Swirl Bread

Yellow Dough

1. Steam the pumpkin till it’s soft

Green Dough

1. 1. Chop or blend the pandan leaf with 80ml of water.
2. 2. Boil till water is green in colour.
3. 3. Cool before use.

Yellow Dough

1. 1. Place all the ingredients and steamed pumpkin in the mixing bowl. Using spiral mixer, mix on low speed
   for 4 minutes and high speed for 6 minutes.
2. 2. The final dough temperature should be approximately 26˚C.
3. 3. Divide the dough equally into 2 pieces, approximately 100gm each.
4. 4. Cover the dough and let it rest for 10 minutes.

Green Dough

1. 1. Place all the ingredients and pandan water in the mixing bowl. Using spiral mixer, mix on low speed for 4 minutes and high speed for 6 minutes.
2. 2. The final dough temperature should be approximately 26˚C.
3. 3. Divide the dough equally into 2 pieces, approximately 150gm each.
4. 4. Cover the dough and let it rest for 10 minutes.

White Dough

1. 1. Place all the ingredients in the mixing bowl. Using spiral mixer, mix on low speed for 4 minutes and high speed for 6 minutes.
2. 2. The final dough temperature should be approximately 26˚C.
3. 3. Divide the dough equally into 2 pieces, approximately 100gm each.
4. 4. Cover the dough and let it rest for 10 minutes.

1. Shape each dough into round ball and set aside.
2. Take one of each yellow, green and white dough, roll out the dough and stack them on top of each other in order of your preference.
3. Roll out the stacked dough so it’s flatter and wider. Roll it up into a log like a roll cake and pinch the ends shut.
4. With the seam side down, place the dough into a greased bread pan.
5. Cover the dough and let it rest for 135 minutes at 30˚C and 80% humidity. The dough will double in size.

1. Preheat oven to 200˚C.
2. Bake for 28 minutes at 180˚C or till golden brown.
3. Let the bread cool before slicing.