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Filipino Pan De Leche | Soft & Milky Bread Rolls
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INGREDIENTS:
• 1 cup whole milk
• 2 ¼ teaspoons (7g) instant active dry yeast
• ½ cup white sugar
• 2 tablespoons milk powder
• 1 teaspoon vanilla extract
• 1 large egg
• ½ kilo (500 grams) all-purpose flour
• 1 teaspoon fine sea salt
• ⅓ cup (76g) butter, soften
NOTES:
1.) SOFT DOUGH – The dough will be a little tacky or wet for the first few minutes, but as you go along, it will improve and form into a homogeneous mass, becoming more workable. Don't get tempted to add more flour! While shaping the dough later, it is highly recommended to grease your hands and working surface with vegetable oil
2.) PROOFING TIME – Ensure the dough has doubled in size from its original size, which may take 1 to 2 hours depending on your kitchen temperature. After shaping, let the dough rest for final proofing for at least 30 minutes. IF proofing the dough in the fridge, it will take longer, typically between 3 to 12 hours. Consequently, the final proofing after shaping the dough might also require more time, at least 1 hour minimum
3.) EGG WASH – I brushed mine with a beaten egg, resulting in a deeper brown finish at the end. If you prefer a lighter colored bread, you can simply brush the rolls with milk instead
4.) BAKING TIME – I baked mine in a pre-heated oven 175°C, fan assisted for 18-20 minutes. Depending on your oven and the actual size of your shaped dough, actual baking time may vary
#filipino #bread #pinoy
Best regards,
Romel from The Introvert Kitchen
INGREDIENTS:
• 1 cup whole milk
• 2 ¼ teaspoons (7g) instant active dry yeast
• ½ cup white sugar
• 2 tablespoons milk powder
• 1 teaspoon vanilla extract
• 1 large egg
• ½ kilo (500 grams) all-purpose flour
• 1 teaspoon fine sea salt
• ⅓ cup (76g) butter, soften
NOTES:
1.) SOFT DOUGH – The dough will be a little tacky or wet for the first few minutes, but as you go along, it will improve and form into a homogeneous mass, becoming more workable. Don't get tempted to add more flour! While shaping the dough later, it is highly recommended to grease your hands and working surface with vegetable oil
2.) PROOFING TIME – Ensure the dough has doubled in size from its original size, which may take 1 to 2 hours depending on your kitchen temperature. After shaping, let the dough rest for final proofing for at least 30 minutes. IF proofing the dough in the fridge, it will take longer, typically between 3 to 12 hours. Consequently, the final proofing after shaping the dough might also require more time, at least 1 hour minimum
3.) EGG WASH – I brushed mine with a beaten egg, resulting in a deeper brown finish at the end. If you prefer a lighter colored bread, you can simply brush the rolls with milk instead
4.) BAKING TIME – I baked mine in a pre-heated oven 175°C, fan assisted for 18-20 minutes. Depending on your oven and the actual size of your shaped dough, actual baking time may vary
#filipino #bread #pinoy
Best regards,
Romel from The Introvert Kitchen
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