Being away from our home country makes me craves for our native foods which inspires me to cook and bake some pinoy foods that will satisfy this craving.
I've tried many recipes, some succeed but some failed, but that doesn't make me stop from trying instead serves as a challenge to try more:)
My first recipe that I'll like to share is how to bake pandesal. I've searched many recipes from the internet, even ask some of my friends who already tried. I thought, I'm gonna do it in one shot, but I didn't. It took me 3times to make it. The first two attempts didn't succeed as i wasn't able to make the dough rise to its expected size.But It didn't make me stop there and give up. I tried again for the third time, praying to make it this time, and I did it!!! Can't explain the feeling when I saw the outcome of the Bread, after trying and trying, I did it at last. Straight from the oven, I gave 1 piece to my hubby to taste it and he likes it. Really really likes it. I even gave one to my 3yr old son, and he loves it. He said its so "nummy". And since I am doing it for them, hearing those words of appreciation from them make my heart feels so happy. My hubby even requested To put some aside in his lunch bag for his snack and add some spare for his buddy at work. And I was just like "sure,sure,sure!" I know he really likes it 😀😀😀
Here is my recipe: ( got from a friend but made some adjustments)
PANDESAL RECIPE (yielded 20pcs)
4 C all purpose flour
3 tsp instant dried yeast
1/2 C sugar
3/4 tsp salt
5 T softened butter
1 T oil
1 egg
1 C fresh milk (water can be used but I use fresh milk to add taste)
1/4 C evap milk( if no evap milk, fresh milk or water can be used)
Bread crumbs for coating
METHOD:
~ Combine flour, sugar, salt and yeast. Lightly mix the dry ingredients with your dough hook and then add egg, butter and oil.
~ Place your fresh milk, evaporated milk in a microwavable container and heat it up for 45 to 50 seconds first, before pouring it to your Pandesal mix and knead for 15 minutes in the mixer.
Once the kneading is done,remove the dough from a mixing bowl. Lightly oil your hands before removing the dough. Tuck in the edges of the dough underneath to create a smooth top surface before placing it inside the oiled mixing bowl. Cover the bowl with cling wrap.
If the weather is hot, just leave the bowl on your kitchen bench but if it’s cold…. pour some hot boiling water in a container and place it inside your oven (turned off) on the bottom level. Position your covered Pandesal dough on a rack above the hot water container, close the door oven and leave it there for 1 hour (same amount of time if it’s on the kitchen bench), until it double in size.
~ Place 2 handfuls of flour on one of the corners of your cleaned kitchen bench. Lightly flour your kneading area with a bit of your flour. Take out the risen Pandesal dough out of the mixing bowl and knead/punch down the air out of it. If it gets too sticky, lightly flour your hands and pat the overall exterior of the dough. Roll the dough till it becomes elongated. Divide it into 20 equal size and from 1 piece of divided dough, make a round shape out of it,roll it on the bread crumbs and place it in a baking tray putting a distance of 2 inches from each other. Cover them with a cling wrap and let rise for another hour by placing in a warm place.
~ Preheat your oven 190C and bake your tray of Pandesal on the top second rack for 10-15 minutes.
This is the outcome of my homemade pandesal, not so happy about the sizes as they are not equal but so happy with the taste and texture:)
HAPPY BAKING!!!😀😀😀😀
