Pandesal is a Filipino dinner roll that is available during breakfast even anytime of the day. Many bakeries in the Philippines are selling hot Pandesal. That's why we Filipinos really love pandesal because it’s hot. Nowadays they add flavor to the pandesal recipe, there is ube pandesal, matcha pandesal and many more flavors. I just decided to make a Milk Pandesal. Milk bread is popular in Japan for the soft, pillow texture of the bread, why not make a pandesal like that, pillowy. I know pandesal being known for siksik texture pandesal. With my recipe I retain the siksik texture but make it pillowy pandesal. Alright, here is the recipe.
Ingredients
1 3/4 cups all purpose flour
2 cups bread flour
1/4 cup powdered milk
1/2 cup sugar
1 1/4 cups water
2 tsps yeast
1/8 cup shortening
2 tsps salt
Directions:
Preheat oven at 350°F.
Disolve yeast to 1/3 of the water and set aside.
In a medium bowl sift all the dry ingredients and then mix.
Add the yeast and the rest of the water, and mix.
Then transfer the dough into a surface to knead for about 4 mins.
Add shortening to the dough and knead for about 10 mins. or until dough developed gluten. Until smooths.
Then transfer to a greased bowl, cover and let it rise for about 1 1/2 hr.
Punch down the dough and use rolling pin to flatten and roll the dough and cut into pieces.
Arrange the pieces of pandesal to the pan and then cover and rise for about 30 mins.
Then bake it for about 13-15 mins.
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