Ludy's Kitchen Pandesal Recipe

The list of ingredients in this sumptuous pandesal recipe is longer than the regular one. But you’ll be surprised at how semolina flour, russet potato, milk, egg, and butter makes all the difference!

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Course: Bread, Bread Rolls, Breakfast, Dinner Rolls, Main Course, Snack

Cuisine: Filipino Bread

Prep Time: 2 30

Cook Time: 15

Fermentation & Proofing Times: 20

Total Time: 22 45

Servings: buns

Calories: 129kcal

Author: Boy & Doods

Equipment

Ingredients

Poolish

122 gm bread flour
52 gm semolina flour
174 gm water
1 gm instant dry yeast

Final Mix

381 gm bread flour
24 gm semolina flour
126 gm russet potato
3 gm instant dry yeast
35 gm milk powder (full cream)
70 gm water
1 pcs egg (small)
14 gm himalayan pink salt
85 gm dark brown sugar
78 gm unsalted butter (softened)
348 gm Poolish

Instructions

Prepare Your Poolish - Pre-Ferment

Mix the bread flour, semolina flour and yeast before adding water.
Add the water and mix until there are no more big lumps of dry flour.
Cover and leave on your counter for 1-2 hrs, then, keep in the fridge for at least 12 hrs.
Before mixing into the Final Mixture, take it out of the fridge, leave it on the counter and let it warm up to room temperature - 2-3 hrs, depending on the weather.

Other Ingredients To Prepare

Steam the russet potato.
Finely mash it and let it cool down completely before mixing it in.
Cream the softened butter with salt and sugar.

Mixing All Yout Ingredients

Beat the egg and mix it with the water.
Put them in the mixing bowl.
Mix in the poolish and mashed potato into the egg-water mixture.
In a separate bowl, mix the bread flour, semolina flour, the milk powder and the yeast.
Sieve the flour mixture into the mixing bowl.

Using The Mixer

Set the mixer to low speed and mix for 10 min.
At the end of the 10-min mixing, you should have a well mixed dough with no dry lumps.
Let it rest for 30 min.
Mix in the creamed butter into the dough at low speed for another 10 min until the butter mixture is fully incorporated into the dough.
At the end of the 10-min mixing, the dough should have absorbed the creamed butter mixture completely.
Switch the mixer speed to medium and continue mixing for 10 more minutes.
At the end of the 10-min mixing, the gluten strands in the dough would be completely developed.
Gather and tighten the dough by mixing at high speed for 10-30 sec until the dough clears the sides of the bowl.

Fermentation / Proofing / Strengthening The Dough

Turn over your dough onto your work surface. Fold it into a smooth ball. Take note of its volume/size.
Let the dough rest for 45 min.
After resting for 45 min, stretch and fold the dough and form it into a tight ball.
Let it rest for another 45 min.
At the end of the 2nd resting, the dough would have risen to almost double in volume.

Cutting/Dividing & Shaping

Fold the dough to prepare it for cutting and shaping.
Divide the dough and measure its weight, 50 gm each.
Fold and round each piece.
Dust each piece with bread crumbs.
Let it rest in a baking tray until its almost double in volume (90% of the initial volume).

Baking Your Pandesal

Pre-heat the oven to 200C at least 30 minutes before baking.
Bake at 180C for first 7 minutes, then lower the temperature to 150C for the next 8 minutes.
Let it cool for 10 minutes... enjoy your pandesal!

Notes

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Nutrition