In a big bowl, mix together flour and yeast. But remember that bread flour absorbs more liquids so you may need to adjust.ģ cups flour 1 ½ teaspoon instant dry yeast ¼ cup + 1 tablespoon sugar 1 teaspoon salt ¾ cup milk 3 tablespoon margarine - or butter (melted) 1 egg ½ cup breadcrumbs Mix them in equal parts to get a moderately chewy but softer ones. You can also use bread flour if you are looking for a chewier pandesal. The dough should feel pliable or easy to knead and not too sticky. If the dough feels too dry then simply add more water, or if too sticky then add flour. Different brands have different ways of processing their flour and different contents. Also important to note, not all-purpose flour acts the same. The higher the protein/gluten content, the more water it needs. Remember-different types of flour has different flour-to-water ratio. This one requires more liquid so I adjusted the recipe here. The flour I usually use in the Philippines is similar to the ones in the US, Gold Medal APF. The recipe (way) below is the original recipe I used for that. The flour that I used in Germany is finer or "softer" which tends to absorb lesser liquid. They taste great but were a little denser and dryer. When I used the same recipe here in the Philippines, the outcome is different. Menu items range from lowest priced item Nutty Caramel Popcorn to highest priced item Classic Sansrival.The original recipe I posted here in 2015 was made when we were still living in Germany. Goldilocks has menu item prices between ₱22 and ₱825.
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