Pandesal or pan de sal (Spanish for “salt bread”), is a common bread roll in the Philippines … They call it “malunggay pandesal.” Its taste and texture closely resemble those of the Puerto Rican bread pan de agua, baguette in france, and Mexican bolillos.
Malunggay Pandesal Recipe
Activating The Yeast:
- 1 sachet Instant Yeast 7g
- 350 ml Lukewarm Water
- 1 tsp Sugar
- 500 grams Strong White Flour more for dusting
- 1/2 cup Sugar
- 1 tbsp Salt
- 90 grams Shortening
- handful Dried Malunggay Leaves
- 1 tbsp Oil for greasing the bowl
- 1 cup Breadcrumbs for coating
- In a small bowl, dissolve yeast in warm water, then add sugar and let it stand for 10 minutes.
- In a separate large bowl, mix the flour, sugar, warm water, salt, dried malunggay leaves, and shortening until well combined. Add the yeast mixture and mix again. If the mixture is too wet add more flour.
- Kneading of dough process: the dough can be kneaded by hand or in a mixer with dough hook. To test the dough if it is ready, pinch a piece off and stretch it into a square. The dough is ready if it is elastic enough to be stretched into a translucent sheet of dough. If it tears continue kneading.
- Rising of dough: Grease a large bowl with oil. Place the dough in the bowl with cling film and let the dough rise to about twice its size.
- After dough has risen, punch down the dough to release air in the center and knead again to redistribute the yeast.
- Roll each piece of dough into a rectangular sheet and then roll the sheet into a log, about 20 inches long and 2 inches in diameter. Let the dough rest for an hour.
- Using a dough cutter or a sharp knife, cut the log into 1 inch thick pieces then roll each piece in breadcrumbs. Place on a baking tray with the cut side up, about 2 inches apart and let it rest again for an hour. Preheat the oven at 180C.
- Bake the rolls for 20 minutes or until the rolls becomes lightly toasted.
- Place the rolls on the cooling rack for 10-20 minutes.
- Serve and enjoy!
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