Saturday, December 10, 2005

Pandesal (Style 1, 2, & 3)


pandesal pandisal daily breadPandesal (Style 1)

Ingredients:
2 cups water
6 cups flour
2 packages of yeast (equivalent to 14 grams total)
1 cup of plain bread crumbs
2 cups of dark brown sugar
1 teaspoon of salt
6 tablespoons of vegetable oil along with extra for flour cleanup

Have ready:
a rolling pin
a board for spreading dough (like a large wooden chopping board)
a sifter or large strainer
a large mixing bowl
a large spoon, a fork, a clean towel, and a kitchen knife
one oven for baking that you will eventually preheat to 350 degrees
a flat cookie sheet or other baking pan to place pandesal rolls

Method:
- gently dissolve 2 packages of yeast into 1/2 cup of warm water
- mix & dissolve 2 cups dark brown sugar & salt into 1/2 cups warm water
- sift 6 cups of flour into large mixing bowl
- fold 6 tablespoons of vegetable oil evenly into sifted flour
- add sugar & water and yeast & water mixtures to flour
- add remaining 1/2 cup of water to flour
- stir dough mixture with spoon
- oil your hands and kneed dough until lumps are gone
- temporarily place dough on rolling board so you can clean bowl
- after cleaning bowl, shape dough into a ball & place it in bowl
- if dough is somewhat wet and gooey, pandesal will be moist and good
- place clean towel over bowl
- place bowl in room temperature location
- let dough rise and double in size (between 30 and 45 minutes)
- place dough on rolling board
- using a fork punch holes so that air leaks out
- flatten dough on board (about 3/4 inch thick)
- then reshape it into a ball
- again place dough in bowl
- cover and let dough rise again (30-45 minutes)
- after dough has doubled in size place dough on board
- preheat oven to 350 degrees
- flatten dough (about 3/4 inch thick)
- spread dough across board and sprinkle bread crumbs
- gently roll bread crumbs into dough
- turn dough over to other side
- spread dough across board and sprinkle bread crumbs
- cut dough into four columns & eight rows to yield 32 pandesal rolls
- shape each piece into a roll and place on lightly oiled baking pan
- arrange all 32 pandesal evenly on baking pan
- let stand for another 10 minutes
- place baking pan into 350-degree fahrenheit oven
- inspect carefully every 3-5 minutes
- many ovens bake pandesal at 350 degrees fahrenheit for between 10 to 15 minutes
- take pandesal out of oven, place in bow1 to serve


Pandesal (Style 2)

Ingredients:
2 cups warm water (110 degrees F/45 degrees C)
2 teaspoons active dry yeast
1/3 cup white sugar
1/4 cup vegetable oil
1 1/2 teaspoons salt
6 cups all-purpose flour

Method:
- Put the warm water in a small mixing bowl and add the yeast and 1 teaspoon of the sugar; stir to dissolve. Let stand until creamy, about 10 minutes.
- In a large mixing bowl, combine the remaining 15 teaspoons of sugar and the oil and mix until smooth. Add the salt, 1 cup of flour and the yeast mixture; stir well. Add the remaining 5 cups flour, 1/2 cup at a time, until the dough pulls away from the sides of the bowl.
- Turn the dough onto a lightly floured surface and knead until smooth, supple and elastic; about 10 minutes. Lightly oil a large mixing bowl, place the dough in it and turn to coat the dough with oil. Cover with a damp towel or plastic wrap and let sit in a warm place until the dough has doubled in volume; about 1 hour.
- Turn the dough onto a lightly floured surface and divide into 4 equal pieces. Form each piece into a cylinder and roll out until the 'log' is 1/2 inch in diameter. Using a sharp knife, cut each 'log' into 1/2 inch pieces. Place the pieces, flat side down, onto two lightly greased baking sheets. Gently press each roll down to flatten.
- Preheat oven to 375 degrees F (190 degrees C).
- Cover the rolls with a damp cloth and let rise until doubled in volume, about 30 minutes.
- Bake at 375 degrees F (190 degrees C) until golden brown, about 20 minutes.


Pandesal (Style 3)

Place in breadmaker the following ingredients:
- 1 cup water
- 1/2 cup oil
- 2 eggs
- 1 tsp. salt
- 1/2 cup sugar
- 4 1/4 cups bread machine flour
- 1 tbsp. breadmaker yeast (put this last)

Breadmaker method:
- Set breadmaker cycle to Knead, & First Rise. Take dough out when cycle is over. Cut the dough in half. Cut each half into 3 lenghtwise & cut each row to approximately 2 inch. Roll each piece in fine breadcrumbs. Turn the side of cut piece arond so the sides will be on the top. Place on Cookie sheet baking tray. Makes about 30-36 rolls depending on your cutting size preference too. Place cookie sheet in room temperature oven to rise overnight or until it almost doubles in size.
- Bake in the morning or after more than 2 1/2 hours at 375 degrees Fahrenheit for 8-12 minutes.

Alternative method:
- While cutting & rolling buns in bread crumbs, heat the oven at 200F degrees for about 8 minutes & turn oven off . Place cookie sheet in warmed oven for approximate 1- 1/2 hours or until rolls have doubled in size.
- Bake at 375 F degrees for 8-12 minutes.


2 comments:

BITUINGMARIKIT said...

O Salamat, want to treat my women friends next week and surprise them with this recipe...will try

regards,

bituingmarikit

Sheila said...

Yum! I love pandisal in the mornings.This recipe is a keeper. Do you happen to have a recipe for Pandicoco?

This site is a Coconuter production