What to expect
The morning roll, made from scratch. Warm water and sugar to wake the yeast, then flour, ube, pandan, and the long arc of kneading and proofing. Between the steps: the Spanish bread colonisation of the Philippines, the French baguette colonisation of Vietnam, and what it was like for Fhred at 19, learning to bake in a Melbourne share house because pandesal was the cheapest thing to teach yourself.
Liem's flour well springs a leak. They name it Watergate. Fhred, calmly, as the kitchen fills with water: "How will I recover from this?"
The recipe
Pandesal
Vegan · Yield: 18-20 pcs · Difficulty: Medium
The bread that wakes the neighbourhood. Soft inside, dusted in breadcrumbs, ready for butter, jam, cheese, or just a hot cup of coffee.
Ingredients
- 800 g plain flour
- 200 g white sugar
- 10 g instant yeast
- 65 ml vegetable oil
- 5 g salt
- 400 ml lukewarm water
- 150 g breadcrumbs
Procedure
- Combine flour, sugar, yeast and salt.
- Add water and oil.
- Mix until dough forms.
- Knead for 10-12 minutes until smooth.
- Proof for 2 hours or until doubled in size.
- Divide into 18-20 pieces.
- Shape into rolls and coat with breadcrumbs.
- Proof again for 1 hour.
- Bake at 180°C for 15-18 minutes.
- Cool slightly before serving.
Chef's notes
- Use lukewarm water to help activate the yeast.
- Avoid overbaking to keep them soft.