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Swirl Bread

Swirl Bread

Swirl bread also known as rainbow or ice cream bread, is one of Singaporeans’ favourite childhood snack to have in the tropical weather. It’s often sold with ice cream sandwiched in between by old-school ice cream vendors with a recognizable bell. Start reliving your childhood and bake your own version of fluffy swirl bread!

serving size
SERVING SIZE

2

time required
TIME REQUIRED

Preparation: 40 minutes
Baking: 28 minutes
Total waiting/resting: 2 hours 45 minutes

serving SUGGESTION
SERVING SUGGESTION

Sandwich your favourite ice cream in between each slice or toast it and serve with some salted butter and jam.

INGREDIENTS

Yellow Dough Quantity
Flour 100g
Water 40ml
Salt 2g
SAF-INSTANT™ Gold instant dry yeast 1.7g
Steamed pumpkin 53g
Sugar 13g
Unsalted butter 7g
Green Dough Quantity
Flour 170g
Water 100ml
Salt 3g
SAF-INSTANT™ Gold instant dry yeast 3g
Sugar 22g
Butter 16g
Milk Powder 5g
Pandan Essence 2g
Pandan Leaf 20g
White Dough Quantity
Flour 170g
Water 100ml
Salt 3g
SAF-INSTANT™ Gold instant dry yeast 2g
Sugar 22g
Butter 20g
Milk Powder 5g

FEATURED PRODUCT

PRE-PREPARATION

Yellow Dough
1. Steam the pumpkin till it’s soft

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

PREPARE THE DOUGH

Yellow Dough
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. The final dough temperature should be approximately 26˚C.
3. Divide the dough equally into 2 pieces, approximately 100gm each.
4. Cover the dough and let it rest for 10 minutes.

Green Dough
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. The final dough temperature should be approximately 26˚C.
3. Divide the dough equally into 2 pieces, approximately 150gm each.
4. Cover the dough and let it rest for 10 minutes.

White Dough
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. The final dough temperature should be approximately 26˚C.
3. Divide the dough equally into 2 pieces, approximately 100gm each.
4. Cover the dough and let it rest for 10 minutes.

SHAPING

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.

BAKING

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.


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