Welcome to Rice Cooker Baking with Life of Pang! Where YOU can BAKE in your RICE COOKER! (EXPAND for RECIPE)
Today's recipe could be a two in ONE! You can make it with the filling for Spanish Bread or skip the filling completely and make Pande…
Welcome to Rice Cooker Baking with Life of Pang! Where YOU can BAKE in your RICE COOKER! (EXPAND for RECIPE)
Today's recipe could be a two in ONE! You can make it with the filling for Spanish Bread or skip the filling completely and make Pandesal! Or, do BOTH! Whatever you are craving. It's all right here. Soft and delicious!
INGREDIENTS:
• 1 cup (250ml) WARM MILK
• 1/4 cup (50g) BROWN SUGAR
• 2 tsp (6g) INSTANST YEAST
• 3 cups (420g) BREAD FLOUR
• 1 tsp (6g) FINE SALT
• 1 EGG (beaten)
• 1/4 cup (62g) UNSALTED BUTTER (room temp)
FILLING:
• 1/4 cup (50g) BROWN SUGAR
• 1/3 cup (25g) BREADCRUMBS
• 1/4 cup (62g) UNSALTED BUTTER (room temp)
• 1 tsp (6.5g) SWEENTENED CONDENSED MILK (or 1/2 tsp vanilla extract)
CRUMB COATING:
• 1/4 cup (20g) BREADCRUMBS
• 1/4 cup (25g) DESICCATED COCONUT (ground coconut flakes)
• 2 tbsp (20g) BROWN SUGAR
• 1 tbsp (15g) UNSALTED BUTTER (room temp)
HOW TO:
1. Warm milk (in microwave or stove top) then add sugar and stir until almost dissolved. Add instant yeast and stir then let it sit for 10-15 minutes
2. In a large bowl, combine flour and salt, then mix to combined. Prepare the rest of the dough ingredients but do not add them yet. Just set them aside
3. Add all the filling ingredients into a bowl and mix until well combined
4. Add all the crumb coating into a bowl and mix, using your hand to incorporate the butter into the crumbs and set that aside
5. By this time, 10-15 minutes should have passed. Your yeast mixture should be bubbly, if it's good yeast. If NOT, do not proceed, as your yeast is bad and the bread will not develop
6. Make a well in the middle of the flour mixture and add the butter, egg and slowly pour in the milk mixture as you stir (with a strong spoon/spatula or your hand). Mix until almost all the white flour are gone
7. On a flat surface, spread a few drops of oil and move your dough onto the flat surface. Knead with the palm of your hand for 8-10 minutes, until the dough is stretchy. Also, noticed how soft my dough is
IMPORTANT: If your dough is too tough or dry as you knead, add 1 tablespoon of milk at a time to get the right texture. Dryer dough means tougher bread. Also, if you are baking in your rice cooker, this dough recipe is too much for one rice cooker bake. I borrowed my in-laws rice cooker for this video. But if you only have one rice cooker... after kneading, divide your dough in half. Wrap one half tightly in plastic wrap, ziplock bag or container and put it in the refrigerator or cooler, for a second bake. Cooling it will stop the yeast from developing
8. Oil a bowl and place in your dough. Cover it tightly and let it proof (rise) in a warm area for 60 minutes. Dough should doubled in size
9. After proofing, release the gas in the dough and shape your dough into a log or round pancake like shape, then cut equal smaller pieces. For my rice cooker, it can fit 7 long shape and 7 round shape. So, the number of pieces depends on your baking pot or pan
10. Use your hands or a roller pin and flatten each piece. The spread some filling on it, leaving the edges clean. Roll into croissant like shape or a ball. Seal the edge by pressing the dough together
11. Brush the bread with some milk and dunk it into the crumb coating; making sure to get a good coat on
12. Place in your lined pot or pan (lined with aluminum foil and parchment paper). Cover tightly and proof for 40-50 minutes
13. Be sure to place a paper towel on top to catch condensation and bake for 2 Bake Cycles (1 hour).
14. Let it sit on warm with the lid open to dry out any moisture. Then cool for another 10 minutes and ENJOY! Love it when it's warm.
OVEN BAKING:
Bake in lined pan, in a pre-heat oven of 350F (175C) for 10-25 minutes. If the top is getting too brown, put a sheet of foil paper on top, half way between baking. Ovens varied so check around 20 minutes.
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