Bi Tuoy Bread ( Ka Noom Pan Bi Tuoy )

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Bituoy also known as Pandan Leaf, is a green leaf with the flavour of bubblegum used to make cakes in Thailand. 'Bituoy Water', is blended leaf sieve into water to transfer the smell and colour to the water. Bread in Thailand is usually sweet and eaten more as a dessert than a main course side dish. This recipe is typical of that, it's a sweet bread with added Bituoy and it's one of the recipes I learned at baking school.

The baking school I learned from, uses their own various additives, a cake/bread emulsifier 'Pacto3', which is used to keep in moisture and softness, but other brands of cake emulsifier also work, and you get perfectly acceptable bread without any emulsifier at all, but the bread will dry out quicker. Consider it optional

They also use U99, their flour improver, this makes the bread more foamy, more like cotton wool and less like rustic bread. I'm afraid that this is a sweet bread, and without the flour improver, it will have the wrong texture.

Three difficult to obtain ingredients, sorry, Bituoy, Cake Emulsifier, Flour Improver...

Ingredients For Green Bread
500 gms Bread Flour
290 mls Bituoy Water
60 mls Carnation Evaporated Milk
40 gms Butter
40 gms Sugar
1 1/2 Teaspoon Salt
1 1/2 Teaspoon Bread/Cake Emulsifier Pacto3
2 Tablespoon Dried Yeast
2 1/2 Tablespoons Flour Improver U99

Ingredients For The White Bread
500 gms Bread Flour
290 mls Water
60 mls Carnation Evaporated Milk
40 gms Butter
40 gms Sugar
1 1/2 Teaspoon Salt
1 1/2 Teaspoon Cake Emulsifier Pacto3
2 Tablespoon Dried Yeast
2 1/2 Tablespoons Flour Improver U99

Preparation Repeat Separately for Each Type
1. Add all dry ingredients into mixing machine and mix for 1 minute. You can do this by hand if you prefer.
2. Add all the liquids into the dry ingredients and knead for a good 20-30 minutes.
3. Make it into a dough, cover and leave it to 15 minutes to swell up.
4. Cut the green dough into 200 gms chunks do the same with white dough too.
5. Take one green and one white dough. Roll them into rectangles (about 2cms thick, you don't need to roll them too thin).
6. Place the green rectangle on top of the white.
7. Roll them up like a swiss roll.
8. Place in a non stick baking tin (or greased floured loaf tin), a 1Ib loaf tin. Leave for another 40-60 minutes at room temperature to rise again.
9. Bake for 35 minutes at 200 degree celsius.

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