ASADO ROLL/PANDESAL

Sponge Method
Ingredients:
Sponge:
400 g bread flour
200 ml lukewarm water
10 g yeast
1 tbsp sugar

Dough:
100 g bread flour
75 g sugar
15 g powder milk
1 tbsp. Salt
1 pc. Egg
Bread crumbs
30 g lard

Procedure:
1. Combine lukewarm water, yeast and 1
tsbp. Sugar, stir and set aside when bubbles
appear. Add flour and knead.
2. Rest or ferment for 40 minutes.
3. In separate bowl combine flour, sugar,
and powder milk and add to the sponge
mixture
4. Add egg and knead well, rest for another
15 minutes.
5. Divide the dough into two weigh into 40 g
and form into balls.
6. Flatten the dough place asado filling and
seal then roll in breadcrumbs.
7. Arrange in greased baking pan.
8. Roll the other half of the dough into
rectangular and roll into long elongated
shape cut with use of dough cutter abd roll
in breadcrumbs and arrange in greased
baking pan.
9. Proof for 45 minutes to 1hr.
10. Bake until golden brown color.