Fluffy Pandesal | Filipino Bread Rolls - Tangzhong Method

[@jennifervictoriano7542]

can I use milk in Tangzhong for hand knead version?? or there is any reason why water instead of milk?

[@MichaelGrode]

So the reason I suggest using water instead of milk in the hand knead version is that the fat and sugar in the milk will make the dough stickier. It is still possible to make the dough by hand when using milk, it will just take longer to knead. Of course milk does make bread taste better when compared to using just water. If I'm honest the hand-knead version of this recipe that I wrote in the description, is still too sticky to knead within a reasonable amount of time. It's possible but it's a lot of effort! I hope to make a no compromises Hand-knead Pandesal recipe video soon. In the meantime, if you are going to hand-knead I suggest making a double batch of my Japanese Milk Bread dough (kzbin.info/www/bejne/bHjZZpmXgtyqrqs), and then divide it into 15 pandesal rolls. This dough is much easier to knead by hand and you still have the benefits of using milk in the dough. I hope this helps Jennifer! If you have any more questions do not hesitate to ask!

[@jennifervictoriano7542]

Hi. just an update. First of all thank you for sharing your recipe. I tried so many pandesal recipe out there but yours made my pandesal successful finally!!. It is soft, moist amd fluffy..I can now pull off my pandesal every weekend.. Again thank you.. Lasang Pinas Pandesal.

[@MichaelGrode]

Hi Jennifer, thank you for coming back to share your results! I'm very happy to hear that your pandesal turned out great!

[@NicanorJorgeJrJorge]

You really are good and concerned for questions of your fans...your reply is the longest answer ...really😊

[@Mary-sh2bp]

I tried your recipe and I made it perfectly, first try! I was actually impressed at how fluffy and delicious they were. I thought it will be hard after a couple of days, but they weren’t. Although, it only lasted two days because my family ate it all 😅! Thank you so much!

[@MichaelGrode]

Hi Mary, thank you for your comment, and I'm happy to hear that your first batch of pandesal turned out to be a success! The high hydration of this recipe makes it a little bit more work when it comes to kneading but it really does wonders for the bread's fluffiness and shelf life. Great work Mary!

[@Mary-sh2bp]

@ also, try making it into a banh mi style. I made it the other day and it was so good! My dad wants it again because the bread wasn’t rough as the banh mi breads we buy in the stores.

[@MichaelGrode]

That does sound like something I need to try. Thank you for the creative suggestion Mary!

[@mariettadizon8777]

Followed the exact recipe using a mixer and the pandesal turned out really good, soft with uniform texture as shown on your video. Thank you so much for sharing your recipe!

[@MichaelGrode]

Thank you Marietta for sharing how it went and I am happy to hear your pandesal turned out great!

[@robinsonamarila1200]

I already tried it This recipe bring me where i came from! The land of pandesal Philippines!! Thank you so much for this recipe!

[@MichaelGrode]

I am so happy to hear that this recipe was able to remind you of the Motherland! Pandesal is the best!

[@RB-id2jp]

Just made this and it was delicious!! Great texture and so fluffy. Thank you for the recipe and video.

[@MichaelGrode]

I'm happy to hear your pandesal turned out well! Thank you for coming back and leaving a comment!

[@sammyhejny8644]

Great recipe, I would love to try this amazing bread

[@ManuelDimaano]

I love baking pandesal and this is the recipe that suits my taste , after trying lots of recipe , thank you Michael . . .

[@bethserran]

Hi Michael, you should also try Yudane method instead of Tanzhong. The pandesal will have a better rise than Tanzhong. Yudane is the Japanese version of Tanzhong, which started before Tanzhong was discovered. I also used bread flour instead of all purpose flour. I love your illustration on step by step using a Kitchen Aid mixer. Sometimes, we cannot decide how long we let the mixer run the dough. Thank you for sharing. By the way, if you want to watch Novita Listyani explain the science of Tanzhong and Yudane, she is outstanding!!!

[@MichaelGrode]

Hi Beth, thank you for your wonderful comment! At the time of making this video I wasn't yet familiar with the Yudanae method. But I have since then made a few bread recipes using the yudanae method instead, one of them being my Japanese Milk Bread recipe. Having used both of them now, I do prefer using yudanae over tangzhong. I have watched Novita Listyani's videos on the subject, and I agree she is outstanding! I have learned a lot from her videos and would recommend them to anyone who wants to know the science beging the techniques.

[@NicanorJorgeJrJorge]

Thank you Michael for this pandesal you shared....yours is so clear n easily understood..soon i'll do this...i'm Nic jorge from philippines

[@_Iam-eq7fx]

Thanks for this! I would love to try this one and share it with my family, especially my grandparents because they love bread

[@vernaroserodis7373]

Pandesal is my favorite bread its super duper yummy with the coffee Hot pandesal w.... You perfectly did it michael so proud of you more more pa

[@NicanorJorgeJrJorge]

Giving helpful tips and advices really caught me...i have subscribed as you havè shared me all these......THANK YOU MICHAEL😊

[@MichaelGrode]

Hi Nic Jorge, I am really happy to hear that you found the tips I provided on Pandesal making helpful! Thank you for subscribing! 😊

[@Tabukyut]

Wow! I will try this recipe;they look better than we got in the Philippines ❤️😍

[@MichaelGrode]

Thank you Kuya Oscar!

[@foureyedman8224]

Best to eat when hot ehehe. I wil making this right now. Thanks for recipe.

[@MichaelGrode]

Happy baking!

[@minervacortez2999]

LOVE LOVE THIS RECIPE😍😍😍😍😍

[@MichaelGrode]

Thank you Tita Miner!

[@mariettadizon8777]

Thanks for sharing your recipe. Do you have malunggay pandesal recipe and ube pandesal recipe?

[@MichaelGrode]

At this time I do not have recipes for either, but I will be adding both to my list of future projects. Thank you for the video ideas Marietta!

[@lornacarlos2171]

I miss this kind of bread and you looked like you nailed it mike😍❤

[@MichaelGrode]

Thank you Tita Onang!

[@delicious4.153]

Hello and thanks for sharing your recipe. I’ve watched a lot of tanzhong pan de sal tutorials and I like your presentation because you explain the science well without freezing our brains. You used 10% of the total flour weight to make the tangzhong. How did you compute for how much of the total liquid should be used for the tangzhong? This would be very helpful so I can try testing other bread recipes with this method. Thanks and looking forward to seeing more bread recipes from you.

[@MichaelGrode]

Hello, for my tangzhong I used 1 part flour to 5 parts water. Here is how I calculated how much milk I used for my tangzhong: I multiplied the weight of the flour, 45g, by 5 equaling 225g of water. Since whole milk is only 87% water, I divided 225g by .87 equaling 258.6g (I rounded down to 255g). Was this necessary? Knowing what I know now, I would say not at all. The exact amount of liquid used for a tangzhong does not have a significant effect on the final bread. What matters much more is the total amount of liquid in the recipe. When using a tangzhong in other bread recipes I would suggest using 1 part flour to 4-5 parts liquid. You can treat whole milk the same as water when calculating the amount of liquid needed for the tangzhong. Thank you for sharing what you liked about this video. I hope this explanation helps and if you have any more questions do not be afraid to ask!

[@delicious4.153]

Wow! That was the most amazingly informative response I’ve ever received to a comment! Thanks so much for replying! You just got a new subscriber😊

[@artbhong]

Done subscribe sir.. salamat sana matututo din ako gumawa ng pandesal

[@USA-CANADA1480]

👍

[@MichaelGrode]

Thanks for pointing out the inconsistency! I made a typo when originally writing the description and I have now updated it. However, I do recommend using a scale if possible for the most predictable bake.

[@USA-CANADA1480]

@@MichaelGrode thanks you’re the best

[@rosarodis6329]

My favorite hot pandesal especially in the mornig with cofee and butter. I wish I could make also.pandesal.

[@katebernardo08]

is it ok not to use egg? what adjustments should I make if Im not gonna add egg? thanks

[@MichaelGrode]

That's a great question Kathaleen! It is possible to make pandesal without eggs, but it is difficult to have the bread to turn out the EXACT same way. Egg yolks make bread softer and fluffier. The ChainBaker has a great video showing this (kzbin.info/www/bejne/npK0l2OCgamNpMUsi=BGPHJoaogQ9WYEbN). Eggs are made up of fat, protein, and water. All we have to do is replace the fat and water lost by removing the egg by increasing the amount of milk and butter used. The protein in eggs do not appear to have much of an effect on bread so we do not need to worry about it. Though I have not made pandesal without eggs before, this how I would modify the Main Dough for an eggless version: - 405g AP flour - 122g milk - 10g salt - 42g sugar - 5.5g IDY - 50g unsalted butter The ingredient amounts for the Tangzhong will remain the same. By making these adjustments we are able maintain the same hydration percentage and fat percentage as the original recipe. There is a slight decrease in the amount of sugar because we are increasing the amount of milk which contains sugar in the form of lactose. Egg yolks are a bit of a cheat code when it comes to making bread light and fluffy breads, so in this eggless version it's even more important to nail down the timing of the fermentation and proofing for your kitchen to achieve a high volume bread. Use the fermentation and proofing timings in my video as a guideline, but from there make small adjustments with each bake. It make take a second or third bake to get it perfect, but it will be worth it! Thank you again for asking this question Kathaleen! I know there are people out there who may have restrictions regarding eggs and they should be able to enjoy pandesal too. I have updated the description to include the eggless version of the recipe. I know that my response to your question is a little late, but I still hope this helps! If you do give this eggless version of this pandesal recipe please report back with your results. If you have anymore questions please do not hesitate to ask. Good luck!

[@katebernardo08]

@MichaelGrode OMG thank you for your explanation. I was trying to make an eggless version for a while now but I kept on getting a less fluffy result. Also not to mention the sticky dough even after following your kneading time and method using Kitchenaid. This is such a big help. Will try this recipe this week and hopefully get great results. Thanks again!

[@MichaelGrode]

@@katebernardo08 Kate, I'm sorry that I didn't reply in time before you tried making your first batch! Any luck with a new batch after trying my suggestions? If you are still running into issues, let me know!

[@katebernardo08]

@@MichaelGrode Hello! My first try was successful, though I revised your recipe a bit. Since I'm in PH, I reduced the water content. I did have problems with using Kitchenaid as mine tend to heat up following your kneading time. I tried using a commercial dough mixer but I haven't succeeded yet on this as my dough is still sticky even after resting and kneading the same as your method. Will probably try shortening the mixing time. Anyway, thank you very much for this.

[@MichaelGrode]

Baking bread in PH definitely poses a whole new set of challenges that I am not too familiar with. I wish I had some experience baking in PH so I could provide better guidance. Do you know the protein percentage of the flour you are using? It's possible you could benefit from substituting a portion of the AP flour with bread flour if the dough is still too sticky. A 50/50 mix of bread flour an AP flour would be a good to start and then adjust from there. What was the ambient tempurature of your kitchen? It may also be possible that the dough is getting too warm during the kneading process, and that could be another factor for its excessive stickness. The long mixing times in this recipe really heat up the dough.

[@chicglobetrotter4473]

Hi, if you add 1/4 cup milk powder, How many grams do you add whole milk?

[@MichaelGrode]

Just to get some clarification on your question, are you asking how much additional whole milk would you need to use if you add a 1/4 cup of milk powder to this recipe?

[@chicglobetrotter4473]

@@MichaelGrode that is correct

[@MichaelGrode]

Personally I have not done a lot of bread baking with milk powder, but in the case of this specific recipe I would suggest not adding any additional milk or water to hydrate the milk powder because the hydration percentage is already quite high at 75%. I would not expect you to have any issues rehydrating the milk powder with the recipe as is, but in the event you do find the dough too dry, you can always add a small amount of additional liquid after you mix the dough. If adding milk powder I would also recommend reducing the amount of white sugar added based on how many grams of sugar are in the 1/4 cup of milk powder. The non-fat milk powder I have contains 12g of sugar per 1/4 cup (23g), so I would reduce the amount of white sugar added from 45g to 33g. Sugar makes dough sticky and hard to work with, which is why it's important to account for the sugar in the milk powder and maintain the desired sugar percentage of the recipe. I hope this helps. Good luck!