eXTRA SOFT PANDESAL

It's been how many years since I created this Pandesal recipe and I cannot count how many times I've actually made this for personal consumption. Many of my followers have tried this as well and all I received were great feedback that it is the best one they have made after trying so many recipes out there. To be honest, the procedure I created to prepare it before has too many steps so I thought of making it much easier for everyone. Same recipe, easier preparation but same great taste!

I would say that this Pandesal is very soft and not the traditional Pandesal when it comes to taste. It could be because of the evaporated milk and powdered milk that I added in the recipe so you'll get a very delicious homemade bread. It's more of a sweet and milky Pandesal, I guess. As you can see on the picture above, the inside is full but very soft and airy.

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This bread is soft even after 3 days. To reheat you can microwave each piece for about 15 seconds or bake in an oven at 350F for about 5-8 minutes or until warm enough. Try this recipe and let me know what you think by leaving a comment below. Make sure to also read my tips and notes to make this successfully. 

pandesal recipe

Ingredients:

• 3 1/2 cups all-purpose flour
• 1/4 cup sugar
• 1 tsp salt
• 2 1/4 tsp instant yeast
• 2 tbsp powdered milk
• 1 large egg, beaten
• 1 cup evaporated milk
• 3 tbsp melted butter
• 1/4 cup water
• extra flour as needed and for kneading
• bread crumbs for coating

VIDEO

Procedure:

• In a large bowl, combine all-purpose flour, sugar, salt and instant yeast. Stir to combine.
• Add beaten egg, milk, melted butter and water. Stir until well incorporated. 
• Transfer to a floured surface and knead until dough is smooth and elastic, about 10 minutes if kneading by hand or about 5 minutes using a stand mixer on speed 3.  Note:  If the dough is too sticky, add 1-2 tbsp flour while kneading. Do not add too much flour.
• Form into a ball then transfer to a bowl greased with oil. Also, brush or spread some oil on top. Cover with a food wrap or  a damp cloth. 
• Let rise in a warm place for about 1-2 hours or until double in size.
• Punch down the dough to remove air pockets then transfer to a floured surface. Form into a log then divide the dough equally into equal pieces, about 54 grams each. Take one piece leaving the other ones covered (to avoid drying) and set aside.
• Gather all sides of a piece of dough and tuck under to form a ball then roll on a clean surface (without flour), letting the dough roll inside the palm of your hand until smooth and forms into a ball. 
• Coat with bread crumbs then arrange on a pan. leaving an inch space in between. Cover and let rise again for another 30-45 minutes.
• Preheat oven to 350F/176C then place the pan on the middle rack then bake for about 18-22 minutes.
• More Recipe tips and notes below. Enjoy!

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RECIPE TIPS AND NOTES:

• When measuring flour, fluff up the flour in the bag or canister, spoon the flour into the measuring cup then scrape a knife or metal spatula across the top of the measuring cup to lever the flour.
• If using active yeast, combine 1/4 lukewarm water, yeast and 1/2 tbsp sugar. Let bloom for about 5-10 minutes.
• While kneading, I added about 1-2 tbsp flour. Do not add too much flour or else the dough will be too heavy and  bread will be hard, dry and crumbly.
• You can rise the dough inside the oven by placing a pan or bowl of water on the bottom rack then place the bowl with dough in the middle rack. Make sure that the oven is turned off, oven's door is shut and water is refilled half-way through.
• Make sure to check before the set time as oven temperature varies. Watch the bread not the time. 
• If you want the top a little bit toasted, bake for 22 minutes otherwise 19 minutes is perfect. 
• Recipe yields about 18 pieces Pandesal. 

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PRINTABLE RECIPE

Pandesal by PinoyCookingRecipes