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.
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.
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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