I got this recipe from my mother-in-law Mama Ruth, back in the day when my husband and his brother were kids, they would go around selling their mom's pandesal. This recipe is really good, I have tried a lot of different recipes but it was only with this recipe that my pandesal has been a success. Of course nothing beats watching the master baker in action. I was so glad that they came to visit us here last summer and she taught me this.
Ingredients:
1 kg flour (about 4 1/2 cups) + 1 or more cups for dusting and kneading as needed.
2 cups of water (5 dl)
1 beaten egg
3 tablespoon powdered milk (Nido is the best)
1 cup sugar
1 sachets dry yeast (11g per sachet) or 2 tablespoons
1/2 tablespoon salt
50g margarine
This makes about 25-30 small pcs. of pandesal.
This makes about 25-30 small pcs. of pandesal.
Procedure:
1. Pour 1 cups of boiling water and put it in the mixing bowl together with butter or margarine to melt. Add sugar, salt, egg, milk powder. To proof the yeast, take the 2nd cup of water, make it lukewarm, add 1 tsp of sugar, stir in the package of yeast and wait for it to activate about 10mins (picture below). Add the activated yeast to the liquid mixture. Always check the liquid temperature before adding the activated yeast, it should be warm to touch. Not too cold and not too hot either.
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| butter, sugar,salt,milk mix |
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| proofed yeast |
Alternative method:
Take 2 cups of hot water, mix in melted butter, sugar, salt and milk powder, then make sure the mixture is warm to touch and mix in the yeast.
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| with yeast added |
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| bubbly yeast after 15mins. you can actually skip the waiting just go ahead and mix in the flour. |
2. Add the dry ingredients to the liquid mixture until it's manageable to knead. It should be a bit wet and sticky. Transfer to flat, floured surface (I like to use my kitchen table or counter) and start kneading. If it's too sticky continue to add flour while kneading. Knead for about 120-150 times.
3. Place in a covered bowl and let rise until double in size. I used to let my dough rise in the sauna, but I have just discovered a better way. Boil a pot of water, put in inside the cold oven, turn the light on and place the dough on the rack above. The warmth and humidity will make your dough rise in no time.
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| time for some kneading |
3. Place in a covered bowl and let rise until double in size. I used to let my dough rise in the sauna, but I have just discovered a better way. Boil a pot of water, put in inside the cold oven, turn the light on and place the dough on the rack above. The warmth and humidity will make your dough rise in no time.
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| ready to go |
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| not quite done rising yet, more more. |
4. Divide into 4 even logs/rolls and cut the individual pieces of dough and shape them into pandesal rolls. See http://youtu.be/KRk96GA_GF0 to see the procedure on how to shape dough. I usually shape it against my cupped palm and not against the table.
5. Roll the pieces of dough in breadcrumbs and set in a baking tray.
6. Cover baking tray and let rise for another 15 minutes.
7. Bake for about 10-15 mins or until brown. Enjoy.
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| A few weeks ago |
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| This Sunday. I like this batch better. The secret is to place your unbaked rolls closer together so that they will stick to each other when they are cooked. |
This recipe will yield about 25-30 pandesal buns depending on size. It takes a lot of tries to get it perfect, don't give up.
Hope this helps and good luck with your bread making!
