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Pan de Sal – Deliciously Pinoy!

95

Homemade Pandesal

Hindi nga ba at nakasanayan nating kumain ng mainit na Pan de Sal sa atin tuwing umaga at kong minsan kahit sa merienda? I myself is a Pan de Sal lover, natigil lang ito ng ako ay lumabas ng bansa. Nakakatikim lang ulit kapag umuuwi. Since inspired ulit akong magluto at mag bake lately, I thought why not try baking Pan de Sal as well? I searched the net for the recipe and found several kinds. This recipe I’m posting is the one I frequently bake dahil it really taste like our Pan de Sal back home. I got this recipe from Rezipezaar contributed by Najwa.

Now let us get started.

Pan de Sal – Deliciously Pinoy
Prep time: 1 hour 45 mins
Cook time: 35 mins
Total time: 2 hours 20 mins
Serves: 25
Ingredients
  • 1/2 cup water
  • 1/4 cup evaporated milk (Kaffeemilch)
  • 1/2 cup milk (H-Vollmich)
  • 1 egg
  • 1/2 cup sugar
  • 3/4 teaspoon salt
  • 5 tablespoons softened butter
  • 1 to 2 tablespoon oil
  • 4 cups flour
  • 3 teaspoons dry yeast (trocken Hefe)
  • breadcrumbs (Paniermehl)
Instructions
  1. Combine water, evaporated milk and milk and heat in the microwave for 35 seconds. Take note: *The liquid mixture must be lukewarm only and not hot. Besides, you also have to use dry yeast and not the fresh one or else your Pandesal will get that sour smell.*
  2. Run tap water over the egg for 30 seconds to warm it. In a bowl, pour lukewarm liquid mixture and add all ingredients (except the bread crumbs) according to list order as suggested by the manufacturer. Mix well with a dough mixer. If you don’t have one…you may use a heavy wooden mixing spoon (Holzlöffel). Mixing the dough manually is quiet a hard task, but never mind, this is a good exercise for your bicepts. Mix around 15 to 20 minute.
  3. KNEAD THE DOUGH!!!
  4. After you have thoroughly mixed the ingredients, you’re ready for some real fun. Now, sprinkle a little flour on your clean kitchen counter or table. Keep a little extra flour on the side to use as you work the dough. Turn the dough out onto the table. Knead the dough with your hands by folding it then pushing it with the base of your palm. Knead for 10 to 15 minutes or until the dough is elastic and just a bit sticky. Dust with more flour as you knead if necessary. The dough is supposed to be somewhat sticky. So be careful not to add to much flour.
  5. GIVE IT A REST…
  6. Put dough back into the mixing bowl. Cover the top loosely with a damp, clean cloth or plastic wrap sprayed with nonstick cooking spray. Set the dough in a warm, draft-free place. Or in a 50°C (122°F) pre-heated oven. Keep dough covered until it doubles in size.
  7. When the dough is ready, scoop out a small amount (about the size of an ice-cream scoop).
  8. Spray two baking sheets with non-stick cooking spray; preheat oven to 190°C or 375°F.
  9. Roll in bread crumbs in an oval shape; place on baking sheet.
  10. Cover and leave to rise in a warm place until doubled.
  11. Bake for 10 to 15 minutes, or until golden brown.
Notes

MY TIP

Lots of people who tried baking Pan de Sal are wondering why their work does not come out good. The secret lays on how often you let the dough rest. If you like a soft and crispy Pan de Sal, then I advise you to let it rest 2 to 3 times. Believe me, it’s really worth waiting :).

95 Comments

  1. jessica

    hi beng,
    musta na mich? (mcgregor here)
    alam mo ba matagal ko na ring gustong kumain ng pandesal, kaya ng makita ko ang recipe mo ay tuwa ko talaga. e try ko ito kaagad kahit bawal sa anak dahil may allergie sya sa egg.
    tanong ko lang pwede kaya kung walang egg, hehehehe

    Reply
  2. Beng

    Hi Jessica,

    I think pwede rin na walang itlog dahil ang Brötchen Teig ay wala din eh. Hehehe, kaya ko nga naisipanng i-post sa Philboards dahil alam kong maraming magkakainterest dito :)

    Goodluck!

    Reply
  3. Cecile (bebie)

    Hello All,
    Tanong ko lang kung ano ang yeast sa German?kasi husband ko nagtatanong kung ano yeast dahil we will going to try magluto ng pandesal next week ends.

    Salamat for the recipe michiko

    Reply
  4. Beng

    Hi Be,

    Yeast is called “Hefe” in german. Eh di goodluck sa pagbake nito coming weekend. Next recipe will be Ensaymada :)

    Reply
  5. queenie

    Hi, Michiko!

    Your PandeSal recipe was a hit! I felt like I`m home away from home. I will look forward to your Ensaymada recipe and hopefully there will be more. Keep it coming……thanks.

    queenie

    Reply
  6. auee

    hi beng… I tried the pandesal yesterday. Semi-successful. Nalaglag na yata kili-kili ko kami-mix ng dough. I gave it up quickly coz it’s bad for my tennis elbow (i’m dropping hints to the hubby i need some kitchen gadgets — sya naman makikinabang di ba)… Semi-success dahil kahit di umalsa totally yung dough, masarap pa din yung end result. Akala ko magiging rock hard pero di naman, parang lasang bibingka (sabi ko). Say ng hubby ko lasa daw pandesal. Try ko ‘to uli next time.

    Reply
  7. Beng

    Auee,

    kulang nga lang yon ng kneading :). pabili ka sa darling mo ng dough mixer lalo na pala at may tennis elbow ka. hmmm, masakit yan kaya dapat talagang iwasan ang sobrang galaw. Hint from me…malapit na ang mother’s day :)

    Reply
  8. Madel

    hi. just want to ask what is this non-stick cooking spray that I have to spray upon covering the dough with a clean cloth. thanks and i really am looking forward to baking our own pandesal.

    Reply
  9. Beng

    Hi Madel,

    You only need that if you’ll cover the dough with a plastic wrap. I use damp cloth to cover because there is no non-stick cooking spray available here in Germany.

    Reply
  10. Rommel

    I’m very particular with my weight and I just can’t resist eating a lot of pan de sal, can you provide me a ‘Nutrition Info’ on pan de sal. And how much calorie does a piece of regular size pan de sal have? Thank you.

    Reply
  11. joey Da Great

    Hi,
    Totoo ba na depende sa klase ng harina o flour ang isinasarap ng pandesal? Kung totoo
    anong klase ng harina ang dapat bilihin kung gagawa ng pandesal? Thanks.
    joey

    Reply
  12. lisa

    I’m looking bread in every bakery here which could taste similar like ours sa pinas na medyo matamis na maalat exactly pandesal taste,iba talaga taste ng bread nila d2.nagtry na rin akong nagbake ng tinapay nasarapan ako kahit la masyadong sangkap, kaso lang tinawanan ako ng Mr. ko, kaya ngayon alam ko na kung paano gawin ang masarap na pandesal. Itatago ko lng cguro ky mister baka masira ang diet niya :))
    Talagang masarap kahit sa picture pa lang….
    thank you,, post na lng ako uli pagnaggawa ko na.

    Reply
  13. lisa

    Hallo again, we’re having fun of making this hot pandesal, my husband did enjoy doing it, its not really hard just very light work also we just let the mixer do the kneading for us, so the rest molding and just waiting until cook and really pandesal. can make again and again.
    I did send the link also to my friend.
    Thanks again

    Reply
  14. tiny

    hello there!!!…tnx beng ha at nagpost ka ng ingredients ng pandesal d2..hehehe…(feeling close noh?)..kc ung pinsan ko nagpapadla ng ingredients ng pandesal…namiss na nya kc ang pandesal d2 sa pinas…again, tnx…keep it up!

    Reply
  15. joyce

    Hi! I love pandesal and also my husband and 2 girls. I baked twice before but not quite the same as pandesal over there in ‘Pinas. The one I made recently was a bit hard. My husband telling me that the dough didn’t rise enough. Is it true, do you think? But anyway, my husband told me that still delicious especially when it’s hot, ha! ha! I just want to bake it perfectly. Please, give me some ideas… Thanks for the recipe..

    Reply
  16. Indra

    Komusta,

    Iwas Indonesian student in UE Claro M Recto…… during years of 80-85, and I never missed hot Pan de sal when I return to our dorm….I found out its real nice, by then I always bought this somewhere near Espana…and ive been looking for the recipe yet come to no avail…maraming salamot po I was looking for it for so long….its been my great pleasure. Can you spare us information how much do we need an investment and what kind of equipment that we have to prepare if I will open a small bakery selling Pan de Sal here in Indonesia……

    Thank you

    Reply
  17. roxanne

    looking forward to trying your recipe.my three-year old kiddie luvs pandesal especially in the morning.good job.keep it up.

    Reply
  18. Symon

    Hello,

    Susubukan ko nga itong recipe na ito. Mahilig kasi ako magbake. Dati nagbake na ako ng pandesal yung nga lang matigas. Sana yung recipe mo ng pandesal ay hindi katulad nung mga nauna kong niluto.

    Reply
  19. Linnet

    My husband is pinoy and my son is 1/2 i am plased to have found this site so I can make foods from Pinas for them to enjoy, and to introduce the foods to my son!

    Durning my pregnancy we would drive 3 hrs just so i can get my cravings for Pan De Sol.. Yum yum!!

    Reply
  20. carla

    hello,mis ko na nga ang pandesal.10 yrs na ko dto sa france.nakatikim lang ako nyan 2 yrs ago when i had my vacation.pandesal is one of my big cravings esp now that im pregnant .hanggang panaginip dala dala ko ang pandesal.ill try to bake asap!!thanks for posting it.i hope u post some pinoy bread and pastries one of these days.thanks again

    Reply
  21. Meng

    Beng,

    Been in States for over 7 years now and one thing I miss is hot pandesal. I’ve tried some recipe before but it ended up sing tigas ng bato. This one though, was a great success!

    Thanks for posting. Now I don’t have to wait for a Pinoy party to have a taste of my favorite breakfast bun, pandesal.

    Meng

    Reply
  22. Maricar

    Thanks! thanks! Thanks! I loved your recipe. First time kong gumawa actually I’m not really into baking pero request ng asawa ko kaya try ko na rin. And thank God it was a success. Para na rin akong nasa pilipinas. Thanks you again and God bless!

    Reply
  23. joji

    What’s the difference between “milk” and “evaporated milk?” I luv pandesal and I wonna start baking it. Thanks.

    Reply
  24. jojo poblete

    hello: salamat sa recipe mo, kya lang parang medyo kulang ang detalye,,, kasi hindi ko alam kung anong step sa dry yeast??? salamat uli ng marami at mabuhay

    Reply
  25. Presile

    I was reading the comment with your Pandesal recipe, I am convinced how delicious it is. It must be a hit. I will try it. I only ate Pandesal when I visited my relatives in New Jersey last christmas. When my husband and I went home to Florida, they gave us a bunch of Pandesal as “pabaon’, my hubby says, why dont you search for recipe, now I did and I will bake it this weekend…..DAKAL PUNG SALAMAT (MARAMING SALAMAT PO!)

    Reply
  26. Bheck

    hi,I tried your recipre last New Year and It was so delicious. And I was so happy that i can baked Pandesal, for the first time because i only eat pandesal in Philippines.Thanks for your recipe…..

    Reply
  27. Susan

    Salamat sa recipe I will try to make this week. I did tried twice on other recipe how to make pandesal but it didn’t came out right. Parang bato iyong nagawa ko at nasubrahan sa asin. Hopefully this one will come out alright so I can dunk it sa kape ko..

    Reply
  28. Lenor Radcliff

    Thanks a lot for the wonderful recipe. I been looking for the perfect pandesal recipe. My daughter who is half Pinay and I been cravin’ for pandesal for long time. Since We don’t see pandesal around here (stateside) We baked this morning and very satisfied with the outcome.
    Keep up the good work!

    Reply
  29. alma

    this looks really yummy. like everyone else who lives outside pinas now, i too miss the pan de sal so much. tis is actually what prompted me to google pan de sal. luckily, i found your site. i will try this on the weekend.

    thanks for sharing your recipe.

    can i link you to my blogsite?

    Reply
  30. Beng

    Hello to all recent commenters,

    Thank you so much for your very inspiring comments. I am glad to hear that this recipe has helped you cure your homesickness a bit and or your cravings for Pandesal.

    @Alma,

    yes you may :), i will also add your link on my main site. i hope it’s okay with you.

    Reply
  31. lilia jandt

    HI, I tried to use Bread Flour, it doesn’t look like pandesal but the taste is heavenly.

    Reply
  32. Mariles

    I tried your recipe 2x already and both times didn’t come out right. Did you use kitchen aid mixer to form the ball and how long? how long did you let it rise? how did you make the shape perfectly oblong and uniform in size. Please help!!! thanks, Mariles

    Reply
  33. Mariles

    hi it’s me again, i don’t know if it matters but i put the milk-water mixture in the bowl first and added the yeast and sugar and let it sit for at least 15 mins (i heard that warm liquid and sugar feeds the yeast to poof) then i added the egg, flour mixture butter and oil. Could that order have ruined my pandesal? pls reply…thanks

    Reply
  34. joey sison

    Hi. I will try to cook pandesal this weekend. Will suprise the kids kasi yung pillsbury biscuit always na ginagamit and tell the kids its a pilipino pandesal hehehhehe. Im waiting for your ensaymada recipe.

    Joey

    Reply
  35. Roland Boedeker

    Hi, ich bin alleinerziehender Vater einer 17-jaehrigen Tochter, war 9,5 Jahre mit einer Filipina verheiratet und wollte meiner Tochter nun eine Gefallen tun und mal Pandesal backen, hatte aber bis jetzt kein richtiges Rezept. Danke für diese Veröffentlichung, ich hab’s grad ausprobiert. Das mit den Tassen-Angaben war etwas schwierig, da ich von der Expresso-Tasse bis zur 500 ml-Tasse alles habe und nicht so richtig wusste, was ich nun nehmen soll.Der Teig wollte einfach nicht richtig aufgehen und war nach 2 Stunden immer noch nur 50% aufgegangen. Vielleicht liegt’s an der Qualität der Trockenhefe. Hab meine im Penny-Markt gekauft. Ich hab dann alles noch mal durchgeknetet und nochmals eine Stunde gehen lasse. Das Ganze war mit Plastikfolie abgedeckt. Nach einer Stunde dann quoll der Teig wieder um 50% auf und ich entschloss mich dann, die Portionen zu formen, ca. Mandarinen-Groesse. auf dem Backblech dann gingen sie erst richtig auf. Nun werde ich sie gleich in den Ofen schieben und mal sehen, was dabei rauskommt. Ich hab 190°C eingestellt und Ober- und Unterhitze. Ich geb dann Bescheid, wie’s geschmeckt hat.
    Ciao, Roland

    Reply
  36. Roland Boedeker

    OK, alles fertig! Sieht aus wie Pandesal, schmeckt wie Pandesal, hab aber keinen direkten Vergleich, da das letzte Mal schon 13 Jahre her ist. Jedenfalls nicht schlecht! Danke nochmals! Falls jemand gute Rezepte mit Bittermelonen hat, bitte an rolandboedeker@hotmail.com senden!
    Ciao, Roland

    Reply
  37. Mariles

    hey, do you actually answer the questions on this blog? cause i already sent 2 questions and so far i haven’t seen any reply yet.

    Reply
  38. Beng

    hi mariles,

    i am currently busy due to my studies that is why this site is on hiatus mode.

    just follow the instruction carefully and your pandesal will be perfect. as to shaping the pandesal, i formed them with my hands.

    by the way, let the dough rise til it gets double, then knead it and let it rise again til you finally form them.

    Reply
  39. Josie macuha

    Beng
    I just retired and I am unto cooking craze now although it’s just for me and my husband because all the children have their own lives now and away from us. (2 in MManila and 1 currently working in afghanstan as an accountant) this pandesal recipe is so good I tried it and it is a success so everytime the bakery has no pandesal already I just bake for the of us although baking for two is expensive because of the gas. anyway tnx.
    Josie M.

    Reply
  40. Bicolana

    sakamat sa rezept ng pandesal mo, alam mo 10 years na
    ako dito sa germany,sawang sawa na ako sa pandisal nila
    miss na miss ko na ang Hot pandesal,ang dami ko naring mga pinay, na tinanungan kong alam nila ang rezept ng
    Hot pandesal,pero tulad ko rin silang walang alam.
    kaya ng makita ko ang rezept mo nabuhayan ako ng loob sa wakas makakatikim na rin ako ng Hot padesal,ang tagal tagal ko ng hot na hot sa padesal.kaya e try ko siyang gawin.

    Reply
  41. yhet

    I really like eating pandesal with my favorite coffee.
    But now I miss my favorite pandesal because we’re here now in New Zealand. I tried following the procedures and I made perfect pandesal just like the one I used to buy in the nearby bakery back home. Thanks.

    yhet

    Reply
  42. Mary McCann

    Hi,

    I was searching the internet for pandesal recipe when I came across your website. I am a Filipina living in Canada for a really, really long time. I have tried other pandesal recipes with no success years ago. I figured that it’s about time for me to try again so when I saw your recipe, I immediately printed it off and tried it right away. It was a SUCCESS!!! My family loves it – especially when it is fresh out of the oven -just like back home! Thank you so much for posting the recipe!!!

    Mary

    Reply
  43. stel

    i do i do i do love pandesal! kaya copy and paste ko na ito hane? honey beng? thanks so much for sharing. am so hungry right now i wish i had some hot out of the oven!
    just like your photo! (beng, what kind of yeast is it, instant ba, or active dry?)

    Reply
  44. Beng

    Hello Stel,

    Salamat at napadaan ka :(. Active dry darling ang gamitin mong yeast.

    Miss you a lot.

    Reply
  45. don

    hi 2 bale yung milk sa ingredients evap milk and anu yung isa? powder ba or fresh?

    Reply
  46. abigail

    Hi. I still dont want to try this until I dont fully understand the procedure.. what kind of yeast did you used? do you have to dissolve the yeast in water or you directly put and combine all? thanks.

    Reply
  47. genie

    Hi,
    I just want know when to put the egg and what do you mean by H-Vollmich ito ba ung condensed milk or powdered milk.Hope for you reply soon kasi im excited to bake tom friday .Thanks talaga sa recipe mo.

    Reply
  48. Beng

    hi genie,

    In a bowl, pour lukewarm liquid mixture and add all ingredients (except the bread crumbs) according to list order.

    just follow exactly how it is describe.

    Reply
  49. Vivien Butler

    thanks for the perfect recipe ! easy to follow and really great tasting just like the original pandesal i used to have back in the phils. i tried using whole wheat flour too and still taste a whole lot better than any other whole wheat bread sold at the stores. making the whole wheat pandesal provides more control on sugar than simply buying the commercialized whole wheat bread :)

    Reply
  50. chin-chin pallaya

    Kumusta po sa inyong lahat! My husband & my son tried the pandesal recipe. hindi talaga nila napa-rise ng husto yung dough. I helped too the second and thrd time. Yun pa rin ang problema. But the taste was really okay! Please help….paano talaga aalsa mabuti ang dough?
    More power to you!!! Thanks a bunch!(PS: we’re from california, USA pala)

    Reply
  51. nazmieski

    Yummy,
    i used to eat hot pandesal when i was little kid when i used to live with my great grandmother. She always buy it for me every morning….how i miss pandesal so much. It rarely to have pandesal here in sabah. Thanks for the great recipes Ate beng. :)

    Reply
  52. renn_J

    fantastic!

    i’ve been looking for recipe online for pandesal. and thanks God, i tried some before kse dito sa place ko (stateside) iba talaga ang lasa ng mga tinapay, ibang-iba talaga pag lutong pinoy! i am looking forward to cook pandesal this coming weekend, ang mister ko po ay excited na rin :) thanks for your recipe..and those pictures makes me so hungry!

    again..thank you.

    Reply
  53. phen

    hi !
    im glad i found your pandesal recipe.you know my husband loves pandesal kya nung nsa pinas sya everyday 40 pesos. na pandesal ang binibili ng mom ko.mahal nrin ang pandesal sa atin nung last time nandun me piso na isa.
    ok wish me luck sa pandesal na gagawin ko.
    thanks for your Recipe…

    Reply
  54. Eleanor

    I live in Florida, USA and have been visiting your blog every now and then. I tried the pandesal and it’s really really good! We used to have a Filipino bakery here in Orlando, but it shut down months ago. The timing of your pandesal recipe was perfect. 30 years in the US and I still remember the good taste of Filipino food. By the way, where can I find a good Ensaymada Recipe? I looked all over and can’t find one. Thanks for your help! Eleanor

    Reply
  55. stephanie

    im so glad to find your site,looks like the recipes were good, i just tried now your pandesal,still wearing pajamas,heheheh,and for the first time of trying some recipes, it came out good and soft,really tasted like that of our pandesal way back in the philippines,since its going winter here,i worked in another room where there is sunlight and heater, my dough raised up so good,i’m so excited for my daughter and husband to taste them, there is a portion which i put in a combination of
    sausage and cheese,if its a success,i will try corned beef,chicken and tuna sandwich,like that in starbucks,heheheh….thank you very much

    Reply
  56. JMom

    hi Beng, we were just talking about making our own pandesal and then I see it here! What a great coincidence. Susubukan namin ang recipe mo this week :)

    Reply
  57. kent

    aside sa evap milk anong klasing Milk ang gagamitin ko sa pangalawang milk na ingredients mo? thank you….

    Reply
  58. admin

    Hi Kent,

    Use homogenized full cream milk or they also call it UHT (Ultra Heat Treated). Goodluck!

    Reply
  59. Marcella

    Your pan de sal recipe is the best compared to all the rest. Love it. Hubby and kids love it too. I’m not Filipino but I cook and bake Filipino food because hubby is Filipino
    Thank you.

    Reply
  60. shedk

    hi beng,
    i’m so excited to see the result of my pandesal it’s rising now i just hope it will be ok my filipino friend will come and i want to taste pan de sal with her so cross fingers for me.. thanks for the recipe.

    Reply
  61. Beng

    Hi Mark,

    Hot Pandesal recipe is just the same with the salt Pandesal you mentioned. Thanks for dropping by :).

    Reply
  62. mark

    dalawang klase ang pandesal pinapasada sa makina at mano mano ano ba ang maganda sa dalawa at ano ang magandang harina sa paggawa ng pandesal

    Reply
    • Beng

      Hi Mark, mukhang outdated yata ako tungkol sa klase nang Pandesal. Hehehe, iisa lang kasi ang alam ko aside from Pandesal with cheese. This recipe I have here is really good. Alam mo, nasa pagpatubo nang dough ang sekreto sa malambot na Pandesal. Kaya when you bake, let it rise twice or thrice. Third rising is when na-form mo na ang dough.

      Regarding harina naman, we have several kinds here in Germany pero “All Purpose Flour” ang ginagamit ko.

      Reply
  63. scart

    ate Beng nakagawa narin ako ng pandesal sa tulong ng recipe online hehe. Nahirapan ako dahil kulang ako sa kagamitan lalong-lalo na ang mixer. Very poor lang ang meron ako. I plan to make pandesal again pagnabili ko na yung kitchenaid mixer or better mixer.

    Reply
    • Beng

      hello, nagustuhan mo ang lasa? wala din akong mixer dati kaya mano-mano ang labas. but then it’s okay…para ka ring nagpunta ng gym:).

      Reply
  64. Jomar

    Hi, I was just wondering, what do you mean by letting it rest for 2-3 times?
    Do I knead the dough 2-3 times, then let is rest 2-3 times?

    Reply
    • Beng

      Hi Jomar, sorry for my late responce. It means you should let the dough proof two to three times, and yeah, you have to knead it after proofing.

      Reply
  65. liza

    It’s raining and I’m craving for pandesal, with butter and kesong puti plus hot coffee or hot choco. Nice post Ms. Beng.

    Reply
  66. honney

    Ciao, nghhanap me ng recipe ng pandesap dahil sobrang miss ko n lasa ng tinapay sa pinas, khit sobra dami klase ng tinapay dto sa italy pandesal parin ako try ko bukas, ask ko lng wla kasi dto dry yeast. Fresh meron pwde n b un? cake flour also?
    Grazie

    Reply
    • Beng

      Hello Honney, pwede mo ring gamitin ang fresh na yeast, walang problema. Tungkol naman sa flour, I am also using cake flour, nasubukan ko na ang ibang type pero mas nagustuhan ko ang cake flour. Goodluck and happy baking! :)

      Reply
  67. Esmeralda

    Hi. Pwede ba iyung Self Raising flour ang gamitin kung wlang All purposed flour at flour sa pag gawa ng Pandesal? and pwede rin bang isang klase ng milk ang gamitin?

    Reply
    • Beng

      Hi Esmeralda, haven’t tried using self-raising flour but I think pwede rin. Tungkol naman sa gatas, subukan mong gamitin ang evaporated milk lang. Tapos tubig ang i-substitute mo sa homogenized milk.

      Reply
  68. Delza

    Hi, I’m baking our bread (monay, putok etc.) using automatic bread maker. I bought mine in garage sale for $5. Just use the dough cycle. Enjoy

    Reply

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