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eXTRA SOFT PANDESAL

8/10/2021

18 Comments

 
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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!
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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. 

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pandesal recipe

Ingredients:
  • 3 1/2 cups (435g) all-purpose flour
  • 1/4 cup (40g) granulated sugar
  • 1 tsp (6g) salt
  • 2 1/4 tsp (7g) instant yeast
  • 2 tbsp (15g) powdered milk
  • 1 large egg, beaten
  • 1 cup (240 ml/8oz) evaporated milk
  • 3 tbsp (42g/1.5oz) melted butter
  • 1/4 (60ml/2oz) cup water
  • extra flour as needed and for kneading
  • bread crumbs for coating
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VIDEO

Procedure:
  • In a large bowl, combine all-purpose flour, sugar, salt and instant yeast. Stir to combine then mix in the powdered milk. 
  • 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!
​

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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Pandesal by PinoyCookingRecipes
18 Comments
genelyn alico
8/12/2021 04:34:18 am

thanks for sharing this recipe..I tried it and I really like the outcome..

Reply
Janette
8/12/2021 02:13:59 pm

Hi Ms. Genelyn, thanks! I am glad you liked it. Thanks for dropping a comment here. Take care.

Reply
Connie
3/27/2022 07:10:49 am

I’m trying this today, I have all ingredients ready but it doesn’t say when to add powdered milk. I just assumed to mix it with dry ingredients. I hope I assumed right.

Reply
Janette
3/31/2022 01:41:57 pm

Hi Ms Connie, you're correct. I apologize for the error. I just added in the procedure step#1. Thanks!

Reply
Clare
7/9/2022 04:55:43 am

Hi Ms. Janette,

I've tried to make this today and I used active yeast as that's what I have at home. Unfortunately, my dough became too sticky. I'm a first-time baker so I only found out that I put in too much water. I added water to activate the yeast plus added water again when mixing everything (total = 1/2 cup).

I hope I can help others who plan to make this recipe with active yeast. Guys, only use the activated yeast that already has 1/4 cup water to avoid my sticky mess!

Reply
Esther
11/20/2022 12:50:50 pm

Hi Clare,

Just a fellow baker. That's such a good point you make. I do hope you'll give this recipe another try, though. The results really are quite wonderful. We had a small family gathering yesterday and these pandesal were quite a hit. Mildly sweet, light, and fluffy. Just wonderful.

Reply
Janette
11/22/2022 04:48:23 pm

Hi, no need to add more water to it.

Reply
Esther
11/20/2022 12:46:10 pm

Great recipe! Easy to follow, easy to make, wonderful results! Turned out soft and airy with a hint of sweetness and lovely crunch on top. (I used panko that I crushed into smaller bits since that's what I had in the pantry.) I ended up with 19 little pandesal (more to share!) :-) (I live in a very humid area and went with 3/4 c water instead of just starting with the 2/3 suggested, so I probably added about 3-4 Tbsp extra flour... What was I thinking!? **face palm**)

Thanks for the great instructions and helpful video. I will definitely be adding your recipe to my repertoire!

Reply
Janette
11/22/2022 04:49:09 pm

Thanks! I am so happy that it came out successfully. :)

Reply
Liza link
9/2/2023 01:03:58 pm

This will be my Pandesal recipe from now on.It's really good ,soft and airy.Thank you!!

Reply
Maria
11/19/2023 06:34:28 pm

Hi there, is it ok to use bread flour instead of AP? Do I need to adjust the measurements?

Reply
Amanda
1/20/2024 03:49:22 am

Thankyou for sharing your recipe with us 💗 it looks so wonderful and I love the way that you have written it to make it sound sooo easy and simple to make 💕

I am English & and my boyfriend is a Filipino and I love pandesal sooo much. I have been scared to make pandesal but I am going to give your recipe a try today. Thankyou again for sharing and wish me luck lol x

Reply
msty
5/19/2024 09:45:44 pm

Delish! Soft, fluffy, a little sweet. Just right! Thank you for sharing.

Reply
Jerry
5/22/2024 03:41:42 am

Thanks for this recipe po, first time making breads and masarap naman po sha, I used buttermilk powder nga lang instead of powdered milk since may surplus ako ng buttermilk powder haha. Yun nga lang, kinulang ata sa kneading, will try to do better next time.

Reply
Virginia Eriguel
9/11/2024 01:43:26 am

Thanks for sharing this recipe,Looks yummy My family like this bread for breakfast with Nutella or with cheese I will definitely surprise them by baking this bread this weekend.

Reply
Maria Uson
9/24/2024 09:05:04 pm

I tried many time very good

Reply
Mia
2/23/2025 05:30:49 pm

Hi Janet, can we use this recipe to make the pandesal dough in the bread maker? Thanks!

Reply
田場川ザンドラ
4/7/2025 06:26:56 pm

Try ko sya kagabi, so oishi /yummy so soft and fluppy. Thank you for sharing your recipe.
Arigato

Reply



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    Hi! Janette here. Welcome to my blog PinoyCookingRecipes where you can find true and kitchen tested recipes. To read more about me, click here. 

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