From my Haumea's Kitchen and others

Thursday, March 10, 2011

Pan De Sal

The above is same recipe except I divided the recipe in half. For the mango side I used 1/8 cup of mango juice and 1 teaspoon mango extract.   For the guava side I used 1/8 cup of guava concentrate and 1 teaspoon guava oil. 

****I made a slight change in the recipe****

Hot snack bread rolls.  Filipino of course via the Spaniards.

I tweaked the recipe there was some things I didn't like from the other one but I like this one.
This pandesal recipe makes 24 pieces of pandesal.

Ingredients you'll need:

1 cup of warm water 105 degrees
1 3/4 tsp. of instant dry yeast  (change to yeast)
1 tsp. of kosher salt
1/4 cup of sugar
1 teaspoon Butter-Vanilla Emulsion (Sur La Table and Williams Sonoma carries)
1/4 cup of melted butter with 1 teaspoon honey (cooled down)
1-1/2 cup of all-purpose flour
1-1/2 cup of bread flour
have some additional flour for dusting ,maybe half cup if that
additional vegetable oil for greasing the bowl
1/4 c. of fine bread crumbs (Blend the Panko to make it finer or buy fine Panko).
for the Pan and on top the rolls.

Pour the water into a large mixing bowl. Sprinkle the yeast over it. Add 1 teaspoon sugar. Leave for 5 minutes until it foams.

Add the salt, sugar and melted honey butter to the yeast mixture. Stir. Add all purpose flour and bread flour. Mix.
The dough will be wet and sticky.
Turn out dough onto a lightly floured surface.
Put into a ball and start to knead. I fold the dough each time I kneaded it out, sprinkle with some flour but do so sparingly while kneading until the glutens have done their job and the dough is nice and soft 7-8 minutes.

After 7-8 minutes of kneading, the dough will be smooth. Keep kneading until the dough feels elastic. You’ll know.
Feeling the elasticity may take some practice but if it feels like your earlobe,(feel your ear and wash your hands before kneading)  it’s time to stop kneading. Usually, 8-10 minutes of kneading is enough to achieve.

Brush the inside of a bowl lightly with oil. Put the dough in the bowl, turning it around to coat the entire surface with oil.

Cover the bowl with cling wrap. Place in draft free area to rise. 1 hour to 1.15 hours.(no more than 1:30)

After an hour and a half the dough should have risen. Should have doubled in size.
After it's proofed. Punch down the dough and transfer to a lightly floured surface.

Light roll into a 2inch wide by 18 inch log the cut into equal pieces. This is for convenience and easier handling.

Put some bread crumbs on a parchment lined pan turn the rolls up cut facing up and shape softly and bread crumbs on top and let it go for the 2nd rise.

After the 2nd rise, sprinkle a little more crumbs on the rolls and bake in a 325 oven for 18-22 minutes keep an eye on them.