Filipino 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!

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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.

VEGAN FILIPINO PANDESAL

Steps:

• Combine milk and butter in a small saucepan over low heat. Warm until butter is melted-about 3 to 4 minutes. Remove pan from heat to cool.
• In the bowl of a stand mixer, dissolve yeast in water that has been warmed (no hotter than 110°F, or it'll kill your yeast). Set aside until the yeast softens and begins to form a creamy foam-about 10 to 15 minutes.
• Measure out 480 grams of AP flour. Measure out an additional 60 grams of AP flour and set aside for kneading. Combine the 480 grams AP flour with yeast mixture, sugar, salt, and milk mixture (ensuring milk mixture is no hotter than 110°F) in the bowl of a stand mixer fitted with a dough hook. Mix on low until no dry spots remain.
• Stir the remaining 60 grams AP flour, 2 tablespoons at time, mixing well after each addition. Continue adding flour until a firm dough forms that pulls away from the sides of the bowl. (Note: You may not need to add all of the 60 grams of flour). Knead on medium until elastic and soft but still tacky-about 7-10 minutes.
• Transfer dough to a clean bowl and coat with oil. Cover with a silicone cover or plastic wrap, and let rise in a warm spot until doubled in size-about 1 to 1 1/2 hours. Meanwhile, line a baking sheet with a silicone baking mat or parchment paper.
• Transfer dough to a work surface and shape into a rectangle about 1-inch thick. Cut into 12 equally-sized pieces. Feel free to use a food scale for accuracy.
• Shaping the pandesal: Take one of the dough pieces, keeping the rest covered to prevent them from drying out. Form into a ball, pinching the seams on the underside, to create a smooth, round top. Place the dough ball seam-side down on your work surface. Hold your hand in a "C" shape and cup the dough ball. Keeping the undersides of your pinky and thumb pressed against the work surface, move the dough ball in a slow circular motion. Then roll the top of the ball in breadcrumbs. Repeat with the remaining 11 dough pieces.
• Transfer dough balls to the prepared baking sheet in 3 rows of 4, spaced 2 inches apart. Cover and let rise in a warm place until nearly doubled-about 20 to 30 minutes. Preheat oven to 375° F (190° C). Bake in the preheated oven until golden brown-about 20 minutes.

PANDESAL

Steps:

• Preheat oven 350ºF.
• Knead all ingredients 10 minutes, adding more flour as needed to achieve a tacky dough (I add around 1/4 cup more).
• Place in floured table, shape into a smooth ball. Bulk ferment for 1 hour (45 minutes for me).
• Divide into 3, make into a fat log, rest 30 minutes (I rested 15 minutes).
• Roll into breadcrumbs, rest 35 minutes (mine rested 5 minutes).
• Cut about 2 inches, reroll in crumbs. Proof 25 minutes.
• Bake 15-20 minutes.

PAN DE SAL - FILIPINO BREAD ROLLS

Steps:

• Microwave milk on High for 30 seconds; Warm uncracked egg to room temperature by placing in hot water for 60 seconds, then beat lightly; Melt or soften butter to room temperature.
• Select "Dough" cycle; Add all ingredients, EXCEPT for breadcrumbs, in the order your machine requires.
• First Rise: When the machine is done kneading, the dough will be sticky (gooey dough means moist pan de sal); Place dough in a bowl greased with Pam spray and spray top of dough with more Pam; Cover and let rise in a warm place for 45 minutes, or until doubled in volume (To test: gently poke dough with two fingers; if it leaves an impression without springing back, it is doubled).
• Second Rise: Gently deflate dough with your fist, then use a plastic spatula to divide dough into 24 ovals and roll them in the breadcrumbs.
• Line up ovals in a 9x13" ungreased cake pan with the rolls touching; that way, the pan de sal use each other for height support and not spread out like ciabatta; Let rise a second time for 30 minutes; Meanwhile, preheat oven to 375 deg. F.
• Bake for 15 minutes, or until tops are golden brown.

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 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.

TASTY FILIPINO PANDESAL

Steps:

• If you have a bread machine, add all ingredients (except the bread crumbs) in the order suggested by the manufacturer. Usually the liquid ingredients then dry ingredients. Select DOUGH cycle. But I suggest to combine lukewarm water and yeast and let it stand for 5 minutes before adding all the ingredients, then follow procedure 5-11.
• To knead the dough manually, Combine lukewarm water and yeast. Stir. Let it stand for 5 minutes. Combine all ingredients except bread crumbs. (liquid ingredients then dry).
• Knead the dough until smooth and elastic.
• Place in a greased bowl. Let it stand in warm place to rise, covered for 1.5-2 hrs or until doubled.
• Punch down the dough and turn out on a lightly floured board.
• Divide dough into 24 equal parts and shape into ovals.
• Roll lightly in bread crumbs.
• Place on greased cookie sheet.
• Cover, let rise in warm place, free from draft, until light and double- about 2-4 hrs to achieve light and fluffy bread. (Tip: I usually make the dough the night before, let it stand, 'till ready to bake it in the morning. So, you'll have fresh bake pan de sal at breakfast with kraft cheese -- yummy).
• Bake at 375 degrees, for 15-20 minutes or until golden brown.
• Enjoy!

VEGAN FILIPINO PANDESAL

Steps:

• Combine milk and butter in a small saucepan over low heat. Warm until butter is melted-about 3 to 4 minutes. Remove pan from heat to cool.
• In the bowl of a stand mixer, dissolve yeast in water that has been warmed (no hotter than 110°F/43°C, or it'll kill your yeast). Set aside until the yeast softens and begins to form a creamy foam-about 10 to 15 minutes.
• Measure out 480 grams of AP flour. Measure out an additional 60 grams of AP flour and set aside for kneading. Combine the 480 grams AP flour with yeast mixture, sugar, salt, and milk mixture (ensuring milk mixture is no hotter than 110°F/43°C) in the bowl of a stand mixer fitted with a dough hook. Mix on low until no dry spots remain.
• Stir the remaining 60 grams AP flour, 2 tablespoons at time, mixing well after each addition. Continue adding flour until a firm dough forms that pulls away from the sides of the bowl. (Note: You may not need to add all of the 60 grams of flour). Knead on medium until elastic and soft but still tacky-about 7-10 minutes.
• Transfer dough to a clean bowl and coat with oil. Cover the bowl with a silicone cover or plastic wrap, and let rise in a warm spot until doubled in size-about 1 to 1 1/2 hours. Meanwhile, line a baking sheet with parchment paper or a silicone baking mat.
• Transfer dough to a work surface and shape into a rectangle about 1-inch thick. Cut into 12 equally-sized pieces. Feel free to use a food scale for accuracy.
• Shaping the pandesal: Take one of the dough pieces, keeping the rest covered to prevent them from drying out. Form into a ball, pinching the seams on the underside, to create a smooth, round top. Place the dough ball seam-side down on your work surface. Hold your hand in a "C" shape and cup the dough ball. Keeping the undersides of your pinky and thumb pressed against the work surface, move the dough ball in a slow circular motion. Then roll the top of the ball in breadcrumbs. Repeat with the remaining 11 dough pieces.
• Transfer dough balls to the prepared baking sheet in 3 rows of 4, spaced 2 inches apart. Cover and let rise in a warm place until nearly doubled-about 20 to 30 minutes. Preheat oven to 375°F (190°C). Bake in the preheated oven until golden brown, about 20 minutes. Enjoy!

PANDESAL (FILIPINO ROLLS)

Steps:

• In the bowl of a stand mixer fitted with a dough hook, combine flour, sugar, yeast, and salt. Mix on low speed until well combined. Add milk, oil, eggs and egg yolk, and mix until a shaggy dough forms, about 2 minutes. Increase speed to medium and continue to mix until dough is smooth and pulls away from the sides of the bowl (it will remain attached to bottom of bowl and be sticky), about 10 minutes.
• Using a bowl scraper, transfer dough to a lightly oiled large bowl, cover loosely with plastic wrap, and let sit at warm room temperature (75°F/24°C) until roughly doubled in size, about 1 1/2 hours.
• Line a rimmed baking sheet with parchment paper. Fill a wide shallow bowl with breadcrumbs. Turn dough onto a clean, floured surface, but do not deflate. Divide into 16 equal portions (2 1/3 ounces; 65g each). Working with one portion at a time, cup dough beneath your palm and work it in quick circular motions to form a smooth ball. Transfer portion to bowl with breadcrumbs, roll to evenly coat with breadcrumbs on all sides, and transfer to prepared baking sheet. Repeat with remaining portions of dough, spacing each about 1 inch apart on prepared baking sheet. Cover loosely with plastic wrap, and allow to rise at warm room temperature (75°F/24°C) until almost doubled in size, about 1 hour. (Alternatively, cover tightly with plastic wrap, and refrigerate overnight until puffy and soft, between 10 and 12 hours).
• Thirty minutes before baking, adjust oven rack to middle position and preheat to 350°F (177°C). Bake pandesal until puffed and golden brown, about 20 minutes.
• Transfer to a serving platter, and serve immediately.

FILLIPINO'S PANDESAL

Steps:

• put all ingredients in the mixing bowl except salt and butter.
• mix until smooth
• put the butter and salt and mix until windowpane stage
• put in the greased bowl cover with plastic wrap and prove for 30-45 minutes
• roll the dough lengthwise and roll the dough and cover with breadcrumbs
• cut the dough with a knife with the same size
• arrange in the tray
• than last proofing until double size
• then bake at 175C for 15 minutes