My post for the softest ever pandesal is one of the most popular on this blog. No surprise there; pandesal is the ultimate Filipino bread roll. With such a strong predecessor, is there any way to top that recipe? Why, yes. Enter the corned beef pandesal.
This post is a part the Filipino Bread series. This series aims to promote well-loved Filipino bread to everyone. Check out the other posts included in this series: #FilipinoBreadSeries.
Corned beef pandesal has slowly risen the ranks of beloved Filipino snacks. It may not be one of the usual offers of your local panaderia but it’s certainly caught the eye of the local Starbucks. What a feat for this easy to bake bun!
What makes this a super duper corned beef pandesal?
There’s certainly nothing out of the ordinary in terms of baking the corned beef pandesal. It follows the classic pandesal recipe – mix the dough, let it rise for an hour or so, cut into pieces, and cover them in breadcrumbs. Easy peasy.
What gives this recipe the extra oomph is the rosemary garlic oil. Oh, I can’t tell you enough how perfectly it complements the slightly sweet dough and the meaty corned beef filling.
I got the idea a while back when I was craving for some bread. I didn’t have anything specific in mind, just some vague notion that it would be nice to bake some bread and maybe, get a few good shots in for the ‘gram?
So I used half of my pandesal recipe and, rather like the fairies in Sleeping Beauty baking a cake, mixed a hodgepodge of whatnots in the kitchen. Booyah!
I’m ready to bake this baby. Any tips?
Glad you asked. While making corned beef pandesal is easy enough, you’d want to spice it up a little. Pun intended.
If you’re worried about not having rosemary (either the dried or fresh variety) lying around the house, don’t fret. Garlic plus browned butter is to die for as well. Or you can substitute some other suitable spice. Parsley? Go ahead. Thyme? Sure. Basil? Gorgeous.
Psst. Can you detect that I’m currently typing this post with these spice jars right in my face? But kidding aside, yes, please go ahead and use what you have.
Do I have to bake these in a pie plate? No, you don’t. That’s for the aesthetics. And see, I can call them corned beef pandesal pull apart too!
Oh, a word on corned beef. Every person likes their corned beef a certain way. I understand that. I like mine with a bit (I lie, a lot) of sugar to balance the saltiness. You do you. But using a bit of the rosemary garlic oil to fry the corned beef? Don’t skip it.
Now, ready for the recipe?Print
What’s even better than pandesal? Why, corned beef pandesal of course!
For the rosemary garlic oil (optional):
- 57 grams butter
- 2 tbsps garlic, minced
- 1 tsp rosemary
For the corned beef:
- 1 can (12 oz/340 grams) corned beef
- 1 tbsp oil
- 1 tsp garlic, minced
- 1 small onion, sliced thinly
For the pandesal:
- 240 ml milk
- 2 eggs, large
- 480 grams (4 cups) all purpose flour
- 83 grams (3/8 cup) sugar
- 35 grams (1/4 cup) milk powder, optional
- 1 teaspoon salt
- 2 1/4 teaspoons instant yeast
- 57 grams (1/4 cup) unsalted butter, softened
For the rosemary garlic oil
- In a small pan over low heat, melt the butter.
- Add the garlic and rosemary.
- Saute the garlic and rosemary until the garlic has browned lightly.
- Remove from heat. Leaving some small amount, transfer the rest to a bowl. Set aside.
For the corned beef:
- Using the same pan as the rosemary garlic oil, add the sliced onions and saute until slightly translucent.
- Add the garlic and saute until the onions are translucent.
- Add the corned beef. With a spatula, lightly press on the corned beef to break it apart.
- Cook until oil from the corned beef is a starting to dry out.
- Season with sugar, salt, and pepper.
- Remove from heat and set aside to cool.
For the pandesal:
- Combine milk and eggs in a bowl.
- Mix in flour, sugar, milk powder, salt, and yeast. After kneading for a few minutes, just enough for the dough to come together, add the butter in batches.
- Knead until dough is soft and elastic (until windowpane stage). Form into a ball and transfer to an oiled bowl and cover with plastic wrap. Let it rest for 1-2 hours or until the dough has doubled in size.
- Transfer the dough onto a well floured surface. Punch down the dough to slightly deflate.
- Forming the pandesal: There are 2 ways to shape the pandesal:
Method 1:Roll the dough to form a rectangle. Starting from the long side nearest you, roll into a log and pinch ends to seal. Cut into 16 pieces, slicing diagonally. Flatten each piece and add about 1 tbsp of corned beef. Seal the edges and roll each piece in bread crumbs.
Divide the dough into 16 equal pieces. Shape each piece into a ball. Flatten each piece and add about 1 tbsp of corned beef. Seal the edges and roll each piece in bread crumbs.
- Cover the pandesal and rest for 30 minutes.
- Meanwhile, preheat the oven to 350F/180C.
- Bake the pandesal for 15 minutes or until golden brown.
- Brush the rosemary garlic oil on top of the pandesal and serve while warm.
- Category: Filipino, Bread
- Method: Baking
- Cuisine: Filipino
Keywords: corned beef pandesal
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