"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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Baking & Cooking

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Friday, February 17, 2012

Manual Prep of a Bread Machine Dough Recipe

I have had readers who ask me, "What if I don't have a bread machine? Can I make this manually?"

Those questions were in reference to some of my popular bread/roll recipes that utilizes bread machine.
I have been saying that for newbies in baking, learning about how a dough should feel like can be done by using a bread machine. And I often suggest to tackle the manual ones once a person feel confident enough to judge if a dough is ready for rising.

Well, it seems that some don't feel like investing in a bread machine but are very willing to try the recipes I have. So instead of repeatedly answering the questions above describing in full detail, I opted to just make a video of it.

Please excuse my amateur attempts at making a video. I reiterate that I am not a professional videographer. i don't even have a formal training in IT or IT-related fields, so please bear with me. Please refrain from writing nasty comments (be forewarned that such comments will be deleted.).


I would also like to add the following suggestion from bettyq as she stated in the comment section:
Manang...if I may make a suggestion for those who are not too familiar with knowing when to stop kneading the bread...one of the methods is doing the "window pane" test....take a small piece of dough and begin stretching it as thin as possible ...if it tears easily in a matter of seconds, then that means the gluten isn't fully developed yet and one should continue kneading the dough. If however, you can stretch the dough PAPER THIN and doesn't tear apart...then the gluten is developed and you can gather it into a ball and let it rise.
Thanks, bettyq! Having grown up in a bakery myself, I never really thought of such a test. I just went by feel because my hands and fingers are very familiar with dough. But such a test will be very helpful for someone who is just beginning to get familiar with baking yeast breads/rolls.

6 comments:

  1. Manang...if I may make a suggestion for those who are not too familiar with knowing when to stop kneading the bread...one of the methods is doing the "window pane" test....take a small piece of dough and begin stretching it as thin as possible ...if it tears easily in a matter of seconds, then that means the gluten isn't fully developed yet and one should continue kneading the dough. If however, you can stretch the dough PAPER THIN and doesn't tear apart...then the gluten is developed and you can gather it into a ball and let it rise.

    I hope this helps!

    ReplyDelete
    Replies
    1. betty q, thanks for that tip! I edited my post to include your valuable suggestion. :)

      Delete
  2. wow.. parang ang tagal ata niyan.. I am in the process of waiting for the pandesal to rise the second time. I knead it for around 30 mins.. hmmm... i poke and it bounced back. Di pa ba enough un and di na siya dumidikit sa kamay, kulang pa rin kaya un?? oh dear.. haha.. been attempting to make ilan times na. I dont have Kitchen aid. Hands lang use ko.. very challenging kasi, and i really hope i can master the kneading. I even slam and fold as much as i can sa table.. please advise..thanks a lot...

    ReplyDelete
    Replies
    1. Hi Anonymous,
      what recipe did you use? My recipe for pandesal typically either calls for second rise after the log has been formed or after the final shaping.And my pandesal recipe that uses bread machine yeast would make the dough rise very quick, so that only 10 minutes of rising in the warmed oven after shaping, they can be baked already.

      Delete
    2. i used a recipe i found sa utube na how to make pandesal the easy step by step something... dami ko ngang nakopyang recipe.. trial error...after mixing the dough, i knead it around 30 mins tapos, oiled the dough, warm the microwave oven, cover with damp towel for around 2 hours, knead a while then shape to pandesal (cut baston?) then put inside the oven for around 35 mins, heat the oven and put back the pandesals. Will try your recipe on my next. Thanks!(wala akong potatoes at the meantime.. tama ba, may halong patatas ang recipe mo?? or ibang recipe un.. nahilo na ako.. haha)

      Delete
    3. Anonymous, since you have watched this video, you can try my BM pandesal recipe here:http://kusinanimanang.blogspot.com/2006/10/pan-de-sal_01.html
      This one was my original pandesal post. Walang patatas.

      To see my other pandesal posts, go to this link: http://kusinanimanang.blogspot.com/search/label/pan%20de%20sal

      Delete

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