I already made pan de sal before but I told myself I wanna do it again, and I want a perfect one, now I can say that this try is a success! Yes! I am proud to say, thanks be to God. Here is my recipe for this. Let me know if you will try this recipe either successful or not, so that I can share my experience and maybe I can help you in one way or the other. Thanks.
Ingredients:
4 cups all purpose flour
2 egg yolks ( beaten)
1/4 teaspoon salt
1/2 cup melted butter
4 tablespoons sugar
3 teaspoon yeast ( about 10 grams) Take note YEAST not baking powder.
1 cup warm water with 1 tablespoon sugar
Procedure:
1. Combine the flour, sugar and salt, set aside.
2. Combine the warm water with sugar and yeast ( let it stand for 8 minutes allowing the yeast to be dissolved and grow) This is very important: use only WARM water, because if you will use HOT it will kill the yeast and your bread will not rise, it will be as hard as a rock (failed). If the yeast does not grow, discard it and repeat the process until you get the correct one. It should at least grow from the normal mixture.
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| Mixture of warm water with sugar and yeast |
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| Successful mixing of yeast and warm water with sugar |
3. Combine procedure 1 & 2 then add the egg and butter then mix well and knead it until you form a firm dough. A good kneading is very important for best result.
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| After kneading |
4. Let the dough rise for 40 minutes by putting it in a big deep bowl and cover it with a damp cloth.
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| After 40 minutes , it doubles in size from the original dough |
6. Sprinkle each slice with bread crumbs then let it stand for 40 minutes allowing it to rise again, then bake at 150C for 15 minutes or until done. ( Preheat the oven for 10 minutes before baking)
Note: Raising the dough in a cold place won't work so make sure you leave the dough in a room temperature area.
Pan de sal with sardines early in the morning...missing home. Thanks for posting! :)
ReplyDeleteAnong klaseng flour po ang ginamit nyo dito?
ReplyDeleteAll purpose flour
Deletehow much sugar is required in mixing with the yeast and warm water?
ReplyDeleteIngredients:
Delete4 cups all purpose flour
1 egg ( beaten)
1/4 teaspoon salt
1/2 cup melted butter
4 tablespoons sugar
3 teaspoon yeast ( about 10 grams)
1 cup warm water with 1 tablespoon sugar
you can find the answer to your question at the last part of the list of the ingredients.
Gaano tumatagal ang pandesal bago masira
ReplyDeleteat least 1 week room temperature. kung ilagay mo sa ref then init initin lang masmatagal masira
Deletehinde naman lumabas na pandesal ang ginawa ko..medyo matigas at hinde matamis..sorry that recipe I not pandesal at all..:(
ReplyDeleteSorry sa result mo, pero sa akin I am happy with it, lagi kong ginagawa sa aking pamilya, dahil nasasarapan sila. Give it a try until maperfect mo, kung di matamis dagdagan mo ng asukal. Sabi nga ng sister ko super lambot kaya masarap. I shared the instruction as best as I can para maging successful din ang gagamit.
DeleteHi Mely, i tried your recipe above and my pandesal came out perfect and soft...Thanks.
DeleteBakit po kaya pag Di na mainit ang pandesal matigas na po. Dahil kaya un sa tubig ang ginamit at hindi milk?
DeleteSame question po ako dito. Bakit tumitigas na sya after few hours? Please help
DeleteHi, pwede po bang i-substitute ang olive oil instead of butter?
ReplyDeleteopo
DeletePwede po bang gamitin yun instant dry yeast? At ano po ratio? Thanks po.
ReplyDeleteopo yan po ang ratio yang nasa recipe, minsan di naging successful ang iba kasi depende din sa lugar kung nasaan sila, kapag malamig di kaagad tumutubo ang yeast, kaya nagiging palpak, at least po talaga maging bouble ang size ng dough mula ng patubuin mo sya.
Deletewow,,masobokan nga ang recipe mo,,ks ung akin walang egg,saka may buttermilk akong nilalagay,@vanilla essence,
ReplyDeleteCan I make a request, can you also post pan de leche and cheese bread? Thanks in advance
ReplyDeleteHere is my cheese bread
Deletehttp://melyskitchen.blogspot.com.br/2012/07/quickmelt-cheese-bread.html
I will do the pan de leche as soon as possible God willing
Tita mely pwede mag post ka din ng recipe using a bread maker machine. Kasi d ko nagagamit ang aking bread maker. Thank you
ReplyDeletewow masarap ang tinapay pag jan mo ilagay kasi na knead syang maigi, gamitin mo na po, instead na ikaw ang mag masa jan mo ilagay sa bread maker, pareho lang po yan wag mo ng hintayin na maglagay pa ako ng recipe using that machine, subukan nyo na po. :-).
ReplyDeleteMam,Mely pwedi po bang paki post mo kung paano pag gawa ng cheese cake..i like all the food you posted ty.
ReplyDeleteYung bread crumbs po, saab ko po makukuha yun?
ReplyDelete@ anonymous, di ko pa po napopost ang cheese cake recipe ko pasensya na.
ReplyDelete@ nezia, sa bakery po or sa supermarket
Yeah..sorry sa result kung matigas at di yummy ang pandesal ninyong ginawa. It's not the fault of Miss Mely #hehe. Today I made it close to perfect pandesal of Ms. Mely Kitchen. (kc i don't add sugar).Guys just follow the recipe/procedure and am sure.... You've got pandesal for Bfast today
ReplyDeletePlease read the ingredients first before commenting.
ReplyDeletepandesal need not to be sweet because it is Pan de SAL. Sal means salt. it means it has to be salty.
ReplyDeletePandesal is one word "pan de sal" is three. The "sal" you're referring to is "sel", which is French. If you ever actually had these types of buns, you'd be more informed to know that they ARE sweet.
DeletePan de sal is coming from spanish word. Pan means bread. De=from sal means salt. You make me laugh sal is to sell lol. Since when the pan de sal is sweet?
DeleteI baked this last night and they turned out perfect! Just like the ones we used to get in the Philippines. I made a mistake of of adding the 4 tbsp of sugar with the yeast and the warm water, but I used the yeast mixture anyway since it more than doubled in size in less than 10 min! I just added 2 tbsp of sugar in the flour mixture. I baked them for 20 min at 305 F. Thanks Mely! Can't wait to try your other recipes :-)
ReplyDeleteYou are welcome Janet, but I will say congrats for a uccessful pan de sal! You are a baker now :-).
ReplyDeleteHi po! Can you post the measurements in grams and in ml of the ingredients? Salamat po!
ReplyDeletebkit po mgkaiba ung ingredients? 2 egg yolk then a COMMENT NYO E 1 EGG LNG ..alin po b ang tama
ReplyDelete@ coronado, sorry been very busy lately was not able to convert it for you.
ReplyDelete@ Gonnie, both are correct, noong time na nagtanong yong nasa comment, pero last 2 weeks nagtry ako using 2 egg yolks mas ok ang resulta kaya binago ko na dahil yong recipe naman ang susundin hindi yong comment.
Hi po..paano po if kagaya ngayon dito winter, papano po ba patutubuin ang dough?
ReplyDeleteIlagay mo sa oven na medyo warm ang loob magrarise siya.... At Para imaging sponge I make it 1 and half hours ang waiting period after I form ko na siya :-)
ReplyDeleteThanks for answering the question.
ReplyDeleteHello po.can I leave the dough overnight and bake it in the morning?
ReplyDeleteyes you can.
ReplyDeleteWow ms.mely thanks sa reciepe ng pandesal mo i try it and i follow all ingredients and its perfect and also my two wonderfull sons they like it....and they request that everyday i have to prepare for them a pandesal for breakfast before going school...thanks sa mga pinopost mong mga reciepe marami akong natutunang lutuin....god bless...and keep it up....
ReplyDeleteask ko lang po pwede ho bang gamitin yung bread flour instead of all purpose flour sa pag gawa ng pandisal whats the difference po kung iba ang flour...thank you po masugid nyo po akong taga subaybay ng mga recipe nninyong ipi no post sa FB at Youtube...tnx po
ReplyDeletePlain Flour is required so you can use Dry Yeast and be able to produce Perfect Soft Pandesal. You cannot use Baking Powder for bread making. Just follow the Procedure and see the results:=). Write down the Recipe and read it carefully. Follow the advise of Mely:=). Thank you Mely for your efforts and good intention to share your knowledge in making Perfect Hot Pandesal. Yummo!!!:=).
ReplyDeleteMary
It was timing I saw your recipe and tomorrow I have a friend that will come over to my place for lunch. I will make this Perfect Hot Pandesal for our Snack later in the afternoon. Maybe I will use Nutella Hazel Spread or just Butter, that goes along with Hot MILO or Ginger or Peppermint Tea. How's that sounds Mely?:=). You're a legend!:=)
ReplyDeleteIt was timing I saw your recipe and tomorrow I have a friend that will come over to my place for lunch. I will make this Perfect Hot Pandesal for our Snack later in the afternoon. Maybe I will use Nutella Hazel Spread or just Butter, that goes along with Hot MILO or Ginger or Peppermint Tea. How's that sounds Mely?:=). You're a legend!:=).
ReplyDeleteMary
@ Mary thanks for that reply to the question, it sounds perfect, I'm mouth watering here :-).
ReplyDeleteHi po ask ko lang po kung pwede ba gamitin ang fresh yeast yung mabibili sa bakeshop? Wala po kasi akong nakkitang dry yeast sa lugar ko po wala po ako sa pinas.. Thanks po :)
ReplyDeleteopo
DeleteSo thankful for sharing this recipe. I make pan de sal every Saturday! So so so good with butter and cheese or butter with marmalade , especially when pan de sal is still warm. God bless you and your family Ms. Mely.
ReplyDeletethanks and God bless you too
DeleteYung yeast po ba kaylangan haluin? (Mix) o hayaan lang?
ReplyDeleteSinubukan ko... 1st time gumawa ng bread, success... thanks for sharing ur recipe... i love it!
ReplyDeleteMade this tonight. It was a success.. Your recipe is my kind of pandesal. Thank you for sharing.
ReplyDeleteLoved the results of the pandesal I baked today. Thank you for sharing your recipe. Its perfect as it is. No need to improvise anything in the recipe. 👍👌
ReplyDeleteActually made this today but tweek it a bit. I added 1 more tbsp sugar to the flour mixture and baked it at 350F for 16 mins. It is really soft and just like the pan de sal i grew up with in the Phil. Masarap!!
ReplyDeleteLove this pandesal recipe. I've tried a few but this one is the best. I always get requests from friends n families to bake it for them. Thanks for sharing :)
ReplyDeleteYour the best bake ever! I have tried this at once and it is definitely delicious.. Thanks God!!!
ReplyDeletePanalo po..ngugustuhan po tlga nila ang lasa...^_^.. Salamat po sa Dios!
ReplyDeleteNangangamoy pandesal na ang bahay haha, i'm sooo excited na, i followed the instructions carefully, dahil winter dito, naka ilan ulit ako mag pa alsa ng yeast mga 5x but ok lang, then hindi umalsa dough after 1, 2, 3 hours so, i decided to turn the heater on, and then umalsa naman kaso tinamad na ako i-bake so overnight na sya nilagay ko sa oven bago ako natulog para hindi lamigin Para room temp siguro. Then pagising ko sobra lamig so naka heater na naman ako sa bahay then proceed na sa step 5&6 but now nakasalang na sa oven for about 20 minutes kasi ewan ko malamig nga lang talaga medyo white pa color at di pa mukha luto. Pero 5 more minutes siguro? or baka ma over cook at tumigas kaya? Wag naman sana dahil kahapon pa ito dilema ko for making this pandesal !
ReplyDeleteFirst time kong gumawa ng pandesal at perfect cya! I'm happy with the result. Thank you po sa pag share ng inyong mga recipes. I'm a big fan!
ReplyDeleteCan i use instant dried yeast po ? Will it still be the same outcome on the pandesal?thanks po
ReplyDeleteAsk ko lang if this can work on gluten free flour? :)
ReplyDeleteneed help to find out what did I do wrong. I follow all steps except how many cups of water need to be use? after mixing lahat ng ingredients after following steps 1 and 2, the dough came out dry, cracked. Had to kept adding water to keep my dough moist. My dough didn't rise as much. i used all purpose flour and an active dry yeast. pls correct me
ReplyDeleteHi..panu maglagay ng mga ingredits s pandesal kapag mga 25 kilos ng flour ?ano dami ng h2o?t.y.
ReplyDeleteWe'd that will similar to the merely a terrific alongside practical report. That i very seriously preferred the reasoning behind. Take care available for developing down the page approximately. Conserve modernizing even more.
ReplyDeleteI did it and it's almost perfect. Dapat parepareho ang size ng formed dough para sabay sabay na maluto. Lumabas na medyo matigas yung maliliit pero okay ang fluffiness ng malalaki. Also I used the dough hook instead of kneading. Next time I will
ReplyDeletelet it rise overnight. Thank you for the recipe!
mam bakery owner po ako..may baker ako pero d mabili ang pandesal nmin..pwede po bang gamitin ang bakery flour na maraming klase instead of all purpose flour? pls advise.did not try baking your recipe yet..thanks..God bless.
ReplyDeletePwede ba gumamit ng fresh milk instead of water?
ReplyDeletemam mely bakit po kaya dry ang dough habang minamasa ko sinunod ko namn lahat ng ingredients at instrucyion nyo?pls answer pls?
ReplyDeleteMaaring kulang sa tubig.
DeleteI tried them tonigh ,they came out delicious.we eat 1 before we went to bed.thank you for the true recipe.
ReplyDeleteHow many pandesal pieces does this recipe make? Thanks
ReplyDeleteHindi ko maintindihan kung bkit laging medyo malagkit at puno iyong loob ng pandesal gawa ng misis ko. Gusto ko iyong medyo fluffy na may hangin tulad ng sa Pinas. Ilang beses na siya gumagawa same result pa rin. Saan kaya ang mali, pinatubo naman raw niya ng husto...
ReplyDeleteThese rolls look delicious, I am wanting to try the recipe,my question is what purpose
ReplyDeletedo the bread crumbs serve? Thank You
twice napo ako nagtry bkit po di umalsa same ingr. and procedure nman? ano kya prob. tnx
ReplyDeleteHello po maam, nag try po ako bkit po ilang oras na hind parin lumalaki ung gawa ko? Dpende po ba sa yeast na nabili ko? Ilng oras n kc dpat doble size n ung dough.
ReplyDeleteHello po😊 kaylangan pa po bang iproof ang instant yeast? Dpo ba sya pwedi idirect na sa dry ingredients? At napansin ko po egg yoke lng po ang gamit nyo. What diffrerence does it makes po kung isasama yung egg white? Thank you
ReplyDeleteHello po.. Bago po ba isalang ang dough dapat po ba na preheat na ung temperature sa oven? Or pagkalagay sa oven tsaka sya isasalang sepende sa temperature?
ReplyDeleteHello Mely,
ReplyDeleteSalamat sa pagshare ng recipe. Iyong pandesal na gawa ko masyadong malaman at masyadong firm. Paano kaya mas palalambutin at meron hangin sa loob? Ano kaya adjustment gawin ko?
Thanks in advance
Midor
malamang kulang po sya sa pag alsa, di sya nakatubo.Bago mo po ibake paalsahin mo po uli ng 45 minutes or hanggang sa halos domoble ang size nya bago mo ibake.Minsan kapag malamig ang pnahon matagal po tumubo ang tinapay compare sa mainit na panahon
Delete