Please note that I have included two methods below for tangzhong making and dough kneading using either the Thermomix or conventional bread machine so do take note of the sub-headings.

PANDAN JUICE

• CONVENTIONAL: Blend pandan leaves (cleaned & cut up into 1-inch sized pieces) with water then strain out juice, disposing the pulp.
• THERMOMIX: Add pandan leaves and water into the TM bowl and blitz for 1 min/Spd 10. Scrape down the sides of the bowl and lid, then blitz for another 1 min/Spd 10. Strain the juice, and dispose the pulp.
• You may refer to this post for further information on homemade pandan juice.

TANGZHONG & MAIN DOUGH (Thermomix Method)

• To make the tangzhong, place 20g high protein flour and 100g pandan juice in mixing bowl, cook for 3min/80°C/spd 3 and let stand for 10-15 minutes until temperature lowers down to 45°C.
• Add remaining ingredients from Main Dough into mixing bowl except butter and knead 4 min.
• Add butter, knead 1 min.

TANGZHONG (Conventional Method)

• Prepare tangzhong by mixing flour in pandan juice and whisk together in a pot, ensuring the mixture is well combined with no lumps. Cook over medium-low heat, stirring consistently to prevent burning and sticking while you cook.
• The mixture will gradually become thicker. Once you notice that some “lines” appear in the mixture for when you stir with the spoon, it’s done. Your tangzhong is ready.
• Transfer into a clean bowl. Cover with a cling wrap sticking onto the surface of tangzhong to prevent it from drying up. Let cool.

MAIN DOUGH (Conventional Method)

• Add all ingredients (except butter) into breadmaker; first the wet ingredients (egg, milk, pandan juice, tangzhong), then followed by the dry ingredients (sugar, salt, flour, milk powder, yeast).
• Select "dough" mode and let knead until all ingredients come together, usually I let it knead for approximately 8-9 minutes.
• Then add in the butter, continue kneading until the dough is smooth and elastic. The time of kneading in the breadmaker should take approximately 23-25 minutes.

BULK FERMENTATION & SHAPING

• Transfer dough to pastry mat, shape into ball and let proof in a warm place covered loosely with clingwrap/damp towel until doubled in size (approx. 45-60 minutes). 
• Punch down dough to deflate. Divide dough into 3 equal portions and roll into a round shape – let rest for 10-15 minutes so the dough will be easier to handle.
• To shape each mini loaf, flatten a ball into a long oval shape. If using raisins, add some raisins in the center then fold 1/3 from right edge to the middle and press. Add more raisins on top of the folded dough, and then fold remaining 1/3 from left edge to the middle and press lightly. Roll it out slightly and roll into a cylinder.
• Arrange dough logs, seam side down in a bread loaf tin (I am using a 450g Pullman Loaf Tin 8x4x4") and let proof for approximately 40 minutes until dough fills up 80% of the tin. During last 15 minutes, preheat oven to 180°C.
• Brush egg wash and bake for 30 minutes at 180°C until golden brown.
• Remove bread from tin and allow to cool completely on a cooling rack for at least an hour before slicing and serving.