Pandesal Recipe For 4 In Grams And Ml Measurements
Pandesal, also called pan de sal, is a favored bread roll that originated in the Philippines. The term “pandesal” translates to “bread of salt” in English which refers to its mildly salty flavor. Pandesal is a common ingredient in Filipino food and is typically consumed for breakfast or as an afternoon snack.
Pandesal is a soft, fluffy texture with a sweet and savory taste. It is usually shaped into small round or oval rolls, typically around 3-4 inches wide. The crust is usually slightly crisp and golden, while the interior remains soft and supple.
Pandesal is best eaten when it is still warm and fresh out of the oven. It is delicious as it is cut in half, then drizzled with margarine or butter or paired with a variety of fillings such as jam, cheese, or even as a sandwich, with different fillings that are savory, such as eggs, ham, or even meats.
Pandesal Dish History
Spanish Influence On Filipino Baking
The Pandesal’s history can be traced back to the Spanish colonial period in the Philippines, which lasted more than three centuries, from the 16th century to the 19th century. Spanish colonizers brought bread-making and wheat-production techniques to the islands and influenced the evolution of Filipino baking traditions.
Origins Of Pandesal
The exact source of Pandesal isn’t well documented; however, it is believed that it developed from Spanish bread recipes that were brought to the Philippines during the colonial era. This adaptation, coupled with the accessibility of local ingredients, resulted in the creation of Pandesal as a distinct Filipino bread.
Meaning of the Name “Pandesal”
The word “pandesal” is derived from the Spanish phrase “pan de sal,” which translates to “bread of salt.” This refers to the slightly salty flavor of the bread, which differentiates the bread from other sweet Filipino pieces of bread. The name also represents the ingredients that are used to make Pandesal.
Early Versions Of Pandesal
From the beginning, Pandesal was simpler and had fewer ingredients than modern recipes. The traditional recipe generally included yeast, flour, salt, water, and flour. A simple flavor profile with a hint of sweetness and a distinct crust characterized the bread.
Development And Evolution
As time passed, pandesal recipes developed to include other ingredients to enhance flavor. Sugar, eggs, milk, and butter were slowly added, making Pandesal a more supple and luscious texture. These variations gave Pandesal more variety of flavors and distinctive characteristics in various areas of the Philippines.
Rise Of Panaderias
The huge popularity of Pandesal has led to the growth of panaderias or bakeries for neighborhood use across the Philippines. Panaderias became vital community institutions, producing Pandesal that was freshly baked as well as other bread varieties daily. They were a popular place for residents to savor freshly baked items.
Pandesal has an important social and cultural significance for Filipino communities. It is deeply ingrained into Filipino breakfast culture and is frequently consumed as a typical breakfast food. Pandesal is also served at celebrations of religious significance and special occasions to symbolize unity and community.
Accessibility And Affordability
The accessibility and affordability of Pandesal have led to its popularity. It is regarded as a budget-friendly staple food that is accessible to all kinds of backgrounds. Its affordability and delicious flavor have made it a popular choice for consumption daily.
Adaptations And Variations
Pandesal’s flexibility allows for a variety of individual and regional variations. Some regions add fillings such as coconut, cheese, or flavored spreads into the dough before baking, resulting in distinct tastes and textures. Different shapes and sizes of Pandesal are also found across the nation.
In contemporary times Pandesal remains a beloved bread from the Philippines, with various bakeries and even commercial manufacturers making it. It is sold not only in panaderias but also in convenience stores. Pandesal mixes in the pre-packaged form are well-liked for baking at home.
Pandesal Recipe For 4
Here’s a pandesal recipe that can be used for four servings, using measurements in milliliters and grams:
- 400 grams of all-purpose flour
- 50 grams of sugar granulated
- 7 grams of instant yeast
- 5 grams salt
- 250 ml of warm milk.
- 30 grams of unsalted butter, melted
- A coating made of flour or breadcrumbs
- In a mixing bowl, mix the all-purpose flour sugar granulated instant yeast, as well as salt. Mix thoroughly.
- Make an opening in the middle of the dry ingredients. Then add the milk that is warm and butter.
- Mix the ingredients until a dough-like texture forms.
- Transfer the dough to a clean, well-groomed surface. Knead the dough for 8-10 minutes until it is firm and smooth.
- Place the dough that has been kneaded in an oil-slick bowl. Place it on a clean plastic wrap or kitchen towel, and allow it to sit in a warm area for approximately 1 hour or until it grows.
- Once the dough is firmed, gently press it down to eliminate air bubbles.
- Place the dough on a lightly floured surface and divide it into equal portions.
- Roll a small portion of the dough into an oval by tucking the edges beneath. Repeat with the remaining dough pieces.
- Each dough ball is covered in flour or breadcrumbs until they make sure the surface is covered.
- Place the dough balls coated with flour on a baking sheet lined with parchment paper. Leave enough space between them so that they can allow rising.
- The dough balls are covered with a clean kitchen towel or plastic wrap, and let rise for 30 to 45 minutes or until they’ve been puffed up.
- The oven should be heated to 180 degrees Celsius (350degF) while the dough balls rise.
- After the dough balls are rising and baked, bake them in the oven for about 15 to 18 minutes or until golden brown.
- Take the Pandesal out of the oven and cool completely on wire racks.
- Serve warm or at room temperature.
Note: The time for baking could differ based on the oven you use, So be aware of the Pandesal while they bake to avoid overcooking.
Ultimately, Pandesal is a cherished Filipino bread roll with a rich history and meaning in the culture. This fluffy and soft bread, often eaten for breakfast or snacks, has a special place in the hearts and palates of Filipinos.
The recipe will allow you to make homemade Pandesal by measuring precisely in milliliters and grams. The process that combines the dry ingredients to make the dough and baking results in a delicious dessert that reveals Pandesal distinctive flavor and texture.
What are the ingredients needed to make pandesal for 4 people?
To make pandesal for 4 people, you will need the following ingredients:
- 500 grams all-purpose flour
- 8 grams instant yeast
- 50 grams granulated sugar
- 8 grams salt
- 250 ml warm water
- 60 ml vegetable oil
- Breadcrumbs for coating
How do I measure 500 grams of all-purpose flour for the pandesal recipe?
To measure 500 grams of all-purpose flour, you can use a kitchen scale. Place a bowl on the scale and set it to zero. Gradually add the flour to the bowl until the scale reads 500 grams.
Can I use active dry yeast instead of instant yeast in the pandesal recipe?
Yes, you can use active dry yeast instead of instant yeast. However, active dry yeast needs to be activated in warm water before using it in the recipe. Dissolve 8 grams of active dry yeast in 60 ml of warm water and let it sit for about 5-10 minutes until it becomes foamy. Then, proceed with the recipe as instructed.
How do I measure 250 ml of warm water for the pandesal recipe?
To measure 250 ml of warm water, you can use a liquid measuring cup. Fill the cup with water up to the 250 ml mark. Make sure the water is warm, but not too hot, as it can kill the yeast.
What is the purpose of coating the pandesal with breadcrumbs?
Coating the pandesal with breadcrumbs before baking gives them a crunchy exterior. It also adds an extra layer of texture and helps prevent the dough from sticking to the baking sheet.
Can I freeze the pandesal dough for later use?
Yes, you can freeze the pandesal dough for later use. After the dough has risen and before shaping the pandesal, you can portion it into individual rolls and place them on a baking sheet lined with parchment paper. Freeze the rolls for a few hours until firm, then transfer them to a sealed container or freezer bag. When you’re ready to bake, thaw the rolls in the refrigerator overnight, let them come to room temperature, and proceed with the recipe by allowing them to rise again before baking.