how can I make a "pandesal" It always ends up very hard !?

Answer 1

my guess is your over cooking it or not puttin enough moisture in it try some of these recipes
You'll Need:

2 tbsp yeast

2 cups water-luke warm

¾ cup sugar

1/3 cup oil

1 tsp salt

1 cup powdered milk ( skim milk )

1/3 cup margarine

2 pcs eggs

1 kilo All Purpose Flour

Procedures:
1.)Combine salt and sugar and All Purpose Flour.

2.)Dissolve yeast + 1 tbsp sugar in luke warm ½ cup for 5 minutes – 10 minutes and let rise. Set aside.

3.)Sift the flour, measure. Make hallow in the center, add yeast mixture and margarine.

4.)Proofing time 60 minutes. Baking time 20 mins until done

5.)Make baston, roll in bread crumbs

6.)Cut.

Stef’s Pandesal Recipe


(Half) Whole Wheat Pandesal

1 packet active dry yeast
2 1/4 cups lukewarm water
5 tablespoons sugar
1 1/2 cups milk
4 tablespoons melted butter or canola oil
4 cups whole wheat flour
5 teaspoons salt
5-7 cups all-purpose flour
cooking spray
dried bread crumbs for coating rolls

In a large bowl, dissolve yeast and 1/4 teaspoon of sugar in 1/2 cup water. Proof for 10 minutes or until bubbly. Combine whole wheat flour and salt in another bowl. Add the rest of the water, the milk, the sugar and the oil to the yeast mixture. Stir well. Add the salt-flour mixture, stirring with a wooden spoon at first, then your hands as the mixture becomes stiff. Start adding the all-purpose flour, adding just enough to clean the sides of the bowl. Dough will be sticky and moist. Knead on a lightly-oiled or lightly-floured surface for 15-20 minutes or until well-incorporated and gluten strands form. Spray bowl with cooking spray and return dough into bowl, forming it into a ball and turning to coat lightly with the oil. Cover with plastic wrap (not too tightly) or a clean dishcloth and set in a warm place where it can rise undisturbed. Inside your oven with the pilot light turned on is a good place. Alternatively you can refrigerate the dough overnight for a slow rise. Remove from the refrigerator a couple of hours before forming the dough so it can return to room temperature. When the dough has doubled (poke it with your fingers, the indentation should remain), pull off little balls of dough and form into rolls. You could also divide the dough into quarters and roll each quarter into a log, then slice the log into 1-inch pieces. (How you form the rolls is important. A cut roll will be flatter than one that has been formed by hand). Coat the formed rolls with bread crumbs, and arrange on a lightly greased baking sheet (or use a non-stick sheet) about 1 inch apart. Let rise a second time until doubled (depending on the temperature of your kitchen, this can take anywhere from 15 minutes to an hour. The important thing here is the volume of the risen dough, not the time). Bake in a preheated 350 degree oven for 15-20 minutes. Serve hot.

Cook’s Notes:

- A standing mixer makes kneading easier. If you have one, by all means, use it, following the same order for adding ingredients.
- Make sure the bowl you use for the dough is large enough to accommodate double the volume of dough. A plastic bin with straight sides works wonderfully.
- Note that the proportion of whole wheat to regular flour can be altered. The more wheat flour you use, the heavier the dough, hence the longer time it takes to rise. You can also use only all-purpose flour, which will result in a lighter pandesal.
- My 14-year-old helped me form these, and she likes making them big, making about 36 pandesal. I usually like the smaller pandesal, and if you opt to make those you will have approximately 72 pieces.

Answer 2

Check out the note in the recipe below. Unfortunately, I don't have the source for this, or otherwise I would give proper credit.

Pan de Sal

In a bowl, mix 1 tbsp yeast, 1 tbsp sugar, ½ c warm water and ¼ c flour. Water has to be warm, not hot. Warm temperature activates the yeast. Too much heat will kill the yeast.

Allow this to stand for 3-5 minutes. Mix this with wooden spoon.

Allow this mixture to stay covered until you see bubbles forming.

In a big bowl measure in 1 square of margarine, 1 cup sugar, 5 egg yolks, 1 tsp salt, 6 cups flour, 1 cup warm milk [order: flour, sugar, salt, egg yolks, margarine, milk] Add the starter mixture which has the live yeast. Mix well and knead. Transfer to the bread machine pan. Use the "dough" setting. (if you don't have a bread machine, knead the dough until smooth, place in an oil lined container, cover and let it rise for about an hour)

When done, mix and knead into a dome-like shape. Using a strainer, sprinkle the bread crumbs in a plate. If you follow the amount of ingredients properly, the dough is not very sticky. Separate into small pillow-shaped portions. Roll the pillow-shaped dough in the bread crumbs. Arrange them on an oiled baking pan. Allow the dough to rise for about 30 minutes (longer is better). Set your oven at 300°F at this time. (Adjust... depends on your oven, real instructions say 350 but I found my pandesal burnt on top so I lowered it to 300... works fine on this oven)

After the last rising, take the raised pillow-shaped dough and bake your pan de sal for about 15 minutes or until the bread is golden brown. Length of time depends on the heat of your oven and the size of the pan de sal. Tastes good while hot!

Answer 3

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Answer 4

How To Make Pandesal Soft

Answer 5

I'm not really answering your question, I just want to let you know that you made me laugh out loud. I know it's an innocent question but the " It always ends up very hard" part got me. Thanks for the laugh and let's not forget 2 points!

Answer 6

'tol bili ka na lang sa bakery, mura lang naman sya....kaysa gumawa ka pa, mapagod ka lang kung ikaw lang naman ang kakain ;)

Answer 7

tama! bili ka na lng sa bakery. bili ka pag umaga para mainit at malambot pa...

Answer 8

just like making doughnuts! you just have to add yeast so it will make a soft dough