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How To Make Pandesal

April 02, 2013 By: admin Category: Bread, Snacks

28140 10151304718890373 1008622348 n 120x120 How To Make Pandesal  One of the many breakfast staples on our table is hot pandesal.  Its unique texture and taste makes it ideal as an accompaniment to an assortment of bread fillings and viands.  The corner bakery or panaderia sell these in the morning and are often sold out by 8 am. My son loves to eat pandesal with cheese, cheese spread, and most of the time on its own, which was why I kept on experimenting with recipes until my bestfriend shared her recipe with me.  After a few tweaks, and a couple of recipe combinations later, I was able to produce one that my son approved of.  For Filipinos who love to eat pandesal but are currently residing outside the Philippines, here’s a recipe that you may want to try for yourself. I’ve also included procedures for both manual kneading and when using a breadmaker.  Happy baking!!

(Update(s) – I’ve now included the procedure when using your Kitchen Aid Stand Mixer.  For those interested in making Malunggay pandesal, simply add 1/2 tablespoon Malunggay powder to the flour mix.)

 

Ingredients

1-1/4 cup warm water

6 tablespoons vegetable oil

1/2 cup sugar

1 large egg, beaten

1/4 teaspoon salt

4 cups bread or all-purpose flour, sifted

1 teaspoon baking powder

2 teaspoons dry yeast

breadcrumbs (for rolling/coating the dough) – approximately 1 cup

Procedure for manual/hand kneading:

  1. Combine warm water, sugar and yeast in a bowl. Stir until sugar and yeast are dissolved.
  2. Allow to ferment for at least 10 minutes.
  3. In another bowl, combine baking powder, salt and flour.
  4. Make a well in the center and add the yeast mixture followed by the eggs and oil.
  5. Knead until you achieve a fine texture.
  6. Roll into your desired size of cylindrical shape.  Please keep in mind that this will still expand since you need to proof the dough prior to baking.
  7. Sprinkle breadcrumbs onto your work surface and roll the cylindrical-shaped dough onto the breadcrumbs until completely covered.
  8. Cut the dough into your desired size.
  9. Re-dip the slices in the breadcrumbs and place onto slightly greased baking pans/sheets.
  10. Cover with a clean cloth and set aside to proof while you begin preheating your oven.
  11. Preheat your oven to 350° for 15 minutes.
  12. Bake the pandesal for 15-20 minutes or until golden brown.  Serve hot.

Procedure when using a breadmaker:

  1. Combine warm water, sugar and yeast in the breadmaker pan. Stir until sugar and yeast are dissolved.
  2. Allow to ferment for at least 10 minutes.
  3. In another bowl, combine baking powder, salt and flour.
  4. Add the following ingredients to the yeast mixture in order: eggs, oil, and flour mixture.
  5. Set the breadmaker to dough setting and press the start button.
  6. Roll the dough into your desired size of cylindrical shape.  Please keep in mind that this will still expand since you need to proof the dough prior to baking.
  7. Sprinkle breadcrumbs onto your work surface and roll the cylindrical-shaped dough onto the breadcrumbs until completely covered.
  8. Cut the dough into your desired size.
  9. Re-dip the slices in the breadcrumbs and place onto slightly greased baking pans/sheets.
  10. Cover with a clean cloth and set aside to proof while you begin preheating your oven.
  11. Preheat your oven to 350° for 15 minutes.
  12. Bake the pandesal for 15-20 minutes or until golden brown.  Serve hot.

Procedure when using a Kitchen Aid or any heavy duty stand mixer:

  1. Combine warm water, sugar and yeast in the mixing bowl. Stir until sugar and yeast are dissolved.
  2. Allow to ferment for at least 10 minutes.
  3. In another bowl, combine baking powder, salt and flour.
  4. Add the following ingredients to the yeast mixture in order: eggs, oil, and flour mixture.
  5. Using a dough hook, set the mixer to speed 1 to stir the ingredients (approximately 10 minutes) then set the mixer to speed 2 and allow to knead for 15 minutes.
  6. Roll the dough into your desired size of cylindrical shape.  Please keep in mind that this will still expand since you need to proof the dough prior to baking.
  7. Sprinkle breadcrumbs onto your work surface and roll the cylindrical-shaped dough onto the breadcrumbs until completely covered.
  8. Cut the dough into your desired size. Note – I’ve noticed that the dough tends to expand sideways so you can cut it a bit thicker.
  9. Re-dip the slices in the breadcrumbs and place onto slightly greased baking pans/sheets.
  10. Cover with a clean cloth and set aside to proof while you begin preheating your oven.
  11. Preheat your oven to 350° for 15-20 minutes.
  12. Bake the pandesal for 15-20 minutes or until golden brown.  Serve hot.

Note:

If you are using instant dry yeast, skip the yeast fermenting part. Just mix the yeast with the flour mix.

If you want a creamy-tasting pandesal, use milk instead of water and melted butter instead of vegetable oil.

Keep any remaining pandesal in a zip lock bag and store in the freezer.  Re-heat in the oven toaster or microwave prior to eating.

 

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