As I have promised on my very first blog, I would share with you the recipes of what I have baked already so you could try it in your kitchen too. You need not be a professional baker to do this. As long as you have the gastronomical urge and palatable desire to knead passionately, the result would be worth the sweat and stretch. (You'll see what I mean...)
One at a time though. Today will be PANDESAL, tomorrow will be something else. Just make sure you have the necessary baking equipments such as measuring cups, measuring spoons, weighing scale (max 1 kg would be fine), mixing bowls, spatula, baking pans, rolling pin and most of all, a gas range with oven.
Another thing to ponder is cleanliness. Make it a habit that everything you use is free from dirt and crawling insects. Then, line up your ingredients for easy access and think as if you are Nigella or Jamie Oliver perhaps so you will be all set to start. Ready?
In a large mixing bowl:
Mix 3 1/2 cups bread flour
1/2 cup granulated white sugar
1/2 tsp iodized salt
2 1/2 tsps intant yeast.
Slowly pour, 1 1/2 cups water.
Once the water is fully absorbed by the mixture, stir in 1/4 cup plus 1 Tbsp vegetable lard. Continue at maximum speed for 10 minutes if you are using an electric mixer. (If you are baking the traditional way--meaning using your two precious hands as I have been doing--knead much longer until you feel the elasticity of the dough.) Round dough and cover with plastic or cloth. Set for 20 minutes. Divide dough into small portions weighing approximately 30 grams each. Round again each dough and roll on bread crumbs.
Place 1" apart on slightly greased baking sheets/pans. Allow to rise for 1 to 1 1/2 hours depending on the weather condition. Bake 10 to 15 minutes or until golden brown at 350 degrees F preheated oven.
Yield: 30 pieces.
So there you are! You are one step ahead from others who wouldn't dare try. You really will sweat a lot while kneading manually and rounding dough specially on a warm weather condition.
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