pandesal pilipino buns and ensaimada

INGREDIENTS ·         2 cups evaporated milk

• 3/4 cup white sugar
• 1/2 cup butter
• 4 teaspoon instant dry yeast1 1/2 teaspoons salt
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 6 cups all-purpose flour
• 4 tablespoon vegetable oil
• 4 tablespoons or more dry bread crumbs for topping
• Note no water added

1. Heat the milk in a small saucepan until it bubbles; remove from heat. Add the butter and sugar and the salt; stir until melted. Let cool until lukewarm. And dissolve the baking powder and the baking soda
2. Pour the cooled milk mixture into a large mixing bowl.. and 6 cups of the flour and the instant dry  yeast (note: be sure you mix well the flour and the instant dry yeast ; stir well to combine. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth  . And it should a little bit sticky not so wet…if it is to dry add milk just enough to make sticky and when you kneading just  greased the surface with vegetable oil  no flour.
3. Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
4. Preheat oven to 375 degrees F (190 degrees C).
5. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into 25 pieces (depending how many you cut) as long it will be equal parts and form into rounds. Then dip into the bread crumbs and roll it all over.  Place the rolls on a lightly greased baking tray. Cover with a damp cloth and let rise until doubled in volume, about 1 hour
6. bake at 375 degrees F (190 degrees C) for about 15 to 20 minutes or until the tops are golden brown.
   
   
7. i cut remeaning dough about a quart in the pandeasl dough is for the ensaimada  for my trial to make ensaimada it's  the same recipe in the pandesal....

MY TRIAL ENSAIMADA ( PRETZEL LOOK)

 when you finish the 1st rising of the dough fold it just like pretzel fold and when you finish folding brush with scramble egg the outer surface then cover again with cloth let it rise for 1 hour then bake

Note: i baked them together 1st layer is the pandesal 2nd layer ensaimada after 10 minutes i switch the position  puting the ensaimada 1st layer and the pandesal 2nd layer... until golden brown

bake at 375 degrees F (190 degrees C) for about 15 to 20 minutes or until the tops are golden brown. then get the baking tray spread with margarine by brush and dip in into the sugar i prepared it is hot when done by margarine and sugar....  same reicpe of the pandesal ....  my trial taste good and the pandeasal ....enjoy

vincent