How to Make Pandesal

Start stirring 1 pouch of rapid rise yeast, ½ cup of white sugar, and 1
¼ cup of warm, fresh milk. Keep doing this until you can see that the
yeast and sugar have dissolved completely. Then in a separate
mixing bowl, combine the dry ingredients, starting off with the 2 cups
of all-purpose flour, 2 cups of bread flour, sugar, 1 teaspoon of salt,
and 1 teaspoon of baking powder. Stir this as well.

Then incorporate 1 raw egg, 1 tablespoons of melted butter, 1

tablespoon of cooking oil, as well as your yeast-sugar-milk mixture in
the mixing bowl containing your dry ingredients. Mix this again until
your dough has formed. Then with clean hands, mix your ingredients
and make sure they are blended well together.

Use a flat surface for kneading the dough until you achieve a fine
texture. You could also utilize a Stand Mixer with a dough hook if
you’d like to have an easier kneading process. Also, mold the dough
until it becomes a round shape. Then place it back in your mixing bowl
and cover it with a damp cloth. You will be waiting for at least 1 hour
to let the dough rise.

Separate the dough evenly

Place your dough on a flat surface, and using a dough slicer, separate
this into 4 equal parts. Form a cylindrical shape with these parts by
rolling them, then slice each cylindrical dough diagonally. Take note
that these slices will later be our individual pieces of pandesal.

After this, roll your sliced dough over breadcrumbs, and put this in a
baking tray lined with wax paper. Since we expect our pieces of
pandesal will be rising, make sure to provide enough space among
the dough. Then leave it in the tray with breadcrumbs for 10 to 15
minutes more for it to rise.
Get your oven ready for baking by pre-heating it at 375 °F for a total
of 10 minutes. Then we’re good to go with our tray of dough! Bake this
in your oven for 15 minutes. When this is done, turn your oven off.
Then place your warm, delicious batch fresh out of the oven on your
serving plate or tray of choice.

HOW TO MAKE PIE CRUST:

Full detailed steps for how to make pie crust by hand or in a food
processor are detailed in the recipe box below.  But in a nutshell, you
will simply need to…
1. Mix the dry ingredients.  Either whisked together in a mixing
bowl, or pulsed together in a food processor.
2. Cut the butter into the dry ingredients: (This is just baking lingo
for mixing cold butter into flour.)  You can either do this step by
hand using a pastry cutter or two forks, or you can do it in a food
processor with a few brief pulses.  Cut the butter into the dry
ingredients until it forms roughly pea-sized clumps.  (It’s ok to see
some clumps!)
3. Add water: While the butter is still nice and cold, use a spatula to
quickly mix the ice water into the dough until it is evenly combined
and the dough begins to form moist clumps.  (If the dough is not
sticking together, you can add 1 or 2 more tablespoons of water to
help it clump.)  Be careful not to overmix the dough during this step
of the process; you don’t want to overwork the gluten.
4. Form a dough ball: Using your hands, quickly pack the dough into
a ball (like you’re packing a snowball) and then flatten it into an
even disk.
5. Wrap and chill the dough: Wrap the dough disk tightly in plastic
wrap and refrigerate it for at least 1 hour, or up to 3 days.  Then it
will be ready to use!

Ultimate Chocolate Chip Cookies

Ingredients

 2 1/4 cups Gold Medal™ all-purpose flour

  1 teaspoon baking soda
 1/2 teaspoon salt
 1 cup butter, softened
 3/4 cup granulated sugar
 3/4 cup packed brown sugar
 1 egg
 1 teaspoon vanilla
 2 cups semisweet chocolate chips
 1 cup coarsely chopped nuts, if desired
Steps

1.Heat oven to 375°F. In small bowl, mix flour, baking soda and salt; set aside.

2. In large bowl, beat softened butter and sugars with electric mixer on medium speed, or mix with
spoon about 1 minute or until fluffy, scraping side of bowl occasionally.

3.Beat in egg and vanilla until smooth. Stir in flour mixture just until blended (dough will be stiff).
Stir in chocolate chips and nuts.

4.Onto ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.

5.Bake 8 to 10 minutes or until light brown (centers will be soft). Cool 2 minutes; remove from
cookie sheet to cooling rack. Cool completely, about 30 minutes. Store covered in airtight container.

MOIST AND FLUFFY BAKERY-STYLE CHOCOLATE CHIP MUFFINS 

INGREDIENTS FOR CHOCOLATE CHIP MUFFINS

Cake Flour – Now I can hear you groaning already. Cake flour in my muffins too? The
reason I use cake flour is that they make the muffins extra tender and moist. In this
particular case, you can substitute cake flour for all-purpose flour (plain flour) if that is all
you have but the muffins will be a bit firmer. 

Baking Powder and Baking Soda – The secret to super fluffy muffins is a lot of baking
powder! I also use baking soda because of the added acidity from the buttermilk. If
you’re at a high-altitude, make sure you adjust your baking powder ratios. 

Buttermilk – Speaking of buttermilk, I love using buttermilk in my muffins to add a touch

of tang and a lot of tenderness! That buttermilk is key to a moist and tender muffin. If
you don’t have any buttermilk, you can substitute 8 ounces of milk plus one Tablespoon
of white vinegar. 

Eggs – Provide structure and moisture to the muffin recipe. Make sure you’re using
large eggs. 

Sugar – Sugar makes these muffins deliciously sweet and also keeps them moist. 
Vanilla – I flavor my muffins with vanilla but feel free to switch out the extract for
another flavor you like but keep in mind that other extracts might be stronger than
vanilla and therefore you will need to add less extract. 

Sanding Sugar – The secret to keeping muffins nice and moist! Sanding sugar! Sugar
attracts moisture from the air and draws it into baked goods. That’s why you often see
sanding sugar on top of baked goods. It keeps them from drying out! I don’t have photos
of sanding sugar on these muffins because I was out at the time but trust me, it’s
awesome! You can see how I use the sanding sugar on my blueberry muffin recipe