Fluffy Pandesal | Filipino Bread Rolls - Tangzhong Method
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- Опубліковано 3 лип 2024
- If you live in a humid environment (such as the Philippines) you may need to reduce the total amount of liquid in the dough a small amount or use a little bit more flour. This recipe was prepared in 50% humidity. Start by reducing your liquids by about 10% and gradually add more liquid until your dough reaches the correct consistency.
Ingredients:
Tangzhong
- 255g (1 cup + 2 tbsp) whole milk
- 45g (5.5 tbsp) *strong all-purpose flour (protein content: 11.7%)
Main Dough
- 405g (3 1/3 cup + 1 tbsp) strong all-purpose flour (11.7%)
- 80g (1/3 cup) whole milk
- 10g (2 tsp) kosher salt
- 45g (1/4 cup) white sugar
- 1 large egg
- 5.5g (1 3/4 tsp) instant dry yeast or 6.6g (2 tsp) active dry yeast
- 45g (3 tbsp) unsalted butter or margarine
- plain bread crumbs
As with any dough recipe on this channel please measure ingredients using a scale for the most consistent results.
*Notes: If using an all-purpose flour with a lower protein content (i.e. 10%), do a 50/50 blend of all-purpose flour and bread flour. All-purpose flour allows us to get the soft chew that pandesal is known for, but the protein content is important for a good rise.
Mixing Instructions (Stand Mixer - Kitchen Aid):
- Speed 2 or low for 2 minutes
- Rest for 15 minutes
- Speed 4 or medium for 10-11 minutes
- Rest for 15 minutes
- Speed 3 for 3 minutes
- Speed 4 for 4-5 minutes
- Speed 3 for 3 minutes
- Speed 2 for 5 minutes
- Remove dough from bowl
Ingredients (Hand-Knead Version):
Tangzhong
- 225g water
- 45 (5.5 tbsp) all-purpose flour (protein content: 11.7%)
Main Dough
- 405g (1 1/3 cup + 1 tbsp) all-purpose flour (11.7%)
- 60g (1/4 cup) water
- 10g (2 tsp) kosher salt
- 45g (1/4 cup) white sugar
- 1 large egg
- 5.5g (1 3/4 tsp) instant dry yeast or 6.6g (2 tsp) active dry yeast
- 45g (3 tbsp) unsalted butter or margarine
- plain bread crumbs
Equipment:
- Stand Mixer
- Bench Scrapper
Hand-Knead Instructions - Main Dough:
While it is possible to make the original recipe by hand, it may be tough for unexperienced bread bakers as the fat from the milk and egg yolk can make it hard to develop the gluten in the early kneading stages. Replacing the whole milk with water or fat-free milk will allow you to be able to take advantage of an auto-lyse to develop the gluten. This means less kneading and the dough will be easier to handle. In addition to replacing the milk with water, I also reduced the hydration percentage from 75% to 73%.
If you need visual reference when hand-kneading this dough, please refer to the dough section of my siopao video ( • The Best Chicken Siopa... .
Into your mixing bowl add the tangzhong, cold water, salt, and sugar. Check temperature of ingredients to make sure it is cool enough to add the egg without cooking it. Beat in one egg then add instant dry yeast. Lastly add in flour and stir ingredients together using a silicone spatula. When spatula is no longer effective switch to using a lightly wet hand to knead the dough. After the dough is homogenous, cover and leave it to rest for 15 minutes. After the 15 minute rest dump dough out on to a clean work surface and knead dough by hand for about 8 minutes or until you are able to stretch a small section of the dough without it tearing. Shape your dough into a ball, cover and leave it to rest a second time for 15 minutes. After the second rest, apply your soften butter to the dough, and work it in by squeezing the dough with your hands. The dough make come apart but continue kneading until the dough is smooth. The gluten network in the dough should be strong enough to pass the window pane test. Once this level of gluten development is achieved, shape your dough into a ball and place into a grease bowl to proof. When kneading by hand, proof may take slightly longer because your dough will be at a lower temperature (due to the counter absorbing heat from the dough).
Chapters:
0:00 Introduction
1:35 Tangzhong
2:40 Mixing Main Dough
3:29 Stand Mixer Instructions
6:35 Bulk Ferment
7:33 Shaping
8:55 Final Proof
9:08 Baking
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can I use milk in Tangzhong for hand knead version?? or there is any reason why water instead of milk?
So the reason I suggest using water instead of milk in the hand knead version is that the fat and sugar in the milk will make the dough stickier. It is still possible to make the dough by hand when using milk, it will just take longer to knead. Of course milk does make bread taste better when compared to using just water.
If I'm honest the hand-knead version of this recipe that I wrote in the description, is still too sticky to knead within a reasonable amount of time. It's possible but it's a lot of effort!
I hope to make a no compromises Hand-knead Pandesal recipe video soon.
In the meantime, if you are going to hand-knead I suggest making a double batch of my Japanese Milk Bread dough (ua-cam.com/video/6Gv5faMwwxI/v-deo.html), and then divide it into 15 pandesal rolls. This dough is much easier to knead by hand and you still have the benefits of using milk in the dough. I hope this helps Jennifer! If you have any more questions do not hesitate to ask!
Hi. just an update. First of all thank you for sharing your recipe. I tried so many pandesal recipe out there but yours made my pandesal successful finally!!. It is soft, moist amd fluffy..I can now pull off my pandesal every weekend.. Again thank you.. Lasang Pinas Pandesal.
Hi Jennifer, thank you for coming back to share your results! I'm very happy to hear that your pandesal turned out great!
You really are good and concerned for questions of your fans...your reply is the longest answer ...really😊
Great recipe, I would love to try this amazing bread
Thanks for this! I would love to try this one and share it with my family, especially my grandparents because they love bread
Thank you Michael for this pandesal you shared....yours is so clear n easily understood..soon i'll do this...i'm Nic jorge from philippines
Pandesal is my favorite bread its super duper yummy with the coffee
Hot pandesal w.... You perfectly did it michael so proud of you more more pa
My favorite hot pandesal especially in the mornig with cofee and butter. I wish I could make also.pandesal.
LOVE LOVE THIS RECIPE😍😍😍😍😍
Thank you Tita Miner!
I miss this kind of bread and you looked like you nailed it mike😍❤
Thank you Tita Onang!
Giving helpful tips and advices really caught me...i have subscribed as you havè shared me all these......THANK YOU MICHAEL😊
Hi Nic Jorge, I am really happy to hear that you found the tips I provided on Pandesal making helpful! Thank you for subscribing! 😊
I already tried it This recipe bring me where i came from! The land of pandesal Philippines!! Thank you so much for this recipe!
I am so happy to hear that this recipe was able to remind you of the Motherland! Pandesal is the best!
Wow! I will try this recipe;they look better than we got in the Philippines ❤️😍
Thank you Kuya Oscar!
Followed the exact recipe using a mixer and the pandesal turned out really good, soft with uniform texture as shown on your video. Thank you so much for sharing your recipe!
Thank you Marietta for sharing how it went and I am happy to hear your pandesal turned out great!
Best to eat when hot ehehe. I wil making this right now. Thanks for recipe.
Happy baking!
👍
Thanks for pointing out the inconsistency! I made a typo when originally writing the description and I have now updated it. However, I do recommend using a scale if possible for the most predictable bake.
@@MichaelGrode thanks you’re the best
Hello and thanks for sharing your recipe. I’ve watched a lot of tanzhong pan de sal tutorials and I like your presentation because you explain the science well without freezing our brains. You used 10% of the total flour weight to make the tangzhong. How did you compute for how much of the total liquid should be used for the tangzhong? This would be very helpful so I can try testing other bread recipes with this method. Thanks and looking forward to seeing more bread recipes from you.
Hello, for my tangzhong I used 1 part flour to 5 parts water.
Here is how I calculated how much milk I used for my tangzhong:
I multiplied the weight of the flour, 45g, by 5 equaling 225g of water. Since whole milk is only 87% water, I divided 225g by .87 equaling 258.6g (I rounded down to 255g).
Was this necessary? Knowing what I know now, I would say not at all. The exact amount of liquid used for a tangzhong does not have a significant effect on the final bread. What matters much more is the total amount of liquid in the recipe.
When using a tangzhong in other bread recipes I would suggest using 1 part flour to 4-5 parts liquid. You can treat whole milk the same as water when calculating the amount of liquid needed for the tangzhong.
Thank you for sharing what you liked about this video. I hope this explanation helps and if you have any more questions do not be afraid to ask!
Wow! That was the most amazingly informative response I’ve ever received to a comment! Thanks so much for replying! You just got a new subscriber😊
Thanks for sharing your recipe. Do you have malunggay pandesal recipe and ube pandesal recipe?
At this time I do not have recipes for either, but I will be adding both to my list of future projects. Thank you for the video ideas Marietta!
Hi, if you add 1/4 cup milk powder, How many grams do you add whole milk?
Just to get some clarification on your question, are you asking how much additional whole milk would you need to use if you add a 1/4 cup of milk powder to this recipe?
@@MichaelGrode that is correct
Personally I have not done a lot of bread baking with milk powder, but in the case of this specific recipe I would suggest not adding any additional milk or water to hydrate the milk powder because the hydration percentage is already quite high at 75%. I would not expect you to have any issues rehydrating the milk powder with the recipe as is, but in the event you do find the dough too dry, you can always add a small amount of additional liquid after you mix the dough.
If adding milk powder I would also recommend reducing the amount of white sugar added based on how many grams of sugar are in the 1/4 cup of milk powder. The non-fat milk powder I have contains 12g of sugar per 1/4 cup (23g), so I would reduce the amount of white sugar added from 45g to 33g. Sugar makes dough sticky and hard to work with, which is why it's important to account for the sugar in the milk powder and maintain the desired sugar percentage of the recipe. I hope this helps. Good luck!