Pandesal is one of the popular Filipino bread that mostly served and
eaten for breakfast, snacks or anytime as you crave it A hot pandesal is
always best with hot coffee!! It is like dinner rolls, taste like
dinner rolls, the only difference is that, pandesal is lightly dusted
with breadcrumbs. With my recipe, I just used the classic ingredients,
which are, flour, cooking oil, yeast, sugar, milk and salt. No egg, no
butter. Why? Because I think, adding butter or egg might empower the
taste and smell of the pandesal. I just wanted to taste and smell the
aroma of yeast in freshly baked pandesal, which gave a delightful
feeling. This pandesal is still soft and fluffy even up to 3 days!!! In
addition, I added cheese as fillings of the pandesal, since people love
spreading cheese with their pandesal.
Anyway, here are some of my tips: When activating the yeast, the temperature is warm (110deg). Not too
cold, or not too hot. This might kill the yeast. Adding sugar to the milk speeds up the process of activation. Place it in a microwave (off) or somewhere dark or warm place. When rising the dough, place it again in microwave (off). After cooling down the pandesal, you may put it in a airtight
container or resealable bags and place it in your table or counter. Just
reheat the bread in a microwave anytime you like. For the homemade breadcrumbs, just toast the loft bread (I have used
whole wheat bread), then use food processor for grinding.
Thank you for watching. I hope you’ll try this recipe.
Ingredients:
Dough Activation:
- 1 tsp yeast
- 1 tsp white sugar
- 1/2 cup warm milk (110 deg)
Pandesal Ingredients:
- 1 cup + 6 tbsp of flour (initial mix)
** add 1 or 2 tbsp of flour while kneading. add flour by portion if you
find dough is still sticky
- 2 tbsp white sugar
- 1/2 tsp salt
- yeast mixtures (activated yeast)
- 3 tbsp canola / vegetable oil
- breadcrumbs
- mozarella cheese or any cheese you like
Airfryer time: 130deg for 10mins
160 deg for 3 mins
Oven: 180deg for 20-25 mins until golden brown
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