The secret of the softest fluffiest pandesal|using Tangzhong method|step by step| Bake N Roll

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Learn how to make this new version of moist and fluffy pinoy pandesal using Tangzhong method.

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Ingredients:

Roux or Tangzhong:

Bread flour 20 grams (1/8 cup) you can use all purpose flour
Full cream milk 1/2 cup (120ml)

Mix all ingredient and cook on low medium fire until it thickens or become like a paste.

Dough:

Bread flour 320 grams ( 2 1/3 cup) or all purpose flour
Sugar 4 tbsp ( you can adjust the sweetness according to your taste.
Salt 1/2 tsp
instant yeast 2 tsp
Egg 1 medium size ( 65 grams)
Evaporated milk 1/2 cup (120 ml)
Butter 57 grams (1/4 cup)
Coating:

Bread crumbs 1/2 cup

Oven temperatue 150°c
Baking time : 15 to 18 minutes just until golden brown.

Happy Baking! stay safe everyone❤

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