Pandesal Recipe – The Classic Pandesal Recipe Soft And Fluffy

Pandesal Recipe

Pandesal Recipe – The Classic Pandesal Recipe Soft And Fluffy

  • 3 cups flour
  • 1 1/2 teaspoon instant dry yeast
  • 1/4 cup + 1 tablespoon sugar
  • 1 teaspoon salt
  • 3/4 cup milk
  • 3 tablespoon margarine – or butter (melted)
  • 1 egg
  • 1/2 cup breadcrumbs

In a big bowl, mix together flour and yeast.

In a smaller bowl, combine sugar, salt, milk, and margarine or butter.

Warm liquids in the microwave until warm.

Remove from microwave and add the egg and beat several times until well blended.

Make sure that the liquids are only mildly warm and not hot.

Pour the liquid mixture over the flour mixture and fold until dough forms.

Knead the dough on a clean surface dusted with flour until it becomes smooth and elastic, about 5-10 minutes.
Form the dough into a ball and place the dough in a greased bowl and cover with a kitchen towel or plastic wrap and place it in a warm area and let it rise until it doubled in size.

Depending on how warm it is, could take 30 minutes to an hour.

Punch down the dough and divide it into 2 equal parts using a knife or dough slicer. Roll each into a log.

Cover each log with breadcrumbs. Cut the log sideways into smaller pieces. (about 6 pieces each log). Roll each piece with breadcrumbs again.

Arrange the pieces on a baking sheet living some gaps in between (at least an inch).

Leave them to rise for another 10-15 minutes.

While waiting, preheat oven 370° F /185°C. Bake the Pandesal for 15 minutes or until the sides are a bit browned.
Remove from oven and serve while hot!

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Pandesal Recipe - The Classic Pandesal Recipe Soft And Fluffy

Note 1 – You can also use bread flour if you want it on the chewy side or 50/50 APF and bread flour for a soft but slightly chewy bite.

Note 2 – Using Instant Dry Yeast eliminates the need to prove it with warm liquid before adding to the rest of the ingredients. Just make sure that your yeast is still active. It also lessens the rising time.

Note 3- You may also use Active Dry Yeast. It needs to be proof and might take longer to rise. Take 1/2 cup of the lukewarm milk from the recipe and 1 tsp sugar. Add the yeast to it and let it bloom for 5 minutes before adding to the flour.

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