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Pandesal Formula

Altering a bread's formula has consequences. To maintain the bread's softness, there are so many ways to do it, not just dosing it up with fats, sugar, eggyolks, etc., These days, meaning, the healthy track most people are treading or at least trying to, potatoes, sweet potatoes, squash etc.. can be used.

They will have differing results, depending on the percentage you use, you need to consider the cost and availability of the product you will use. In New York where 0 trans fat is the rule of the game, baked products became more expensive and yet, bakers swear by the trans fat. I for one have experienced this, because 0 trans fat margarines and shortenings just have too much water in them. High ratio fats still have the edge when it comes to extending moisture and shelf life, palatability to baked goods and even the volume. However, trans fat is not healthy. That is a fact. What can you do?

In my class, yes we use trans fat. There is i think no way 0 trans fat will be a mandatory ingredient here in the Philippines since trans fat is way cheaper than 0 trans fat. So what do i do if i want to bake soft breads without using trans fat?

First thing i do is i make sure i use a sponge and dough method or i have a starter somewhere stashed ready for use. Next, i switch to corn oil instead of shortening or margarine. I allow myself some luxury by using Anchor, about 2 to 4 % will do wonders but since butter is animal fat then i have to be careful not to get carried away.

I also use mashed fruits, such as bananas, apples, squash, kamote, even prunes. I take away the eggyolks so this is going to make the bread drier that's why the sponge method is very crucial if you want a low fat, low sugar bread. Remember this, sugar and fat makes a softer bread. Take these two both and you will end up with a tennis ball.

Photo set shows you the Pandesal i made using very little fat and sugar. The bread tastes great and soft for 3 days, but became dry on the 4th and so on. I don't have a problem with that. I would rather have a bread i can eat for days and just reheat it as long as i am not munching on saturated fat and unwanted sugars. I freeze the breads after i bake them, i only leave some that i will be able to finish in 3 days. The rest are locked sealed in the freezer.

Day 5 of the bread, not hard but i can feel it is getting dry. This Pandesal has only 10% brown sugar (average is 18% and some use 25%)
It also has 5 % corn oil and 2% butter.

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text Shirley for Commercial Bread Making Lessons/Bakery Set up 09495705091
September 18 20 22 25 session is still open for reservations.





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