I share your video....again and again....pag May nagtatanong about pandesal making.....I highly recommend this video....thank you Lodi....admin Mark Sanchez....👍🏻👍🏻👍🏻👍🏻👍🏻
Kani!!! This is the traditional way of making pan de sal! Been looking for this all this time. Thank you for sharing this step-by-step vlog of our Filipino staple bread, Mark!👍🏻
Love to try to make it my friend,i let you know when i'm ready with it. Thank You for making your passion a reality and share it with all who love the best of the Filipino food.
Thanks for this informative video... do have some inquiries: what to do.. if I intend to make the dough in advance then bake it the following morning? What is the right way of reheating bread when there are leftovers? Thanks!
anna belle thank you! You can always freeze the dough if it will be baked in days to come but refrigeration is a good way to delay fermentation if it will be baked on the next day, we call it retardation fermentation. You can microwave leftovers for 5 to 8 seconds or you can make it into a pudding. I will be doing a demo soon in Adobo Nation on how to reuse leftovers. So please stay tuned.
Thank you, Makoy! You make it look simple that amateurs like me have high hopes for success in making this at home. I have been wondering, would it make a difference to use a rapid dry yeast versus active dry yeast?
RioSan SkyLab glad you liked the video and I’m happy that you learned something from it! Rapid yeast sometimes called instant yeast can be interchangeably used with the active dry one. The only difference with the rapid is you don’t need that to be dissolved in water unlike the active. Mas sayun gamiton ang rapid.
April Manttari-See thank you for watching and please subscribe. Dough improver can be bought online for home baking use, it is a mix on natural enzymes that improves your dough handling, improves final baked product(soft crumb and fluffier bread) and it gives the bread a longer shelf life. I got my baking sheets from our local restaurant supply store.
@@MouXina - oh yes, I definitely subscribed as soon as I saw your channel! Do you have to own a food business to shop there? And is there a certain brand of dough improver that you use?
Thanks for the video presentation boss. Napansin ko lang. wala na bang 1st rise? After the mixer, diretso na ba sa shaping agad. Normally dapat 1st rise , punch down and then shape then 2nd rise and bake. Also the cream cheese is the same as Philadelphia cheese? The Dough improver is optional ba yon?
Hello boss thank you for watching the video. You are right about the 1st and second rise of the dough pero what method we are using in this video is the Straight Dough Method. Diskarte na sa baker if he want a second rise for his dough. Fermentation gives a little sour flavor of your bread or it enhances your bread flavor so you can still do your fermentation process (1st and 2nd rise) if you want that kind of flavor. The use of dough enhancer is to speed ug your mixing process and your dough rise and more so kaya the straight dough process is likely the most practical technique used for Filipino bakeries. Philadelphia cream cheese is also a cream cheese.
ndbriones72 it speeds up your mixing time, maka stable sa dough when rising and nindot ang tubo when you bake the bread. Naa ra sa supermarkets sa atoa ma palit.
Nice bro! 'In the Philippines!" Jk Time to do your creamy grlic chicken! BTW, call Mae, I have some input for you. Ive been thinking about doing TH-cam after I build my new pc. I think we might be able to help each other.
I made it....very good pandesal....thank you admin....Lodi....👍🏻👍🏻👍🏻👍🏻
You're welcome mam!
I share your video....again and again....pag May nagtatanong about pandesal making.....I highly recommend this video....thank you Lodi....admin Mark Sanchez....👍🏻👍🏻👍🏻👍🏻👍🏻
Thank you very for sharing this video. I hope everyone will enjoy the pandesal as much as I enjoyed making the video. Salamat!
Wow....I think I can try to make my own pandesal....thank you very much....👏🏻👏🏻👏🏻👏🏻👏🏻
enjoy! pls tag me on FB and IG: chefmarksanchez
Salamat po chef sa pag share ng recipe. Try ko ito.
Sana makatulong!
Love it! We will definitely try your recipe! Thank you for sharing your recipe and techniques! ❤️
Will try to make this, too. Thank you.
RACHEL Teacher South Korea keep us posted!
It was awesome meeting you today! Your treats are so lami kaayo. Look forward to stopping in and talking about the Pinas with you guys.
Thank you! Please visit us again soon!
👍 ayosa. Nice one kuya!
dwYt enZo thank you dong❤️❤️❤️
Kani!!! This is the traditional way of making pan de sal! Been looking for this all this time. Thank you for sharing this step-by-step vlog of our Filipino staple bread, Mark!👍🏻
Thank you for watching and I’m so glad that finally you have found the recipe what you’ve been looking for. More honest recipe videos to come.
Nice one kuya moks.. excited ko sa next tutorial..
mymoonandstars thanks! cle cle ang sunod binisaya puto
Thank you, Chef Mark! This is the best video of how to make pandesal I've ever watched!
Roselle Enriquez thank you!!
Awesome! Salamat Chef Mark.
Janet Aniban thanks for watching and subscribing Jan. Enjoy
Can't wait to try it with my family! Thank you!
Siv Kounlabout Sensei Bakes! Thank you for the support!
Thanks for sharing chef Marky !
jocelyn anonuevo thanks for watching joy!
Wow! 🥰 awesome! Thanks for sharing your techniques and skills in pandesal-making! ❤️ Bless you more bro! ☝🏼
Ann Cris Marie Lei thank you for subscribing Ann and credits to you for the picture you took at the Farmers Market! Thank you
I learned a lot! Thank you for sharing your expertise 😊
Annie Alcantar thank you and I’m so happy that you learned from this tutorial. Missed the temperature through but the magic temperature is always 350F
Love to try to make it my friend,i let you know when i'm ready with it.
Thank You for making your passion a reality and share it with all who love the best of the Filipino food.
Peter Jonkhout my job is my passion and I love to share it with everyone. Enjoy my friend.
Great demo Chef Mark! Can't wait to try this later at home. Congratulations!!!
vlad lumbab thanks Sho and thank you for pointing out the missing temperature instruction.
Eli SD done subscribed
Love it
Primoose ❤️❤️❤️ Dandansoy
🔥🔥🔥🔥🔥🔥🔥🔥
Thanks for your tips kuya mark!
Jae's Kitchenette thank you too for the support Jae!
Nice Chef Makoy! Patilawa sad tag pan init oi!
Icky Salazar mao nana ang akony way na maka tilaw ka sa akkng pan icks hahahahaha ikaw akong pa lutoon. Btw 350f temperature nato ana ha haha
Thanks for this informative video... do have some inquiries: what to do.. if I intend to make the dough in advance then bake it the following morning? What is the right way of reheating bread when there are leftovers? Thanks!
anna belle thank you!
You can always freeze the dough if it will be baked in days to come but refrigeration is a good way to delay fermentation if it will be baked on the next day, we call it retardation fermentation.
You can microwave leftovers for 5 to 8 seconds or you can make it into a pudding. I will be doing a demo soon in Adobo Nation on how to reuse leftovers. So please stay tuned.
Pan burikat next please kuya Moki!!!
Wincee Flores-Sabuga naa na sa line up! Wooot
Done.
Thank you, Makoy! You make it look simple that amateurs like me have high hopes for success in making this at home. I have been wondering, would it make a difference to use a rapid dry yeast versus active dry yeast?
RioSan SkyLab glad you liked the video and I’m happy that you learned something from it! Rapid yeast sometimes called instant yeast can be interchangeably used with the active dry one. The only difference with the rapid is you don’t need that to be dissolved in water unlike the active. Mas sayun gamiton ang rapid.
Yum! I'd love to try this! A couple questions: what is "dough improver" & where did you get your baking sheets?
April Manttari-See thank you for watching and please subscribe. Dough improver can be bought online for home baking use, it is a mix on natural enzymes that improves your dough handling, improves final baked product(soft crumb and fluffier bread) and it gives the bread a longer shelf life.
I got my baking sheets from our local restaurant supply store.
@@MouXina - oh yes, I definitely subscribed as soon as I saw your channel! Do you have to own a food business to shop there? And is there a certain brand of dough improver that you use?
April Manttari-See no, you don’t. That’s the good thing. Except for Restaurant depot.
Do you have a written step by step recipe on for this?
jlsalvosa not yet but I am going to write the recipes on my videos. Thanks for watching and please don’t forget to subscribe 😁
Thanks for the video presentation boss. Napansin ko lang. wala na bang 1st rise? After the mixer, diretso na ba sa shaping agad. Normally dapat 1st rise , punch down and then shape then 2nd rise and bake. Also the cream cheese is the same as Philadelphia cheese? The Dough improver is optional ba yon?
Hello boss thank you for watching the video. You are right about the 1st and second rise of the dough pero what method we are using in this video is the Straight Dough Method. Diskarte na sa baker if he want a second rise for his dough. Fermentation gives a little sour flavor of your bread or it enhances your bread flavor so you can still do your fermentation process (1st and 2nd rise) if you want that kind of flavor.
The use of dough enhancer is to speed ug your mixing process and your dough rise and more so kaya the straight dough process is likely the most practical technique used for Filipino bakeries.
Philadelphia cream cheese is also a cream cheese.
@@MouXina thanks for the clarification, will try that straight dough method then ..
Thanks for sharing! Unsa na ang dough improver and what will it do?
ndbriones72 it speeds up your mixing time, maka stable sa dough when rising and nindot ang tubo when you bake the bread. Naa ra sa supermarkets sa atoa ma palit.
Can you please put recipes in description to make it easier to read through please? Thank you
I apologize for the late reply. I hope it isn't too much for you to take note of the ingredients as I discuss the procedures. Enjoy the pandesal!
Okay ra ba Chef if walay Dough Improver?
Jo Adonis Taok ok ra wala 👍
Melchor danao
We will have another round of the raffle soon!
Nice bro! 'In the Philippines!" Jk
Time to do your creamy grlic chicken!
BTW, call Mae, I have some input for you. Ive been thinking about doing TH-cam after I build my new pc. I think we might be able to help each other.
Nite Owl great idea! We can do that like in the Philippines hahahahaha let’s colab one of these days
Klay kat
Jake Espera Fb name
Amarri Bersabe fb name.. thanks po
Zoe Samonte fb name..