I’ve been getting a lot of requests lately for the recipe, and I realized I had never posted it here, but at Beyond Adobo instead, as part of a multi-recipe post. Well, dear readers, here you go then. Just for the record, this isn’t traditional pandesal, but it has been a constant hit with my family and friends! So here you go….
Stef’s (Half) Whole-Wheat Pandesal Recipe
If you need any help or you’ve got comments/suggestions, please leave it here and I’ll get back to you asap! Enjoy!
Hi Stef,
Thank you so much for sharing this yummy Pandesal recipe of yours. It really look delicious. I wonder how you get that nice form…ang gawa ko kasi eh hindi mukhang ganyan 🙁
Kudos
salamat sa pandesal
i have been trying to make pandesal for years and until now i never got it right! i hope this time will work.by the way how many cups of all purpose flour do i reallt need,it says 5 to 7 cups im affraid to ruin my pandesal again, can you please give me a specific amount or procedures? also what kind of dishcloth should i use, regular kitchen towel or there is a espcial towel for it. thank you and i cannot wait to make another pandesal. im excited.
😉 THIS IS REALLY NICE DIFFERENT STYLE OF WAY MAKING IT.. I LIKE THIS WAY TOO…THOU I DID TRIED THOUSAND TIMES OF CELIAK PANDESAL I WOULD DEFENATELY TRY THIS TOOO…I WONDER HOW YUMMY THIS LOOKS……..:) THANX BY THE WAY STOPPING BY MY BLOGGS…………:)
pandesal:
kung puro flour ang gagamitin ko mga ilang cups ang kailangan ko? pareho din ba nitong recipe mo,idagdag ko lang yung cups na para sa wheat flour? mga 4 cups flour imbes na wheat flour at 5-7 flour ulit sa regular? tama ba iyon?
Hello Stef thanks for the pandesal recipe, but im just wondering if im not going to use the wheat flour am i still going to follow all the directions that you have on your recipe?
Thanks;
lori
hi lori,
what flour are you planning to use? depending on the flour i may have a few suggestions.
I just want to use all purpose flour, so if you have any suggestions i would really appreciate the help.
Thanks;
Lori
malambot po bang pandesal ito?
astig!!!
mukang soya ang pagkakaluto ng pandesal mo repapip. salamat
hi stef,
mukhang masarap ang pandesal mo,subukan ko ha at kung hindi sasabihin ko sayo, pare ko.thanks!
Can you please give me the specific mixture/ingredinets? Thanks
Also the step by step procedure. Thanks!
Sorry, ngayon ko lang nakita ulit ang comments dito.
Edita, much as I’d love to specify the amount of flour, I say 5-7 kasi it’s really dependent on the conditions in your kitchen. Humidity, your equipment, etc. What you’re shooting for is a sticky dough (para light s’ya), not too floury or dense kung hindi masyadong magiging mabigat and it won’t rise properly. BUT it shouldn’t be so sticky as to be hard to work with. That’s why I can’t suggest specifics, kasi working with dough is really a trial-and-error thing. You learn by making mistakes — and getting successes. It’s really difficult to get points across when online — kung andito ka I’ll just invite you over and we can have a breadbaking session.
Carmen, pareho din ang amount kung regular flour lang lahat, yup. It’s all in the feel of the dough when you knead it.
Yes, Lori, if you’re using all-purpose flour, same directions. Just watch that you don’t add in too much flour. It’s always easier to add more flour once you’ve got everything in a nice even mass than try to rehydrate, i.e., add more liquid.
Malambot s’ya, Nald, pero s’yempre iba ang texture kasi nga may whole wheat.
Tomas — I’m afraid I’m out of the loop. I have no idea what you mean by soya and repapip :D.
Sige Lina, let me know how it goes.
stef,
I follow your instruction and it come really good but it will get harden for the next day not like in the bakery will last for week hindi pa tumitigas? did i missed something?please advice.
where is the recipe?
hi stef,
mga gaano karami ang 1 packet of dry active yeast? nasa can kasi ang yeast namin kaya di ko alam kung gano karami. many thanks.
hi jude, how are you storing it? i let them cool and then i put them in plastic resealable bags. this is really not the type that will stay soft all the time, partly because of the whole wheat, partly because of the other ingredients. if you want a really soft pandesal, i suggest you add an egg and use all milk instead of water and milk. Use the butter instead of oil.
jan, you’ll see the recipe when you click the link. i found it easier to put it on a page rather than a post.
donna, 1 packet of yeast is about 2 1/4 teaspoons. what kind of yeast are you using? if you are using instant like SAF you need to use less.
pano ba magluto ng pandesal
Hi Stef,
Gud afternoon, gusto ko sana itanung kng merun bng sapat na oras ang pagmamasa at halo ng harina sa ibang ingredients? kasi 3 times na ako gumawa ng pandesal at sinunod ko nman ung mga ingredients at measurement ng pandesal based at according dun sa recipe. pero bkit parang bahagya lang ung alsa at matigas parin ung resulta..pls. hnngi lang ako ng tips sau. maraming salamat in advance..
Hi christopher, i tried making pandesal too and the result is good. Around 12 midnite ako nagstart mag rise ng pandesal pero i altered some procedure and ingredients. I used 2T of active dry yeast sa 1 kilo na 3rd class flour at around 5am na ko mag baston then let it rest for 5 minutes before ko i-cut then wait again for 30 mins before putting it in the oven. 🙂
hi..
nag try nako ng ibang pandesal pero d ko makuha un lasa na gusto ko un matamis tamis at soft na pandesal.. eto po bang recipe nyo at matamis tamis na malambot…