Recipe provided by Carol Paez
1 cup warm milk
1 tbsp sugar
2 tsp dry yeast
3 cups all purpose flour
½ cup sugar
1 tbsp salt
½ cup vegetable oil
1 tsp vanilla
Combine milk, sugar and yeast. Stir well. Allow yeast to bloom that normally takes 5 to 10 minutes.
Meanwhile, sift flour, sugar and salt in a mixing bowl.
Add “bloomed yeast” mixture into the flour.
Add oil, vanilla and ube flavoring.
Using a stand mixer with a dough hook,
Knead dough between 5 to minutes on a medium speed until it becomes doughy.
Remove dough from the bowl.
Meanwhile dust a clean surface with a little flour and knead dough for 5 minutes.
Place back dough in the bowl, cover with plastic wrap and allow dough to rise or double its size. This process takes 3 hours. Dough is usually place in a warm place to allow the temperature helps the yeast to activate.
Remove dough when double in size.
Punch dough once to remove air.
Knead a little and cut into desired sizes.
Place portioned dough in a baking pan.
Cover with plastic wrap and allow to rest for 20 minutes.
Once again – it is preferred to rest in a warm temperature.
Now that the hard part is over, lets roll the dough and place filling inside.
Flatten each dough, add cheese slices inside and add a dollop of ube jam for ube flavored pandesal. Omit jam when doing pandan flavored pandesal.
Mold into balls and coat with bread crumbs.
Place ready to bake pandesal in a baking pan.
Bake in a pre heated oven at 320 F between 18 to 20 minutes.
Serve when fresh baked.
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