Try this Pandesal recipe.
- Carbohydrate 0.382006666666667 g
- Cholesterol 186.12 mg
- Fat 60.375773380673 g
- Fiber 0.0176666666666667 g
- Protein 5.5425 g
- Saturated Fat 5.4886133368199 g
- Serving Size 1 1 recipe (291g)
- Sodium 27972.1294135438 mg
- Sugar 0.36434 g
- Trans Fat 1.41509333390946 g
- Calories 558 calories
Step-by-step
- Place the flour, sugar, salt and yeast in a large mixing bowl, mix completely and make a well in the middle. Set aside.
- In a separate bowl, mix egg, water, oil and milk . Pour liquid ingredients to the dry ingredients. Mix using a whisk until combine and transfer to the electric mixer bowl and mix using the electric mixer until it will have a smooth dough. DON'T OVERMIX.
- Continue mixing until you will get a soft,fluffy dough. AROUND 6-10 MIXER ROTATION.This will be a gooey dough but it is how it should be.
- When the dough is ready, coat your hands with flour so that the dough will not stick onto your hand and form it into the ball and transfer the dough into a greased bowl. Let the dough sit and rise in the warm place for an hour.
- After an hour, transfer the dough in a gently floured surface form into a log. Using your hand, cut/pull the dough and form into a ball and place it in the baking pan.
- Take one piece and press down with palm, then use your fingers to gather into a ball, flip (so smooth side is up) then roll the dough briefly to form a ball. (WATCH VIDEO)
- Arrange the dough 1" between them.
- Cover and let the dough seat/rise covered for another hour.
- When ready, Preheat oven at 325 F and bake the Pandesal for 20 minutes.
- Then turn broil on high and broil the Pandesal for 5 minutes to get the brownish color on top.
Golden-brown crusts shatter softly against a remarkably pillowy, pale crumb that pulls apart with distinct elastic strands. This texture depends on proper gluten development, which is achieved here through mechanical mixing rather than hand kneading. High-protein all-purpose flour supplies the structural network necessary to trap gas produced during fermentation.
An electric stand mixer equipped with a dough hook is indispensable for managing dough with high moisture content. Mixing should stop precisely when the dough becomes smooth and tacky, typically within six to ten rotations, to avoid breaking the newly formed gluten strands. If manual mixing is attempted, expect a sticky dough that requires oiled hands rather than excess flour additions to prevent heavy bread.
Fresh liquid milk contributes lactose and fat that enrich the crumb, yielding a softer interior than water-based doughs. Using powdered milk reconstituted with water requires exact volumetric ratios to maintain the proper hydration level. Rapid-rise yeast accelerates the fermentation schedule, allowing the dough to double in volume within a one-hour proofing window in a draft-free environment.
Baking occurs at 325 degrees Fahrenheit for twenty minutes, followed by a brief five-minute stint under a high broiler to secure the signature toasted exterior. Bread crumbs applied prior to the final rise adhere firmly and toast during baking, providing the characteristic textural contrast against the soft roll.
