corned beef pandesal
What’s even better than pandesal? Why, corned beef pandesal of course!
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.
Video
Notes
Traditionally, this Filipino favorite is best eaten fresh from the oven, but it can be made and stored for up to two days. If you want to reheat the pandesal for a second time, simply reheat it in the oven until it regains its softness. Alternatively, you can freeze the pandesal and enjoy it for up to a month! Here are some tips and tricks to make this Filipino treat!