milk instead of coconut milk and added extra 1/4 c cuz the dough was too wet. Other than that I follow your instruction and it came out super yummy.
@kieudung nguyen that’s wonderful!! Great job. Thanks for trying out the recipe ❤️❤️❤️
If your dough is wet that's PERFECTLY fine. In fact it's better because your dough will get a much better rise. Avoid the urge to add extra flour. Once the dough rests and the flour absorbs the water the stickiness will go away.
Ok so I gave it another try and this time it turned out perfect. Love how moist it is and it’s not dry at all. My husband love it too. Will be making it more but I love yam so I will be filling it with yam next time.
Yam sounds delicious. Thank you for not giving up on the recipe after attempt #1 . 💕💕💕
Aimee's Cooking I tried it with purple yam fillings and OMG I love it. The bread is so soft with the yam just makes it the best combination.
Aimee, I just tried this recipe and O-M-Gee! SoOoo good!! Thank you!
Yay!! Love it. Enjoy ❤️
This buns are so good and fluffy! I added bread softener and bread improver around 3g each and reduced the sugar to 65g. My dough is slightly wet so i added around 2tbsp flour and it came out great. Ended up with 12 buns (around 60g each) so I made 6 plains and 6 with red bean fillings (30g). My family loves it. Will definitely make this again👍
Fantastic!!!! Glad you enjoyed it. ❤️
I made this and its perfect i just add a liittle more flour while kneeding . And instead of constarch on top i rolled it on breadcrumbs and there it is! My coconut pandan pandesal. I love it.😊 now i know how to make my pandesal soft and fluffy😊😘
Thank you very much for your recipe😘
Glad you tried the recipe and you’re so welcome. 💕💕💕
Literally just baked this today it was delicious and amazing I added abit more sugar ! I like my rolls to be abit more sweeter!
@aaron moua wonderful!! Thanks for trying. Super thrilled that you like it 🥰🥰
What is the temperature and how u measure the flour?? I don’t think the video is helpful w those details
Lily Le I actually measured using a scale like she did ,I do normally measure with cups but I wanted this bread to be precise .
As for temperature I baked my bread at 330 degrees Fahrenheit for about 15-17 minutes. Unless if you mean for the bread to rise I preheated my oven to 350 degrees Fahrenheit for 5 minutes turned it off to cool for 2 minutes then put my bread in to rise .
i also like my rolls a bit sweeter. Did you have to adjust anything else when adding more sugar? I learned not to tweak the recipes too much when baking because i've had disastrous results tweaking the sugar level for my macarons lol
Hannie Bee Hi there I actually didn’t have to adjust anything else. I added 130 grams of sugar and my bread came out perfect!
I started at about 9:15 pm and finished about 1 am. So long process but turned out good. Thank you Aimee! Delicious!
Awww, I am glad the hard work paid off. Thank you for trying 💕💕
Just tried making this and it come out perfect. Thank you!
My pleasure 😊
Is it ok to use coconut cream instead of coconut milk? It is white coconut cream not the clear one for mixing cocktails..
That’s fine to use the coconut cream 🙂
Hi Aimee,
Thank you so much for sharing such wonderful recipe and clear instruction too (I use scale which is more accurate). I followed your instruction to the T. The buns came out beautifully, soft, pillowy with nice pandan and coconut aroma and beautiful color too!. My friends and sisters loved them! :) This recipe is keeper! Keep up the good work and post more wonderful recipes! :)
You’re so welcome 😉
I'm attempting this again. I'm not good with working with dough hopefully I get it right this time lol
Hope it turned out well for you. 😁
Hi Aimee, we can't take coconut milk, is it possible to just fresh milk instead?
Yes but I would recommend using my dinner roll recipe if you plan on using just plain milk. 😁
Hi Aimee! Can I make this the day before and bake the next day? At what step can I put it in the refrigerator for the next day? And how do I bake after it’s been in the refrigerator?
Yes, right after final shaping. Give it a slow rise in the fridge over night. Bring to room temp the next day before baking. Let it rise more if needed.
Lovely recipe thank you so much Aimee. Luv your explanation and dedication. Noticed you respond often to your followers which is very refreshing. Made this last night. Didnt realized it took so long to proof. Also added generous portion of fresh pandan juice. Worth the kneading and waiting. Thank you again!
Awww, you’re welcome. Sweet dough takes longer to proof. I am glad everything worked out and that you enjoyed it 🤗🤗
Can you just sub the pandan extract for the Ube extract? Wasn’t sure how come your Ube milk bread is a bit more complex with the jam. Just curious if we didn’t have any around
I have made this twice. First with pandan extract then second time with ube extract. Both times it turned out great. Thanks for sharing your tips and this recipe. This is definitely a keeper!
Yay!! I have a fresh ube milk bun recipe coming soon. Stay tuned. Thank you for trying. Happy to hear you enjoyed it. 💕💕
Thank you for this recipe. I will be making these and the Ube coconut milk bread this weekend. I have a couple questions...can these breads be frozen and is the pandan bread sweet?
Cảm ơn Aimee, bánh rất ngon cháu ngoại thích lắm
Vậy là tốt rồi. Con của Aimee cũng rất thích cái bánh này 😀
Hello question my bread turn out somewhat fluffy, but over night the bread doesn’t feel soft anymore. i heated up for 30 secs in microwave it’s soft but doesn’t last long. before i could finish the bun it’s becomes a little hard and dry. please advice after baking do you put in ziplock right away? how do you store it? thanks.
Hi
Is the flour measurement correct? I’m not sure what I did wrong but when I put in the mixer and combine together, it was really runny?
@cyndi Hong Nguyen It shouldn’t be, I been using this recipe for a very long time. You can add some more flour to help. However, it is a relatively wet dough. After you knead it it will come together better.
I had to put more flour. Maybe I measure the milk wrong. But came out pretty good. I was super nervous it didn’t come out right.
@cyndi Hong Nguyen that’s good. Wet dough actually will help the bread be real soft. Glad everything worked out 👏👏😀
Please forgive me for asking. Where as I am up to date working with computer systems. I am not well UA-cam versed. I love this recipe and would love to make it for my wife. But would like a written or typed up recipe with measurements. Is there a web site that I can go to or a link that I can follow.
Thank you !
Johnny
Sorry, unfortunately I do not have a website. The measurements are listed in the description box 🙂
I made these this morning and my family absolutely loved them!! And I mean LOVED THEM. Thank you for the amazing recipe!
Yay!! You’re so welcome. Enjoy😉
One of my favorite recipe, my family love these thank you so much for a wonderful recipe!
You’re welcome ❤️
Oh my fluffy balls! First time making bread, followed your recipe and it came out superb. Like many others, my dough was wetter and stickier than yours and I seriously had doubts that it would come out good but I pressed on, and after the final rise, I popped those babies in the oven and hoped for the best 🤞🤞. 20 minutes later, I was drooling from the scent of freshly baked bread. I waited 2 minutes and couldn’t wait any longer for the cooling process so I stuffed one of those hot buns in my mouth. It came out so soft and pillowy. I couldn’t have been more pleased. Thank you for the thorough recipe!!
Yaaaaayyyy!! Wet dough will really fluff up the bread. Thanks for not giving up on the recipe. 💕💕
I tried making this recipe. The dough is still very sticky after add 1/4 cup of flour. What's your tip on that? I've tried other milk bread recipes and didn't encounter that issue. Am I doing something wrong?
Make sure it’s high protein flour you are using. At least 12%. Of not, then decrease the liquid in the recipe slightly.
First attempt I used AP Flour so it was dense. Second attempt I used Bread Flour and it was a huge success! BUT.... bc I love it sooo much.. 3,4,5th it became soooo wet? I kept adding flour but it kept getting sticky! Increased speed & time for kneading still didn’t work! What did I do wrong? Also, I’m using Costco Harvest Bread Flour. None of my ingredients expired. So idk why it’s not working for me anymore. I’ve tossed the dough 3x already :( I swear I followed your ingredients to the T!
Has the ingredients changed? The brands for any of the ingredients? Like coconut cream to coconut milk. Are you mixing up the coconut cream/milk when you open the can? Sometimes the cream and milk separates and top layer is thicker while the bottom is more watery.