DLS-College of St. BenildeSchool of Hotel, Restaurant & Institution ManagementBAKIPA 2

Title: PANDESAL Date:Recipe #: Grade:Yield: Portion Size:

Ingredients Specifications Quantity Unit %Milk, Fresh Room temp-warm 475 ml.Yeast Instant 35 g.Sugar, Refined 50 g.Salt 15 g.Flour, Bread 830 g.Eggs Room temperature 100 g.Butter, Unsalted Softened 80 g.Bread Crumbs (for coating)

Mise en Place: Preheat oven to 375F/190C Grease baking trays.

Procedure: Dissolve yeast in milk. Add sugar, salt and flour. Add eggs, then butter. Knead at low speed for 4 minutes, then 5 minutes at medium speed until the dough is

well-developed or comes off of the bottom and sides of the bowl. Transfer to a lightly floured surface, cover with plastic and allow rising for 1 hour. Make a long rope then rest for 30 minutes more. Roll in bread crumbs, portion out into 75 g. pieces and proof for 25 minutes Bake for approx. 15-20 minutes

Variation:For filled pandesals, portion the rope out into 85 g. pieces, round, and then rest for 30 minutes

before filling. Roll in bread crumbs and proof before baking.

Glossary/Notes:A classic Filipino staple. No Filipino breakfast or meal will be complete without it. It was really fun

making pan de sal, especially how to put in the filling to make stuffed pandesals. It was corned

beef, and it really made my day complete. The procedure in making pandesal was tedious, but it

was worth the experience making it by hand.