Pandeagua Recipes

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PANDESAL



Pandesal image

Pandesal is a Filipino bread, the most popular bread in the Philippines. It's often consumed for breakfast with coffee or hot chocolate. People prefer warm pandesal because it is often soft and more enjoyable to eat.

Provided by ninima

Categories     Bread     Yeast Bread Recipes     Rolls and Buns

Time 2h15m

Yield 16

Number Of Ingredients 7

1 ½ cups warm milk
¾ cup white sugar, divided
1 (.25 ounce) package active dry yeast
4 cups bread flour
2 teaspoons salt
¼ cup vegetable oil
1 cup bread crumbs

Steps:

  • Combine milk, 2 teaspoons sugar, and yeast in a large bowl; stir until sugar and yeast are fully dissolved, about 5 minutes.
  • Mix remaining sugar, flour, and salt together in a large bowl. Pour in milk mixture and vegetable oil. Mix until dough comes together.
  • Turn dough out onto a flat work surface. Knead until smooth. Shape into a ball and return to the bowl. Cover with a damp cloth and let rise until doubled, at least 1 hour.
  • Divide dough into 4 equal portions using a bench knife. Roll each portion into a log; slice diagonally into 1-inch pieces.
  • Pour bread crumbs onto a large plate. Roll each piece of dough in bread crumbs and place on a baking sheet lined with parchment paper. Let rise until puffy, 30 to 45 minutes.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Bake in the preheated oven until golden brown, 15 to 20 minutes.

Nutrition Facts : Calories 105.8 calories, Carbohydrate 15.5 g, Cholesterol 1.8 mg, Fat 4.2 g, Fiber 0.4 g, Protein 1.8 g, SaturatedFat 0.9 g, Sodium 349.7 mg, Sugar 10.9 g

PAN DI SPAGNA



Pan di Spagna image

Provided by Food Network

Categories     dessert

Time 1h10m

Yield 1 9 or-10 inch cake

Number Of Ingredients 6

4 large eggs, separated
3/4 cup sugar, divided
1 teaspoon vanilla extract
Pinch salt
1/2 cup unbleached, all-purpose flour
1/2 cup cornstarch

Steps:

  • In a medium mixing bowl, whisk the yolks with the vanilla extract. Whisk in half the sugar and continue to beat until very light and frothy, about 5 minutes. Combine the flour and cornstarch and sift once to aerate.
  • In a clean, dry bowl beat the egg whites with the salt until they hold a very soft peak. Beating faster, add the remaining sugar in a very slow stream, beating until the egg whites hold a firm peak. Fold the yolks into the whites. Sift the flour and cornstarch over the eggs in 3 additions, folding them in gradually. Do not over-mix the batter.
  • Pour the batter into a buttered and paper-lined 9 or 10-inch round pan, 2-inches deep and smooth the top. Bake the Pan di Spagna at 350 degrees for 30 to 40 minutes, until it is well risen and feels firm when pressed gently with the palm of the hand.
  • Immediately loosen the layer from the side of the pan with a small knife or spatula. Invert the layer and leave the paper stuck to it. Turn the layer right side up and cool it on a rack. The cake can be stored double-wrapped in plastic in the refrigerator for up to 5 days, or in the freezer.

PAN DE AGUA



Pan De Agua image

Weekend mornings are very busy at local bakeries, everyone is looking for either freshly made Pan de Agua or Pan de Manteca. This bread is good by itself, with some butter or to make a loaded ham,cheese and egg sandwish. This recipe is from elboricua.com

Provided by l0ve2c00k

Categories     Breads

Time 2h20m

Yield 1 loaf

Number Of Ingredients 4

4 1/2 cups bread flour
1 1/2 cups water
1 tablespoon dry yeast
1 teaspoon salt

Steps:

  • Di solve the yeast in warm water (80º F). Let is sit for 25 minutes until the water is foamy.
  • Mix it with the salt and the flour.
  • Knead the dough for 10 minutes until the consistency is elastic.
  • Let it rise for 1 hour and 45 minutes.
  • Punch it and let it rise again for another 45 minutes.
  • Give the dough a long (french loaf type) shape, cut a slit down the middle, and bake it at 450-475ºF for 20 minutes or until it reaches a golden color.
  • For a crunchy crust put a small ovenproof container with water in the oven when baking the bread.

Nutrition Facts : Calories 2086.5, Fat 6.4, SaturatedFat 1, Sodium 2353.5, Carbohydrate 434.2, Fiber 18.4, Sugar 1.5, Protein 63

PANANG CURRY PASTE



Panang Curry Paste image

This batch curry paste recipe represents the Indian influences of southern Thailand, utilizing plenty of dry spices. The paste will keep in the refrigerator for several weeks. To make the paste, you can use a food processor, but the flavor is much better if you use a mortar and pestle. Use 3 to 4 tablespoons of the Panang curry paste in your curry depending on how spicy you like it.

Provided by Wiley

Categories     Side Dish     Sauces and Condiments Recipes

Time 22m

Yield 6

Number Of Ingredients 15

10 dried red chile peppers
4 large green chile peppers
1 tablespoon coriander seeds
½ teaspoon cumin seeds
4 pieces mace
2 pods cardamom
2 shallots, thinly sliced
5 cloves garlic, chopped
2 tablespoons thinly sliced lemongrass
2 tablespoons peeled and chopped cilantro root
2 tablespoons crushed black peppercorns
6 kaffir lime leaves, chopped
1 tablespoon peeled and chopped galangal
1 teaspoon shrimp paste
1 teaspoon salt

Steps:

  • Place red chile peppers in a bowl and cover them with warm water. Let sit until rehydrated, about 10 minutes. Drain.
  • Place green chile peppers, coriander seeds, cumin seeds, mace, and cardamom in a large, dry skillet over medium heat. Toast until fragrant, 2 to 3 minutes.
  • Transfer red chile peppers and toasted spices to a mortar and pestle. Add shallots, garlic, lemongrass, cilantro root, peppercorns, lime leaves, galangal, shrimp paste, and salt. Pound together into a coarse paste.

Nutrition Facts : Calories 53.7 calories, Carbohydrate 11.9 g, Cholesterol 0.5 mg, Fat 0.7 g, Fiber 2.3 g, Protein 2.3 g, SaturatedFat 0.1 g, Sodium 399.5 mg, Sugar 3.1 g

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