Fluffy Pandesal | Filipino Bread Rolls - Tangzhong Method
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Published 2022-04-09
Ingredients:
Tangzhong
- 255g (1 cup + 2 tbsp) whole milk
- 45g (5.5 tbsp) *strong all-purpose flour (protein content: 11.7%)
Main Dough
- 405g (3 1/3 cup + 1 tbsp) strong all-purpose flour (11.7%)
- 80g (1/3 cup) whole milk
- 10g (2 tsp) kosher salt
- 45g (1/4 cup) white sugar
- 1 large egg
- 5.5g (1 3/4 tsp) instant dry yeast or 6.6g (2 tsp) active dry yeast
- 45g (3 tbsp) unsalted butter or margarine
- plain bread crumbs
As with any dough recipe on this channel please measure ingredients using a scale for the most consistent results.
*Notes: If using an all-purpose flour with a lower protein content (i.e. 10%), do a 50/50 blend of all-purpose flour and bread flour. All-purpose flour allows us to get the soft chew that pandesal is known for, but the protein content is important for a good rise.
Mixing Instructions (Stand Mixer - Kitchen Aid):
- Speed 2 or low for 2 minutes
- Rest for 15 minutes
- Speed 4 or medium for 10-11 minutes
- Rest for 15 minutes
- Speed 3 for 3 minutes
- Speed 4 for 4-5 minutes
- Speed 3 for 3 minutes
- Speed 2 for 5 minutes
- Remove dough from bowl
Ingredients (Hand-Knead Version):
Tangzhong
- 225g water
- 45 (5.5 tbsp) all-purpose flour (protein content: 11.7%)
Main Dough
- 405g (1 1/3 cup + 1 tbsp) all-purpose flour (11.7%)
- 60g (1/4 cup) water
- 10g (2 tsp) kosher salt
- 45g (1/4 cup) white sugar
- 1 large egg
- 5.5g (1 3/4 tsp) instant dry yeast or 6.6g (2 tsp) active dry yeast
- 45g (3 tbsp) unsalted butter or margarine
- plain bread crumbs
Equipment:
- Stand Mixer
- Bench Scrapper
Hand-Knead Instructions - Main Dough:
While it is possible to make the original recipe by hand, it may be tough for unexperienced bread bakers as the fat from the milk and egg yolk can make it hard to develop the gluten in the early kneading stages. Replacing the whole milk with water or fat-free milk will allow you to be able to take advantage of an auto-lyse to develop the gluten. This means less kneading and the dough will be easier to handle. In addition to replacing the milk with water, I also reduced the hydration percentage from 75% to 73%.
If you need visual reference when hand-kneading this dough, please refer to the dough section of my siopao video ( • The Best Chicken Siopao Asado w/ Dipp... .
Into your mixing bowl add the tangzhong, cold water, salt, and sugar. Check temperature of ingredients to make sure it is cool enough to add the egg without cooking it. Beat in one egg then add instant dry yeast. Lastly add in flour and stir ingredients together using a silicone spatula. When spatula is no longer effective switch to using a lightly wet hand to knead the dough. After the dough is homogenous, cover and leave it to rest for 15 minutes. After the 15 minute rest dump dough out on to a clean work surface and knead dough by hand for about 8 minutes or until you are able to stretch a small section of the dough without it tearing. Shape your dough into a ball, cover and leave it to rest a second time for 15 minutes. After the second rest, apply your soften butter to the dough, and work it in by squeezing the dough with your hands. The dough make come apart but continue kneading until the dough is smooth. The gluten network in the dough should be strong enough to pass the window pane test. Once this level of gluten development is achieved, shape your dough into a ball and place into a grease bowl to proof. When kneading by hand, proof may take slightly longer because your dough will be at a lower temperature (due to the counter absorbing heat from the dough).
Chapters:
0:00 Introduction
1:35 Tangzhong
2:40 Mixing Main Dough
3:29 Stand Mixer Instructions
6:35 Bulk Ferment
7:33 Shaping
8:55 Final Proof
9:08 Baking
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All Comments (18)
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can I use milk in Tangzhong for hand knead version?? or there is any reason why water instead of milk?
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Great recipe, I would love to try this amazing bread
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Thanks for this! I would love to try this one and share it with my family, especially my grandparents because they love bread
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Thank you Michael for this pandesal you shared....yours is so clear n easily understood..soon i'll do this...i'm Nic jorge from philippines
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Pandesal is my favorite bread its super duper yummy with the coffee Hot pandesal w.... You perfectly did it michael so proud of you more more pa
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I already tried it This recipe bring me where i came from! The land of pandesal Philippines!! Thank you so much for this recipe!
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My favorite hot pandesal especially in the mornig with cofee and butter. I wish I could make also.pandesal.
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👍
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I miss this kind of bread and you looked like you nailed it mike😍❤
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Followed the exact recipe using a mixer and the pandesal turned out really good, soft with uniform texture as shown on your video. Thank you so much for sharing your recipe!
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LOVE LOVE THIS RECIPE😍😍😍😍😍
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Giving helpful tips and advices really caught me...i have subscribed as you havè shared me all these......THANK YOU MICHAEL😊
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Wow! I will try this recipe;they look better than we got in the Philippines ❤️😍
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Best to eat when hot ehehe. I wil making this right now. Thanks for recipe.
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Thanks for sharing your recipe. Do you have malunggay pandesal recipe and ube pandesal recipe?
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Hello and thanks for sharing your recipe. I’ve watched a lot of tanzhong pan de sal tutorials and I like your presentation because you explain the science well without freezing our brains. You used 10% of the total flour weight to make the tangzhong. How did you compute for how much of the total liquid should be used for the tangzhong? This would be very helpful so I can try testing other bread recipes with this method. Thanks and looking forward to seeing more bread recipes from you.
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Hi, if you add 1/4 cup milk powder, How many grams do you add whole milk?
