Skip to main content


Showing posts from May 26, 2011

Sesame Seed Pandesal

The only good reason to use the phrase "buttering up" is with these hot fresh off the oven Sesame Seed Pandesal.

So i decided to use this brown sesame seeds i bought in Patel's in East Brunswick, New Jersey. It is unlike your regular sesame seeds, these are plump, larger and of course brown. So why not a Pandesal with a Sesame Seed topping? Hmmm, to do it, i have to spray the top of the rounded or shaped dough with water, then dunk it on a plate of sesame seeds, adding a dredging of the traditional breadcrumbs alongside. Not bad.
First off i have to make a sponge, if you are at the mercy of the flour we have here, with my formula, you have to make a sponge. I fermented this overnight, about 12 hours.

Because it is made with whole grain, about 3%, this sponge will ferment fast so i kept it inside our pantry which gets really cold especially at night. I made this around late April, and it was still very cold in our house, around 63-64 with the heater on. Pantry can get t…