Easy Pandesal Food

PANDESAL RECIPE - SOFT AND BUTTERY

Steps:

• In a big bowl, mix together flour, sugar, salt.
• Pour in milk, beaten egg and melted butter. Mix several times until well blended. Make sure that the milk is only mildly warm and not hot.
• Add the instant dry yeast and fold until a sticky dough forms.
• Tip the dough on a floured surface and knead until it becomes smooth and elastic, about 5-10 minutes.
• Form the dough into a ball and lightly coat with oil. Place it in a bowl and cover with a kitchen towel or plastic wrap and place it in a warm area and let it rise until it doubled in size. Depending how warm it is, could take 30 minutes to an hour.
• Punch down the dough and divide into 2 equal parts using a knife or dough slicer. Roll each into a log. Cut each log into 6 smaller pieces.
• Shape each piece into a ball and roll it in breadcrumbs, completely covering all sides.
• Arrange the pieces on a baking sheet leaving some gaps in between (at least an inch). Leave them to rise second time until double in size.
• While waiting, preheat oven 370° F /185°C. Bake the Pandesal for 15 minutes or until the sides are a bit browned.
• Remove from oven and serve while hot!

PANDESAL

Steps:

• Combine milk, 2 teaspoons sugar, and yeast in a large bowl; stir until sugar and yeast are fully dissolved, about 5 minutes.
• Mix remaining sugar, flour, and salt together in a large bowl. Pour in milk mixture and vegetable oil. Mix until dough comes together.
• Turn dough out onto a flat work surface. Knead until smooth. Shape into a ball and return to the bowl. Cover with a damp cloth and let rise until doubled, at least 1 hour.
• Divide dough into 4 equal portions using a bench knife. Roll each portion into a log; slice diagonally into 1-inch pieces.
• Pour bread crumbs onto a large plate. Roll each piece of dough in bread crumbs and place on a baking sheet lined with parchment paper. Let rise until puffy, 30 to 45 minutes.
• Preheat oven to 375 degrees F (190 degrees C).
• Bake in the preheated oven until golden brown, 15 to 20 minutes.

FILIPINO PANDESAL BREAD ( BREAD MACHINE )

Steps:

• Combine the water, evaporated milk and milk and heat in the microwave for 35 seconds. Run tap water over the egg for 30 seconds to warm it.
• Add all ingredients (except the bread crumbs) in the order suggested by the manufacturer.
• The dough is supposed to be somewhat sticky (when I made this recipe, it was not sticky but it turned out well anyway).
• Spray two baking sheets with non-stick cooking spray; preheat oven to 375 degrees.
• When the dough is ready, scoop out a small amount (about the size of an ice-cream scoop) and roll in bread crumbs in an oval shape; place on baking sheet.
• Cover and leave to rise in a warm place until doubled.
• Bake for 10 to 15 minutes, until golden brown.

EASY PANDESAL RECIPE

Steps:

• Combine the yeast, sugar, and milk and stir until the yeast and sugar are fully dissolved. I've chosen milk instead of water because it just tastes better, but you can always use lukewarm water instead of the milk.
• In the mixing bowl, combine the dry ingredients: flour, sugar, salt, and baking powder then mix well.
• Add the egg, butter, cooking oil, and yeast-sugar-milk mixture in the mixing bowl with the dry ingredients then mix again until dough is formed. You can use your hands to effectively mix the ingredients.
• In a flat surface, knead the dough until the texture becomes fine.
• Mould the dough and put back in the mixing bowl, cover with damp cloth and let the dough rise for at least 45 minutes to 1 hour.
• After the dough has risen, transfer to a lightly floured working surface. Roll into a log then cut into four to six equal pieces. Take another portion of the dough, roll again into a log and cut into equal pieces, repeat this step until all the dough is done.
• Roll each piece of dough in breadcrumbs then arrange on a baking tray for at least an inch apart, you don't want it sticking together when it rises later on.
• Leave the dough in the tray to rise again for 15-20 minutes.
• Pre heat the oven at 375 degrees Fahrenheit (190 degree Celsius) for 10 minutes. If using a fan assisted oven, reduced the heat according to instructor's manual.
• Bake for 20-25 minutes or until nicely browned outside.

FILIPINO PANDESAL

Steps:

• Pour yeast into water. Add 1 teaspoon sugar and set aside to soften, about 7 minutes.
• Mix 1/4 cup sugar, oil, and salt together in a bowl. Add softened yeast mixture and 1/2 of the flour. Mix well. Add remaining flour little by little, mixing constantly, until dough does not stick to the sides of the mixing bowl.
• Transfer dough to a lightly floured work surface and knead until smooth. Form into a ball and place in a lightly greased bowl. Brush surface of dough with more vegetable oil and cover with a damp cloth. Let rise in a warm place until doubled in size, about 2 hours.
• Punch dough down and roll into 2-inch rounds. Cover rolls with 1/2 of the fine bread crumbs and let rise again, 15 to 20 minutes.
• Preheat the oven to 375 degrees F (190 degrees C).
• Cut rounds into 1 1/2-inch pieces and arrange on a slightly greased baking sheet, cut-side up. Sprinkle with remaining bread crumbs and let rise until doubled in size, about 30 minutes more.
• Bake in the preheated oven until slightly brown, 20 to 25 minutes.

PANDESAL

Steps:

• In a stand mixer bowl, combine water and yeast. Allow to sit for 10 minutes or until the mixture becomes bubbly. Stir well.
• In a small bowl, combine milk, butter, eggs, sugar, and salt. Stir together until incorporated.
• Add milk mixture and 2 cups flour to yeast mixture. Using a dough hook, beat to combine.
• Gradually add the remaining 2 1/4 cups flour in 1/2 cup increments and continue to combine all ingredients.
• On a lightly floured surface, turn over dough and knead, sparingly adding the remaining 1/4 cup flour as necessary, for about 10 minutes or until smooth, supple and elastic.
• In a lightly oiled large bowl, place dough. Cover with film and allow to rise for about 1 to 1 1/2 hours or until double in size.
• On a lightly floured surface, transfer dough and divide into 24 pieces. Shape each piece into a ball and roll on breadcrumbs to coat.
• Arrange balls about 1-inch apart on a lightly greased baking sheet. Cover with a cloth and allow to rise for about 1 to 1 1/2 hours or until double in size.
• Bake in a 350 F oven for about 15 to 20 minutes or until golden brown. Serve hot.

PANDESAL

Steps:

• In a bowl, mix the yeast, half the sugar and milk and stir gently until the yeast and sugar are completely dissolved.
• In another bowl, combine egg, oil and melted butter.
• Add the dry ingredients in the bowl of a stand mixer starting with the flour, remaining sugar and baking powder. Mix well.
• Add the mixture of egg, butter and oil and add the mixture of yeast, milk and sugar and mix gently, for several minutes, until obtaining a homogeneous dough. Add the salt and knead again for 5 minutes.
• Form a ball by working the dough on a flat surface. Then place it in a large salad bowl covered with a damp cloth and let it rise for an hour in a warm place away from drafts.
• Place the dough on a work surface and divide it into 4 equal pieces. Roll each piece until to form a cylindrical shape.
• Cut 3 or 4 rolls diagonally into each cylinder. Roll each bread in the breadcrumbs and place on a sheet covered with parchment paper, allowing some space between them. Cover with a dry cloth and let the dough rise again for 20 minutes.
• Preheat oven to 375 F / 190˚C for 15 minutes. Bake the breads for 15 minutes.
• Serve hot or warm.

UBE PANDESAL RECIPE BY TASTY

Steps:

• In a 4-cup spouted measuring cup or medium bowl, whisk together the milk, warm water, and egg. Whisk in the ube flavoring.
• In a large bowl, combine the flour, yeast, sugar, and salt and mix well.
• Make a well in the center of the dry ingredients, then pour the wet ingredients into the well. Slowly mix together using a whisk or your hands until all of the moisture is absorbed by the dry ingredients and a dough begins to form, about 3 minutes. Add the butter to the dough and knead until incorporated, about 5 minutes.
• Spray a clean surface with nonstick spray. Transfer the dough to the surface. The dough will be sticky, but resist adding more flour as it will make the finished product tough and dry. Knead the dough by picking up from the center with both hands on either side of the dough and slapping the bottom end onto the countertop, then folding the top end forward. Rotate your hands 90 degrees and pick up the dough from the center again and repeat the slap and fold motion. Repeat until the dough is more elastic and has a significantly smoother texture, 8-10 minutes.
• Transfer the dough to a clean large bowl greased with nonstick spray and spray the top of the dough with more nonstick spray. Cover and let rise in a warm place for 30-60 minutes, or until doubled in size.
• Once the dough has risen, grease your hands with nonstick spray and portion the dough into 24-25 pieces, about 50 grams each, then roll into balls. Cover the portioned dough with a kitchen towel to prevent a crust from forming while you shape each pandesal.
• Flatten a piece of dough evenly in your palm to create a disc about 3 inches in diameter. Place a cube of the easy-melt cheese in the center, gather the edges of the dough around the cheese and pinch to seal, then roll into a smooth ball. Immediately roll the finished pandesal in the bread crumbs to coat completely. Repeat with the remaining dough.
• Place 8-12 pandesal on each of 2-3 baking sheets lined with parchment paper and lightly cover with plastic wrap. Let proof at room temperature until doubled in size, 60-90 minutes.
• Preheat the oven to 350˚F (180˚C).
• Remove the plastic wrap from the baking sheets. Bake the pandesal, working in batches if needed, for 18-20 minutes, until puffed and lightly golden on the bottoms. Let cool for 10 minutes before serving.
• Enjoy!