Whoaaa, no egg or butter!!? I had to try it. 'followed exactly as directed wound up with a rocky dough initially. So I added 1/3 milk and came up with the right consistency. Verdict - a real indigenous recipe which unfortunately didn't complement even my cholesterol-freaked critics taste. So I substituted 5 tbsp butter instead of veggie oil, add an egg to the mixture, and used evap milk. Darn, I can't get leftovers. The 8 hour proof didn't really result in a better fluff than a simple one hour proofing. But hey, congrats to all who enjoys it and thanks for the video.
Hi @Daddy_Pogi May I know where are you located? When I went to visit my sister in the US, I had to make some tweaks on the ingredients because their flour's protein is lesser than what I'm used to here in New Zealand. In the Philippines too, flour has less protein and I had a hard time making the pandesal using this recipe and didn't end up perfecting it because I can always buy pandesal anywhere :D . Anyway, so in America, to get more protein, I substituted water with milk. Egg has protein too but milk was enough to make the pandesal softer. I guess I need to make a video for viewers from the Philippines and US or any other country that has less protein flour. Thanks for taking the time to write a comment. I appreciate it. :)
Whoaaa, no egg or butter!!? I had to try it. 'followed exactly as directed wound up with a rocky dough initially. So I added 1/3 milk and came up with the right consistency. Verdict - a real indigenous recipe which unfortunately didn't complement even my cholesterol-freaked critics taste. So I substituted 5 tbsp butter instead of veggie oil, add an egg to the mixture, and used evap milk. Darn, I can't get leftovers. The 8 hour proof didn't really result in a better fluff than a simple one hour proofing. But hey, congrats to all who enjoys it and thanks for the video.
Hi @Daddy_Pogi
May I know where are you located? When I went to visit my sister in the US, I had to make some tweaks on the ingredients because their flour's protein is lesser than what I'm used to here in New Zealand. In the Philippines too, flour has less protein and I had a hard time making the pandesal using this recipe and didn't end up perfecting it because I can always buy pandesal anywhere :D . Anyway, so in America, to get more protein, I substituted water with milk. Egg has protein too but milk was enough to make the pandesal softer. I guess I need to make a video for viewers from the Philippines and US or any other country that has less protein flour. Thanks for taking the time to write a comment. I appreciate it. :)
Agreed. Tried the recipe exactly and it was not good....hard bread
Mas malambot yan kapag binaston mo then cut it into two pieces
ok po, subukan ko po yan pag may time :D
if you proof it for 8 hours, should the yeast ratio be lowered?
Naneng madik pay napadas dayta :) I assumed you speak ilocano heeh
@@yourcookingina payso data madam, natangkenan nga ilocana :D
@@nanengilocanavlogs5685 Ayos hehehe. Adu ti ilocana ngarud :D
@@yourcookingina ado nga talaga nalalaing agluto kasla kenka😊