Corned Beef Pandesal is the heartier cousin of our classic Pandesal. Soft, fluffy and bursting with meaty corned beef, this Filipino-style bread roll is the perfect anytime snack
Hi, everyone! It’s me again, Sanna from Woman’s Scribbles. I love writing for Kawaling Pinoy; it’s like my blog away from my blog. I am so happy that I get to connect and share with you delicious food memories.
Today, I am bringing you another amazing baked treat, corned beef pandesal! I am so excited about these meat-filled buns, I am sure you’d enjoy them as much as my ube mamon and yema bread rolls.
With soft, fluffy bread buns and a meaty corned beef filling, they’re delicious! They’re great for breakfast or any time of the day you need a hearty and tasty pick-me-up snack.
I used the pandesal recipe on the blog to make these meat buns, and the tender and tasty bread rolls it yields are indeed the perfect canvas for a wide array of fillings. Feel free to make these stuffed pandesal your own; they won’t disappoint!
Want variety? Whipped cream cheese, adobo flakes, tuna salad, chocolate, or even liver spread are also great stuffing options.
How to Make Corned Beef Pandesal
This pandesal with corned beef requires two parts, making the bread dough and cooking the meat filling. To simplify the process, you can saute the corned beef a day ahead and keep in the fridge until ready to use.
Baking with yeast can be intimidating and somewhat tricky, but with practice, making bread at home can be a fulfilling and rewarding activity. To illustrate the process, I have included step by step photos you can use as a guide.
In another bowl, combine butter, milk, sugar, eggs, and salt. Stir the mixture until everything is incorporated. Make sure the milk is at lukewarm temperature. If too cold, it won’t activate the yeast and too hot it can damage or kill the yeast.
Gradually add the remaining 2 and ¼ cups of flour in ½ cup increments and continue to mix until a shaggy dough forms. On a lightly floured surface, turn over the dough and knead, sparingly adding flour as necessary, for about 10 minutes or until smooth, supple and elastic.
You know the dough has been kneaded adequately if:
- The dough turns from shaggy to smooth. It will lose its stickiness and will only be tacky to the touch.
- The dough is elastic. To test, take a little portion of the dough and stretch it out with your fingers. It should be thin and translucent in the center.
- The dough forms a dimple after you poke a finger in the surface then springs back up again.
- Transfer the dough to a bowl, cover with plastic film, and let rise for about 1 to 1 ½ hours or until doubled in size.
Divide it into 24 portions, flatten each piece to about ¼-inch thick and spoon about a tablespoon of filling in the center of the dough. Make sure sauteed corned beef is moist but not overly wet as the excess liquid might seep through the dough as they are rising.
- Fold the edges over to the center, fully covering the filling. Pinch the ends together and slightly twist to seal.
Roll each ball in breadcrumbs and arrange them on a lightly greased baking sheet about one inch apart. Cover with cling film and let rise for about 1 to 1 ½ hours.
- Fifteen to twenty minutes in a 350 F oven and they’re ready to enjoy!
I hope you give this Corned Beef pandesal a try. The recipe takes a bit of time and effort, but the reward of freshly baked bread is so worth it!