Pandesal "Survival Kit Edition"
Pandesal "Survival Kit Edition"
Ingredients
- 250 g bread flour, unbleached or bleached
- 5 g instant yeast
- 3 g salt
- 42 g brown sugar
- 18 g milk powder, optional
- 120 g cold water
- 28 g oil
- as needed breadcrumbs, for coating
Instructions
- 1
Sift 250g of bread flour into a mixing bowl placed on a digital scale. Add 5g of instant yeast, 3g of salt, 42g of brown sugar, and 18g of milk powder (if using). Mix all the dry ingredients together by hand until well combined.
⏱️ 5 min
- 2
Pour 120g of cold water and 28g of oil into the dry mixture. Mix everything together until it forms a dough.
⏱️ 3 min
- 3
Transfer the dough onto a lightly floured wooden surface. Knead the dough by hand for about 12 minutes. Use a technique of pushing the dough, then holding both sides and turning it a quarter, then pushing again, holding both sides and turning a quarter, and repeating this process.
⏱️ 12 min
- 4
Get a clean bowl and drizzle some oil to prevent the dough from sticking. Place the kneaded dough into the oiled bowl. Cover the bowl with plastic wrap or a plate, ensuring no air penetrates. Let the dough rest for 45 minutes until it doubles in size.
⏱️ 5 min - 5
After the first proof, transfer the dough onto a lightly floured surface. Using a dough scraper, cut the dough in half, then into quarters, and then into smaller pieces. Aim for each piece to be approximately 30 grams.
⏱️ 10 min - 6
Shape each small dough piece into a smooth ball. The technique involves pushing the outer layer of the dough inwards to create a smooth surface.
⏱️ 10 min
- 7
Place the shaped dough balls onto a baking tray lined with baking paper. Cover the tray with a clean cloth. Let it rest for another 1 hour and 15 minutes, or until the dough has doubled in size again.
⏱️ 5 min
- 8
Prepare a bowl of water and a plate with breadcrumbs.
⏱️ 2 min - 9
Gently take one dough ball, dip it into the water, then dip it into the breadcrumbs, making sure the entire surface is covered. Repeat for all dough balls and place them back on the baking tray.
⏱️ 5 min
- 10
Let the coated dough balls rest again for 20 minutes.
- 11
Prepare a portable gas stove with butane gas and place a non-stick pan on it.
⏱️ 3 min - 12
Turn the portable gas stove to very low heat to avoid burning the pandesal. Place the breadcrumb-coated dough balls into the non-stick pan. Cook each side for 3 minutes, then flip it over and cook for another 3 minutes. Continue flipping and cooking until a total of 12 minutes of cooking time is completed. You can extend the cooking time by 1 to 2 minutes to ensure it's thoroughly cooked inside.
⏱️ 12 min
- 13
The pandesal should be golden brown. Break one open to check if it's cooked through. Serve the pandesal warm. You can fill it with sardines for a "survival kit edition" meal.
Kitchen Tools
Pandesal "Survival Kit Edition"
- 250 g bread flour, unbleached or bleached
- 5 g instant yeast
- 3 g salt
- 42 g brown sugar
- 18 g milk powder, optional
- 120 g cold water
- 28 g oil
- as needed breadcrumbs, for coating
Instructions
- 1
Sift 250g of bread flour into a mixing bowl placed on a digital scale. Add 5g of instant yeast, 3g of salt, 42g of brown sugar, and 18g of milk powder (if using). Mix all the dry ingredients together by hand until well combined.
⏱️ 5 min - 2
Pour 120g of cold water and 28g of oil into the dry mixture. Mix everything together until it forms a dough.
⏱️ 3 min - 3
Transfer the dough onto a lightly floured wooden surface. Knead the dough by hand for about 12 minutes. Use a technique of pushing the dough, then holding both sides and turning it a quarter, then pushing again, holding both sides and turning a quarter, and repeating this process.
⏱️ 12 min - 4
Get a clean bowl and drizzle some oil to prevent the dough from sticking. Place the kneaded dough into the oiled bowl. Cover the bowl with plastic wrap or a plate, ensuring no air penetrates. Let the dough rest for 45 minutes until it doubles in size.
⏱️ 5 min - 5
After the first proof, transfer the dough onto a lightly floured surface. Using a dough scraper, cut the dough in half, then into quarters, and then into smaller pieces. Aim for each piece to be approximately 30 grams.
⏱️ 10 min - 6
Shape each small dough piece into a smooth ball. The technique involves pushing the outer layer of the dough inwards to create a smooth surface.
⏱️ 10 min - 7
Place the shaped dough balls onto a baking tray lined with baking paper. Cover the tray with a clean cloth. Let it rest for another 1 hour and 15 minutes, or until the dough has doubled in size again.
⏱️ 5 min - 8
Prepare a bowl of water and a plate with breadcrumbs.
⏱️ 2 min - 9
Gently take one dough ball, dip it into the water, then dip it into the breadcrumbs, making sure the entire surface is covered. Repeat for all dough balls and place them back on the baking tray.
⏱️ 5 min - 10
Let the coated dough balls rest again for 20 minutes.
- 11
Prepare a portable gas stove with butane gas and place a non-stick pan on it.
⏱️ 3 min - 12
Turn the portable gas stove to very low heat to avoid burning the pandesal. Place the breadcrumb-coated dough balls into the non-stick pan. Cook each side for 3 minutes, then flip it over and cook for another 3 minutes. Continue flipping and cooking until a total of 12 minutes of cooking time is completed. You can extend the cooking time by 1 to 2 minutes to ensure it's thoroughly cooked inside.
⏱️ 12 min - 13
The pandesal should be golden brown. Break one open to check if it's cooked through. Serve the pandesal warm. You can fill it with sardines for a "survival kit edition" meal.