How to Make Pandesal Using Stand Mixer: Effortless, Flavorful Bread Baking

How to Make Pandesal Using Stand Mixer?

To make pandesal using a stand mixer, start by proofing the yeast in lukewarm water with a little sugar, making sure the water is between 105 and 110°F.

Use a food thermometer for accuracy.

Then, mix equal amounts of bread flour and all-purpose flour.

Bread flour has a higher protein content for a soft and chewy texture.

Instead of using whole eggs, use egg yolks for a softer result.

Add pure unsalted butter for a delicious flavor.

Knead the dough well using a stand mixer with a dough hook until it is slightly sticky, soft, and pulling away from the edge of the bowl.

Let the dough rise for an hour in a warm place or overnight in the fridge.

Punch down and knead the dough by hand to reduce the yeasty smell.

Divide the dough into smaller portions, shape into balls, and place on a baking sheet to rise for 45 minutes to 1 hour.

Then, bake in a preheated oven.

Enjoy the soft pandesal for multiple days, pairing it with spreads like butter or margarine.

Leftover pandesal can be stored in the fridge for up to 3 days and reheated as needed.

Key Points:

  • Proof yeast in lukewarm water with sugar
  • Use food thermometer for accuracy
  • Mix equal amounts of bread flour and all-purpose flour
  • Use egg yolks for softer result
  • Add unsalted butter for flavor
  • Knead dough with stand mixer until slightly sticky and soft

Did You Know?

1. The term “pandesal” actually means “salt bread” in Spanish, referring to the traditional method of adding a pinch of salt to the dough for flavor.
2. The origin of pandesal can be traced back to the Spanish colonial period in the Philippines, where it was introduced as a variation of the Spanish bread called “pan de sal.”
3. Pandesal is typically eaten for breakfast and often dipped in coffee or hot chocolate, but it can also be enjoyed as a snack or alongside various Filipino dishes.
4. Stand mixers are not only efficient for making pandesal dough, but they can also be used to knead other bread doughs, whip creams, mix batters, and even make homemade pasta.
5. The popularity of pandesal goes beyond the Philippines, as it has gained recognition in other countries with Filipino communities, such as the United States, Canada, and Australia, where it is commonly found in Filipino bakeries and food stores.

1. Ensuring Active Yeast For Successful Pandesal

When it comes to making pandesal, active and alive yeast is essential for success. Yeast is responsible for rising the dough, giving it a soft and fluffy texture. Without active yeast, your pandesal may turn out dense and flat, which is not desirable.

The Importance of Active Yeast

To ensure that your yeast is active and will effectively contribute to your pandesal dough, it is highly recommended to proof it beforehand. Proofing allows you to verify the yeast’s viability and ensure its success in bringing the dough to life.

There’s nothing more disappointing than investing time and effort into a recipe, only to have it fail due to inactive yeast. Don’t let this setback happen to you! Take the following steps to make sure your yeast is good to go:

  1. Dissolve the yeast: Mix the yeast with warm water (around 110°F/43°C) and a pinch of sugar. This will provide the yeast with the necessary environment to come alive.

  2. Wait for bubbling: Leave the yeast mixture undisturbed for about 5-10 minutes. During this time, the yeast should start bubbling and foaming. These bubbles indicate that the yeast is alive and ready for action.

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Once you observe bubbling, you can confidently proceed with incorporating the yeast into your pandesal dough. Remember, active yeast is key to achieving soft and flavorful pandesal.

“Proofing the yeast ensures its viability and guarantees successful results in your pandesal recipe.”

  • Take the time to proof your yeast before baking.
  • Inactive yeast can lead to recipe failure.
  • Dissolve the yeast in warm water and sugar.
  • Observe bubbling and foaming as signs of active yeast.

Happy baking!

2. Proofing Yeast With Lukewarm Water And Sugar

To activate your yeast, follow these steps:

  1. Use lukewarm water for proofing, with a temperature between 105 and 110°F.
  2. Add a small amount of sugar to the water.
  3. Use a food thermometer to ensure the water is at the correct temperature range.
  4. Avoid using water that is too hot or too cold, as it can hinder the yeast’s activation process.

Remember, the temperature of the water is crucial for successful yeast activation.

  • Make sure the water is between 105 and 110°F.
  • Use a food thermometer for accuracy.

“Too hot or too cold water can hinder the yeast’s activation process.”

The Proofing Process

In a small bowl, combine the lukewarm water and sugar, giving it a gentle stir to dissolve the sugar. Then sprinkle the yeast over the water-sugar mixture and let it sit for about 5 to 10 minutes. During this time, the yeast will start to reactivate and become frothy. This foamy mixture indicates that the yeast is alive and ready to be used in your pandesal dough.

  • Combine lukewarm water and sugar in a small bowl.
  • Stir gently to dissolve the sugar.
  • Sprinkle the yeast over the water-sugar mixture.
  • Let it sit for 5 to 10 minutes.
  • The yeast will reactivate and become frothy, indicating readiness for use in the pandesal dough.

3. Bread Flour And All-Purpose Flour Ratio For Soft Pandesal

The secret to achieving soft and chewy pandesal lies in the combination of bread flour and all-purpose flour.

  • Bread flour contains a higher protein content, which gives the dough structure and strength, resulting in a fluffy texture.
  • All-purpose flour, on the other hand, contributes to a tender crumb.

This combination of flours is key to creating the perfect pandesal.

The Perfect Mix

To achieve the best results in your pandesal recipe, it is recommended to use equal amounts of bread flour and all-purpose flour. This combination creates a perfect balance of gluten development and tenderness. The bread flour provides the necessary structure and chewiness to the pandesal, while the all-purpose flour helps to keep it soft and delicate.

To summarize:

  • Equal amounts of bread flour and all-purpose flour should be used in the recipe.
  • This combination creates a balance of gluten development and tenderness.
  • Bread flour provides structure and chewiness to the pandesal.
  • All-purpose flour helps to keep the pandesal soft and delicate.

Remember, the right combination of flours is crucial for achieving the desired texture and taste in your pandesal recipe.

4. Using Egg Yolks For A Softer Pandesal

Using only egg yolks in pandesal recipes goes beyond just a preference – it actually transforms the texture into a realm of softness and tenderness. Unlike whole eggs, the yolks bring a game-changing element to the dough. Packed with fat and emulsifiers, they contribute a delightful richness and moisture that enhances the overall quality of the pandesal.

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The Yolk Advantage

When making pandesal using a stand mixer, separate the eggs and reserve the yolks. Incorporate the egg yolks into the dough during the mixing process to ensure they are evenly distributed. This addition guarantees a moist and velvety crumb, making your homemade pandesal irresistible.

5. Importance Of Well-Kneaded Dough For The Perfect Texture

To achieve that sought-after soft and chewy texture in your pandesal, proper dough kneading is crucial. Kneading develops the gluten strands in the dough, giving it structure and elasticity. It also helps distribute the yeast, resulting in an even rise.

Using a Stand Mixer for Effortless Kneading

Using a stand mixer with a dough hook attachment allows for convenient and straightforward kneading of pandesal dough. The mixer does the hard work, saving time and effort. Knead the dough on low to medium speed until it becomes smooth and elastic. The dough should be slightly sticky but pulling away from the edges of the mixer bowl.

  • A stand mixer with a dough hook attachment is highly recommended for kneading pandesal dough.
  • This method saves time and effort by letting the mixer do the hard work.
  • Kneading the dough on low to medium speed is important to achieve a smooth and elastic texture.
  • The dough should have a slight stickiness, but it should also be pulling away from the edges of the mixer bowl.

“Using a stand mixer with a dough hook attachment is a convenient and efficient way to knead pandesal dough. The mixer does the hard work, saving time and effort. Knead the dough on low to medium speed until it becomes smooth and elastic. The dough should be slightly sticky but pulling away from the edges of the mixer bowl.”

6. Baking And Storing Homemade Pandesal

After the dough has been kneaded to perfection, it needs to rise for about an hour in a warm place or overnight in the refrigerator. This step allows the yeast to work its magic, making the dough rise and develop flavor. Once the dough has risen, gently punch it down and knead it by hand to reduce any yeasty smell.

The Shaping and Baking Process

To make pandesal, follow these steps:

  1. Divide the dough into smaller portions and shape each portion into balls.
  2. Place the shaped dough on a baking sheet and let them rise for another 45 minutes to 1 hour.
  3. Preheat your oven to the recommended temperature while the pandesal is rising.
  4. Once properly risen, bake the pandesal in the preheated oven until golden brown and fragrant.

Enjoy your freshly baked pandesal!

  • Divide the dough into smaller portions and shape each portion into balls.
  • Place the shaped dough on a baking sheet and let them rise for another 45 minutes to 1 hour.
  • Preheat your oven to the recommended temperature while the pandesal is rising.
  • Once properly risen, bake the pandesal in the preheated oven until golden brown and fragrant.

Storing and Serving Pandesal

Pandesal is a versatile bread that can be enjoyed at any time of the day, but it is particularly popular for breakfast in the Philippines. The homemade version stays soft for several days, allowing you to savor its deliciousness. Serve it warm or toasted, and pair it with your favorite spreads, such as butter or margarine. Leftover pandesal can be stored in the refrigerator for up to 3 days and reheated for a fresh taste when needed.

Making pandesal using a stand mixer is an effortless and flavorful way to enjoy this popular Filipino bread. By following these steps and tips, you’ll be able to create pandesal with an irresistible soft and chewy texture. Whether you enjoy it for breakfast or as a snack, homemade pandesal is sure to impress with its delicious aroma and delightful taste.

  • Pandesal is a versatile bread enjoyed in the Philippines
  • Homemade pandesal stays soft for several days
  • Serve warm or toasted, pair with butter or margarine
  • Leftover pandesal can be stored in the refrigerator for up to 3 days and reheated for freshness.
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Frequently Asked Questions

How do you make bread with a stand mixer?

To make bread with a stand mixer, start by adding flour, yeast, salt, and any additions you desire to the mixer bowl. Make sure the bowl is attached to the stand mixer. Then, add warm water to the dry ingredients and let the mixer knead the dough for you. Once the dough is well-kneaded, dust it with flour and allow it to proof. After proofing, shape the dough as desired, score it, and bake it. Lastly, let the bread cool and enjoy your homemade creation. Using a stand mixer simplifies the bread-making process, saving you time and effort while still achieving delicious results.

What method of mixing dough is used in making pandesal?

The common method of mixing dough in making pandesal is done manually using clean hands. The ingredients are combined and kneaded on a flat surface until the dough is smooth and fine in texture. Alternatively, for a quicker and more convenient process, a Stand Mixer with a dough hook can be used for efficient kneading. Once the pandesal is freshly baked, the oven is turned off and they can be taken out.

How long to knead bread dough in mixer?

When using a mixer to knead bread dough, it is recommended to knead on Speed 2 for approximately 2 minutes. This method is highly efficient and can achieve the same results as kneading by hand for 10-12 minutes. However, it is important to make adjustments to the kneading times specified in recipes to prevent over kneading.

Is a stand mixer better than hand kneading bread?

While the satisfaction of hand kneading bread can be therapeutic for some, a stand mixer offers several benefits that make it a preferred choice. Firstly, stand mixers provide a time-saving advantage since they allow for both mixing and kneading in the same bowl, eliminating the need for transferring dough and thus reducing preparation time. Furthermore, stand mixers offer a gentler alternative for those with wrist or hand issues, as machine kneading requires less physical effort while still ensuring proper dough development. Ultimately, while both methods have their merits, the convenience and ease of a stand mixer make it a superior option for many bread enthusiasts.