Easy steps on making Pandesal (Pinoy Bread)
Ingredients:
220ml of warm water (110⁰F - 130⁰F) or you can use a combination of 3/4 cup water and 1/4 cup oil for softer pandesal 7g
(2 1/4 tsp) intant dry yeast 100g
(1/2 cup + 1 tbsp) - light brown sugar 1 Large egg, room temperature 500g
(3 3/4 cup) bread flour 20g
(2 tbsp) powdered milk 7g
(1 tsp) iodized salt 50g
(1/4 block) butter
1/4 cup fine bread crumbs
*Cooking Oil or vegetable shortening for first proofing bowl
*soften butter to hold bread crumbs on pandesal
Baking essentials you need:
1 rectangle baking sheet mixing bowls (stainless, plastic or glass)
1 set measuring cups
1 set measuring spoons
Strainer Rolling pin
Scraper Plastic wrap or cling wrap
Kitchen towel
Digital Weighing scale (optional)
Timer (you can use your cellphone)
First proofing:
1 hr to 1 1/2hr or until the dough doble.in size
Second Proofing: 30 to 45 mins
Baking time:
Preheat oven for 15 mins at 180⁰C. Use the middle rack of the oven only and bake for 13 to 15 minutes or until lightly brown on top.
* Double the measurements if you need to make more