Pandesal Recipe

This recipe is an improved version of my already TRENDING pandesal recipe. Many subscribers rave that my pandesal is soft, fluffy and tasty. Some subscribers say my pandesal is even better than the ones being sold at bakeries. I made a handmade version of my original recipe for the benefit of those who don't have electric stand mixers. I made this video in detail and in a step by step manner so that you will replicate the pandesal I have shown on the video. You will achieve the soft, fluffy and tasty pandesal if you're going to apply my techniques in baking! Thank you for watching and subscribing!

TOOLS:
Mixing bowls
Sauce pan
13” x 9” baking pan
Whisk
Spoon
Knife
Prep bowls
Bench scraper
Measuring spoons
Measuring cups
Spatula
Wire rack
Tea towel
Container for the yeast mixture
Digital scale (optional)

INGREDIENTS:
3 ½ cups or 420 g all purpose flour
1 ¼ or 6 g tsp fine sea salt
3 tbsp or 38 g white or light brown sugar
2 tbsp or 28 g unsalted butter
1 tbsp instant yeast (add 1 tsp for a faster rise)
1 cup or 227 g lukewarm milk
¼ cup or 57 g lukewarm water
½ cup bread crumbs

PROCEDURE:
1. Wash hands.
2. Prepare the ingredients
3. Combine lukewarm water and milk. Add sugar and butter then stir. Next add instant yeast.
Set aside for 8-10 min or until starting to get foamy.
5.. Meanwhile, mix 3 ½ cups of flour and salt using a whisk.
6.. Add the foamy yeast mixture into the flour and mix with a spatula until a shaggy dough is formed.
7. Transfer the dough to the counter and knead for 9-10 min until the dough is smooth and elastic.
8.. Grease the dough and put in a lightly greased bowl. Cover the bowl and proof the dough for 40-45min or until double in size.
9. After 40-45 min, the dough has doubled in size. Do the poke test. If the dent remains, the dough is ready.
10. Punch down the dough to deflate.
11. Transfer the dough to the work surface.
12. Divide the dough into two. The dough should weigh 375 grams each (Total dough weight is 750 grams. Divide the four pieces of dough again into two pieces (to make four pieces). Divide each piece into three to make 12 pieces of pandesal.
13. Cover to prevent drying out. Shape the pandesal by deflating the dough using your palm. Using your index finger pull the edges of the dough towards the center, with your thumb holding the center of the dough in place.
12. Coat pandesal with bread crumbs. Place pandesal in a pan and cover with plastic wrap or tea towel/katsa and proof for 45 min. 10-15 towards the end of proofing, preheat your oven to 350F.
13. After 45 min, the pandesal are fluffy and the size is doubled.
14. Bake in the the preheated oven at 350 F. Cover the pandesal with foil at 13 min.
15. Bake for another 8-9 min.
16. Take out the pan from the oven. Leave the pandesal in the pan for 10 min.
17. Cool completely on a cooling rack.
18. Store leftovers in an airtight container or resealable plastic container.