Tag Archives: bread

Pandesal

Pandesal is a popular bread in the Philippines that is commonly eaten during breakfast or as a snack. It is a bread that is fluffy, slightly sweet, coated with breadcrumbs and is best eaten with butter, sardines or cheese. Though simple in appearance, it is actually one of the best bread I have ever tasted.

I have been missing this bread lately, so I decided to try and make my own. There are a lot of recipes out there on the internet but I have decided to create my own recipe based on my experience with bread. I tested different variations and the third recipe that I tweaked was by far the best. I am very pleased with the outcome. So here I am sharing with you my recipe. Take note that I am using all butter and fresh milk as commercial Pandesal mostly use margarine and milk powder to lower the cost. Since I am making it for my family, I naturally used the best ingredients.

This recipe yields 15 pieces at around 65g each. You may half the recipe if you find it too much.

Ingredients

  • 530g high protein bread flour
  • 85g sugar
  • 9g salt
  • 10g instant yeast
  • 45g butter (cut into small cube)
  • 125g egg (2 Large egg)
  • 210g milk
  • 40g fine bread crumbs

Note

1.You may reduce your yeast to half if you are not rushing. As I was rushing for the bread to rise, I doubled the yeast. The more yeast you add the faster the rise, the warmer and humid the environment, the faster the dough increase in size.

2. I prefer to use instant yeast, instant yeast can be mixed instantly with the flour without the need to dissolve it in liquid and sugar.

3. The temperature of the ingredients you use affects the rising time of your dough, so if you are not rushing , it is best to use milk, butter and eggs from your chiller. Otherwise you need to warm the milk and let the eggs and butter warm naturally to room temperature

4 You need to knead the dough until gluten develops. You can check by using the window pane test ( see picture below). A fully developed gluten would make your dough stretchy and extensible therefore it can trap more air making your bread softer

Method

  • Toast the bread crumbs with low heat on a pan. No need to add oil. Stir until all the crumbs are golden brown and evenly toasted. Set aside. Toasting it allows your bread to get golden in colour without baking it long therefore preserving the moisture of your bread.
  • Preheat the oven to 180 degree celsius
  • Put all the ingredients into the mixer at low speed except the butter, salt and bread crumbs. Mix for about 2 minutes until all the ingredients come together.
  • Add in the butter cube by cube, increase to medium speed and knead for 2 minutes.
  • Add in the salt and continue kneading for 5-8 minutes, depending on your machine. Note that you should check the dough every few minutes for the window pane test as over kneading will also cause the gluten to collapse. The dough would be somewhat sticky and stretchy that it would be a little bit an effort to pull it out from your mixing bowl. If it is way too sticky, add 1 tbs of flour at a time. Note that humidity of your surrounding will affect the dough hydration.
  • Roll the dough into a ball and place it into an oiled bowl, set aside for about 45 minutes or until the dough rises and doubles in size. Note that mine rises to double its size in an hour and half because of the cold ingredients that I used. 45 minutes is just a guide line.
  • Punch out the air in the dough, roll the dough into a log (refer to picture) and use a dough cutter to slice. I sliced 15 pieces as I prefer bigger pandesal. Each pandesal weighs about 65g. Coat each slice with the toasted breadcrumbs.
  • Place each slice on the tray with baking paper with enough space for the dough to double in size. Do the the same for the rest of the slices. Cover and let it rise until doubled. Mine took about 45 minutes.
  • Bake for 13 minutes. Turn the tray at 7 minutes.
  • Serve warm

Note that you can warm the bread the next day in a preheated oven for 2-3 minutes at 180 degree celsius. I usually do it in my air fryer instead. Preheating it at 200 degree celsius for 3 minutes, then warming up the bread at 180 degree celsius for 2 minutes.

See how soft and fluffy it is? This batch of bread was finished the next day for a family of four! LOL!

Conchas or Mexican Sweet Bread

This is a Mexican sweet bread with a crusty topping that would somehow reminds me of our roti bun. However the topping is made with a pasty dough that were cut with a design to resemble a seashell. It can come with different colours but I prefer it to be coffee cinnamon flavour. Just perfect to be paired with my cup of black coffee.

Ingredients For Bread

  • Bread Flour 225g
  • Yeast 6g
  • Sugar 20g
  • Milk 72g
  • whole eggs 87g
  • unsalted butter 50g (chopped into small pieces at room temperature)
  • Salt 4g

Ingredients For Topping

  • All Purpose Flour 73g
  • Sifted Icing Sugar 40g
  • Baking Powder 1g
  • Cinnamon powder 2g (optional if you just prefer plain coffee)
  • Butter 50g
  • 3g Strong Coffee diluted in 9g of water

Method For Bread

  • Add All the ingredients except the butter and salt into the mixer
  • Mix at low speed until all ingredients come together
  • Add the butter and mix for a minute at medium speed. Adjust if the dough is too wet or too dry. Add 1 tsp of milk at a time if it is too dry, or 1 tsp of flour at time if it is too wet. This will all depends on the humidity of your room. The dough would be just a little bit sticky.
  • Add the salt, and mix for 6-7 minutes more at medium speed or stop when window pane texture is achieve. (please refer to the picture below).
  • Grease your bowl, and set aside the dough. Cover the bowl with a moist towel and let the dough rise. This will take about an hour depending on your room temperature. Wait for it to rise until double in size.
  • While waiting for your dough to rise, prepare your topping by sifting the all purpose flour together with the baking powder and cinnamon powder. Set aside.
  • Add icing sugar and butter into your mixer, whisk until creamy at medium speed, add in the coffee mixture. Continue mixing until all are well combined.
  • Add in the flour and baking powder at low speed. Mix until all are well combined. Chill the pasty dough in the chiller.
  • Preheat your oven at 180 degree celsius
  • When your dough has risen to double, take out the dough and knock out the gas. Divide and round the dough each weighing between 72-75g each. You should be able to make 6 bread.
  • Set aside, cover and let it rise until double in size
  • Take out the topping from the chiller, divide the pasty dough into 6 portions. Sandwich each pasty dough in between non stick baking sheet, and use a rolling pin to roll it out. The topping should be big enough to top the whole bread. Top all the risen dough with the rolled topping.
  • Bake for 20 minutes. This is best eaten within the same day.