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    Critique of A Pandesal 093409

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    daisyalumawig
    This document provides a recipe and critique for ube cheese pandesal. It lists the ingredients needed for the dough and filling and provides 13 step-by-step instructions for making the pandesal. Photos are included showing the final product did not flatten out as expected. The critique suggests using a combination of flours and kneading the dough thoroughly to achieve a smooth, elastic texture for a perfect pandesal.

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    Critique of A Pandesal 093409

    Uploaded by

    daisyalumawig
    18 views3 pages
    This document provides a recipe and critique for ube cheese pandesal. It lists the ingredients needed for the dough and filling and provides 13 step-by-step instructions for making the pandesal. Photos are included showing the final product did not flatten out as expected. The critique suggests using a combination of flours and kneading the dough thoroughly to achieve a smooth, elastic texture for a perfect pandesal.

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    Critique of a Pandesal 093409

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    This document provides a recipe and critique for ube cheese pandesal. It lists the ingredients needed for the dough and filling and provides 13 step-by-step instructions for making the pandesal. Photos are included showing the final product did not flatten out as expected. The critique suggests using a combination of flours and kneading the dough thoroughly to achieve a smooth, elastic texture for a perfect pandesal.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    18 views3 pages

    Critique of A Pandesal 093409

    Uploaded by

    daisyalumawig
    This document provides a recipe and critique for ube cheese pandesal. It lists the ingredients needed for the dough and filling and provides 13 step-by-step instructions for making the pandesal. Photos are included showing the final product did not flatten out as expected. The critique suggests using a combination of flours and kneading the dough thoroughly to achieve a smooth, elastic texture for a perfect pandesal.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 3

    Mountain Province General Comprehensive High School

    Senior High School


    Bontoc, Mountain Province

    Pandesal Critique Submitted to


    Mrs. Mary L. Afali

    In Partial Fulfillment of the requirements in


    English for academic and professional purposes
    S.Y. 2023-2024

    Submitted by:
    12-Pearl
    Charie A. Biangalen
    Daisy A. Lumawig

    Submitted
    October 24, 2023
    These are the ingredients in making pandesal. For the dough we need 1000 grams of
    bread flour,10 grams of instant dry yeast, 40 grams of skimmed milk, 15 grams of iodized salt, 140
    grams of sugar, 100 grams of whole eggs, 400 grams of water, and 40 grams of butter/shortening for
    the filling we need ube paste and cheese. The following are the procedure/steps in making ube
    cheese pandesal. Step 1, prepare and measure all ingredients. Step 2, in a mixing bowl, combine
    bread flour, yeast, skimmed milk powder, sugar, salt, and bread improver. Step 3, add water and
    eggs into the mixing bowl. Step 4, mix all ingredient until flour absorbs liquid. Step 5, add
    butter/shortening. Step 6, knead the dough until dough is smooth and elastic. Step 7, ferment the
    dough. Place dough to a large oiled bowl and cover with a dump piece of cloth or cover with plastic
    wrap, rest for 1hour until it doubles in size, place it in warm area of your kitchen. Step 8, grease a
    baking pan and set aside. Step 9, punch down and make into a baston. Step 10, divide and round the
    dough to 50 grams. Step 11, flatten the dough and fill it with ube paste about 30 grams and 10 grams
    for cheese. Step 12, form it again into a ball and roll it in bread crumbs, place in a baking pan lined
    with parchment paper. Step 13, cover with a cloth and let rise for atleast 45 minutes or until almost
    double in size. Lastly, bake at 180 C for 15 to 20 minutes.

    Pandesal has a light brown crust. It has a soft, airy and chewy texture with a slightly chewy
    crust. Contrary to its name, it is a little sweet rather than salty. It’s fluffy center combined with a crisp
    golden brown outer layer of bread crumbs makes every bite delightful. Below are photos of the
    pandesal that we baked. If you take a look at the pandesal, they did not flatten out. The bread that is
    used in 1000 grams and 400 grams of water we used this much of water, it is supposed to flatten out
    the dough and bread during the baking but it did not, as seen in the photo.

    For best results, use a combination of all-purpose flour and bread flour but in kneading you
    must knead the dough until dough is smooth and elastic so that you will have a perfect result for your
    pandesal it is just easy to do it if we follow the recipe well.

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