Monday, October 7, 2013

My Pandesal Recipe: Hit or Miss

Being in Brunei for almost 3 years now, there are some things that I miss about Philippines. One if this is the hot pandesal every morning. I grew up in Sampaloc eating pandesal with butter almost everyday of my life when I was a kid.

Nostalgia scene in my mind: My lola and Tyang me and kuya, eating that hot pandesal early morning before my dad picks us up from lola's house to send to school. Miss my lola so much. Miss Tyang too, I should give her a call.

Moving on with my story. We can easily buy pandesal here, but it is not hot anymore. As is already packed in plastic and probably was baked hours before I finally her my hands on it in the groceries. So I am craving for the "hot steamy pandesal". So I searched youtube and found a lot of pandesal recipes and gave it a try. Contrary to what I expect, it wasn't that hard as all. This is my first time to bake anything, and I almost sure that I will fail. Gladly, it turned out well. It didnt turned out as a perfect pandesal, mine is a bit heavy, more on a monay rather than a pandesal. But I am happy with it. It tastes great, and very filling too.

So, in conclusion. My pandesal is certainly a Hit. I love it.

Recipe from Panlasang Pinoy 


  • 2 cups all purpose flour
  • 2 cups bread flour
  • 1/2 cup white sugar
  • 5 tbsp butter, melted
  • 1 tsp baking powder
  • 1 1/4 cup fresh milk, warm
  • 1 pouch rapid rise yeast
  • 1 tsp salt
  • 1 cup bread crumbs
  • 1 piece raw egg
  • 1 tbsp cooking oil
  • Procedure
    1. Combine the yeast, sugar, and warm milk and stir until the yeast and sugar are fully disolved
    2. In the mixing bowl, combine the dry ingrdients starting with the flour then the sugar, salt, and baking powder . Mix well by stirring
    3. Add the egg, butter, cooking oil, and yeast-sugar-milk mixture in the mixing bowl with the dry ingredients then mix again until a dough is formed. Use your clean hands to effectively mix the ingredients.
    4. In a flat surface, knead the dough until the texture becomes fine.
    5. Mold the dough until shape becomes round then put back in the mixing bowl. Cover the mixing bowl with damp cloth and let the dough rise for at least 1 hour
    6. Put the dough back to the flat surface and divide into 4 equal parts using a dough slicer
    7. Roll each part until it forms a cylindrical shape
    8. Slice the cylindrical dough diagonally (These slices will be the individual pieces of the pandesal)
    9. Roll the sliced dough over the breadcrumbs and place in a baking tray with wax paper (makes sure to provide gaps between doughs as this will rise later on)
    10. Leave the sliced dough with breadcrumbs in the tray for another 10 to 15 minutes to rise
    11. Pre heat the oven at 375 degrees fahrenheit for 10 minutes
    12. Put the tray with dough in the oven and bake for 15 minutes
    13. Turn off the oven and remove the freshly baked pandesal.
    14. Serve hot. Share and enjoy!

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