🇵🇭: My Go-To Pan de Sal

Name: 🇵🇭: My Go-To Pan de Sal
Prep time: 3 h 15 min
Cook time: 18 min
Total time: 3 h 33 min
Cuisine: Asian, American
Ingredients: 8g instant yeast; 75g granulated sugar; 200ml tepid water; 500g ap flour, plus extra for dusting; 5g salt; 50 ml milk; 20g unsalted butter, softened; 50g plain breadcrumbs, italian

9 steps

Prep:3h 15minCook:18min

This recipe has always been my go to ever since I bought Bryan Koh's Milkier Pigs and Violet Gold Food Stories and Recipes from the Philippines. This cookbook was inspired by his childhood nanny's cooking. He visited this country to meet his nanny, and had a project tondiscover the local delicacies, foods of every province of the Philippines. His first edition is a highly recommended cookbook. The 2nd edition is a more shortened version but he added new recipes on this book. This pandesal recipe us my go-to because it taste like the ones I used to buy from a Filipino panaderia every morning.

Updated at: Thu, 17 Aug 2023 05:10:51 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories137.9 kcal (7%)

Total Fat1.4 g (2%)

Carbs27.5 g (11%)

Sugars4.5 g (5%)

Protein3.3 g (7%)

Sodium129.8 mg (6%)

Fiber0.9 g (3%)

% Daily Values based on a 2,000 calorie diet

Ingredients

18 servings

8ginstant yeast

75ggranulated sugar

200mlwater

tepid

500gap flour

plus extra for dusting

5gsalt

50mlmilk

20gunsalted butter

softened

50gplain breadcrumbs

italian

Instructions

Step 1

Mix instant yeast with 5ml sugar in a bowl. Pour over 30ml tepid water. Stir to dissolve & leave in dark, draft-free place to foam and swell about 10 mins.

Step 2

In bowl of stand mixer with bread hooks attached, add ap flour, remaining sugar, and salt and stir using Low setting like #3. Stir in the yeast mixture, milk and just enough water to get tye dough that comes away from sides of bowl.

Step 3

Lightly dust your working surface with ap flour. Then add little by little the butter to the bread dough. Knead for 10 mins, or until dough is supple, smooth and bouncy.

Step 4

Pop the dough into lightly greased bowl, cover with plastic wrap and leave for 2 hours.

Step 5

Once dough is doubled in volume, punch the dough to release carbon dioxide and knead briefly.

Step 6

Roll into a log about 24 inches in length ( 2 feet, 60 cm), and slice on a gentle bias into 18 segments, producing pointed ends called singkit.

Step 7

Roll these pieces gently with breadcrumbs and arranged on a parchment paper lined baking sheet with 2 " apart.

Step 8

Cover with a damp towel & leave for 1 hr to double the size of pandesal.

Step 9

Preheat oven to 180c / 360F. Bake pandesal for 15 to 18 mins, or until puffy and lightly golden. Eat these at tge day you baked them.