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That's a great question Kathaleen! It is possible to make pandesal without eggs, but it is difficult to have the bread to turn out the EXACT same way. Egg yolks make bread softer and fluffier. The ChainBaker has a great video showing this (th-cam.com/video/haQf0LLDZnc/w-d-xo.htmlsi=BGPHJoaogQ9WYEbN). Eggs are made up of fat, protein, and water. All we have to do is replace the fat and water lost by removing the egg by increasing the amount of milk and butter used. The protein in eggs do not appear to have much of an effect on bread so we do not need to worry about it. Though I have not made pandesal without eggs before, this how I would modify the Main Dough for an eggless version: - 405g AP flour - 122g milk - 10g salt - 42g sugar - 5.5g IDY - 50g unsalted butter The ingredient amounts for the Tangzhong will remain the same. By making these adjustments we are able maintain the same hydration percentage and fat percentage as the original recipe. There is a slight decrease in the amount of sugar because we are increasing the amount of milk which contains sugar in the form of lactose. Egg yolks are a bit of a cheat code when it comes to making bread light and fluffy breads, so in this eggless version it's even more important to nail down the timing of the fermentation and proofing for your kitchen to achieve a high volume bread. Use the fermentation and proofing timings in my video as a guideline, but from there make small adjustments with each bake. It make take a second or third bake to get it perfect, but it will be worth it! Thank you again for asking this question Kathaleen! I know there are people out there who may have restrictions regarding eggs and they should be able to enjoy pandesal too. I have updated the description to include the eggless version of the recipe. I know that my response to your question is a little late, but I still hope this helps! If you do give this eggless version of this pandesal recipe please report back with your results. If you have anymore questions please do not hesitate to ask. Good luck!

@MichaelGrode OMG thank you for your explanation. I was trying to make an eggless version for a while now but I kept on getting a less fluffy result. Also not to mention the sticky dough even after following your kneading time and method using Kitchenaid. This is such a big help. Will try this recipe this week and hopefully get great results. Thanks again!

I did add raisans in my filling, but red bell pepper would be a welcome addition!

It is fantastic in the air fryer!

I prefer measuring by weight instead of volume because it's more accurate and consistent. Also when developing a recipe it makes it easier to make minor adjustments. In the description of this video I included volumetric measurements for the recipe.

Thank you for the comment!

Thank you for the kind comment Sarah. It makes me happy that you notice the efforts that go into my videos!

I'm happy to hear your pandesal turned out well! Thank you for coming back and leaving a comment!

Thanks for pointing out the inconsistency! I made a typo when originally writing the description and I have now updated it. However, I do recommend using a scale if possible for the most predictable bake.

@@MichaelGrode thanks you’re the best

Thank you for the kind words Ronald! And good luck with your first batch of empanadas!

Hi Melody, it's kind of hard for me to pinpoint what exactly happened through TH-cam comments as there are so many variables, but I will try my best to help. To do that I will need a little more information. 1. Did you measure your ingredients using measuring cups or a scale? 2. What temperature did you heat your tangzhong to? 3. How would you describe the texture of your tangzhong after you removed it from the fridge? 4. By 'dry dough', do you mean the tangzhong was dry, or the dough itself was dry after going through the entire kneading process?

I am so happy to hear that this recipe was able to remind you of the Motherland! Pandesal is the best!

Happy baking!

It's really one of the best tools in the kitchen! I've never regretted hopping on the cast iron train 😎

Thank you Marietta for sharing how it went and I am happy to hear your pandesal turned out great!

Violeta, thank you for coming back and leaving an update on how it went. I am happy to hear you and your family enjoyed the siopao!

Hi Violeta, at this current time there is not a written version of the recipe. I plan to one day create a website that will have a written version for everything on this channel. I have updated the description of this video to include an outline on the steps for preparing the siopao dough. I hope this helps!

Hi Nic Jorge, I am really happy to hear that you found the tips I provided on Pandesal making helpful! Thank you for subscribing! 😊

Glad to hear it! Thank you for the comment!

Hi Arlene! How did it turn out with the premade pie crust?

Thank you Neel! ❤

Hi Kuya Lito, thank you for being the first one to comment and watch my video! I'm very grateful for your support!

@@MichaelGrode ur welcome❤️. Ofcourse I'm here to support u, keep it up dear....

Just to get some clarification on your question, are you asking how much additional whole milk would you need to use if you add a 1/4 cup of milk powder to this recipe?

@@MichaelGrode that is correct

Personally I have not done a lot of bread baking with milk powder, but in the case of this specific recipe I would suggest not adding any additional milk or water to hydrate the milk powder because the hydration percentage is already quite high at 75%. I would not expect you to have any issues rehydrating the milk powder with the recipe as is, but in the event you do find the dough too dry, you can always add a small amount of additional liquid after you mix the dough. If adding milk powder I would also recommend reducing the amount of white sugar added based on how many grams of sugar are in the 1/4 cup of milk powder. The non-fat milk powder I have contains 12g of sugar per 1/4 cup (23g), so I would reduce the amount of white sugar added from 45g to 33g. Sugar makes dough sticky and hard to work with, which is why it's important to account for the sugar in the milk powder and maintain the desired sugar percentage of the recipe. I hope this helps. Good luck!

Hi Manuel, I did not record the final weight of my tangzhong after it was prepared. Since the tangzhong is heated only to 185°F (85°C) the amount of water lost due to evaporation is minimal. Typically I lose about 5% of the total weight of ingredients used to make the tangzhong after transferring it to the mixing bowl depending on how well I scrape the pot.

@@MichaelGrode thank you btw how do you scale a recipe if there is a separate tangzhong.

Hello, for my tangzhong I used 1 part flour to 5 parts water. Here is how I calculated how much milk I used for my tangzhong: I multiplied the weight of the flour, 45g, by 5 equaling 225g of water. Since whole milk is only 87% water, I divided 225g by .87 equaling 258.6g (I rounded down to 255g). Was this necessary? Knowing what I know now, I would say not at all. The exact amount of liquid used for a tangzhong does not have a significant effect on the final bread. What matters much more is the total amount of liquid in the recipe. When using a tangzhong in other bread recipes I would suggest using 1 part flour to 4-5 parts liquid. You can treat whole milk the same as water when calculating the amount of liquid needed for the tangzhong. Thank you for sharing what you liked about this video. I hope this explanation helps and if you have any more questions do not be afraid to ask!

Wow! That was the most amazingly informative response I’ve ever received to a comment! Thanks so much for replying! You just got a new subscriber😊

Thanks Ate Kenneth!

Thank you Ate Jhen!