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
- 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.
- 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.
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