Corned Beef Pandesal

A convenient, upgraded way to enjoy your pandesal. There’s no way to describe this Corned Beef Pandesal Recipe but soft, fluffy, meaty, savory and flavorful! Perfect as an on the go breakfast meal, or satisfying afternoon snack.

How to cook Corned Beef the Filipino way ?

The typical way of cooking canned corned beef in the Philippines is sautéing chopped onions until these soften before adding in the minced garlic until these smell fragrant. Then add in the corned beef and let this cook until most of the ‘cold’ fats and oils have melted. Mix in the chopped potatoes and cook until these are tender. In other households they add a bit of water to help the potatoes cook longer without burning the meat. It often depends on how big the chopped potatoes are. In other households you cook the potatoes first before cooking in the aromatics and corned beef. Season with salt and pepper if needed and it’s ready to be served with a side of fried egg and garlic fried rice.

Corned Beef Pandesal Ingredients :

• Warm milk, water – helps activate the yeast
• Sugar – feeds the yeast to ‘wake it up’.
• Yeast – to help the bread rise up.
• Egg – to help add moisture to the baked good.
• Oil – for extra moisture, it also helps keep it fluffy and less dry in the long term.
• Bread Flour – a high protein flour that has more gluten than regular flour which makes it best for making baked goods.
• Salt – added flavor.
• Breadcrumbs – for coating
• Corned beef – main ‘meat’ and filling. You can choose any brand of corned beef.
• Onion and Garlic – usual Filipino aromatics to enhance the flavors of corned beef.
• A bit of oil – to cook the corned beef.

How to make Pandesal with Corned Beef

Ingredients :

Dough

• ¼ cup warm milk
• ⅓ cup water
• 1/3 cup sugar
• 1 teaspoon yeast
• 1 large egg
• ¼ cup oil
• 3 cups bread flour
• 1 teaspoon salt
• Breadcrumbs for coating

Filling

• 1 can corned beef
• 1 onion ( chopped )
• 2 – 3 tablespoons garlic ( minced )
• A bit of oil

*Double the recipe for a fuller pandesal

Steps :

For the Dough

1. In a bowl, mix milk, water, sugar, and yeast. Set aside for 5 – 10 minutes or until foamy. Add in the egg and oil. Mix well. Place in the bread flour and salt. 

2. Mix until it turns slightly smooth or transfer onto a smooth surface to make it easier to knead. Knead until smooth and elastic enough that when you poke it, the dough ‘bounces’ back.

3. Place in a bowl greased with oil. Cover with cling wrap or towel for 1 hour or until it doubles in size. 

For the Filling

1. In a pan at medium heat, add a bit of oil. Saute in onions until softened. Add in garlic and cook until aromatic. Place in your choice of corned beef. Cook just until the oils have melted. Or cook how you would usually cook corned beef.

2. Optional: Double the recipe for more fillings to add into the bread.

3. Place over a strainer to remove excess oils. Straining will help keep the bread from being too dense. Set aside to cool.

To Assemble 

1. Once the dough has doubled in size; give this a little knead. Form into a ball and slice to 12 – 15 equal pieces. 

2. Take a piece and pull the edges towards the middle. Roll into a ball. Flatten with a rolling pin. Add 1 – 2 tablespoons of corned beef. 

3. Pull the edges towards the middle. Pinch these together to seal it well. Smoothen this by rolling the ball with your palms or place the ball seal side down and roll with a bit of pressure.

4. Coat with breadcrumbs. Place on a baking tray. Cover with cling wrap or towel for 45 minutes to an hour. Until it doubles in size. Bake in a 350°F or 180°C preheated oven for 15 – 20 minutes.

5. Let these cool for a bit before taking it out. If you have a hard time taking these out, use a spatula to scrape it out. Enjoy these warm!

Other Canned Corned Beef Recipes

This Pandesal with Corned Beef  filling is a delicious twist to your usual classic Pandesal. While you can usually just add in your sauteed corned beef into your freshly toasted pandesal. This version is for the people on the go! Freshly baked soft and fluffy bread filled with a savory-meat which makes it convenient to grab and munch on on the way to work or school or even to keep in a container or ziplock bag without making a mess. 

How to make Pandesal with Corned Beef ( Tagalog )

Mga Sangkap :

Para sa Masa

• ¼ tasa mainit-init na gatas
• ⅓ tasa tubig
• 1/3 tasa asukal
• 1 kutsarita ng pampaalsa
• 1 itlog
• ¼ tasa mantika
• 3 tasa bread flour
• 1 kutsarita ng asin
• Breadcrumbs para sa coating

Para sa Palaman

• 1 lata ng corned beef
• 1 sibuyas ( hiniwa ng maliliit )
• 2 – 3 kutsara ng bawang ( tinadtad )
• Konting mantika

*I-double para sa mas malaman na pandesal

Paano Lutuin :

Para sa Masa

1. Sa mangkok, haluin ang gatas, asukal, at pampaalsa. Itabi ng 5 – 10 minuto o hanggang magbula. Haluan ng itlog at mantika, Pagkatapos haluin dito ang harina at asin.
2. Haluin hanggang mang-smooth o ilitpat sa malinis na lamesa para i-knead. I-knead hanggang maging ‘elastik’ na pag sundutin babalik ito sa porma ito. 
3. Ilipat sa mangkok na pinahidan ng mantika. Takpan ng cling wrap o towel ng 1 oras o hanggang mag doble ng laki.

Para sa Palaman

1. Sa kawali na nasa katamtamang init, lagyan ng konting mantika. Lutuin ang mga sibuyas hanggang lumambot. Idagdag dito ang bawang at lutuin hanggang bumango. Pagkatapos, haluan ng corned beef. Lutuin hanggang matunaw ang mga nilamigan na mantika. O lutuin ang corned beef  kung paano mo karaniwang itong lutuin.
2. Opsyonal: I-doble ang pagluto nito para mas malaman ang pandesal.
3. Ilipat tio sa strainer para salain at tanggalin ang mga sobrang mantika. Ginagawa natin ito para hindi maging sobrang mabigat ang pandesal pag niluto. Itabi.

Para i-assemble

1. Pag nag doble na ang laki ng masa; i knead ng konti. I-porma ng parang bola at hiwain ng 12 – 15 na piraso.
2. Kumuha ng piraso at hilahin ang mga dulo paloob. Ibuo ng parang bola. I-flatten gamit ng rolling pin. Lagyan ng 2 kutsara ng corned beef sa gitna.
3. Kunin ang mga dulo at hilain pa gitna. Pisilin ang mga ito para ma selyado. I rolyo ang bola gamit ang mga kamay o lugar ito na ang selyado ay nakaharap sa lamesa at irolyo ito na may konting pressure.
4. Takpan ng mga breadcrumbs. Ilagay sa baking trey. Takpan ng cling wrap o towel ng 45 minuto o 1 oras hanggang magdoble ng laki. Ibake ng  350°F o 180°C na mainit na na oben ng 15 – 20 minuto.
5. Palamigin ng konti bago tanggalin. Pag nahihirapan kang tanggalin ang mga ito, gumamit ng spatula para tanggalin ang mga ito. Ienjoy habang mainit-init pa.