Pan De Sal I Recipes

Steps:

• Put the warm water in a small mixing bowl and add the yeast and 1 teaspoon of the sugar; stir to dissolve. Let stand until creamy, about 10 minutes.
• In a large mixing bowl, combine the remaining 15 teaspoons of sugar and the oil and mix until smooth. Add the salt, 1 cup of flour and the yeast mixture; stir well. Add the remaining 5 cups flour, 1/2 cup at a time, until the dough pulls away from the sides of the bowl.
• Turn the dough onto a lightly floured surface and knead until smooth, supple and elastic; about 10 minutes. Lightly oil a large mixing bowl, place the dough in it and turn to coat the dough with oil. Cover with a damp towel or plastic wrap and let sit in a warm place until the dough has doubled in volume; about 1 hour.
• Turn the dough onto a lightly floured surface and divide into 4 equal pieces. Form each piece into a cylinder and roll out until the 'log' is 1/2 inch in diameter. Using a sharp knife, cut each 'log' into 1/2 inch pieces. Place the pieces, flat side down, onto two lightly greased baking sheets. Gently press each roll down to flatten.
• Preheat oven to 375 degrees F (190 degrees C).
• Cover the rolls with a damp cloth and let rise until doubled in volume, about 30 minutes.
• Bake at 375 degrees F (190 degrees C) until golden brown, about 20 minutes.

Steps:

• Place the yeast, bread flour, bread improver, sugar, salt, margarine, eggs, and 1 cup of evaporated milk into a bread machine in the order recommended by the manufacturer. Select the Dough cycle, and press start.
• When the cycle has ended, remove the dough from the machine, and form into 2 inch balls. Dip each ball in the remaining evaporated milk, then in the dry bread crumbs. Place the rolls on a baking sheet crumb-side up. Cover loosely with a cloth or plastic, and let rise until doubled in size, about 30 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Bake rolls for 8 minutes, or until golden brown on the top and bottom.

Steps:

• In a 4-cup spouted measuring cup or medium bowl, whisk together the milk, warm water, and egg. Whisk in the ube flavoring.
• In a large bowl, combine the flour, yeast, sugar, and salt and mix well.
• Make a well in the center of the dry ingredients, then pour the wet ingredients into the well. Slowly mix together using a whisk or your hands until all of the moisture is absorbed by the dry ingredients and a dough begins to form, about 3 minutes. Add the butter to the dough and knead until incorporated, about 5 minutes.
• Spray a clean surface with nonstick spray. Transfer the dough to the surface. The dough will be sticky, but resist adding more flour as it will make the finished product tough and dry. Knead the dough by picking up from the center with both hands on either side of the dough and slapping the bottom end onto the countertop, then folding the top end forward. Rotate your hands 90 degrees and pick up the dough from the center again and repeat the slap and fold motion. Repeat until the dough is more elastic and has a significantly smoother texture, 8-10 minutes.
• Transfer the dough to a clean large bowl greased with nonstick spray and spray the top of the dough with more nonstick spray. Cover and let rise in a warm place for 30-60 minutes, or until doubled in size.
• Once the dough has risen, grease your hands with nonstick spray and portion the dough into 24-25 pieces, about 50 grams each, then roll into balls. Cover the portioned dough with a kitchen towel to prevent a crust from forming while you shape each pandesal.
• Flatten a piece of dough evenly in your palm to create a disc about 3 inches in diameter. Place a cube of the easy-melt cheese in the center, gather the edges of the dough around the cheese and pinch to seal, then roll into a smooth ball. Immediately roll the finished pandesal in the bread crumbs to coat completely. Repeat with the remaining dough.
• Place 8-12 pandesal on each of 2-3 baking sheets lined with parchment paper and lightly cover with plastic wrap. Let proof at room temperature until doubled in size, 60-90 minutes.
• Preheat the oven to 350˚F (180˚C).
• Remove the plastic wrap from the baking sheets. Bake the pandesal, working in batches if needed, for 18-20 minutes, until puffed and lightly golden on the bottoms. Let cool for 10 minutes before serving.
• Enjoy!

Steps:

• 1. In a large bowl, combine water and yeast. Allow to sit for 10 minutes until mixture becomes bubbly. Stir well.
• 2. In a small bowl, combine milk, butter, eggs, sugar and salt. Stir together until incorporated.
• 3. Add milk mixture and 2 cups flour to yeast mixture. Using an electric mixer, beat to combine. Gradually add the remaining 2-1/4 cup flour in ½ cup increments and continue to combine all ingredients.
• 4. On a lightly-floured surface, turn over dough and knead, lightly adding flour as necessary, for about 10 minutes or until smooth, supple and elastic.
• 5. In a lightly-oiled large bowl, place dough. Cover with film and allow to rise for about 1 to 1-1/2 hours or until double in size.
• 6. On a lightly-floured surface, transfer dough and divide into 24 pieces. Shape each piece into a ball and roll on breadcrumbs to coat. Arrange balls about 1-inch apart on a lightly-greased baking sheet. (If you don't want them to be pull-apart but instead rise and bake separately, set them about 2 inches apart on baking sheet.) Cover with a cloth and allow to rise for about 1 to 1-1/2 hours or until double in size. Near the end of the rising time, start preheating oven to 350°F.
• 7. Bake in a 350°F oven for about 15 to 20 minutes or until golden brown. Serve hot.

Steps:

• Combine shortening, sugar, salt and boiling water in a large mixing bowl.
• Cool to lukewarm.
• Add warm water and sprinkle in dry yeast.
• Stir until dissolved.
• Let stand for 5 minutes.
• Add flour gradually and turn out on a lighlty floured board.
• Knead until smooth and elastic.
• Place in a greased bowl and brush with shortening.
• Cover and let rise in warm place until double in size- about 1- 1 1/2 hour.
• Punch down and turn out on a lighlty floured board.
• Divide dough into 24 equal parts and shape into ovals.
• Roll lightly in bread crumbs.
• Place on greased cookie sheet.
• (spread 6 inches apart).
• Cover, let rise in warm place, free from draft, until light- about 1 hour.
• Bake at 425 degrees, for 15-20 minutes or until golden brown.

Steps:

• Microwave milk on High for 30 seconds; Warm uncracked egg to room temperature by placing in hot water for 60 seconds, then beat lightly; Melt or soften butter to room temperature.
• Select "Dough" cycle; Add all ingredients, EXCEPT for breadcrumbs, in the order your machine requires.
• First Rise: When the machine is done kneading, the dough will be sticky (gooey dough means moist pan de sal); Place dough in a bowl greased with Pam spray and spray top of dough with more Pam; Cover and let rise in a warm place for 45 minutes, or until doubled in volume (To test: gently poke dough with two fingers; if it leaves an impression without springing back, it is doubled).
• Second Rise: Gently deflate dough with your fist, then use a plastic spatula to divide dough into 24 ovals and roll them in the breadcrumbs.
• Line up ovals in a 9x13" ungreased cake pan with the rolls touching; that way, the pan de sal use each other for height support and not spread out like ciabatta; Let rise a second time for 30 minutes; Meanwhile, preheat oven to 375 deg. F.
• Bake for 15 minutes, or until tops are golden brown.