Tasty Filipino Pandesal Food

30 AUTHENTIC FILIPINO RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Filipino recipe in 30 minutes or less!

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.

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.

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!

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!

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.

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.

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!

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

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.