Pink Pandesal
Liz Marcott
Makes about 20 pieces
Bread
Ingredients
375 grams all-purpose unbleached flour
100 grams ube yam (thawed)
140 grams coconut milk
1 medium egg (at room temperature)
1 tsp active dry yeast
1 tsp salt
1 1/2 tsp Apollonia N29
40 grams shortening or lard
60 grams sugar
Breadcrumbs
Directions
In a medium bowl, mix together the flour and salt.
Make a well in the center of the flour and add sugar & the yeast.
In a small bowl, mix together coconut milk and egg. Pour these into the well you made in the flour. Allow the yeast mixture to sit for 5 minutes or until the mixture forms bubbles at the top, then add the ube and Apollonia spice.
Slowly incorporate the wet ingredients into the dry.
As the dough begins to form, slowly add fat until it is fully incorporated.
Once the dough stops sticking to the sides of the bowl, turn dough out onto a floured surface. Knead your dough for 10 minutes using the slap and fold method. Use the window pane test to determine if dough is ready.
Grease the sides of a bowl. Place the dough in and cover the bowl with plastic wrap. Rest for 1 1/2 hours, until it has doubled in size.
Punch dough down, divide into two equal parts, remove to a work surface, and roll each piece into a long rectangle.
Roll each piece of dough lengthwise into a log that's about 1 1/2 inches in diameter.
Cut each log into about 10 equal pieces using a bench scraper.
Dredge the pieces in breadcrumbs.
Line sheet trays with parchment paper, place the pieces evenly on the sheets, cut side facing up, and proof at room temperature for 40 minutes, until doubled in size.
Preheat your oven to 400° F.
They take about 10 minutes using a convection oven, but may take longer in a regular oven.
