Pandesal

  • Ingredients
  • 1000  g Bread Flour
  • '480-500  g Water
  • 180  g Sugar
  • 15  g Salt
  • 10  g Bruggeman Instant Yeast
  • 4  g S500 Ultra
  • 40  g Puratos White Shortening
  • 20  g Cremyvit

Working Method : Pandesal

Mixing time: 2 mins. low speed,

8 mins. high speed

Bulk fermentation: 15 mins.

Scaling: 30g

Intermediate proofing : 30 mins.

Final proofing: 30 mins. to 1 hour.

Baking temperature : 170 – 180⁰C

Baking time: 12 mins. to 18 mins 

Special Instructions:

Mix all ingredients until  dough is fully developed. Divide the dough into pieces. Form the dough into “baston” then roll into bread crumbs. Cut into 30g./pc. Arrange the dough pieces on a tray with the cut portion facing upwards. Proof and bake.