I have tried different recipes. It took me a lot of time and wasted bags of flour before I achieved the fluffy and airy, soft, and crunchy on the outside pandesal. The pandesal I used to have back home. Gah… I miss home.
Pan de sal is the classic Filipino bread. Pandesal (Pahn- dey-sal) is a Spanish derived name which means ‘Salted Bread’. It taste slightly sweeter rather than salty.
According to January 2009 Edition of Kulinarya, a guidebook to Philippine cuisine, says that the classic Pandesal is not Spanish, as most Filipinos think, but Portuguese and was introduced to the Philippines in the 16th century.
Wherever it has come from. Whoever is right, I do not know. This bread rolls (tinapay) is part of my childhood that I used to enjoy. Namnamin na lang natin ang katakam-takam na tinapay na ito.
It is available all over the country and we are eating it in every different way. Some dipped it on their coffee or Milo (chocolate drink) for breakfast. Others likes it with their pancit canton (noodles) or ice cream for snack (merienda).
Pandesal with cheese as I like it.
Making pandesal from scratch is extremely comforting.
I made sure that what I am making will taste similar to what we have back in the Philippines.
HOW TO MAKE PANDESAL?
1. Let the dough rise.
2. Flatten the dough then roll to a log.
3. Cut the dough in pieces and roll in the breadcrumbs.
ACTIVATE THE YEAST. Dissolve yeast in warm water, then add sugar and let it stand for 10 minutes.
MAKING THE DOUGH. Combine the flour, sugar, warm water, salt, and shortening in a large bowl and mix until well combined. Add the yeast mixture and mix again. If the mixture is too wet add more flour.
KNEAD THE MIXTURE. The dough can be kneaded by hand or in a mixer with dough hook. To test the dough if it is ready, pinch a piece off and stretch it into a square. The dough is ready if it is elastic enough to be stretched into a translucent sheet of dough. If it tears continue kneading.
GREASE BOWL. Grease a large bowl with oil. Place the dough in the bowl with cling film and let the dough rise to about twice its size.
PUNCH DOUGH. Punch down the dough and knead again to redistribute the yeast. Roll each piece of dough into a rectangular sheet and then roll the sheet into a log, about 20 inches long and 2 inches in diameter. Let the dough rest for an hour.
CUT THE DOUGH. Using a dough cutter or a sharp knife, cut the log into 1 inch thick pieces then roll each piece in breadcrumbs. Place on a baking tray with the cut side up, about 2 inches apart and let it rest again for an hour. Preheat the oven at 180C.
BAKE. Bake the rolls for 20 minutes or until the pandesal becomes lightly toasted.
Be patient. Let the bread rise and you will be rewarded with light and fluffy rolls.
Ovens are not all the same. Check your oven temperature.
You can seal and freeze the rolls once it is cooled and be kept up to a month. Reheat it on microwave for 30 seconds then serve immediately.
In activating the yeast makes sure that the water is at 100-110F. If water is too hot kills the yeast.
If you like it hard crusted rolls, leave it longer to bake for few minutes.
If you do not have time or patience to make this lovely rolls. Order here.