These past weekends, I was busy “perfecting” my pandesal. Remember that I made Pandesal before? Click here if you missed it. Yes, it took almost a year before I tried to do it again. Now with the right ingredients and technique (for me at least. The previous recipe source just didn’t work out well for me *grin*).
Pandesal (Improved version)
Recipe from Busog! Sarap!
- 4 cups plain flour (I used bread flour)
- 3 tsp instant dried yeast
- 1/2 cup sugar
- 3/4 tsp salt
- 5 tbsp softened butter
- 1 tbsp oil
- 1 egg
- 1/2 cup water
- 1/4 cup evaporated milk
- 1/2 cup fresh milk
- bread crumbs (fine)
- Combine flour, sugar, salt and yeast. Lightly mix the dry ingredients with your dough hook.
- Add egg, butter and oil. Put your mixer into Speed 1 and let the egg, butter and oil mix with the dry ingredients.
- Place your fresh milk, evaporated milk and water in a microwavable container and heat it up for 45 seconds first (or until the liquid mixture is warm enough) before pouring it to your Pandesal mix.
- Once the Pandesal mix becomes overall wet, increase the Speed to 2 and knead for 15 minutes in the mixer.
- Prepare a large mixing bowl (preferably stainless steel) and wipe the inside with an oiled kitchen paper towel. Once the kneading is done, turn off the mixer and remove the dough hook and bowl out of the mixer stand. Lightly oil your hands and remove the dough. Tuck in the edges of the dough underneath to create a smooth top surface before placing it inside your oiled mixing bowl. Cover the bowl with cling wrap.
- If the weather is hot, just leave the bowl on your kitchen bench. If it’s cold, pour some hot boiling water in a container and place it inside your oven (turned off) on the bottom level. Position your covered Pandesal dough on a rack above the hot water container, close the door oven and leave it there for 1 hour (same amount of time if it’s on the kitchen bench), until it doubles in size.
- Lightly flour your kneading area with a bit of flour. Take out the risen Pandesal dough out of the mixing bowl and knead/punch down the air out of it. If it gets too sticky, lightly flour your hands and pat the overall exterior of the dough.
- Cut the dough in 4 equal pieces. Take one portion of dough and roll into a log. Cut into six pieces. Do the same for the other three portions of the dough. You now have 24 pieces of dough.
- Roll each piece of dough in fine bread crumbs. Arrange on a baking tray at least an inch apart. Leave to rise for another hour.
- Preheat your oven 200C and bake your tray of Pandesal on the top second rack for 10-15 minutes.
I was really excited that I got it this time, so I did it for 2 weekends, making it my baon to work. On the first weekend, I actually did it twice. I failed the first time because the dough did not rise. The liquid mixture was not warm enough to activate the yeast. I forgot that the milk just got out of the fridge and was still cold. So I repeated the whole process, making sure that the liquid mixture is warm before adding into the dry mixture. Perfect!
Here are some tips for you:
- Yeast needs warmth to activate. Do not do the same mistake that I did! I do not have kitchen thermometer, so I gauge the warmth of the liquid by touching it. If it is hot but my finger can bear the heat, it’s good to go. You can use this guide if you want the best temperature for your yeast.
- Knead the dough properly. There’s an art to kneading. Too little, and you may not distribute the yeast through the dough. The dough will then be too weak to be able to rise. Too much kneading may make the dough so tough that it cannot expand. The dough should feel smooth and elastic, not tight like a rubber ball, or soft like biscuit dough. (source)
- Let the dough rest. Do not disturb the dough while it is rising. (source)
- Use the proper container. The pan, banneton, or tray you use will make a difference. Too large, and the dough has nothing to push against when rising, so won’t rise upwards. Instead, it will spread and possibly collapse. (source)
- You can adjust the size of the dough according to your preference. Personally, I like smaller pandesal, those that I can finish in two bites.
- You can freeze Pandesal Rolls once they’re completely cooled down. Seal them up in rows inside freezer bags and freeze them that way. Take a packet out of the freezer and defrost them inside the fridge overnight, ready to be reheated the following morning for breakfast.
- After the baking time (with the oven already off but still hot), you can leave the pandesal in the oven for another 10-15 minutes to make it brown and crispy on the outside.
P.S. Sorry no photos, but trust me, this one is better and more authentic than my previous one!
Thanks for dropping by,
UPDATE (16 August 2014):
Here’s a photo of my freshly baked pandesal. I took it out of the oven about 10 minutes post baking time to make it tostado like this. It’s yummy with butter or margarine.