HOW TO MAKE PANDESAL
 

RECIPE

BREAD FLOUR         1000 GMS

INSTANT YEAST          15

SUGAR                      200

SALT                           18

BUTTER                     100

POWDERED MILK          20

EGG                            50

WATER                    500++

--WATER IS VARIABLE, ADD ONLY ENOUGH TO MAKE THE DOUGH PLIABLE AND MANAGEABLE.

- this recipe is just one of its many variations. Some pandesal recipes do not use butter, just shortening, others use oil.

-some recipes also use all purpose flour, some do not have egg and milk in them.

-making the pandesal crispy is what most customers want. You have to understand that your pandesal will only be crispy while it is warm. Once the dough cools, the crispiness also lessens, most bakeries would reheat it for you, over and over thus making the bread drier in the process. When the bread reaches your house, it cools down in the paper bag, ending up in a very tough pandesal.

-The formula of the dough also can help you create a crispy pandesal.

-There is no need to add bread improvers when you sell your bread everyday.

-Always use the freshest ingredients!! Make sure your shortening or margarine does not smell like soap or gasoline like what happened to one of my clients!!!

-Tell your staff to handle the bread as clean as possible. The reason why most people do not buy their breads in the local panaderias these days is the unhygienic and unsanitary baking practices most of the these bakeries employ. You cannot blame them.

-If you do not get the recipe on first try, there is always another day. And another, and another.Never give up. Once you have perfected making pandesal, you will never stop and this could jumpstart a new business for you.


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PROCEDURES:

MIX ALL INGREDIENTS TOGETHER IN A HEAVY DUTY STAND MIXER AND ADD ENOUGH WATER TO MAKE THE DOUGH ELASTIC AND SMOOTH. *Of course, this is too abbreviated, the process of mixing alone takes probably 4 pages to make a good read, but this is how it should like if you do it right. In my hands on class, i make sure the students touch the dough, see the dough in stages, why it looks like this and like that etc., Also, i make them undergo an activity which would help them eventually how to check the gluten, how to know when the dough needs more water etc., Sign up for the class and find out how fascinating it is to bake your own breads.

 

TOO SOFT A DOUGH  WILL MAKE  IT DIFFICULT TO FORM INTO A LOG OR"BASTON". IF YOU DO NOT LIKE FORMING THE LOG OR BASTON, THEN FEEL FREE TO ADD AS MUCH WATER AS YOU CAN HANDLE. NEVER MIND IF THE DOUGH BECOMES TOO STICKY, AS LONG AS YOU CAN WORK WITH IT, THIS WOULD BE FINE.

TO ROLL INTO A LOG OR "BASTON", PAT THE DOUGH INTO A LONG CYLINDRICAL SHAPE, TIGHTENING THE EDGES TO CREATE A SMOOTH TOP, SEALING THE BOTTOM.

CLEAN UP THE SURFACE OF THE WORK AREA, IF IT WILL BE STICKY, GREASE THE TABLE. SPRINKLE THE BREADCRUMBS AT THE TOP OF THE BASTON, THEN WORK ON THE LOG ITSELF.

DECIDE AS TO HOW MANY PIECES YOU WANT THE BATCH TO HAVE, THIS 1 KILO BASE FLOUR MAKES UP TO 70-80 PIECES. DECIDE ON THE WEIGHT PER PIECE AND HOW MANY PIECES YOU WANT BEFOREHAND.

ALTHOUGH THE TOP IS ROUGH, JUST RESHAPE AND SEAL THE EDGES TO CREATE A SMOOTHER TOP. NOTICE THE LOG STRETCHING ON TO THE EDGES OF THE TABLE.

DOUGH NOW IS SMOOTHER, COVER WITH BREADCRUMBS BY ROLLING THE DOUGH INTO THE CRUMBS. THIS DOUGH WOULD NOT HAVE BEEN THIS SMOOTH AND TIGHT AS A LOG IF I USED TOO MUCH WATER. SO REMEMBER, SOME BAKERS USE EVEN LESS WATER THAN THIS, AND I AM REFERRING TO THOSE WHO STILL USE THE DOUGH ROLLERS.

USING A WOODEN CUTTER, CUT THE DOUGH IN A SWIFT FASHION TO CREATE THE "SINGKIT" EFFECT OR CUT, LIKE SO;

THE SINGKIT CUT IS NOT WIDE, THE CUT IS ALMOST LIKE A TIGHT SEAM, PRACTICE DOING THIS. THIS DOUGH USED ABOUT 57% WATER, OTHER DOUGHS USE ONLY 55% SO THE SINGKIT CUT IS CLOSE AND TIGHTER.

 I DO NOT LIKE MY DOUGH TO BE TOO HEAVY SO I USED A BIT MORE WATER. I HAVE BEEN MAKING PANDESAL FOR YEARS SO I CAN HANDLE THIS, BUT TO BEGINNERS, YOU CAN REDUCE THE WATER SO YOU CAN DO THE SINGKIT CUT EASILY.

NOTE: THE SINGKIT TERM IS SOMETHING I LEARNED ONLY FROM BAKERS THAT I HAVE WORKED WITH, NOT FROM MY OWN DICTIONARY.

ALL CUT IN UNDER 5 MINUTES, ( I AM QUITE SLOW ) READY FOR PANNING. PLACE THE CUT DOUGH IN GREASED BAKING SHEETS. IF YOU PRACTICE DOING THIS EVERYDAY, YOU WILL PERFECT THE SHAPING AND PORTIONING, MEANING, IF THIS 1 KILO BATCH SHOULD YIELD 80 PIECES, THEN IT SHOULD YIELD 80 PIECES NEXT TIME, AND AGAIN, AND AGAIN.

PROOF UNTIL YOU GET THE DESIRED SIZE.

1. PANNING

STAGE 1, DOUGH IN THE GREASED PAN, PLACE IN A DRAFT FREE AREA. DRAFT FREE MEANING, IN AN ENCLOSED SPACE, A CABINET OR SHELF WITH COVER.

 

2. PROOFING

THIS IS THE FIRST STAGE OF PROOFING.

 

3. FULL PROOFED STAGE

ALL PUFFED UP AND READY FOR THE OVEN, SEE HOW THE DOUGH TOUCHES EACH OTHER, THIS IS THE FINAL STAGE OF PROOFING.

4. BAKING

               BAKED IN JUST 12 MINUTES!! ALL 80 PIECES!

 

FRESH HOT PANDESAL!!!

 

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