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.
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- 1 cup warm fresh milk
- 1 tsp salt
- 1/2 cup white sugar
- 2 tsp yeast
- 1/2 cup vegetable oil
- 1/2 cup bread crumbs
- 3 cups plain flour
- 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.