the pandesal cut
As i was saying in my post at yolasite the pandesal here in the Philippines has this unique "singkit" cut that one has to do to create that authentic look. If the dough is too soft and sticky, the dough will spread flat and will be too difficult to roll and cut. If the dough is too stiff, then dough will be hard for smaller hands such as mine to roll. If the sealing is not done properly, the cuts will burst open during proofing, so getting the right techniques in shaping this beloved bread is a must!!
Why make the "baston"? Because you do not want to spend an hour shaping each piece of a 1 kilogram batch of pandesal. That's why. If you roll the log or baston, it will take you only 5 minutes tops.
Roll into a log evenly, the breadcrumbs on the side, rolling the dough immediately and let it rest for 10 mintues before cutting. If the weather is hot and the dough is forming bubbles, cut the log once formed. See how the cuts are tightly close, this is what you are looking for. If the cuts are open wide, you will get a very flat uneven shaped pandesal.
Use a wooden cutter, plastic or metal cutters will not give the same effect. See how i hold on to the end of the dough while cutting.
The dough will only widen after proofing for 1 1/2 hours to 2 hours but will not flatten out. Look at the glorious rising of the dough once it hits the ovenheat, the dough rises and puffs upwards not sideways.
The cuts are still noticeable but the shape of the pandesal is not ruined, even and puffed!!! It took me at least two trials to perfect this but i have been rolling baguettes for years now so shaping the log which is your first hurdle is easier for me. I have tried using a softer dough and managed to do some neat cuts but it is hard.
My book has two versions of this recipe but you can use any recipe you want to make your own pandesal version. Just learn how to make the dough!!!!
Why make the "baston"? Because you do not want to spend an hour shaping each piece of a 1 kilogram batch of pandesal. That's why. If you roll the log or baston, it will take you only 5 minutes tops.
Roll into a log evenly, the breadcrumbs on the side, rolling the dough immediately and let it rest for 10 mintues before cutting. If the weather is hot and the dough is forming bubbles, cut the log once formed. See how the cuts are tightly close, this is what you are looking for. If the cuts are open wide, you will get a very flat uneven shaped pandesal.
Use a wooden cutter, plastic or metal cutters will not give the same effect. See how i hold on to the end of the dough while cutting.
The dough will only widen after proofing for 1 1/2 hours to 2 hours but will not flatten out. Look at the glorious rising of the dough once it hits the ovenheat, the dough rises and puffs upwards not sideways.
The cuts are still noticeable but the shape of the pandesal is not ruined, even and puffed!!! It took me at least two trials to perfect this but i have been rolling baguettes for years now so shaping the log which is your first hurdle is easier for me. I have tried using a softer dough and managed to do some neat cuts but it is hard.
My book has two versions of this recipe but you can use any recipe you want to make your own pandesal version. Just learn how to make the dough!!!!