Filipino Pandesal

Filipino Pandesal

Ingredients

4 cups bread flour

2 packets fast acting yeast

1/4 cup white sugar

3/4 tsp salt

1/3 cup softened butter

1 tbsp oil

1 egg

1/2 cup water

1/4 cup evaporated milk

1/2 cup fresh milk

1 cup bread crumbs : you can toast stale pandesal or toast some white bread until its hard and crisp then using your food processor, go ahead and create your own pandesal breadcrumbs. You know what, this is the secret of the crisp smelling pandesal. Don't ever make a mistake by baking pandesal without breadcrumbs because it will never be considered Pandesal.

Direction:

Prepare a bowl smeared with olive oil

Combine flour, yeast, sugar, salt then set aside.

With your mixer and dough hook with the speed of no.1, lightly mix the dry ingredients ( combi of flour, yeast and salt ) together with egg, butter and oil. 

Combine together water, fresh milk and evaporated milk. Microwave it for 45 seconds, then gradually pour into the mixer with mixture

Mix for 15 minutes. Then transfer the dough onto the bowl with smeared olive oil. Cover the bowl with cling wrap or towel.

In my case, I cover with cling wrap. Then I put it in the oven, with a bowl of warm water below. This process makes it fast to rise.

Once it risen for about 90 minutes, prepare your working table. sprinkle some flour and knead the dough just to release the air. Prepare breadcrumbs in a bowl

Divide the dough into 24 pcs, at least 47 to 50 grams each. With each piece, tuck inside repeatedly until you form a ball then press onto your palm and transform into oblong shape. 

Then dip each oblong piece of dough into the breadcrumbs. Place them in the baking tray, creating a distance  with each dough portion of about 2 cm.

Just like what I did with the bowl of dough, I would also put the tray into the oven with a bowl of hot water just below it. After 90 minutes, the size will double and you can bake them

Pre heat your oven. Bake for about 12-15 minutes at 200C. 

Once done, slide the pandesal.. into a cooling wire rack and eat. Enjoy!

Room temperature: will last for a week

In the fridge: for about a month.


Author/Blogger : Mareliz of https://www.kocinadepinay.com