Description
What’s even better than pandesal? Why, corned beef pandesal of course!
Scale
Ingredients
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
Instructions
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.
Method 2:
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