I am not so very adventurous when it comes to creating recipes.
Thus the blog name ‘The Not So Creative Cook’. I am always afraid to try new things. Maybe I’ll be up to face some challenges, but it takes time. I always have this feeling that I might mess up the traditional way of serving them. You know what I mean? I know it is fun and nice to have a twist on a classic or traditional recipe, but if I am making them myself, I get a little anxious.
Pandesal is a kind of bread I grew up with. We usually enjoy it by dunking it in coffee or with eggs and/or cheese. The whole family loves Pandesal, but not the idea of using canned corned beef as a filling. I do. Sometimes, I get a small portion of canned corned beef from my share to use it as a filling. I never knew that you could fill the Pandesal before baking. Ha! Where have I been? See? I am sticking to traditions. Or maybe I just prefer my canned corned beef with fried rice rather than bread. 😀
In this recipe, I used a canned corned beef. It is not too healthy, I know. You could use homemade or store-bought. You may season or cook the corned beef however you like it. I just cooked mine in oil with onions.
After this recipe, I think I will be more confident in making Pandesal with other fillings. Hmmm, I wonder what’s the next one will be.
I hope you like these version. 😉 I am taking these with me at Fiesta Friday #217. Our co-hosts this week are Abbey and guess who?? Yay! It’s Angie!! 😀 Thanks, ladies!! Happy Fiesta Friday!
Corned Beef Pandesal
Pandesal, now filled with sautéed corned beef. These make a perfect breakfast or snack.
Ingredients
- 1 1/2 tsp instant yeast
- 135 g (1 cup) all-purpose flour
- 130 g (1 cup) bread flour
- 56 g (1/4) cup white sugar
- 1/2 tsp baking powder
- 1/2 tsp salt
- 155 ml (1/2 cup + 2 tbsp) whole milk warm (110-115 F)
- 1 small egg room temperature
- 1/2 tbsp vegetable oil
- 37 ml (2 1/2 tbsp) butter melted
- 1/3 - 1/2 cup breadcrumbs*
- 10-12 tbsp sautéed corned beef*
Instructions
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In a bowl, combine flours, yeast, sugar and baking powder. Mix to incorporate. Add salt and mix again.
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In another bowl, mix warm milk, egg, oil and butter. Add this mixture to the dry ingredients. Using a wooden spoon, mix until well combined.
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In a lightly floured surface, knead the dough until smooth and elastic using your clean hands. Form into a ball and place in a greased bowl. (This can be done using a stand mixer.) Cover with cling wrap for one hour or until doubled in size.
Kneading time will vary depending on the speed of your mixer or your energy when kneading. 😀
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When the dough has doubled in size, transfer to a lightly floured surface.
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Divide the dough into 50-52 g each.
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Flatten each dough (like what you do when making buns, about 3 to 3.5 inches in diameter).
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Fill each with the cooked corned beef. Gather the ends to seal.
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Roll each into the breadcrumbs and place in a parchment-lined baking sheet (seam side down).
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Cover with a clean kitchen towel and let rise again for 30 minutes.
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Meanwhile, preheat the oven to 375 F.
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Bake for 15 minutes.
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Remove from the oven and let rest for 10 minutes before enjoying.
Recipe Notes
I used canned corned beef. I sautéed the corned beef in oil and onions. I also drained the excess oil. I did not measure this coz I ate the rest of the sautéed corned beef with rice. 😀 You will need about a tbsp for each Pandesal bun.
This recipe makes 10-12 Pandesal buns and these are good until the next day. If planning to keep more than 1 day, keep in an air-tight container.
Not all measuring cups/spoons are created equal. Please take time to check my notes regarding the measurements I use.
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