Thursday, 15 December 2011

Home-made Pandesal











What can be a better way to start the day than a cup of hot cocoa-milk drink and pandesal J   Yes, our very own home-made pandesal.

Pandesal literally means "bread of salt" but since Filipinos are naturally sweet tooth, pandesal had become sweeter and sweeter through the years.    Pandesal is a Pinoy comfort food that is usually served for breakfast.  And it has also finds it way to snack time J.  It is available all throughout the day or during early mornings or mid-afternoon and can be bought from almost all bakeries nationwide.  And speaking of bakeries,  there are many bakeshops mushrooming in the Philippines.  You can find one in almost all corners.  Some tends to be profitable that they can stay in business for sometime, but some are short-lived.  Some are too commercialized that the taste of pandesal is different and some stick to the more traditional process of making it.

Like any OFW (overseas Filipino worker) away from home, we always crave for Filipino food specially those that can't be found easily in the country we are currently residing. Or in case they may be available, they tend to be too expensive that you have to think twice if it's really worth the price.  Who wants to buy a pandesal at $2.50 a piece?  That's the price of pandesal here in Singapore (you can buy it at lucky plaza)  I tried buying once but I was not satisfied.

so last Saturday, I woke up early just to make pandesal for our breakfast.  Here's our recipe:











     HOME-MADE PANDESAL

Ingredients:


Ingredients
Baker's Percentage
Weight in grams
Bread Flour
100%
400
Instant Yeast
0.8%
3
Water
40%
160
Salt
2%
8
Sugar
15%
60
Eggs
13%
50
Shortening
10%
40

0%

Total Dough Weight
721




Other Ingredients:

Breads  crumbs from a toasted 1 slice of loaf bread


Baking Procedure:

Yield  :   15 pieces of pandesal

Mixing Method :  Straight Dough

Fermentation   :  120 minutes

Scale                 :   around 48 - 50 g. per piece

Proofing            :  60 minutes

Baking in an Oven :  180 degrees Celsius for 20-25 minutes (until it turned brown)

1. Mixing: In a bowl, mix all the dry ingredients (add the salt last)

2. Mixing the dough :

- Using a stand-alone mixer with dough hook :  Mix all the ingredients for 1 minute on low speed then shift to medium speed and continue mixing until the gluten is fully developed.  To check if the gluten is fully developed, cut a small part of the dough, stretch it out, if a thin film forms in the center and it doesn't break easily, then the gluten is fully developed.

- Using a bread machine:  Place water and the beaten egg inside the bread machine pan, then the shortening, then the dry ingredients.  Put it under “dough only” function.  Let it mix the ingredients to form a dough.

3.  Transfer the dough in a lightly floured surface, nudge and tuck it in to form a round big ball. Cover with a plastic or a cloth and let it ferment for 120 minutes.

4.  Punch and knead the dough a few times then roll the dough into a big log with around 2 inches in diameter.  Let it rest for 15 minutes

5.  Cut the dough log into 15 pieces, roll each piece on the bread crumbs, and place them on a greased pan.

6. Proof in a warm area for 60 minutes or until it doubles in size. 
7. Bake in an oven:  Pre-heat oven and bake bread at 180 degrees Celsius for 20-25 minutes (until it turned brown)

Remove from the pan and let it cool down a bit before serving.  Serve with a home-made hot creamy cocoa-tea drink (click this for the recipe)

Makes 15 pcs . Here’s the estimated Nutritional values per piece based on the ingredients used. 

Calories :  141 kcal
Total Fat:   3.71  g.
Cholesterol :  14 mg.
Saturated fat : 0.88 g.
Protein :  3.89 g
Trans fat  :  0.02 g.
Sodium : 215.6 g.
Dietary fiber :  0.80 g.
Carbohydrate : 24 g.
Sugar  : 4.3 g.





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 © Fresha-licious (14December 2011)

4 comments:

  1. ano po bang pwedeng ipampalit sa shortening kung wala? thanks..

    ReplyDelete
  2. Salamat po sa pagbabasa. Pwede po kayong gumamit ng butter. UNSALTED butter po kung maaari. pero kung wala po kayong makitang UNSALTED butter, bawasan niyo po yung salt na ilalagay niyo, gawin niyo na lang pong 4g instead na 8g. Good luck po sa pagpapandesal :-)

    ReplyDelete
  3. hello,
    suggestion lang po,hindi ba mas madaling intindihin kong sasabihin 2cups or 1tsp instead of grams....
    salamat

    ReplyDelete
    Replies
    1. hi magandang araw po. una po, kaya po nirerecomenda namin ang pag-we-weigh ng ingredients, meaning, ingredients should be in grams or kilograms or in any weight equivalent measurement and not in volume or in cups/teaspoon, ay para po maging consistent ang result ng bawat baked goods po natin regardless po kung ito ay bread or cake.

      1 cup of flour is equivalent to 80g. to 100g. depende po yan sa brand, kung na sift or hindi ang flour, at kung pano niyo nilagay sa cup ang flour, and 10g in excess or short of it as called for in a recipe will yield a different result. Specially when it comes to the fat (shortening/butter/oil) and liquid ingredients. Professional bakers and patissiers will strongly recommend weighing of ingredients to achieve consistent result in their baked cakes and breads.

      But if you have no means to weigh, you can use the info in our measurement conversion found on the upper right corner of our blog under cooking tips :-)

      happy baking po

      Delete