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 Philippine Bread "Pandesal" Recipe
I often bake homemade bread, I am interested in new recipes. By chance on the Internet I came across a recipe for Filipino bread Pandesal (amazing!!), which interested me very much, what is it? In translation, "pandesal" means salty bread. But the taste of the rolls was normal. They are crunchy on the outside and soft and fluffy on the inside. We use these buns for breakfast.
Course Breakfast Lunch, Children's Food Ideas, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, Picnic Food Dishes, Snacks Ideas
Cuisine Asian Cuisine
Prep Time 20 minutes
Cook Time 90 minutes
Servings
Ingredients
Leavened dough:
Dough:
Other:
Course Breakfast Lunch, Children's Food Ideas, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, Picnic Food Dishes, Snacks Ideas
Cuisine Asian Cuisine
Prep Time 20 minutes
Cook Time 90 minutes
Servings
Ingredients
Leavened dough:
Dough:
Other:
Instructions
  1. I made a sourdough dough. Crumble yeast, add sugar, pour in warm milk, add flour.
    I made a sourdough dough. Crumble yeast, add sugar, pour in warm milk, add flour.
  2. And knead the dough as for pancakes. Cover the bowl with a plastic wrap or lid and put it in a warm place without drafts for 30 minutes. During this time, the yeast will "work", and you will get such a lush "cap". Later, the cap will fall off and bubbles will appear. This means that the dough is ripe. I knocked out the biscuit and put it in a warm place for another 10 minutes. its surface became smooth.
    And knead the dough as for pancakes. Cover the bowl with a plastic wrap or lid and put it in a warm place without drafts for 30 minutes. During this time, the yeast will "work", and you will get such a lush "cap". Later, the cap will fall off and bubbles will appear. This means that the dough is ripe. I knocked out the biscuit and put it in a warm place for another 10 minutes. its surface became smooth.
  3. In a deep bowl, whisk the egg, add salt and whisk. Add margarine for baking (or butter), whisk with a whisk.
    In a deep bowl, whisk the egg, add salt and whisk. Add margarine for baking (or butter), whisk with a whisk.
  4. Add the sourdough, mix, and add the sifted flour in parts.
    Add the sourdough, mix, and add the sifted flour in parts.
  5. Knead a soft dough that does not stick to your hands (try not to clog the dough with flour, lubricate your hands with vegetable oil). At the end of the kneading, pour vegetable oil into the dough, mix it, form a ball and put the dough in a bowl (lubricate it with vegetable oil). Cover the bowl or tighten with cling film. Put in a warm, draughty place for 1 hour.
    Knead a soft dough that does not stick to your hands (try not to clog the dough with flour, lubricate your hands with vegetable oil). At the end of the kneading, pour vegetable oil into the dough, mix it, form a ball and put the dough in a bowl (lubricate it with vegetable oil). Cover the bowl or tighten with cling film. Put in a warm, draughty place for 1 hour.
  6. Put the dough that has come up on the work surface covered with flour, gently beat it off, divide it into pieces of the same weight. I got 17 pieces of 50 g each.
    Put the dough that has come up on the work surface covered with flour, gently beat it off, divide it into pieces of the same weight. I got 17 pieces of 50 g each.
  7. Lightly sprinkle each piece of dough with flour, flatten the cake, squeeze out the air to make a ball, pulling the ends of the dough to the center. Turn the workpiece seam down.
    Lightly sprinkle each piece of dough with flour, flatten the cake, squeeze out the air to make a ball, pulling the ends of the dough to the center. Turn the workpiece seam down.
  8. Moisten each blank slightly with water, roll the outer part of the future buns in breadcrumbs.
    Moisten each blank slightly with water, roll the outer part of the future buns in breadcrumbs.
  9. Place on a baking sheet lined with baking paper. Cover with foil and let stand for 20 minutes.
    Place on a baking sheet lined with baking paper. Cover with foil and let stand for 20 minutes.
  10. Bake in a preheated 180-200* oven for about 20 minutes, watch your oven. Put the buns on the grill, I lightly sprinkled them with water (this is not according to the recipe and I do not have it). Allow to cool completely and transfer to a bread container.
    Bake in a preheated 180-200* oven for about 20 minutes, watch your oven. Put the buns on the grill, I lightly sprinkled them with water (this is not according to the recipe and I do not have it). Allow to cool completely and transfer to a bread container.
  11. The buns turn out very tasty when hot.
    The buns turn out very tasty when hot.
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