Pandesal Recipe is consumed by the majority of the Filipinos as a breakfast in the morning. It can also serve as snacks with their preferred spread such as cheese whiz, liver spread and many more.
Pandesal Recipe is straight forward to make as it may seem but there are secrets to bake it properly.
A common mistake newbies make when making Pandesal Recipe is that it will turn out hard like a stone when not done properly. I experienced the same so I have shown the procedure carefully for you to follow.
I even asked help from a friend who has perfected the way it is done, I heard she has or is planning to start a bakery business in the Philippines.
Tips How to Make Pandesal Recipe
- The main secret of making a soft and perfect Pandesal Recipe is the process of letting the dough rise for a few hours or overnight.
- If you are using active dry yeast, you need to proof the yeast by mixing it with warm milk and 1 tbsp sugar.
- When proofing the yeast, make sure the milk is not too hot. Also, adding a tablespoon of sugar helps the yeast to activate.
- I usually preheat the oven at 100°C for 10 minutes then turn it off and place the dough inside to rise. This will help to raise the dough, especially in winter months.
- You can prepare the dough at night and use it the following morning. Cover it with cling wrap and place it inside the refrigerator overnight. In the morning, you need to let it sit at room temperature for an hour minutes before baking.
- You may skip the breadcrumbs if you don't like it. Alternatively, you can also use crushed biscuits.
Well I hope you will be able to make your perfect Pandesal Recipe and you learned something from us again! Thank you for non-stop patronage and see you again in our next publication.
If you haven't subscribe to our youtube channel please do so and if you have any questions please leave a comment and do nor forget this rate this.
Recipe
Pandesal Recipe
Ingredients
- 1 cup warm fresh milk
- 1 tsp salt
- ½ cup white sugar
- 2 tsp yeast
- ½ cup vegetable oil
- ½ cup bread crumbs
- 3 cups plain flour
Instructions
- Mix the yeast, warm milk and add 1 tbsp of sugar.
- Set aside for 5 - 10 minutes until you see bubbles.
- Mix the flour, salt, sugar and cooking oil in a big bowl.
- Add the yeast mixture in the big bowl and mix well.
- If the mixture is too sticky add some flour and knead the dough.
- Cover the dough let it rise overnight or minimum 2 hours.
- Punch the dough to release the air inside.
- Cut to desired size.
- Dip each piece with bread crumbs.
- Let it rise again for 30 minutes and cover with cloth.
- Bake for 5 minutes if you want it soft and 10 - 15 minutes for toasted at 180 degrees Celsius.
- Serve.
emily calingay says
If I will stand it overnight do I need to put the dough inside the ref with cover?
Honey Bunny says
I've tried this recipe, and another one from another baker... mas gusto ko ito! Mas maganda ang kalabasan ng mga pandesal mo. Love it! Thanks for sharing the recipe <3 <3
Evelyn Mercado says
Can I use instant yeast?
Also is the top of this pandesal crunchy? (Malutong?)
Kat says
Hi Ms Jen
Ok lang bang i bake sya ng morning or i overnight yung dough? Masarap kasi morning sya i serve..
Jenalyn Rose Forbes says
pwede na try na namin yun
jamie says
Hi chef,
I really like your recipe, by the way ask ko lang po, how long ang shelf life ng pandesal niyo? Thank you.
Jenalyn Rose Forbes says
It can last up to 2 days at room temperature.
P says
in the recipe says 2 cups but yet in the video says 3 cups. can you please confirm? Thanks!
Jenalyn Rose Forbes says
It's 3 cups of flour.
Gee says
Hi, my dough didnt rise. What could.i have done wrong? I used active dry yeast, proofed it.. Noticed it took around 40 mins to form froth. Could it be that the yeast is dead?
Jenalyn Rose Forbes says
The yeast may be expired, please double check
Jean says
What can we substitute with bread crumbs? Can we skip it altogether? I don't have bread crumbs right now
Jenalyn Rose Forbes says
Hello Jean,
You may skip that!
Pinky says
One of the best pandesal I ever made. Thank you so much!
Jenalyn Rose Forbes says
Wow! Thank you too! I'm glad you liked it.