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PINOY PANDESAL

Ingredients:

SPONGE:

400 g MAGNOLIA ALL PURPOSE FLOUR
EMPEROR’S BEST INSTANT YEAST
220 ml water

DOUGH:

600 g MAGNOLIA ALL PURPOSE FLOUR
11 EMPEROR’S BEST INSTANT YEAST
40 g powdered milk
160 g sugar
20 g salt
330 ml water
20 g DARI CRÈME CLASSIC
PRIMEX SHORTENING

Procedure:

  1. For the sponge, combine all ingredients in a mixing bowl. Using a dough hook, mix until it forms into a dough. Remove the sponge from the mixing bowl and round it to smoothen out surface. Place it on a greased bowl and ferment for 2 hours at room temperature.
  2. For the dough, combine all ingredients except margarine and shortening then add fermented sponge. Using dough hook, mix at 2nd speed for 2 minutes. Add the margarine and shortening, continue mixing for another 30 seconds. Scrape bowl. Change to 3 speed and mix till dough is well developed. Remove dough from the bowl and round it to smoothen out the surface.
  3. Allow dough to relax for 10 minutes. Then divide into desired weight and portion out.
  4. Place each dough to a well greased pan and proof for 1-1 ½ hours, or until double in volume. Bake at a preheated oven (350F) for 25 minutes or until golden brown.
 
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