Pandesal Recipe

You wouldn't believe it if I tell you how many times I have failed making Pandesal. I have tried a number of recipes from the internet and always ends up with firm pandesal when all I wanted is to have airy Pandesal like what the bakeries here produce. My sister, after getting tired of bringing my failed pandesal to my parents' house for too many times already, finally commented: "You need to let it sit for a couple of hours before baking, I think that's what bakeries do". So after a lot of tries, I am finally able to confidently post my Pandesal Recipe. I hope you get the same result I do. These pandesal are: soft especially when hot from the oven, airy inside, sweet and salty at the same time, and with pointy tips like those pandesal from the bakeries. Since we are only three in our household, my Pandesal Recipe here is good for 1 breakfast and 1 snack. We Filipinos love hot pandesal for merienda as much as we love them for breakfast. So I usually wrap half of the dough for next baking.

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! :)

 1. Using very low heat, melt margarine/butter in the evaporated milk. Dissolve sugar and salt. Let cool. Set aside.

 2. In a glass with warm water (not hot), stir in 1 teaspoon sugar then add yeast. Let sit for at least 10 minutes.

3. In the bowl with the milk-margarine-sugar-salt mixture, add 1 cup flour, lightly beaten egg and yeast mixture. Mix.

4. Add in 2 3/4 cups of the flour leaving about 1/4 cup for kneading later. Mix.

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... :)

5. Scrape the sides and bottom so everything is in one clump.

6. Knead using dough hooks so everything will be properly mixed about 5 minutes.

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.

 7. Drop your dough in a well floured surface and sprinkle with flour on top. Knead. When you add more flour for kneading, just add very little. The 1/4 cup flour for me is already enough.

8. Knead for 5 minutes until you have a smooth elastic ball of dough. Place in a well-oiled bowl.

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. 
 9. Cover with a towel or a cling wrap. Let rise for an hour or more.

 10. Punch the dough once lightly then using a knife or dough cutter, divide the dough in four. This is half of my dough so I divide it in two only. Shape the dough into a log, stretching as necessary. Do not add flour since we need the log to be a little sticky so that the bread crumbs will stick well.

11. Roll the log on the breadcrumbs. Flatten the log a bit, about 1" to 1.5" wide. Slice the log in 1" cuts. You can also sprinkle some of the excess bread crumbs on top of the pandesal.

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 :)
13. Pop a few of that freshly baked soft Pandesal in your mouth before serving the rest.

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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row grabau said...

Ang sarap salamat ng marami sa recipeng itošŸ˜Š

Unknown said...

MaramING salamat sa masarap at madaling recipe na itošŸ˜Š

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