How To Bake Pandesal and Other Breads

The air pockets hold the extra butter during shaping so it kinda stayed there after the bake, notice how the bread did not collapse even if the texture is very much open. Proper technique, formula and baking. Divide the icing evenly so you won't ran out and end up scraping icing off. If you notice i purposely bake my Ensaimadas this brown, the high sugar, yolks and butter of my dough will make browning inevitable, if i bake them PALE, like some Ensamaidas in the market, nahihilaw ang loob and then THEY COLLAPSE. Hindi po sunog yan, hindi rin dry, talagang if you're eggsyolks are in the 26 to 30% range, it will be hard to adjust the oven temperature. If i am using my mother's digital oven, i can do that but still i prefer a golden brown finish, much like what AUTHENTIC ENSAIMADAS SHOULD LOOK LIKE. Take note of the height of the bread after the bake. They do not collapse, no wrinkles and shrinking. When i bake them pale at this size, they always c...