If you have great success with my Pandesal Recipe here, I will be so glad to hear from you. After all, it took me a lot of searching and a lot of failed tries before finally able to making one that closely resembles pandesal from the bakery a few blocks from our house. It would make me truly happy if someone makes a successful try too because of this post. By the way, please make sure you are using an evaporated milk, not an evaporated creamer. This has been one of the causes of my failed tries. You can also use fresh milk. Good luck baking! :)
It's better to use a mixer so your hands won't get tired if you're using a fork since the dough is heavier this time. I usually use fork here because I don't like washing the beaters. If I can avoid this chore, I would. :) At least I only had to wash the dough hooks; washing 2 mixer attachments is too much for me. Just sayin... :)
You can do this by hand also. I've seen my mother make a ball of dough before and she doesn't have an electric mixer.
This recipe is good for one breakfast and one snack so you can divide the dough in two, the half to be covered in cling wrap and placed in the fridge overnight.
|I have tried leaving the dough in the fridge for at most 2 days. |
They say you can leave it there for 3 days.
12. Arrange the Pandesal in a pan about 1" apart or more depending on how long your proofing time is. Proof for about 2-5 hours. Then bake at 375F in a preheated oven for 15 minutes.
|after 2 hours proofing, you may already bake your pandesal|
|pandesal after 5 hours proofing|
When you are planning to proof your pandesal longer, you need to flatten more your log of dough since the dough opens a lot after hours of proofing. See the pandesal in the first 2 rows after 2 hours and 5 hours proofing? how about the last row? Compare and see the difference so you can decide how flat or wide your log is or how tall you cut your dough so that your pandesal will still have those signature pointy tips after baking. :)
Now for the dough that you kept in the fridge, flatten it first and leave it for 30 minutes in the counter (See the picture below?) before kneading it and shaping it into Pandesal.
|Dough from the fridge, flattened and left in the counter for 30 minutes.|
This makes shaping manageable.
|before baking, you can also sprinkle those excess bread crumbs on top so your pandesal will not look so bald :)|
All I can say is that, this is one of life's great pleasures. Eating pandesal straight from the oven is worth all that kneading and waiting. :)
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