Today, I wanted to share my go-to Pandesal recipe that is pocket-friendly and no fancy machine needed.
After reading this post, you can now bake your favorite Pandesal without a stand mixer, bread flour, and butter. Even without an oven! 🤗 Yes, you can bake Pandesal without an oven. Just watch my tutorial here on, and I will show you how to bake bread without an oven. 👍
You can also check out my other Pandesal recipes
- 100% Whole Wheat Pandesal
- Ube Cheese Pandesal
- Sourdough Pandesal
- Bake Now Pandesal
- Overnight Raised Pandesal
The secret to the best homemade soft Pandesal
1. Tangzhong Method
I always said that bread flour is the best flour when baking soft bread because it yields airy and fluffy bread. I know not everyone has access to or can buy bread flour. Therefore, I decided to make a Pandesal recipe that only uses regular and most common flour, all-purpose flour.
Baking bread only with all-purpose flour has the reputation of not having a soft bread. For this recipe, I used the popular Japanese baking method called Tangzhong (aka Water Roux). Ever since I learned about the Tangzhong method, that’s pretty much the only method to make my bread and buns these days. I have already shared my recipe for making soft and fluffy Hokkaido Milk Bread using the Tangzhong method.
Bread baked with this method is tender, soft, and stays fresh even after a few days. I am happy to say that this Pandesal recipe will give you that bread.
A few notes:
- The cooked Tangzhong dough can be used once it is cooled down, or you may also store it overnight. The chilled Tangzhong dough should return to room temperature before adding to other ingredients.
- Very important to let the Tangzhong dough to cool down before adding it to the main dough.
- You can also replace water with milk.
- Don’t walk away when making the Tangzhong dough. Stir the mixture constantly as it thickens up quite quickly.
2. Less is More
The most important step in baking bread is not adding extra flour until the dough is no longer sticky. Sticky means you are doing it right in this recipe.
Don’t be afraid about the dough sticking everywhere when you roll it out. It is not quite as sticky after it rises, and you will use some oil to shape the Pandesal dough.
This Pandesal recipe will soon become one your favorites! 😍
You will need:
For the Tangzhong dough
- 90 grams (6 tbsp) water
- 27 grams (3 tbsp) all-purpose flour
For the main dough
- 270 grams (2 cups + 2 tbsp) all-purpose flour
- 6 grams salt (3/4 tsp)
- 11 grams instant dry yeast
- 50 grams granulated white sugar
- 100 grams (1/4 cup + 3 tbsp) water, lukewarm
- 1 large egg, room temperature
- 40 grams margarine, melted and at room temperature
- fine breadcrumbs, for coating
- oil, for greasing your hands, working surface, and proofing bowl
For the Tangzhong dough
- Add the flour and water in a saucepan and cook the mixture over medium-low heat, constantly stirring until thickened, about 3 to 5 minutes.
- Transfer the Tangzhong dough to a small bowl, cover with plastic film and let it cool to room temperature. To quicken the cooling process, I put it over a larger bowl with cold water.
For the main dough
- In a large mixing bowl, stir together the flour, salt, instant dry yeast, and sugar.
- Add the lukewarm Tangzhong dough, lukewarm water, egg, and melted margarine.
- Using an electric hand mixer or cake mixer with the dough hook, knead the dough for 20 to 25 minutes (set a timer!), or until the dough passes the windowpane stretch test. The dough will be very sticky but resist the urge to add more flour.
- Transfer the dough into a lightly greased bowl, cover with a clean kitchen towel. Let rise in a warm place for 1 hour until it doubled in size.
- Meanwhile, prepare a baking sheet or baking tin and line with parchment paper.
- Once the dough has risen enough, lightly grease your working surface with vegetable oil. Because the dough is slightly sticky, I recommend that you also grease your hands before working with the dough. Punch the dough down and turn it onto your working surface. Pat the dough gently into a square, then form into a log. Using a spatula or butter knife, cut the dough into 12 pieces.
- Put some breadcrumbs on the side of your working space, then form each dough into balls.
- Roll each dough ball onto the breadcrumbs and place onto a prepared baking sheet or baking tin lined with parchment paper.
- Cover with a clean kitchen towel and let it rise for 20 minutes.
Baking the Pandesal without an oven
- 5 minutes before baking, sprinkle some salt in the pot (this is optional), then pre-heat the pot with a heavy lid over medium-high heat. Please this video on how to prepare my pot for baking the pandesal.
- Once the pot is boiling, lower the heat to medium-low heat, then gently put the baking tin with pandesal dough—Bake for 12 to 15 minutes.
Baking the Pandesal in an oven
- 15 minutes before baking, preheat oven to 180 degrees Celcius.
- Bake the pandesal for 10 to 12 minutes or until the bread, sounds hollow when you tap them.
- Serve while they are still warm.
- Don’t skip the Tangzhong dough step.
- Make sure you knead the dough properly for the gluten to develop. To check if your dough is ready, perform the windowpane stretch test.
- Give the dough enough time to proof and make sure they double in size.
- The dough is quite sticky, so I recommend to grease your hands with oil or butter before working with the dough.
- The dough is quite sticky, but don’t be tempted to add more flour and not over-knead the dough. Or else your Pan De Sal will come out hard as a rock.
- When you smell the bread, you get to prepare and check your Pan De Sal. Sometimes it is ready to pull out from the oven. I usually tap the bread, and when it sounds hollow, then it is ready.