PANDESAL

Ingredients:

1	kg	EMPEROR HARD WHEAT FLOUR
1	tbsp (11 g)	EMPEROR’S BEST INSTANT YEAST
1	tsp (4 g)	BAKE BEST BREAD IMPROVER
3/4	cup (150 g)	sugar
1	tbsp (15 g)	iodized fine salt
1/4	cup (33 g)	skim milk powder
2-1/2	cups	cold water (3°C)
5	tbsp (60 g)	PRIMEX SHORTENING
1	cup (120 g)	breadcrumbs for topping

Procedure:

In a bowl, combine flour, yeast, bread improver, sugar, salt and skim milk powder. Blend well. Add water and mix well. Knead and adjust water by adding 1 to 2 tbsp more if dough formed is dry.
Add shortening and knead until dough is smooth. Cover with plastic and rest for 30 minutes.
Cut dough and roll into a long smooth cylinder or “baston” then roll in breadcrumbs.
Rest dough again for 30 minutes then cut into 25 gram pieces. Arrange in baking sheets and proof for 45 minutes or until double in volume.
Bake in a preheated oven set to 400°F for 15 minutes or until golden brown.

Makes 70 pieces

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