if like me you aren’t very good at eyeballing, weigh the ball of dough first on a food scale and divide the number by four. Slice the dough into four pieces and weigh each piece so they are about the same weight.
I get evenly sized pandesal by weighing the dough and dividing the weight by the expected yield, in this case, 32. I then ensure each piece of dough is that exact weight (usually in grams). To do this, you’ll need to invest in akitchen scale. And it really is one of the best ...
cutting the dough into a desired weight approximately 35-50 grams; rounding and rolling dough on the prepared crumbs; placing dough on baking trays and give a final proof of about 1 - 1.5 hours; baking dough at 350 Fahrenheit for about 10-12 minutes; cooling and packing the product for co...
cutting the dough into a desired weight approximately 35-50 grams; rounding and rolling dough on the prepared crumbs; placing dough on baking trays and give a final proof of about 1 - 1.5 hours; baking dough at 350 oFahrenheit for about 10-12 minutes; cooling and packing the product for ...