Corned Beef Pandesal is the combination of two Pinoy breakfast favorites. It is suitable to make as a to-go pabaon for both kids and adults. You can even enjoy it while you’re on the way to work!
I know a lot of us have been busy with life lately. That makes it quite a challenge when it comes to being creative in the kitchen. Sure, you can buy pandesal from the bakery and fill it in with cooked corned beef. But making a fusion out of both is something that gives you a different kind of fulfillment. The fulfillment of completely making great bread for your family.
Get to appreciate the softness of the local Filipino pandesal and Pinoy corned beef with the help of this dish that I’m about to share with you all.
Ingredients and Substitute
We’ll be needing water for this recipe. Just like how it is for many other baking recipes.
Sugar will balance all the other ingredients on your dough. It also has an important role in terms of activating the active dry yeast that we’ll be using. You may use either brown or white sugar, and even honey. Except for artificial sweeteners.
The yeast is a must for pandesal recipes. Its main purpose is to take charge of the bread’s rising process.
Let’s use all-purpose flour for the bread. It is the easiest and most common flour used for baking. But you may also opt for other alternatives like whole wheat flour for a gluten-free version.
Again, sugar and salt. They are essential for baking.
We’ll add a few amounts of vegetable oil to keep the dough moist. You may use butter, canola oil, olive oil, and the like as substitutes.
Another important ingredient in baking is the egg. It will give your pandesal structure.
Then for the filling, we’ll be needing corned beef in can, garlic, and onion.
Lastly, we’ll be adding some bread crumbs to give texture to your bread.
How to knead the dough manually
Not everyone has complete baking equipment at home. Worry not, I am here to share some tips on how to properly knead your dough without using any fancy equipment.
First, when mixing the ingredients in a bowl be sure to use the folding method. It is commonly used for lots of baking recipes.
On a flat surface, lightly sprinkle enough flour then knead the dough using the heels of your hands. It usually takes more time when doing manual kneading.
Checking if the dough is ready
Poke a part of the dough and when the dough immediately springs back it means it is done and ready to go to the rising process.
The windowpane test is another means to check if you kneaded the dough properly. Just take a small part (usually the size of a golf ball) and stretch it, resembling a windowpane. As it stretches along, it must not get torn easily. That is how to tell if it is finally ready to let rise.
How to make Corned Beef Pandesal
Get a bowl and combine warm water and a tablespoon sugar. Stir until the sugar gets dissolved. Then add the active dry yeast. Let it sit for 5-10 mins and wait for it to turn foamy.
In another bowl, whisk the flour, sugar, and salt. Pour in the yeast mixture by making a well in the center.
Then add the vegetable oil and an egg. Mix well until everything gets well combined.
Transfer the dough on a lightly floured surface for manual kneading. It would take around 7 minutes. You may also use a stand mixer and knead for 5 minutes.
Place in a greased bowl after kneading. Cover with a tea towel then let rise for around 1-1.5 hrs. Check until it doubles in size.
While in the process of rising, get a pan and put over medium heat. Add oil then saute the onion and garlic until they turn soft and translucent. Add the canned corned beef and continue to cook for 3-5 minutes. Set it aside to let cool.
Transfer again on a flat surface. Cut it into roughly 16-18 pieces.
Shape each into a ball then flat using your hand. Put about 1 tsp of corned beef before sealing the dough. Then reshape into a ball.
Roll each piece on breadcrumbs. After that, place them on a tray and cover with a tea towel. Let them rise again for another 30 minutes.
Bake the bread at 170C for about 12-14 minutes.
Storing and Shelf life Corned Beef Pandesal
The best way to eat any kind of pandesal is by eating it fresh from the oven. You’ll be able to appreciate the freshness of the bread this way. But you can store them in airtight containers if you want to save them for later. This way, your bread rolls can last for another 2 days. Simply reheat them in the oven to get back the softness.
Another option is making them last longer. Place them in separate freezer bags and put them inside the freezer. They can last for almost a month if you do it this way.
Corned Beef Pandesal Recipe
- 1 cup warm water
- 1 tbsp sugar
- 7 g active dry yeast 2 ¼ tsp
- 3 ½ cup all-purpose flour
- ⅓ cup sugar
- ½ tsp salt
- ½ cup vegetable oil
- 1 egg
- ½ cup breadcrumbs
Corned Beef Filling
- 1 tbsp vegetable oil
- 2 cloves garlic minced
- 1 small onion chopped
- 210 g corned beef canned
- Combine warm water and 1 tbsp sugar. Stir until dissolve, add the active dry yeast. Let it sit for 5-10mins until it becomes foamy.
- In a bowl, whisk flour, sugar and salt. Make a well in the center and pour the yeast mixture. Add the vegetable oil and egg. Mix well until well combined.
- Gather the dough in a lightly floured surface, knead the dough manually for 7 minutes or using stand mixer for 5 minutes until smooth.
- Transfer in a greased bowl, cover with tea towel and let it rise for 1-1.5 hrs until it double the size.
- Meanwhile, in a pan over medium heat, add the oil, saute the onion and garlic until soft and translucent. Put the canned corned beef and continue to cook for another 3-5 minutes. Let it cool and set aside.
- Once the dough is ready, transfer again in a flat surface. Cut and divide the dough into 16-18 pieces. Shape into a ball then flat the dough with your hand, put about 1 tsp of corned beef, seal the dough and shape it again into a ball.
- Toss each piece in breadcrumbs. Arrange on a tray and cover with tea towel. Let it stand for another 30 minutes. Bake in a pre-heated oven at 170C for 12-14 minutes.