Pandesal

pandesal

While cleaning up to reduce all the clutter at home the past few days, I came up with a  bunch of these recipes I printed out ages ago. They are a collection of Filipino food recipes that, although I treasured them a lot, I unfortunately did not then have the foresight to preserve digitally. Now, the sites from which I got them no longer exist… So, for purposes of posterity as well as wanting to share them with anyone out there interested, I am re-writing them here 😉

The first recipe I’m sharing is that of Pandesal, the traditional Filipino breakfast roll. I am sharing it with my Filipino kababayans in mind—especially those who are here in Europe and find the breads here a bit too dry and/or bland 😁

Pandesal

1/2 cup water

1/4 cup evaporated milk (alternatively: kaffemelk, coffee milk, or matfløte; I used the former)

1/2 cup fresh milk

1 egg (room temperature)

1/2 cup sugar

3/4 tsp salt

5 tbsps butter, softened

1-2 tbsps oil

4 cups flour (ca. 400-500 g)

3 tsps dry yeast (NOT fresh yeast)

breadcrumbs, to coat

  • Combine the water, evaporated milk and fresh milk, and heat in the microwave for maximum 30 seconds (the liquid should be lukewarm, not hot).
  • Add the yeast to the lukewarm liquid. Leave for about 5 minutes (or according to instructions on the yeast packet) to activate the yeast. [Note: in the original recipe, the yeast is not activated but added to the liquid mixture along with the other ingredients. I activated it because this makes the rolls softer/fluffier. If you prefer denser rolls, skip this step and proceed to the next]
  • Transfer the liquid mixture into a large bowl. Add the remaining ingredients (except the breadcrumbs) in the order they are listed. Mix with a dough mixer for about 15-20 minutes.
  • After the ingredients have been thoroughly mixed, turn the dough out onto a lightly floured surface. Knead for 10-15 minutes, or until dough is elastic and just a bit sticky. [Note: dust dough with more flour as you knead, if necessary, but not too much as it is supposed to be a little sticky]
  • Transfer dough into a bowl lightly  brushed with oil. Cover with a damp clean cloth, or lightly oiled cling film. Set aside in a warm, draft-free place (alternatively, in a 50°C pre-heated oven) until double in size.
  • When the dough is ready, portion into balls about 4 cm in diameter. Roll in the breadcrumbs and place on baking trays lined with baking paper. Cover and leave to rise in a warm place until double in size.
  • Lastly, bake in a pre-heated oven at 190°C (375°F) for 10-15 minutes.
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