I often bake homemade bread, are interested in new recipes. Accidentally in the Internet I came across a recipe Philippine bread Pandesal (amazing!!), which I am very interested, what is it? Translated as "pandesal" means salt bread. But the taste of the rolls was normal. They are crispy on the outside and soft and fluffy on the inside. We have used these buns for Breakfast.
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I made the dough sponge method. Crumble the yeast, add sugar, pour warm milk, add the flour.
And knead the dough, as for pancakes. The bowl with the dough cover with plastic wrap or a lid and place in a warm place without drafts, for 30 minutes. During this time the yeast will begin to "work" to get such lush hair. Later, the cap will fall off and you will see bubbles. This means that the dough is ripe.
I knocked out the sourdough and put in a warm place for another 10 min. the surface was smooth.
In a deep bowl beat the egg, add salt and whisk.
Add Maggi margarine for baking (or butter), beat with a whisk.
Add the yeast mixture, mix, parts enter the sifted flour.
Knead soft, not sticking to hands the dough (try not to score the dough with flour, grease hands with vegetable oil).
At the end of the batch to pour in the dough vegetable oil, stir it to form a ball and put the dough in a bowl (greased with vegetable oil). The bowl cover or tighten with cling film. Place in a warm, draft-free place for 1 hour.
Coming up the dough to podpylenny flour the work surface, gently punch down, divide into pieces of equal weight. I got 17 pieces of 50 g.
Each piece of dough lightly propylite with flour, flatten the bread, squeeze out the air, shape into a ball, pulling the corners of the dough to the center. Flip the workpiece seam side down.
Each preset slightly moistened with water, the outer part of future rolls dipped in bread crumbs.
Spread on a baking sheet, covered with baking paper. Cover with plastic wrap and let stand for 20 minutes.
Scones are delicious hot.