Pandesal Recipe: A Taste of the Philippines
The Philippines, a vibrant archipelago in Southeast Asia, boasts a rich culinary heritage. Among its beloved breakfast staples is the Pandesal, a soft, fluffy roll with a slightly sweet and savory taste. This recipe will guide you through making this iconic Filipino bread at home, from prepping the ingredients to achieving that perfect golden-brown crust. Let's dive in!
Ingredients You'll Need:
This recipe provides enough dough for approximately 12-15 pandesal. Adjust as needed.
- 250ml lukewarm water (105-115°F): The temperature is crucial for activating the yeast.
- 1 tbsp active dry yeast (or 2 1/4 tsp instant yeast): This leavening agent is key to the pandesal's airy texture.
- 1/4 cup granulated sugar: Adds a touch of sweetness and feeds the yeast.
- 1 tsp salt: Balances the sweetness and enhances the flavor.
- 1 large egg: Adds richness and moisture.
- 4 tbsp unsalted butter, softened: Contributes to the softness and tenderness of the bread.
- 500g bread flour: The foundation of your pandesal; bread flour's higher protein content creates a stronger dough that holds its shape. (All-purpose flour can be substituted, but the texture may be slightly different).
Step-by-Step Instructions:
1. Proofing the Yeast: In a large bowl, combine the lukewarm water, sugar, and yeast. Let stand for 5-10 minutes until the mixture is foamy. This confirms that your yeast is active and ready to work its magic.
2. Mixing the Dough: Add the egg, salt, and softened butter to the yeast mixture. Mix well. Gradually incorporate the bread flour, mixing until a shaggy dough forms.
3. Kneading the Dough: Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until the dough becomes smooth and elastic. If using a stand mixer, knead with the dough hook attachment for the same amount of time.
4. First Rise (Bulk Fermentation): Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
5. Shaping the Pandesal: Punch down the dough to release the air. Divide the dough into 12-15 equal portions. Shape each portion into a small ball. Traditionally, a small indentation is made on top of each ball before baking (you can skip this step if you prefer).
6. Second Rise (Proofing): Arrange the shaped pandesal on a baking sheet lined with parchment paper. Cover loosely with plastic wrap and let rise for another 30-45 minutes, or until almost doubled in size.
7. Baking: Preheat your oven to 375°F (190°C). Bake the pandesal for 15-20 minutes, or until golden brown.
8. Cooling and Serving: Let the pandesal cool completely on a wire rack before serving. Enjoy your homemade pandesal with butter, cheese, or your favorite spread!
Tips for Perfect Pandesal:
- Use a Kitchen Scale: For consistent results, weigh your ingredients using a kitchen scale.
- Don't Overknead: Overkneading can lead to a tough bread.
- Monitor the Rising Time: Rising times may vary depending on the temperature and humidity of your environment.
- Experiment with Fillings: Get creative! Try adding cheese, raisins, or other fillings to your pandesal.
This detailed guide will help you create delicious pandesal, perfect for sharing with friends and family. Happy baking!
