INGREDIENTS: For the Dough:
1/4 cup warm water
1 package (1/4 ounce) package active dry yeast
1 cup lukewarm milk
2 ounces butter, room temperature
2 eggs, beaten
1/2 cup sugar
1 1/2 teaspoons salt
4 1/4 cups flour (and ¼ to ½ cup more for kneading)
1/2 cup fine breadcrumbs
For the Corned Beef Filling:
1 can (12 ounces) corned beef
2 cloves garlic, peeled and minced
1 small onion, peeled and chopped
1 tablespoon oil
Diced potatoes (optional)
HOW TO MAKE: For the Corned Beef Filling:
In a wide pan over medium heat, heat oil. Add the onions and garlic and cook until softened (add diced potatoes if you like).
Add- in the corned beef and cook, breaking apart to pieces, for about 5 to 7 minutes or until heated through. Season with salt and pepper.
Remove from pan and allow to completely cool. Set aside.
For the Dough:
In a bowl of your stand mixer, combine water, and yeast. Let mixture sit for 10 minutes until it becomes bubbly. Stir well.
In a small bowl, combine milk, butter, eggs, sugar, and salt. Stir together until incorporated.
Add the milk mixture and 2 cups of the flour to the yeast mixture. With the dough hook attachment, mix everything together on medium speed until incorporated.
Gradually add the remaining 2-1/4 cup flour in ½ cup increments and continue to combine all ingredients.
On a lightly floured surface, turn over the dough and knead, lightly adding flour as necessary, for about 10 minutes or until smooth, supple and elastic.
In a lightly oiled large bowl, place the dough. Cover with plastic film and allow to rise for about 1 to 1 1/2 hours or until double in size.
Transfer dough to a lightly-floured surface. Divide into 24 pieces and flatten each portion with the palm of your hands to about 1/4 inch thick.
Spoon about a tablespoon of the corned beef in the center of the dough. Fold the edges of the dough over the filling and pinch the ends while twisting it slightly to seal.
Roll each ball of dough in breadcrumbs and arrange them 1-inch apart on a lightly-greased baking sheet with the seams side down.
Cover with a cloth and allow to rise for about 1 to 1 1/2 hours or until double in size.
Bake in a 350 F or 175 C oven for about 15 to 20 minutes or until golden brown.
Remove from oven and serve hot. Enjoy!
IMAGE: boxed.ph SOURCE: angsaraprecipes.com/easy-corned-beef-pandesal-recipe/
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