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Pandesal and Doughnuts

Yup, you can use your favorite basic Pandesal dough to make another classic merienda, Doughnuts or call it Bitso if you want, that fried sugary coated treat someone like me can only look at. Sure, i can eat one if i want to, but i won't because i shouldn't. I won't get fat with one piece i know but i have set my mind that i will indulge in another waist mismanagement caloric value in the form of dark chocolate. Yun na lang, wag na doughnut and besides i don't actually crave for it. So here is what i did, i mixed the basic Pandesal dough, saved about 1/3 of the dough to make the doughnuts and the scraps are made into Pandesal as well.
Pandesal all set to proof.
Roll them flat about 1/2 an inch thick. If the dough is too sticky, chill the dough wrapped in plastic and then roll on a greased board.
I cut the scraps into the same weight as the Pandesal. I do not weigh them anymore because i have been baking for so many years now, i just simply eyeball it. Besides, i am not selling this so no need to go full metal jacket on this one. I make sure that all the pandesal dough go to the proofer at the same time. If you attend my hands on class, you will know what i mean.
These came out from the scraps, so off to the proofer. Below is the proofing doughnuts, once it doubles in size they are ready for the fryer, 350 F oil temperature.
Two at a time because my pan is small. Watch out, you don't want the doughnuts to burn. I am using chopsticks to turn them over, makes an easy scoop as well.
Okay, it's merienda time!!!
And this is the Pandesal, same dough, different make-up. For hands on baking classes where you can learn how to do the breads above, log on to Hope to see you in my limited engagement bread making classes. Text me at 09202019945 if you have a questions or email me.


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