Soft & buttery Pandan milk bun

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Using fridge-cold ingredients if possible
Ingredient A
10g pandan leaves
140g cold fresh milk
20g condensed milk
Ingredient B
25g beaten egg
40g raw sugar
1/4 tsp salt
30g cold unsalted butter
Ingredient C
225g bread flour
25g cake/top flour
Ingredient D
3/4 tsp instant dry yeast
Direction
1. Blend ingredient A in a food processor. (I shift coz can’t get very find pandan liquid)
2.  Using dough hook to mix & knee all the ingredients (accept butter) about 10 min. Add butter & continue to knee another 5-10 min.
3. Take the dough out & further knee by hand for another 10 min until the dough become very smooth & elastic.
4. Cover the dough with some butter & let it raise for 60-70 min to double the size.
5. Flatten the dough & divide into 8-10 pcs. Roll & make into smooth ball. Leave it to rest 10-15 min.
6. Flatten again & fold into long shape. Let it raise another 30 min. Apply egg wash.
7. Bake in 160 degree for 15-20 min.
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