Home-made Pandesal

 

pandesal 1211 2 1024x768 Home made Pandesal
home-made pandesal by fresha-licious

What can be a better way to start the day than a cup of hot cocoa-milk drink and pandesal :-)   Yes, our very own home-made pandesal.

Pandesal literally means “bread of salt” but since Filipinos are naturally sweet tooth, pandesal had become sweeter and sweeter through the years.    Pandesal is a Pinoy comfort food that is usually served for breakfast.  And it has also finds it way to snack time J.  It is available all throughout the day or during early mornings or mid-afternoon and can be bought from almost all bakeries nationwide.  And speaking of bakeries,  there are many bakeshops mushrooming in the Philippines.  You can find one in almost all corners.  Some tends to be profitable that they can stay in business for sometime, but some are short-lived.  Some are too commercialized that the taste of pandesal is different and some stick to the more traditional process of making it.

pandesal 1211 1024x768 Home made Pandesal
home-made pandesal by fresha-licious

Like any OFW (overseas Filipino worker) away from home, we always crave for Filipino food specially those that can’t be found easily in the country we are currently residing in. Or in case they may be available, they tend to be too expensive that you have to think twice if it’s really worth the price.  Who wants to buy a pandesal at $2.50 a piece?  That’s the price of pandesal here in Singapore (you can buy it at lucky plaza)  I tried buying once but I was not satisfied.

So last Saturday, I woke up early just to make pandesal for our breakfast.  Here’s our recipe:

Ingredients:

Ingredients
Baker’s Percentage
Weight in grams
Bread Flour
100%
400
Instant Yeast
0.8%
3
Water
40%
160
Salt
2%
8
Sugar
15%
60
Eggs
13%
50
Shortening
10%
40
0%
Total Dough Weight
721

Other Ingredients:

Breads  crumbs from a toasted 1 slice of loaf bread

Baking Procedure: 
  • Yield  : 15 pieces of pandesal
  • Mixing Method :  Straight Dough
  • Fermentation  :  120 minutes
  • Scale :  around 48 – 50 g. per piece
  • Proofing :  60 minutes
  • Baking in an Oven :  180 degrees Celsius for 20-25 minutes (until it turned brown)
  1. Mixing: In a bowl, mix all the dry ingredients (add the salt last)
  2. Mixing the dough :
    •  Using a stand-alone mixer with dough hook:  Mix all the ingredients for 1 minute on low speed then shift to medium speed and continue mixing until the gluten is fully developed.  To check if the gluten is fully developed, cut a small part of the dough, stretch it out, if a thin film forms in the center and it doesn’t break easily, then the gluten is fully developed.
    • Using a bread machine:  Place water and the beaten egg inside the bread machine pan, then the shortening, then the dry ingredients.  Put it under “dough only” function.  Let it mix the ingredients to form a dough.
  3. Transfer the dough in a lightly floured surface, nudge and tuck it in to form a round big ball. Cover with a plastic or a cloth and let it ferment for 120 minutes.4.  Punch and knead the dough a few times then roll the dough into a big log with around 2 inches in diameter.  Let it rest for 15 minutes
  4. Cut the dough into 15 pieces, roll each piece on the bread crumbs, and place them on a greased pan.
  5. Proof in a warm area for 60 minutes or until it doubles in size.
  6. Bake in an oven:  Pre-heat oven and bake bread at 180 degrees Celsius for 20-25 minutes (until it turned brown)Remove from the pan and let it cool down a bit before serving.
  7. Serve with a home-made hot creamy cocoa-tea drink (click this for the recipe)

For the original recipe, please click this – Home-made Pandesal by Fresha-licious.  You can also visit our foodblog at http://fresha-licious.blogspot.com/    for more Filipino recipes and other bread recipes (ensaymada, cinnamon bread, etc).  This recipe is by Fresha-licious

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