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Pandesal Recipe - soft inside, crispy on the outside.

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I'm using breadmaker to make this recipe. But if you have your own recipe, I'll tell you a secret on how to make it even more soft.
Course Breakfast, Snack
Cuisine asian
Keyword bread, pandesal
Prep Time 2 hours
Cook Time 15 minutes
Servings 4 people
Calories 0.12
Author Agnes

Equipment

  • Bread Maker

Ingredients

  • 1/8 cup Vegetable oil
  • 3 cups All Purpose flour
  • 1 cup Warm milk
  • 1 tsp Salt
  • 1/4 cup sugar
  • 2 1/4 tsp Instant yeast
  • 1 cup Fine bread crumbs

Instructions

  • Using breadmaker, put the ingredients according to this order -
  • Warm milk, oil, salt, flour, sugar, yeast.
  • Set the breadmaker settings to Dough.
  • Wait until it finish kneading and proofing, about 1.5 hours (depending on your BM).
  • Once the dough is ready, put it on a flat surface and cut it into 4 parts.
  • Cut and shape each part according to what shape you want in your pandesal. I wnat it round so I roll each piece about 55g into a ball.
  • Cover the dough ball in bread crumbs.
  • When you're about to finish shaping the dough, heat up your oven to 180C/350F. This is for proofing.
  • Put the shaped dough in the warm oven. Proof it for 8 hours or more. This is the secret of a soft pandesal.
  • After 8 hours, remove the dough from the oven. Preheat the oven to 160C / 320F.
  • Bake for 15 minutes.
  • Enjoy!