ITK 1: Traditional Filipino Pandesal
This is our first In the Kitchen post so we hope you enjoy! Pandesal is a traditional Filipino bread generally eaten for breakfast with soft cheese or coffee. Contrary to its name “pan de sal” (translating to salt bread in Spanish) this yeast risen bread is quite sweet. ( s stands for substitutions and t stands for tips)
Ingredients
~ ½ cup of cow’s milk (light, whole, 2% or 1%) S1
~ ½ cup plus 2 tbsps of water
~ 2 tbsp of instant yeast (I used fermipan) S2
~ ½ cup of sugar S3
~ 1 large egg, lightly beaten
~ 6 tbsps of butter, melted S4
~ 3 ½ - 4 cups of All Purpose Flour
~ 1 tsp of salt
~ ½ cup of breadcrumbs
Method
1) Mix milk and water in a small bowl and heat in microwave until lukewarm. (about 115F{46C})t1
2) Dissolve sugar in milk mixture then add yeast while still warm and whisk until hydrated.(all granules are covered in liquid) Mixture should become frothy. t2
3) Transfer milk-yeast mixture into large mixing bowl along with melted butter and lightly beaten egg. Mixed until combined. t3
4) Add 3 ½ cups of flour at first along with salt. “Pre knead” dough in bowl until soft shaggy dough forms for 2-3 mins. You should be able to handle dough with hands with little sticking. If dough is still wet gradually add extra ½ cup of flour until it becomes easy to handle.
5) Once shaggy dough forms, turn onto floured work surface and knead for 3-5 mins until elastic but still soft. Dough should form a cohesive ball that slowly springs back when poked. Do not overknead! t4
5) Form into two equal dough logs and allow to rest for 10 mins. t5
6) After resting, cut logs into 18-30 pieces in total.(9-15 pieces per log)Form each dough piece into a ball and roll in breadcrumbs. Allow to rest for 10 mins while preheating oven to 400F{204C} t6
8) Bake for 12-17 mins or until golden brown. Allow to cool for 3 mins.
9) Serve warm with cheese, dipped in coffee or with your favourite “palaman” (Filipino for
filling/spread) t7
Substitutions
*Please Note: Substitutions may cause slightly different results*
1)Milk: Replace with all water or ¼ cup of evaporated milk and ¼ cup of water. *Bread made with water is less soft and fluffy*
2)Yeast: You can sub instant yeast for active dry yeast or use as little as 1 ½ tbsp of instant yeast. Just ensure the first rise (when they are logs) is 20 mins long and beat your eggs more.
3)Sugar: use as little as ¼ cup of sugar but ½ cup of sugar will make the bread have that more traditional pandesal taste. You can use brown sugar just remove 1 tbsp of water from the yeast mixture.
4)Butter: You can use all oil but the finished product will not be as rich and have a lighter texture. If you’re short on butter you can use lard, shortening or margarine in place. You can also use half and half oil and butter. If using oil replace the 2 tbsps of water with milk.
Tips
1)If water-milk mixture is too hot it can kill the yeast and if it isn’t hot enough it will not activate and “wake up” the yeast.
2)Milk-yeast mixture must look frothy and bubbly. If it is not frothy the yeast is not “alive”. This either means your milk-water mixture was too hot or your yeast was expired or “dead”
3)Although not necessary, if your egg is small beat it for longer and add an extra tbsp of oil or butter.
4)The dough is sufficiently kneaded once it forms a ball, has an almost perfectly smooth surface and is taught. Overkneading will make the bread tougher and have a heavier finished product.
5)This first rest is not necessary but if you have some extra time on your hands this will create a softer and lighter bun.
6)Preheating your oven while the bread proofs will decrease the time your oven is running which is one way to bake eco-conciously while saving money on your electrical bill!
7)Pandesal is best served warm so reheat it in your oven or toaster for 5 mins @ 350F. Fill with cream cheese, Nutella, ham and cheese and even pancit! (Filipino style noodles)
Here is our first video in collaboration with @delectable.s! (be sure to check out their Youtube and Instagram!
We hope you try it out! Enjoy!
Comments