I often bake homemade bread, I am interested in new recipes. Accidentally in the Internet I came across a recipe Philippine bread Pandesal (amazing!!), which I am very interested, what is it? Translated "pandesal" means salty bread. But the taste of the rolls was normal. They're crispy on the outside and soft and fluffy on the inside. We use these buns for Breakfast.
| Prep Time | 20 minutes |
| Cook Time | 90 minutes |
| Servings |
Ingredients
Leavened dough:
- 250 milliliters Milk warm
- 2 teaspoon Sugar
- 5 tablespoons Flour wheat / Flour
- 20 gram Yeast (fresh, pressed)
Dough:
- 55 gram Margarine
- 460 gram Flour wheat / Flour
- 2 teaspoons Salt
- 1 piece Egg
- 1 tablespoon Vegetable oil
Other:
- 2 tablespoons Breadcrumbs
Ingredients
Leavened dough:
Dough:
Other:
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Instructions
- I made the dough in a leavened way. Crumble yeast, add sugar, pour warm milk, add flour.
- And knead the dough like pancakes. The bowl with the dough cover with plastic wrap or a lid and place in a warm place without drafts, for 30 minutes. During this time, the yeast will "work", and get such a lush "cap". Later, the cap will fall off, and there will be bubbles. This means that the dough is ripe. I knocked out the sponge and put in a warm place for another 10 minutes.its surface became smooth.
- In a deep bowl, beat the egg, add salt and beat. Add the margarine for baking (or butter), beat with a whisk.
- Add the leavened dough, stir, parts to enter the sifted flour.
- Knead soft, not sticking to the hands of the dough (try not to hammer the dough with flour, grease your hands with vegetable oil). At the end of the kneading, pour vegetable oil into the dough, stir it, form a ball and put the dough in a bowl (grease it with vegetable oil). Cover the bowl or tighten with cling film. Place in a warm, draft-free place for 1 hour.
- Coming up the dough to podpylenny flour a work surface, gently punch down, divide into pieces of equal weight. I got 17 PCs. 50 g.
- Each piece of dough lightly sprinkle with flour, flatten the cake, squeeze the air to form a ball, pulling the ends of the dough to the center. Turn the workpiece seam down.
- Each blank slightly moisten with water, the outer part of the future buns lowered into breadcrumbs.
- Put on a baking sheet covered with baking paper. Cover with foil and let stand for 20 minutes.
- Bake in a preheated oven 180-200*with about 20 min., watch your oven. The buns are put on the grill, I lightly misted them with water (it's not prescription and do not have). Allow to cool completely and put in a container for bread.
- Buns are very tasty hot.
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