Pandasal, also known as pan de sal, is a popular bread roll in the Philippines. It is characterized by its soft, fluffy texture and its slightly sweet flavor. Pandesal is typically eaten as a breakfast food or as a snack. It can be served plain or with a variety of fillings, such as cheese, ham, or egg. Pandesal is also a popular ingredient in Filipino dishes such as breakfast sandwiches and pandesal con yelo (a sweet bread pudding). If you are looking for a delicious and easy-to-make bread recipe, then pandesal is a great option. With just a few simple ingredients, you can create a batch of pandesal that will be enjoyed by the whole family.
Check out the recipes below so you can choose the best recipe for yourself!
FILIPINO PANDESAL
A favorite Filipino breakfast roll, this pandesal is a bit sweet and crusted with fine bread crumbs before baking.
Provided by TKDmom
Categories Bread Yeast Bread Recipes
Time 3h45m
Yield 24
Number Of Ingredients 8
Steps:
- Pour yeast into water. Add 1 teaspoon sugar and set aside to soften, about 7 minutes.
- Mix 1/4 cup sugar, oil, and salt together in a bowl. Add softened yeast mixture and 1/2 of the flour. Mix well. Add remaining flour little by little, mixing constantly, until dough does not stick to the sides of the mixing bowl.
- Transfer dough to a lightly floured work surface and knead until smooth. Form into a ball and place in a lightly greased bowl. Brush surface of dough with more vegetable oil and cover with a damp cloth. Let rise in a warm place until doubled in size, about 2 hours.
- Punch dough down and roll into 2-inch rounds. Cover rolls with 1/2 of the fine bread crumbs and let rise again, 15 to 20 minutes.
- Preheat the oven to 375 degrees F (190 degrees C).
- Cut rounds into 1 1/2-inch pieces and arrange on a slightly greased baking sheet, cut-side up. Sprinkle with remaining bread crumbs and let rise until doubled in size, about 30 minutes more.
- Bake in the preheated oven until slightly brown, 20 to 25 minutes.
Nutrition Facts : Calories 78.4 calories, Carbohydrate 14.6 g, Fat 1.3 g, Fiber 0.5 g, Protein 1.8 g, SaturatedFat 0.2 g, Sodium 101.7 mg, Sugar 2.3 g
PANDESAL
Pandesal is a Filipino bread, the most popular bread in the Philippines. It's often consumed for breakfast with coffee or hot chocolate. People prefer warm pandesal because it is often soft and more enjoyable to eat.
Provided by ninima
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 2h15m
Yield 16
Number Of Ingredients 7
Steps:
- Combine milk, 2 teaspoons sugar, and yeast in a large bowl; stir until sugar and yeast are fully dissolved, about 5 minutes.
- Mix remaining sugar, flour, and salt together in a large bowl. Pour in milk mixture and vegetable oil. Mix until dough comes together.
- Turn dough out onto a flat work surface. Knead until smooth. Shape into a ball and return to the bowl. Cover with a damp cloth and let rise until doubled, at least 1 hour.
- Divide dough into 4 equal portions using a bench knife. Roll each portion into a log; slice diagonally into 1-inch pieces.
- Pour bread crumbs onto a large plate. Roll each piece of dough in bread crumbs and place on a baking sheet lined with parchment paper. Let rise until puffy, 30 to 45 minutes.
- Preheat oven to 375 degrees F (190 degrees C).
- Bake in the preheated oven until golden brown, 15 to 20 minutes.
Nutrition Facts : Calories 105.8 calories, Carbohydrate 15.5 g, Cholesterol 1.8 mg, Fat 4.2 g, Fiber 0.4 g, Protein 1.8 g, SaturatedFat 0.9 g, Sodium 349.7 mg, Sugar 10.9 g
UBE PANDESAL RECIPE BY TASTY
This twist on a classic Filipino bread roll features a rich, fluffy ube dough filled with melty cheese and rolled in bread crumbs for a crunchy coating.
Provided by Aleya Zenieris
Categories Bakery Goods
Time 2h
Yield 24 pandesal
Number Of Ingredients 12
Steps:
- In a 4-cup spouted measuring cup or medium bowl, whisk together the milk, warm water, and egg. Whisk in the ube flavoring.
- In a large bowl, combine the flour, yeast, sugar, and salt and mix well.
- Make a well in the center of the dry ingredients, then pour the wet ingredients into the well. Slowly mix together using a whisk or your hands until all of the moisture is absorbed by the dry ingredients and a dough begins to form, about 3 minutes. Add the butter to the dough and knead until incorporated, about 5 minutes.
- Spray a clean surface with nonstick spray. Transfer the dough to the surface. The dough will be sticky, but resist adding more flour as it will make the finished product tough and dry. Knead the dough by picking up from the center with both hands on either side of the dough and slapping the bottom end onto the countertop, then folding the top end forward. Rotate your hands 90 degrees and pick up the dough from the center again and repeat the slap and fold motion. Repeat until the dough is more elastic and has a significantly smoother texture, 8-10 minutes.
- Transfer the dough to a clean large bowl greased with nonstick spray and spray the top of the dough with more nonstick spray. Cover and let rise in a warm place for 30-60 minutes, or until doubled in size.
- Once the dough has risen, grease your hands with nonstick spray and portion the dough into 24-25 pieces, about 50 grams each, then roll into balls. Cover the portioned dough with a kitchen towel to prevent a crust from forming while you shape each pandesal.
- Flatten a piece of dough evenly in your palm to create a disc about 3 inches in diameter. Place a cube of the easy-melt cheese in the center, gather the edges of the dough around the cheese and pinch to seal, then roll into a smooth ball. Immediately roll the finished pandesal in the bread crumbs to coat completely. Repeat with the remaining dough.
- Place 8-12 pandesal on each of 2-3 baking sheets lined with parchment paper and lightly cover with plastic wrap. Let proof at room temperature until doubled in size, 60-90 minutes.
- Preheat the oven to 350˚F (180˚C).
- Remove the plastic wrap from the baking sheets. Bake the pandesal, working in batches if needed, for 18-20 minutes, until puffed and lightly golden on the bottoms. Let cool for 10 minutes before serving.
- Enjoy!
Nutrition Facts : Calories 211 calories, Carbohydrate 26 grams, Fat 7 grams, Fiber 0 grams, Protein 8 grams, Sugar 3 grams
PANDESAL (FILIPINO BREAD ROLLS - PAN DE SAL)
These rolls are often served for breakfast in the Philippines. It's usually part of a breakfast that would also include kesong puti (white cheese) and something more substantial such as champorado (chocolate rice porridge), sinangag (garlic fried rice) or a meat or fish dish such as tapa, carne norte, tocini, or longganisa pork...
Provided by Vickie Parks
Categories Sweet Breads
Time 3h50m
Number Of Ingredients 9
Steps:
- 1. In a large bowl, combine water and yeast. Allow to sit for 10 minutes until mixture becomes bubbly. Stir well.
- 2. In a small bowl, combine milk, butter, eggs, sugar and salt. Stir together until incorporated.
- 3. Add milk mixture and 2 cups flour to yeast mixture. Using an electric mixer, beat to combine. Gradually add the remaining 2-1/4 cup flour in ½ cup increments and continue to combine all ingredients.
- 4. On a lightly-floured surface, turn over dough and knead, lightly adding flour as necessary, for about 10 minutes or until smooth, supple and elastic.
- 5. In a lightly-oiled large bowl, place dough. Cover with film and allow to rise for about 1 to 1-1/2 hours or until double in size.
- 6. On a lightly-floured surface, transfer dough and divide into 24 pieces. Shape each piece into a ball and roll on breadcrumbs to coat. Arrange balls about 1-inch apart on a lightly-greased baking sheet. (If you don't want them to be pull-apart but instead rise and bake separately, set them about 2 inches apart on baking sheet.) Cover with a cloth and allow to rise for about 1 to 1-1/2 hours or until double in size. Near the end of the rising time, start preheating oven to 350°F.
- 7. Bake in a 350°F oven for about 15 to 20 minutes or until golden brown. Serve hot.
Tips:
- Activate the yeast properly. Proof the yeast in warm water with a little sugar before adding it to the dough. This will help ensure that the yeast is active and will produce a light and fluffy pandesal.
- Use high-quality ingredients. The better the ingredients you use, the better your pandesal will be. Use bread flour, which has a higher protein content than all-purpose flour, for a chewier pandesal. Use real butter, not margarine, for a richer flavor.
- Knead the dough properly. Kneading the dough develops the gluten, which gives pandesal its structure. Knead the dough for at least 5 minutes, until it is smooth and elastic.
- Let the dough rise in a warm place. The dough should rise for about an hour, or until it has doubled in size. This will give the yeast time to produce carbon dioxide, which will create the air pockets in the pandesal.
- Shape the dough into balls. Once the dough has risen, shape it into small balls. The size of the balls will determine the size of your pandesal. For small pandesal, make the balls about 1 inch in diameter. For large pandesal, make the balls about 2 inches in diameter.
- Brush the dough balls with egg wash. Before baking, brush the dough balls with egg wash. This will help the pandesal brown and give it a shiny glaze.
- Bake the pandesal in a preheated oven. Bake the pandesal in a preheated oven at 375 degrees Fahrenheit for about 15 minutes, or until they are golden brown.
Conclusion:
Pandesal is a delicious and versatile bread that can be enjoyed for breakfast, lunch, or dinner. With a little practice, you can make pandesal at home that is just as good as, if not better than, the pandesal you buy from the store. So next time you're in the mood for some pandesal, give one of these recipes a try.
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