I have shared with you Monay and Pandesal in my recent posts, now Garlic Pandesal is a combination of both recipes. I used the dough from the Monay recipe and used the procedure of making pandesal.
- Dry ingredients:
- 4 cups all purpose flour
- 1 1/2 tsp salt
- 1/2 c powdered milk
- Wet Ingredients:
- 1 1/2 c warm water
- 1/2 cup sugar
- 1 pack of yeast
- 2 tbsp butter
- 2 egg yolks
- Atchuette - Garlic Flavor mix the following
- 2 tbsp atchuette oil (you could use butter)
- 3 cloves garlic (minced)
- a dash of sugar
- a dash of salt
- Set the oven at 375 degrees.
- Mix all the dry ingredients together. Set aside.
- Meanwhile mix yeast with warm water. Make sure that your yeast is active, meaning bubbles should be visible. Add sugar and give it a stir. On a small bowl, mix the melted butter with the yolks. Now, mix both the yeast mixture and the butter mixture together.
- Slowly mix the wet and dry ingredients together until it becomes a dough. Knead the dough and form a ball Put the dough in a bowl and cover it with a kitchen cloth. Leave it for 2 hours until the dough doubles its size. (another alternative is put the dough in 180 degrees oven for 30-40 minutes.
- When the dough doubles in size, knead it again for about 5 minutes. Form 2-3 logs. Slice it diagonally into 8-10 slices for each log. Flatten the dough and brush the atchuette garlic mixture. Roll the dough and brush the top with oil and sprinkle with bread crumbs.
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