"Kusina" = Kitchen; "Manang" = older sister

A Filipina's unabashed chronicle of her adaptations in the American kitchen. Includes step-by-step photos on how to make pan de sal, ensaymada, pan de coco, siopao, hopia, pandelimon, pianono, atsara, crema de fruta,etc., and if you are lucky, you will find videos too!

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Sunday, October 01, 2006

Pandesal

Pandesal
Homemade Pandesal
This is a re-posting from my old kusina, featuring how to make pan de sal using bread machine/breadmaker for the dough (or use manual method using the same recipe). I have received emails about how their pandesal using this recipe/method has received rave reviews from fellow Pinoys. May I add that I have served this also to Americans and most of them loved this crusty-on -the-outside, soft-on-the-inside buns. There's a slide show of how to shape and cut the dough and then bake them in conventional oven, to make learning easier for those who are going to try this for the first time. Pardon the poem inspired by the smell of the yeast dough as it was rising...


Nung nasa Pilipinas pa ang inyong Manang
At dumating ang bayaw na balikbayan,
Araw-araw, nagpapabili ng pandesal,
Ito kasi ang nami-miss nya sa kanyang almusal.

Ngayon, si Manang, nasa parehong kalagayan,
Pero walang panaderyang nagbebenta ng pandesal
Nang ipamalita ang "Kusina" sa mga kaibigan,
"Ayan! I-feature mo ang paggawa ng pandesal!"
(Patay! Ang pandesal, di ko pa nasubukan...)

Kaya sa alaala, pilit na hinalughog
Mga panaderong sa masa ay humubog
Ipinikit ang mata upang balikan
Mahigit dalawang dekada nang nakaraan.

Tulad ni Sassy, humanap ng sweet bread recipe
Pang bread machine, mula Fleischmann's Bakery
Kasi ang sangkap, pang-family size lang
Para pag pumalpak, di nakakahinayang
(Mahal kasi grocery eh! At mas madali ubusin.)


Si Manong Ken, me resipi nga,
Pero sabi nya, me halong daya
Di kasi kanya yun, di sya panadero
Ang sangkap at proseso, iba sa alam ko.
(Parang mahirap ba...)

Nung bata kasi ako, sa panaderya ni Tatay
Sa paghulma at pagsalansan, laging nakaantabay
Sa kakahawak ng dough, nahasa ang mga kamay
Yung nga lang, resipi't sangkap, di ako nasanay.

Paggamit ng pugon, di rin natutunan
Para sa batang patpatin, medyo me kahirapan
Pero paglabas dun, alam ko ang gagawin
Palamigin, hiwain, balutin, KAININ!

Kaya eto ngayon, aking sinusubukan
Papel ng panadero, kaya bang gampanan?
Unang subok, sumobra, medyo natusta
Pangalawang subok, umubra, tamang-tama ang timpla!

Wish ko lang pandesal ko ay inyong matikman
Keso o mantekilya ang gawing palaman
Pero ang tangi ko lang kayang gawin
Ilagay sa website nang sa inyo ay maihain.

Lika, kusina ko ay iyong bisitahin
Paggawa ng pandesal, iyo ring subukin (excited ka na no?)
Sana kahit paano, natulungan kita,
Kahit araw-araw, me pandesal ka na!

*************
On to pan de sal making...

INGREDIENTS (using Basic Egg Bread recipe from Breadworld.com. Other suggested recipes are Old Fashioned Buttermilk Bread and Buttery Sweet Bread.):


1-POUND LOAF INGREDIENTS 1-1/2-POUND LOAF
1/2 cup
1
1 tbsp
3/4 tsp
2 cups
1 tbsp
1-1/2 tsp
milk
large egg(s)
butter, cut up
salt
bread flour
sugar
bread machine yeast
2/3 cup
2
2 tbsp
1 tsp
3 cups
2 tbsp
2 tsp

This slideshow below is taken from my slideshow for camote pandesal and pandelimon since slide.com and geocities.com lost my original step-by-step photos of pandesal, which I posted in 2006 when there was no picasa yet and blogger did not have the feature to upload a photo yet. Yeah, I have been blogging that long, yet I still remain largely tech-challenged. Pagpasensyahan na po.






DIRECTIONS: Update 7-20-09 - I added the manual method after the bread machine method due to readers asking for recipe if they do not have a bread machine.

BREAD MACHINE METHOD:
1. Use the 1-pound recipe if your machine pan holds 10 cups or less of water. Add ingredients to bread machine pan in the order suggested by manufacturer.
2. Set the bread machine to DOUGH CYCLE and let it do its job. (Saves you from getting your hands messy!
3-4. Wait for the dough cycle to complete the initial rising. While waiting, prepare the table (grease a bit), baking sheet (grease), and breadcrumbs. Grease your hands as well.
5. Punch the dough down (actually, as soon as you try to remove this from the pan, it will deflate.)
6. Lay the dough on the table and stretch as shown in the slide.
7. Using your two hands, roll the dough while squeezing some bubbles to make it more compact and turn it into a log about 2-3 inches in diameter. (Imagine wringing a towel, that is the effect you want to achieve here, only not too tight.)
8. Sprinkle the log on all sides with bread crumbs. (See how I make my own bread crumbs here.) Optional: Cover with plastic and allow to rise for 10 minutes. This will lessen your final rising time.)
9. Using a dough cutter, cut the log at intervals of 1 to 1-1/2 inches. Roll again on bread crumbs to coat the cut sides. (This makes about 20 pieces.)
10. Lay on lightly greased (with shortening) baking pan slightly diagonally, with the cut side up, 1 inch apart or at least one fingerbreadth apart. Cover with Cling wrap (or damp flour sack) and let rise for about 30 minutes (or 10 if you did an earlier optional rising of log) in a draft-free place. Alternatively, you may want to put it inside the oven and turn the oven on bake for 1 minute then turn off. This will make the oven warm and will hasten rising (about 10 minutes only, plus it is draft-free, but if you want fluffier pan de sal you can extend to 30 minutes. Just be careful when you open the door to take it our prior to setting the temp for baking per se. You do not want to create a sudden rush of air or else you might end up with a flat bread.)
11. Bake at 350 deg F for 12-15 minutes or until golden brown (depends on the size, spacing and oven used). If you want it darker, bake at 375 for 10-12 minutes).
12. Let cool (kung makakatiis ka!) for about 1 minute.
13. Enjoy either plain or with your favorite filling! (Mine is Reno liver spread, but I do not have access to that here, so I content myself with butter, jam, or Kraft Old English cheese spread.)

Here is a video of the actual shaping and baking of pandesal. The dough was pre-made using the bread machine.



--> Taglish version (requested by Jacklyn)
1.Gamitin ang resipi na pang 1 pound kung hanggang 10 cups lang ang kaya ng bread maker. Ilagay ang sangkap ayon sa suhestyon ng gumawa ng bread maker (sa brand na gamit ko, ilagay muna ang mga likido – tubig, gatas, mantekilya, at itlog – sa pan at kelangan ay maligamgam, Pwedeng hayaan sa countertop para maging room temp, o kaya ay i-microwave ng mga 30 segundo, haluin at i-check sa thermometer kung nasa 80-100 deg F. I-microwave pa kung malamig pa.)
2.I-set sa Dough Cycle ang bread maker.
3.Maghintay. Habang naghihintay para matapos ang dough cycle, ihanda ang lamesa o countertop (medyo punasan ng konting mantekilya o shortening para medyo madulas, at budburan ng konting harina), baking sheet/pan (punasan ng shortening), at breadcrumbs. Pahiran din ng mantekilya/shortening ang kamay mo.
4.Alisin ang dough sa pan pag handa na. Magfa-flat ang dough, gaya ng nangyayari pag sinuntok mo. Ganon talaga. Dapat pa nga medyo pitpitin mo.
5.Ilagay sa ibabaw ng lamesa/countertop at ayusin nang pahaba (i-stretch mo para humaba).
6.Gumawa ng baston: irolyo habang pinipitpit ang pandesal para maghugis “log” na mga 2-3 inches ang haba pag cross-section.
7.Budburan ng bread crumbs. Pwedeng takpan ng plastic at hayaan lumaki ng mga 10 minuto bago hiwain.
8.Gamit ang dough cutter, maghiwa (kelangan, mabilis ang kilos ng kamay mo sa paghiwa para hindi parang nahihila yung dough. Parang itak ang bagsak ng dough cutter tapos biglang ilihis para humiwa). Hiwain kada 1-2 inches. Irolyo uli sa bread crumbs bawat pirasong nahiwa.
9.Ilagay sa baking pan. Kelangan yung nahiwang parte ang nakapatong sa pan.
10.Palakihin ng mga 30 minutes o hanggang magdoble (baka mas maikli kung medyo mainit dyan). Eto ang second rising. Dapat ay walang hangin at dapat ay “moist” ang paligid, para hindi matuyot ang pandesal habang lumalaki. Pag walang hangin, hindi sya basta babagsak. Pag nabiglang nahanginan, maaaring bumagsak ang tinapay, lalabas na flat. Pwede mong gamitin ang pugon para sa second rising. Ilagay mo yung pan sa loob, paandarin ang oven ng isang minuto at patayin para yung namuong init sa loob ay makatulong mapabilis ang pagpapalaki ng tinapay, na hindi naiistorbo ng hangin.
11.I-hurno (bake) sa 350 deg F (nasubukan ko na rin hanggang 450 deg F, basta nakaantabay ka). Mas malutong at ma-brown ang ibabaw kung mas mataas ang temperature. Kung gusto mo medyo albino ang dating, ok na yung 350. Hayaan ng mga 10 minuto, paikutin ang pan para uniform ang pagkaluto/pagkabrown, at lutuin pa ng mga 2-4 minuto o hanggang total ng 15 minuto basta maganda ang pagka-brown. Tantayahin mo sa unang pagbake kung gano kainit ang oven mo.
12.Pagkahango sa pugon, alisin agad sa pan at ilipat sa cooling wire rack. Pag wala nang init, pwede na ilagay sa plastic para hindi matuyot at manigaw (pag nagpapawis pa sa plastic, palamigin mo pa, para hindi madali mag-amag).


MANUAL METHOD:
1. In a pyrex measuring cup, microwave the liquid ingredients for about 30 sec to 1 min to make it lukewarm (80-100 deg F or room temp).
2. In a large bowl, place all dry ingredients and make a well at the center.
3. Place liquid ingredients in the well at the center. Using wooden spoon, mix liquid with dry starting from center until all dry ingredients from the sides are incorporated and you have a soft dough.
4. Transfer to a lightly floured surface and knead for about 8 mins.
5. Cover with plastic wrap and let rest for 10 mins.
6. Stretch as shown on slides and form into a tight log.
7. You may opt to sprinkle with breadcrumbs and (1) slice at this point or (2) let rest for another 10 mins before slicing.
8. Coat the sliced dough pieces and placing on greased baking pan.
9. Place in pre-warmed oven (to hasten rising time) and let rise some more for (1) 30 minutes if they were cut right away, or (2) 10-20 mins if they rose before cutting. The point is, get them to a good size before baking (remember that they will do a final rise when you place them in hot oven, so bake them when they reach a size just a little bit smaller than the size of pan de sal you want to eat).
10. Bake at 350 mins (or 365 if you want them darker) for 10-15 mins (keep watching after 10 mins by opening the oven door and looking at how dark they are).

IMPORTANT TIPS for beginners in yeast doughs:

A bread machine not only makes it less messy for your hands during the initial phase of dough preparation. You can also learn how the dough must feel if you will touch and poke it before it goes into the initial rising phase (that is 30 minutes after you start the dough cycle). Familiarize yourself with that dough and then also after the initial rising (end of dough cycle). Once you have done so, you can then have the courage to do the conventional way of kneading the dough by hand and judging if the initial rising time is enough.

Make sure you don't disturb the initial rising phase and that it is warm and moist and there is no draft (bread machines have that ideal setting).

When checking for brownness, OPEN the door and bring the bread under natural light instead of looking through the oven glass (the yellow light shows the bread being white when in fact it is already brown, you might toast it).

If you want to use the old-fashioned buttermilk recipe, but you don't have buttermilk on hand, you can substitute it with 1 tbsp cider vinegar or lemon juice plus enough fresh milk to make 1 cup, then use the right proportion in preparing the dough as per ingredients. (I saw this tip in the Cooking Pleasures Magazine of CookingClub.com, which sparked the idea of trying that recipe in making pandesal.)

For those without fresh milk (presuming I have followers in the Philippines, but please help our small businesses by patronizing the local bakeries), use 1:1 ratio of evaporated milk and water.

Place the buns right away on a cooling rack so they don't sweat at the bottom and make the bottom soggy.

In STORING pan de sal:
Let the buns cool on the wire rack completely but do not overdo that they dry up (this take about 10-30 mins here in my place depending on the weather or season). Then place in ziploc bags or airtight container. If you do this while they are still warm, they will sweat and will invite molds very soon. If you do it too late, they will be hard.

VARIATIONS:

Corned Beef Pan de Sal: If you have access to Argentina CB, get a small can and add a small, chopped onion. Without the breadcrumbs, cut the pan de sal into pieces about the size of pingpong ball, flatten and place a tbsp of CB mixture, seal the edges and roll in breadcrumbs. (I used to sell these when I was still studying in Med school, but without the breadcrumbs. They sold fast! Perfect breakfast!)

Hotdog Pan de Sal: Roll pieces to flatten (like in my spanish bread post) then put the hotdog in, wrap the dough around, then roll on breadcrumbs. (This is probably the equivalent of "hoagie" here.)

Adobo Pan de Sal: Aba eh di ipalaman mo yung shredded adobo meat at lagyan mo ng sauce!

Yun lang...

This re-posting is so that I can have it labeled properly and make it easier to locate.

UPDATE: Some Americans (my co-workers, friends' friends, relatives) have tried these and absolutely loved the soft interior and the crusty exterior. Just try to offer them to your co-workers or relatives who are open to new things, and I guarantee you, they will see you with new eyes...

96 comments:

  1. Manang, I love your new Kusina at PENGE'ng pandesal!

    I love your presentation, galeng! At hanga din sa iyong tyaga sa pag-gawa ng pandesal ^-^

    ReplyDelete
  2. Thanks, Thess! Kahit matrabaho at hindi naman type ng hubby ko and pandesal, the nostalgic trip is enough motivation. And my Pinoy group here loves pan de sal, of course!

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  3. Manang, I like the new kusina :) mas madali na ngayong pumasok. I still miss warm pan de sal. I really have to try making it myself one of these days. Buti ka pa matiyagang mag bake.

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  4. jmom, glad to hear na mas madali mo na ma-access to. Subukan mo yung mga bread machine recipes (there are some from breadworld.com which you can set to start at a later time) so prepare the night before and set to finish the dough cycle early in the morning (give it around 30 minutes for cutting and final/second rising), then another 12-15 for baking. Kahit every weekend okay na rin.
    Am currently experimenting on my choice of ensaymada eh. Lapit na...

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  5. Hi Manang,

    Sarap naman ng pandesal! Bring tears in my eyes, homesick na ako.

    ReplyDelete
  6. KK,
    nacurious naman ako kung nasaan ka. Email mo naman ako, kwentuhan mo ko.(manang.kusinera@gmail.com)

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  7. ala eh Manang ang galing mo palang manunula!;) it's very inspiring.
    i got lazy to make my own bec. i can buy once a week (agawan, ang bilis maubos, a brand fr NJ). homemade is still best.
    may i ask what kind of bread machine you have? medyo nag iisip lang, i think it's heavy and takes up space but i'm sure it's great to have around....hmm.

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  8. stel, If there were stores here that sells pan de sal, I would not have thought of trying to make them (and other Pinoy breads/rolls) on my own. But the Filipino store nearest here gets pandesal somewhere in NY every 6 months! And I can just imagine that they probably are at least a day old by the time we can buy them. In any case, I have learned to make my own even before the store owner offered the pan de sal to me, and I have even offered to teach her how I make pan de sal (and itlog na maalat, which they sell at $5/dozen).
    Will post separately about bread machine and what I have been using it for...

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  9. ay manang natuwa naman ako sa poem. and ofcourse the pandesal recipe. i'll keep a copy until baking is something i can do...

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  10. Hi Manang Poetess!

    Galing ah, food for the mind and tummy ang feature mo. I'm also on the lookout for a good pandesal recipe, at least approximating the salty crusty bread of my childhood. One old bakery gave me their recipe but said I might not be able to get the old taste back because they used to bake pandesal on the oven floor (de suelo). Iba daw ang lasa from what they call de plancha - meaning baking sheets.

    In any case, I'm sure your recipe tastes wonderful. I'll trust your baker's daughter palate for that. :-)

    ReplyDelete
  11. karen, yung plancha rin ang gamit ng tatay k nun, kaya yun ang nakasanayan ko. I am not familiar with de suelo bread's taste. I will have to warn you, though, that while I grew up in a bakery, I have my own taste preference. Our pan de sal back then would differ in taste depending on the baker (and I loved best what my Manong - older brother - made. Siguro it had something to do with doing it from the heart and and with pride, not so much for profit (if it was my Tatay) or for the sake of "doing the job" (in case of hired panaderos).

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  12. do u have an alternate recipe for those who dont happent o have bread machines?

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  13. anonymous,
    Actually, when I taught one of my PInay friends here, she also did not have working bread machine (she lost the paddle of hers because she had not been using it for a long time). So we mixed by hand and it turned out ok. Messy, though. :)

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  14. Manang, maraming-maraming salamat sa recipe. My goodness, I can't believe I can make pandesal now. Soo good!!! I tried one before but not as good as yours. I am so happpppy!

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  15. Georgie,
    Glad you liked it! Try also the Buttery Sweet Bread recipe from breadworld.com if you like it sweeter. My friend Ana's mom prefers this basic egg bread recipe as she does not like her pandesal sweet. I like both.

    ReplyDelete
  16. Hi manang,matagal na po kami ng mrs. ko sa s.korea at nagtrabaho po kami bilang factory worker(tnt).Manang pls naman po gusto pon namin mag-asawa na magtayo ng bakery.kasi po manang sa amin po d2 sa imus cavite(malagasan)kami palang po ang bakery d2 sa lugar namin,kaya po naisipan po namin na magtayo.Manang pls naman po tulungan nyo naman po kami sa pag gawa ng pandesal,sa totoo lng po wala po kaming alam tungkol or idea sa bakery pero yun po ang nakikita namin na kikita,pero dun po sa magaling na panadero na makukuha nain.kaya po ako lumapit sa inyo para magpatulong na kahit konti kaalaman na pag titimpls o pag gawa ng pandesal ay meron kami.alam nyo naman d2 sa pinas kung wala kang alam sasamantalahin ka.Pls manang i share nyo naman po yun timpla o sekreto nyo sa paggawa ng pandesal..MARAMING SALAMAT PO&GODBLESS PO& TO UR FAMILY

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  17. jheng, I myself does not know about the business part of it. Email me at manang.kusinera@gmail.com and give me your email address. Probably you can talk with my father and brother there.

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  21. manang this is my email jhenwhie43v3r@yahoo.com. or i_river3069@yahoo.com."THANK'S AND GOD BLESS"

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  22. hi manang! first time kong napadpad dito sa site nyo. saludo ako sa galing ng kusina nyo... meron lang akong tanong..kelangan ba may haling egg ang pandesal? kasi yun iba nakita kong gumgawa wala itlog...

    God Bless You!

    ReplyDelete
  23. Hi anonymous,
    actually ang orig na recipe ng pandesal ay meron lang flour, water, lard (shortening), salt and little sugar. Gusto ko lang itong me itlog (and butter) kasi I want my pan de sal special

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  24. hi manang, me tanong lng ako kc dba pag walang bread machine ok lng dn manual gawin pero anong klaseng yeast un gamit mo? kc me rapid rise at active dry yeast. which one? thanks... i am new to your site and i like it. i am going to try the pan de coco at pandesal at yung ensaymada mo na recipe soon. im learning pa lang kasi n maggawa ng mga bread. thanks.

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  25. Hi Ellen, I actually used the same recipe using BM yeast but mixing by hand (well, a wooden spoon then I knead the dough by hand). The BM does its thing alternating mixing and relaxing and completes the cycle within 30 minutes. We did not wait for the 30 minutes. As soon as I was convinced the dough was smooth enough, we let it rise. We did not have a problem.
    Now if what you have are rapid rise and active dry, you probably are using the stand mixer? Maybe you can try recipes from breadworld.com like the dinner rolls (there are recipes there which use AD and RR; just search for dinner rolls and choose which one to try).
    Enjoy baking!

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  26. Hi Ate....paborito ko pang breakfast sa atin sa pinas. I am planning to make pan de sal today. Tried to check ingredients on my pantry and I have all the ingredients except..bread crumbs, may alternatives ba? wala no? sarap kasi pag may bread crumbs, will make next time nalang..thanks for sharing....hugs! Lyn

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  27. Lyn,
    an alternative you can try is corn meal kung wala kang breadcrumb. You can also try to make your own breadcrumb like I do. See my label "how-to"

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  28. Hi manang, it's me again! I was googleing out a pan de sal recipe and saw that you have one. I would definitely try this so i can make something out of the usual breakfast that my hubby and i always have. This looks pretty yummy to me and not to mention that it reminds me of those good old days back home..aaaaayyyyy=(... Thanks for your recipes manang, you never know how much you've helped me in your own little way...cooking and baking is my choice of therapy for boredom these days, it works well for me...filipino foods make me feel like close to home. thanks again! =D

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  29. Hi-
    I just took my pandesals out of the oven.. Taste and texture exactly like pandesal.. but mine did not look like pandesal at all. I have to practice the rolling and cutting precise sizes some more. THANK YOU SO MUCH! I wanted to make my own pandesal because .. I do not know what's happening with the Filipino bakers in NJ, most of them are adding food coloring to the pandesal. Just when everyone in the world is into "all natural," they're adding yellow to make the pandesal look jaundiced! SALAMAT!

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  30. Pan de sal, fresh from the panaderia's oven, you bring it home in that brown paper bag. Then you break it in half and slather on some Dairy Cream..... and it melts, then you take a bite.... just thinking about it makes me so homesick.

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  31. Here's another email from one who is suffering from "Manang-itis" (haha! joke!)

    here's the verdict to your pan de sal recipe: TERRIFIC!
    Much, much better than the one I was using in the past. Texture was
    divine. And this time I only let it bake in the oven for 15 minutes.
    Last time, I was doing it for 20-25, no wonder matigas! and it's the
    water that gave it the flat taste. but yours was perfect. my
    instincts told me that when the dough comes together nicely in 8
    minutes or so, the bread will be good.

    ReplyDelete
  32. Another prior email posted in ensaymada recipe:
    Hi Manang,How are you?,I just want to thank you for the Ensaymada recipe #1,And now you have Recipe #2,By the way I tried your pandesal recipe yesterday,It's so good.Hope you will post more recipes in the future.

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  33. Hello po. I learned of your blogsite from my friend who always tries your recipe. I feel that this site and the recipes you share will also help me a lot. I am very interested with the pandesal and ensaymada recipes using the bread machine.I bought my machine when we were still living in Malaysia and since we came back here in the Phils 2 yrs ago, I haven't used it again. However,the recipe calls for bread machine yeast which I cannot find in the groceries here. Is it necessary to use the bm yeast? Can i use the ordinary active dry yeast and will have the same result? thank you very much and god bless you and your family.

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  34. Hi nanz,
    you can use active dry yeast, but you have to follow directions on how to use the active dry yeast (like proof for 10 minutes with liquid and sugar first before adding the rest of the ingredients; also rising time is longer). BM yeast is just quick acting and rising time is much shorter.

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  35. HELLO!! MANANG,
    I just want to thank you for your wonderful and very helpful website...

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  36. HELLO!!Manang,
    I have a question in regards to pan de sal recipe. I don't have a bread machine,what can you suggest for substitution..thank you :)

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  37. Hi Anonymous 1,
    You are so welcome! Enjoy!

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  38. Hi Anonymous 2,
    You can actually mix manually. Have your liquid ingredients on room temp. Mix your dry ingredients together. Blend all well until you have a soft dough. Knead on floured surface for about 8-10 minutes. Cover with cling wrap and let rest 10-30 minutes. Stretch out and form into log and sprinkle with crumbs. you may let it rise for another 10 mins before cutting and rolling again in breadcrumbs. Place on greased pan. Let rise for 30 minutes in warm, draft-free place. Bake as directed above.
    Hope this helps!

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  39. thank you for your help! my pandesal turned out perfect like what we used to have in my town. i followed your ingredients, kneaded 10 mins with an upright blender/mixer and baked 10 min 425'f. the crust turned out to be crispy. just have to watch closely due to the high heat, it might brown so fast and get burned. i rotated my trays in between and i used those nonstick black pans which browns bread faster and actually has less cooking time. hubby is happy with the result. thank you very much.

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  40. hi may,
    thanks for your comment! Maybe I will try baking them at that temperature as well.

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  41. Manang,

    Naka- smile ako habang binabasa ko ang "tulang pandesal". What a very creative way of motivating a newbie in the kitchen like me to try pandesal na miss na miss ko na talaga! After my success with supersoft ensaymada, Pan de Coco is next in line para masubukan but wait, I think I will try pandesal instead.

    Walang bola, heaven-sent etong site mo sa akin. I am sure pati yung marami pa nating kababayan around the world who follow this site share the same opinion. Muchas gracias!

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  42. Hi Mitzi,
    Miss ko talaga pandesal nung unang napdapad ako sa US. Kasi, nasanay ako nun sa bakery ng Tatay ko na everytime me bagong lutong pandesal (super init at lutong!), kakain ako kahit isang piraso lang, tapos tagabalot pag lumamig na, habang nanonood ng Anna Liza or Flor de Luna, or Voltes V. Haha!
    Para sa akin, ang mga paborito ko noon na araw araw pwede kong kainin ay pan de sal, pandecoco, monay, ensaymada, pandelimon. Nagtitinda rin kami ng pan de regla, "banana" (hugis saging na yellowish na tinapay), "sandwich" (parang yellow cake na me palamang mantekilya, at binudburan ng asukal sa ibabaw, korteng triangle, pianono,"cheesecake" (na muffins topped with grated cheese, in reality), kababayan (di ko pa nadidiscover ang recipe nito), etc, pero bihira ko kainin yon nun. Paminsan-minsan gagawa ang Nanay ko ng egg pie at custard cake, pero dahil bihira yun, hindi ko naman ganong hinahanap-hanap. Etong mga yeast rolls talaga ang mga paborito ko.

    thanks a lot for the kind words, Mitzi. They mean a lot to me!

    ReplyDelete
  43. Hi Manang,
    I am very happy that i've found your website. I love making desserts but i never bake. But this time, i am so motivated. I would like to try the pandesal, ensaymada, pandecoco and my all time favorite spanish bread. I just have one question regarding the butter, is it the salted or unsalted one for the pandesal. I am planning to bake it this weekend. It is my husband's and in-laws' fave. I am so excited! I hope it will be a success... thanks Manang. Believe ako talaga sa'yo!

    ReplyDelete
  44. HI Anonymous,
    Welcome to my site, and thanks for the trust! I am glad I have motivated you to bake yeast rolls. I understand that a lot of expat Filipinos' baking predicament stems from the lack of need to bake back at home, where neighborhood bakeries abound and freshly baked goods are always available, and that's also the reason why I strive to come up with "overseas" alternative to that, as I found myself missing these as soon as my first week in the USA, especially that I grew up munching on rolls fresh out of the oven.
    I use salted butter in all of my recipes unless I specify to use unsalted butter.

    ReplyDelete
  45. hi ate, nawala ang comment ko posted 10/14/2009. anywayssss...i just asked how can i make my pandesal stay soft even it's not hot anymore? because i already tried it but i use different ingredients instead of fresh milk i used non fat dry milk then and water my pandesal taste really good and texture was good while hot pero nung lumamig na di na malambot

    ReplyDelete
  46. Hi Anonymous,
    di nawala yun. Nagpost ka sa hopia. Anyways, ang sagot ko, pandesal is softest when freshly out of the oven. Talagang di gano malambot pag lumamig na kaya i-oven toaster mo pag kakain ka uli. Pag gusto mo talaga malambot kahit malamig, try adding potato or sweet potato, gaya nung pandelimon recipe ko (gawin mo na lang hugis pandesal).

    ReplyDelete
  47. ate thak you so much i wanna try your super soft ensaymada first before the pandelimon..thanks po God bless...he he he sa hopia pala ako nkapost kala ko nman dito kaya pla di ko mahanap post ko..

    ReplyDelete
  48. ate i am waiting for my pandesal to rise. i am making my pandesal using again your recipe and hope it will be sucessful again same with my 1st one. i give some of the supersoft ensaymada that i made to my friends and they like it ang sarap daw. at yung ingredients mo sa pandelimon ginamit ko para makagawa ako ng hotdog bun kc kinukulit ako ng aking kiddo na gawan ko daw sila ng hotdog bun at ito 3 nlong ang tira at till now masarap pa rin at malambot lalo na pg ininit mo...mg iisang linggo ko yun ginawa at ang 3 kids ko lng ang kumakain kanila lng daw kc yun eh para sa hotdog nila kaya isa lng nakain ko...thanks to your help. it's me again..dulz

    ReplyDelete
  49. Hello Manang! I must say that I admire your ingenuity on how you prepare food! I've been a silent reader of your blog in time to time for a couple of months now wanting so much to make your very famous SSE and pan de sal. Problem is i don't have an electric mixer, & though i have tried baking some cakes & pies using only wooden spoon and whisker, oh boy i think i just gave myself self inflicted biceps!! lol second problem is my location. I'm in finland (still struggling learning their language) Though i have been familiarizing myself in the groceries here, i never found any rapid rise yeast(only dry yeast) and shortening. I have asked few people here and they said that they use this specific kind of margarine which they think is equivalent to the shortening. So i don't have any choice but to give it a try. Last christmas i got a stand mixer as gift from my MIL.. and the first thing that pops in my head when i saw it was your mouthwatering SSE and pan de sal!! LOL I finally can make those! :) i hope i can manage to tweak the recipes right as i don't have access to the same ingredients as yours. i have a question though, can i use the dough hook of the stand mixer for kneading the pan de sal? i was thinking of manually mixing(or by the mixer)the ingredients first and then attach the dough hooks for the kneading part. Do you think it's enough for the machine to do it or do i still have to knead by hand for the finishing touch of the dough? or would you rather recommend that I just do all the manual kneading? thank you very much..

    ReplyDelete
  50. HI Anonymous,
    Thanks for your comment!
    Your MIL was so generous to give a stand mixer as gift!!! You are lucky!
    You can use the dough hook only to make soft dough. Then you will have to manually knead (repeated stretching is necessary for gluten development; dough hook will just keep tearing and mixing it).
    I hope you discover the joys of baking!

    ReplyDelete
  51. sana matuto din po ako gaya niu ..mahilig din po kac ko magluto one tym visit ako sa store niu......sarap cguro mga pagkain niu jan pahingi naman......

    ReplyDelete
  52. Wow. Ganito pala ang paggawa ng Pandesal!
    Masubukan nga. he-he-he!

    Salamat po... sa uulitin.



    - Jack -

    ReplyDelete
  53. Hi po. ask ko lang po kung pwede gamitin ang instant dry yeast instead of bread machine yeast wala po kasi akong makita.. I really love your site ang dami ko na pong natutunan ibake at eto nga pong pandesal ang gusto kong subukan..

    ReplyDelete
  54. Greetings Manang,

    Salamat sa recipe mo! Niluto namin ng bunso ko to(4 yrs old), ang saya saya nya, favorite nya ang pandesal. For the fist time sa states ngayon lang ako nagluto. Thanks ulit, going to try ensaymada 2 :)

    ReplyDelete
  55. Hi Anonymous,
    You can try, but use it according to the instructions. Proof the yeast first (usually with warm water and some sugar, mix and let stand until it bubbles, but check on the package instructions -- I think it's what they call sponge stage), then add the rest of the ingredients.
    Goodluck!

    ReplyDelete
  56. Hi,

    I've recently migrated to SF from the Philippines, and I've been craving pan de sal for so long now!

    I just wanted to know, have tried using high-gluten flour?

    ReplyDelete
  57. Hi Miwa,

    not sure what the difference is between high-gluten flour and the bread flour (which they say is high in protein and gluten content compared to all purpose f) that I have been using. But I would think that high-gluten flour would be ideal for the likes of french bread (chewy types of yeast breads).

    I thought Pinoy bakeries abound in SF...anyway, hope your craving will be solved soon!

    ReplyDelete
  58. This comment has been removed by the author.

    ReplyDelete
  59. Hi Manang,

    What adjustments do you needs to do if you're using all purpose flour? My local walmart for some reason does not stock bread flour. I tried adding some hot water to make it sticky but when I tried to bake it according to your specifications, it was undercooked in the center... Had to stick it back in the oven.. But it just got darker and the insides stayed undercooked...

    ReplyDelete
  60. Hi leslie7622,
    I think you just have to see that your dough does not become too wet if you use all purpose flour instead of bread flour. However, your descriptions of your dough and how it turned out after baking puzzles me...Did they rise at all?

    ReplyDelete
  61. Hi Manang,

    Since it was so dry I don't think it rose very much in the initial rising. But after I added water, rolled and cut the dough, I put it in the oven after it was turned on for 1 minute. After 30 minutes, it rose significantly. The I baked it. The insides still has a yeasty flavor and not fluffy at all.

    Is this because it did not rise very well in the initial rising? When should I add water while its still in the breadmaker? Or when I take it out of the breadmaker?

    ReplyDelete
  62. Hi, I was browsing on the web and saw this. Thank you. Would you happen to know where to buy those pugon they used in Pan de Manila or Pan de Pugon?
    Hope you can help. im planning to put up a bibingka business here in manila.

    ReplyDelete
  63. Hi Anonymous,
    I regret to inform you that I don't have the least idea where to buy pugon. You will probably do best contracting with masons to build you an oven brink oven.

    ReplyDelete
  64. hi manang..just tried your pandesal recipe (manual) yesterday, not so successful :( wonder if it's bcoz i used plain flour instead of bread flour..also,i skipped the 10min rising before cutting ..or might have kneaded it too quickly (tamad kasi ako sa part na yun,haha!) ..still edible but the texture is a bit buhaghag (madaling madurog) and I could still taste the yeast (that part i don't like)

    I got half of the dough in the fridge, hoping the next batch would turn out better ... will let you know ..

    thanks for all your inspiring recipes.. I have already perfected your Spanish Bread and Ensaymada recipes..somehow thinking of using those for pandesal instead...hmmm...

    ReplyDelete
  65. Hi sally,
    nakita ko yung picture ng pandesal na pinadala mo sa email. I could not quite understand how it came out like that kahit na plain flour (all purpose ba?) ang gamitin mo. You have perfected the more complicated ones, yet the pandesal turned out to be a failure. Check your ingredients very well. Maybe that flour has something else? Or yeah, maybe it's your kneading time/method. Oh well...you can always try the ensay or spanish bread dough to make pandesal (special ba).

    ReplyDelete
  66. Hi manang, tinuro ako dito ng friend ko kasi gumawa sya ng spanish bread..at "patok" sya talaga ang sarap hehe..ask ko lang po kung may water ba sa pag gawa ng pan de sal? kasi sa ingredients wala, pero dun sa Taglish version sabi mo inuna ang likido-tubig gatas mantikilya itlog..so may water ba na isasama? salamat manang

    ReplyDelete
  67. Hi Anonymous,
    Sorry kung nakalito. Mukhang sa tagalog version ko ay nilagay ko lang lahat ng likido na maisip ko kaya pati tubig, nilagay ko kahit wala sa listahan ng ingredients (generalization ba, kasi minsan, me ibang hindi nila nare-realize na yung itlog at butter ay liquid ingredients din). So, yung nasa table pa rin na ingrdients ang sundin mo. :)

    ReplyDelete
  68. Pakisabi nga pala sa friend mo na salamat sa pagturo nya sa yo ng website ko. Yung iba kasi, hindi nila ginagawa yun...pinagdadamot nila yung "kaalaman" nila... Kaya kamo talaga, well-appreciated sya. :)

    ReplyDelete
  69. hi manang, yeah i let her know! salamat at nag reply ka pala, iniisip ko kasi talaga kung may water, gagawa pa lang ako ngayon ng Pan de sal..Happy Thanksgiving sayo! pan de sal handa ko lol

    ReplyDelete
  70. Happy Thanksgiving, Anonymous! I hope you and your visitors/family enjoyed the pandesal!

    ReplyDelete
  71. hi manang, i would just like to say that i absolutely love your blogs. your recipes are easy to follow, that you've inspired me to try and make them all...but my only dilemma would be deciding which food because there are so many to choose from, and they all look sooo yummy.

    I started my efforts with your pandesal recipe today (manually) and i have received wonderful comments from family,which gave me confidence in cooking. it came out soft and tasty...thank you so much for the "secret ingredient", who knew it would be potatoes??? haha

    Due to my morning success, I have involuntarily been nominated as the permanent pandesal maker for our home haha, so my questions, manang are:

    If i wanted to make a larger batch, would it be as easy as multiplying the ingredients???
    And what would the difference be for the rising process for a manual procedure???

    Thank you again for your blogs, I enjoying viewing your site numerous times during the week.Keep up the great work!!!

    Riza

    ReplyDelete
  72. Hi Riza,
    Thanks for your comment!
    Congratulations for being nominated as the pandesal maker for your home! To answer your questions:
    - Yes, you can just multiply the ingredients.
    - For manual procedure, I actually have the manual method described in the post after the Taglish version so just check out that part in this post.
    Merry Christmas!

    ReplyDelete
  73. Hi Manang,
    i stumbled on your blog whenlooking for a leche flan recipe. it was a success.
    now naman ay pan de sal recipe. i got a bread machine for xmas as a gift (as per my request), and will try it now. just wondering if i can use vergetable oil instead of shortening. nakalimutan ko among the ingredients.
    now your blog is undermy favorites in the recipe folder:)
    happy new year sa yo and to your family.

    ReplyDelete
  74. Hi Marie, thanks for your comment. I would think that vegetable shortening would probably work, but just FYI, I haven't tried that. It will be up to you to experiment. If you do, let me know the outcome, please. :)

    ReplyDelete
  75. Hello again Manang,
    Instead of vegetable oil, i just used butter to grease the tray. worked so far :)I made my very own pan de sal. It was ok but i was looking for a certain taste in pan de sal. am not sure whether i should add more salt or sugar. the one i made was bland for me :) However,myhubby loved it. Thanks for the recipe. Now am on search of another thing to make with my bread machine :)

    ReplyDelete
  76. Hi Marie, you can also use parchment paper if you don't like to "grease" your pans when baking. You can definitely try adding more sugar or salt (in small quantities) to suit your taste. I sometimes add more sugar if I don't feel like having palaman. :) For your next bread machine recipe, try making spanish bread. :)http://kusinanimanang.blogspot.com/search/label/Spanish%20bread

    ReplyDelete
  77. Hi Manang

    I am so happy that i've found your website, its really interesting lalo na yung mga recipe na talaga nmn hinahanap hanap ng lahat lalo na malayo sa ating bansa. Ask ko lang manang pwede ko bang gamitin ang self rising flour instead of breadflour. yun kasi ang meron ako dito sa bahay and di ko alam kung may available sa store madalang kasi ako lumabas. try ko sana gumawa ng pan de sal this weekend and ensaymada. wala akong bread machine at nakita ko na most of your recipe have a manual option kaya talagang super dito na ako sa site mo lagi may support mo pa sa mga question namin.
    thank you so much...

    rainne NZ

    ReplyDelete
    Replies
    1. hi rainne,
      Thanks for your comment. :)
      Yung self-rising flour ay me halong baking powder kaya kung gagamitin mo with yeast, baka masyadong ma-alsa (mahangin). Tipong ok sya gamitin sa mga muffins. Try mo na lang all purpose flour kung me makita ka. Some have used that and had good outcome pa rin.

      Delete
    2. hi po! pano yan ang oven ko is til 250 degree celsius lang po:)

      Delete
    3. Wendy, i-convert mo yung 350 deg F to Celsius. Equivalent yan ng 177 deg C. Pwede mo gamitin 180 deg Celsius. Remember your conversion tables :)

      Delete
  78. Hi Manang,

    Just wanting to know if I can substitute the salt or not have it at all and if this will somehow alter the structure of the dough. Needing to limit salt from my diet, any help would be greatly appreciated thanks :D

    ReplyDelete
    Replies
    1. Hi Anonymous,
      How about try using just 1/4 tsp of salt? Salt is quite important in the development of the dough according to what I have read before.

      Delete
  79. Hi Manang,

    Congrats kc long running ang thread na ito about pandesal. Tanong ko kung ano ang gamit mo na breadmaker or if you can recommend a bread maker if you are going to buy a new one.
    My husband tried the pandesal recipe by hand, kaya lang inconsistent and outcome. May times na ok, minsan naman matigas kc di umalsa. Nilalagay nya sa oven to make it rise.
    Favorite ng lumalaking boys ko ang pandesal (they even have it for lunch in school) kaya lng mahal naman sa Filipino store. We are thinking if we use breadmaker, masusulit din namin kahit mamahalin kung di na kami bibili ng pandesal or other bread if we just make our own.

    Thank you for your time,

    Marivi

    ReplyDelete
    Replies
    1. Marivi, wala naman akong basis of comparison for a breadmaker kasi I have only tried one brand, and that is Sunbeam (a gift, but I think you can purchase it for about $50-$70, basta less than $100). I have been using it for ~9 years now. Still going...yung dough outcome can vary depending on the humidity and temp of the surrounding. So it will still be best to see if you should add some more flour or more water as you knead. Maganda pag home baked kesa store-bought kasi mas mura na, sigurado ka pa sa ingredients at freshness. Nothing beats freshly-baked yeast breads/rolls.

      Delete
  80. wow! this post is 8 years old and still getting comments. I found this blog useful. I'm starting my own bakery business next year. Keep posting.

    ReplyDelete
    Replies
    1. Hi Ken,
      I just saw your post (quite late!)...Thanks for your comment!

      Delete
  81. Hi Manang,

    pwede po ba mag request kung sakali lang naman na alam niyo po yung recipe ng

    cheese bread.?

    ito po itchura.
    http://bitchindakitchen.wordpress.com/2012/04/13/my-failed-cheese-bread-using-this-recipe/

    thank u

    ReplyDelete
    Replies
    1. Sorry, Anonymous, I will have no clue where to start...magkaiba ang photos ng ginawa mo at yung nasa ibabang photos. I might come up with my own version, but there is no way to say that it would be what you want, so it might still turn out to be a failure.

      Delete
  82. hi manang,

    pwede ko po bang ifridge yung sobra kong dough but I will use it the next day pa po,nakaform na po cya as a log.thanks po!

    ReplyDelete
    Replies
    1. Hi Anonymous,
      Mas gusto ko i-freeze either habang log pa sya or pagkahiwang-pagkahiwa (tipong hindi pa nag-final rise). Then thaw for about 2-4 hours (depende gano kainit sa counter mo) before baking (I usually do this for dough that gives me about 3 dozen pieces para I can vacuum pack the cut pieces (pandesal or ensaymada or spanish bread) in groups of 6 pang-merienda, which I bake in oven toaster, kasi my husband does not like them at all anyway, so I bake only enough para sa consumption ng mga bata.

      Delete
  83. wow, yummy! The last time I made pandesal was when I was still in the cooking class. I might make some one of these days and follow your recipe.

    ReplyDelete
  84. hi! i've just tuned in, so maybe the answer to my question is already in one of the comments. i don't want to read through all of them anymore, so if you won't mind, i just want to know how many pandesals the measurement on this recipe would produce. i would truly appreciate your kind reply. thanks in advance!

    ReplyDelete
    Replies
    1. Hi Anonymous,
      I just made some the other day. I used the 1-1/2 pound recipe and gave me ayield of around 20 pcs typical size (not mini, not giant).

      Delete
    2. thank you kindly manang!

      Delete
  85. HI manang..

    how to make pandesal with 15 kls of yeast.. what is the exact ingredients? thanks...

    ReplyDelete
  86. Earn while you enjoy time with your Family & Lovedones!
    For more details, kindly visit http://www.unemployedpinoys.com/

    ReplyDelete

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