Skip to main content

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 www.breadmakinglessons.com. Hope to see you in my limited engagement bread making classes. Text me at 09202019945 if you have a questions or email me.

Comments

Rommel said…
This comment has been removed by the author.
3:05 AM
Post a Comment

Popular posts from this blog

3rd Class Flour, What's It All About

For starters i cannot make this Hard Monay if i did not bring any 3rd class flour or soft weak flour to New York. Once i ran out of 3rd class and tried Cake Flour, it turned bad, do not even think of using All Purpose, it will be soft but not chewy as this one made with yes, 3rd class indeed. So third class is hard to find here in the US if you will use that term. You have to say or look for soft wheat flour, that's it, not hard wheat flour, not cake or All purpose but something in between these two. It is easy to find in the Phil., just ask your local bakery suppliers and they know it is Tercera. Tercera is not for bread, bakers use it basically for cookies, cakes and other pastries, but we bakers know how to create bread recipes using part of this flour with the bread flour or hard wheat flour. It makes a softer version of any of your fave breads, with a cheaper price tag. Plus if i own a bakery, i get to use the third class for my cakes and cookies, lowering my food cos...
19 comments
Read more

Cutting Pandesal, Baston Style

So how do we really do the Baston style "singkit" cut? First start with a slightly stiff dough, if your dough does not have eggs or eggyolks, a hydration of around 55% is ideal. I have seen bakers use less water, but that will make your Pandesal too dry and dense after 1 day or so so try to keep it slightly on the soft side, but not too sticky. Why? If you use a sticky dough for the Baston style cut, the dough will spread and will have a flat look rather than a rounded shape we are all familiar with. In Tagalog, "lalapad" ang dough so medyo flat ung Pandesal. So after you mix the dough, divide it into 2 to 4 portions if you are mixing  kilogram. Experienced bakers divide their dough into 500 gram portions, i do mine the same way. Flatten the dough, focusing more on the length and not on the height. The height of the dough should be around 2 to 3 inches only. Next, fold the dough while pinching the edges making sure the dough surface ...
3 comments
Read more

Kape at Pandesal

When someone emailed me about Kape at Pandesal, i suddenly felt home sick. Just these two words. Dipping Pandesal in coffee. Who got this phenomenon or practice started? We all know the colonial Spanish era and Gregorio Zaide mentioned our fondness for idling around in the history books (Juan Tamad and siesta), but for breakfast? Who wants to jump up and down when you wake up? This is the answer. Dunking the warm, crispy Pandesal into hot, steaming coffee. How did this thing start? Who invented it? What made the Pinoys dunk their Pandesal? Maybe the Pandesal in those days are rock hard, or maybe it is one way to sweeten the bread. Baka may alamat dito. Is it because the Pandesal is salty in those days? After all, sal means salt right? The Italians love to dunk their Biscotti in coffee, but the Biscotti deserves it. Seriously, Biscottis if not dunked in coffee can give you a free tooth extraction. But the Pandesal? Okay to some, it cools down the coffee. Don't tell me they...
Post a Comment
Read more