Today, I am going to share to you the easiest and simplest pandesal recipe. I will show you how to bake Pandesal using the Tangzhong bread making method.
What is Tangzhong (Water Roux)?
“Tangzhong bread making was developed by the Chinese for a softer and fluffy bread. TangZhong method was originated from Japan. The most amazing part is, the bread made with this method stays soft and fluffy even after a few days. Simply reheat the slice of bread/bun in the microwave for 10 to 15 seconds, you’ll have a warm, soft and fluffy bun on hand, just like it’s fresh out of the oven.
Basically, the TangZhong method is to mix 1 part of bread flour with 5 parts of water (by weight) at 65°C (149 °F) to form a paste/wet dough. At 65°C, the gluten in the bread flour and water mixture would absorb the moisture and become leavened. Thus, when the TangZhong is added into other ingredients of a bread dough, it will be heightened and produce fluffier bread” (source).
What is Pandesal?
Pandesal (Spanish: pan de sal, “salt bread”) is a bread roll made of flour, eggs, yeast, sugar, and salt. It has become a common food item in the Philippines. source
1 cup Water
1/3c Bread flour/all -purpose flour
Combine water and bread flour. Mix until no visible lumps. In medium heat, cook the Tangzhong until it turns into paste like mixture. Set aside and let it cool.
1 1/2 cup water
1 pack baker’s yeast or 2tsp active dry yeast
1 cup sugar (fine)
1/4 cup Vegetable Oil
2 tsp fine salt
6 cups all-purpose flour
1 tbsp Milk powder
Eggnog crumbs/ Bread crumbs
1. Make the Tangzhong ahead of time.
2. Combine the dry ingredients (flour, sugar, milk powder, salt, yeast) and mix them well.
3. Make a well in the center. Add in the wet ingredients (Tangzhong, water and oil).
4. Mix and knead for about 10 mins or until dough is elastic.
5. Let it rise for 2 hours or until size has doubled.
6. Transfer on a flat surface and divide into 4 equal parts.
7. Make a log and cut diagonally.
8. Dip into the eggnog/breadcrumbs.
9. Optional: Add ham and cheese or just cheese and then roll.
10. Place in a sheet and let it rise again for another 2 hours or more to really get that fluffy bread.
11. Bake in the oven for 20-25 mins at 176C.
12. Optional: I froze half of the pandesal. Once the other half are finished, I just pop a frozen pandesal into the oven toaster and re-heat for about 5 mins or you can re-heat in the microwave oven for 10 seconds.
13. Enjoy and share.
Here’s the video on how to Bake Pandesal using Tangzhong Method.
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