I've got some concentrated pandan juice left from making pandan chiffon cake, then I had an idea of making a bread version which I ended up with my own creation in a bun form !
The recipe :
285 g plus few tbsp bread flour
50 g sugar
1/2 teaspoon salt
1 large egg
85 g concentrated pandan juice
85 g Tangzhong water roux ( made from 25 g flour + 125 g water )
one sachet ( 7g) instant yeast
50 g butter, softened and cut into small pieces
some demerara sugar and slivered almonds for topping
1 egg + a tbsp milk for egg wash
Combine the flour, salt, sugar and yeast in a bowl of a stand mixer. Make a well in the center. Add all wet ingredients (milk, egg, Tangzhong and pandan juice). Fit the dough hook attachment on your stand mixer and begin mixing on low speed and knead until your dough comes together. Add butter and continue kneading until the dough is smooth, not too sticky on the surface and elastic (about 25 minutes with mixer and the last 5 minutes by hands).
When the dough is ready, you should be able to take a chunk and stretch it to a very thin membrane before it breaks. When it does break, the break should form a circle. Knead the dough into a ball shape. Take a large bowl and grease with oil. Place dough into the bowl and cover with wet towel. Let the dough rise in a warm place until it's doubled in size, about 45-60 minutes.
Transfer to a clean surface. Divide dough into 16 equal portions. Shape each into a ball. Place the balls into 9" square tin. Cover with cling wrap, let rest for 30 minutes. Brush the top with egg wash. Sprinkle with sugar and almonds. Bake in the preheat oven ( 180c ) for 20 minutes. Cool slightly before serving.