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Home > Recipes > Bread

Pandesal Recipe

BY :Bebs | Published: 05/15/ 2019 | Updated:05/08/ 2020 | 1,048 Comments

RECIPE VIDEO PRINT
5 from 219 votes
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Pandesal is a classic Filipino bread roll that is particularly eaten for breakfast. It is soft and airy and slightly sweet. Normally eaten as a sandwich with one's favorite filling.  

Freshly baked Pandesal

Pandesal is probably the most popular bread in the Philippines. It is a favorite breakfast that can be eaten on its own, dunked in coffee or with filling like coconut jam, peanut butter, cheese, cheese spread, corned beef, egg, hotdogs or practically anything you can think of or whatever leftovers you have laying in your fridge.

One of my faves is mushed spicy sardines...yup! But I remembered a time when we were just small kids, my Kuya Norman's and I would have ketchup with sugar as filling...eeewww, right? But that tasted so good to us at that time! Haha! Yeah, I have to admit I tried a lot of weird stuff just because my big brother thinks it is good or cool. Hehe!

  • What is Pandesal?
  • What are the Ingredients for Pandesal?
  • A note about flour...
  • Other Filipino Bread Recipe to Try:
  • How to Make Pandesal
  • Pandesal Recipe - Soft and Buttery
  • Recipe Video

What is Pandesal?

A traditional Filipino breakfast roll, that used to be sold only in early hours at bakeries or on the streets by vendors on bicycles with loud air horns. They would put the Pandesals in a big insulated box to keep them warm. But, nowadays, some bakeries make them available for the entire day.

It is called Pandesal or Pan de Sal (Spanish) that translates to salted bread although it is actually sweeter than salty. It is soft and fluffy and covered with breadcrumbs.

Freshly baked pandesal with coffee of tea for breakfast.

What are the Ingredients for Pandesal?

Basically, you can already make pandesal with just 5 ingredients:  flour, yeast, oil or lard, sugar, and salt. Six if you have to include water.

This recipe replaces the water with milk and adds eggs. Both of them giving these pandesals a softer texture, both inside and to the crust, and gives a richer flavor.  The eggs also help the dough rise higher.

I also use butter or sometimes margarine that adds that delicious buttery goodness.

Pandesal Ingredients: flour, eggs, yeast, sugar, salt milk, breadcrumbs

A note about flour...

The original recipe I posted here in 2015 was made when we were still living in Germany. When I used the same recipe here in the Philippines, the outcome is different. They taste great but were a little denser and dryer.

This is because of the flour used.  The flour that I used in Germany is finer or "softer" which tends to absorb lesser liquid. The recipe (way) below is the original recipe I used for that. The flour I usually use in the Philippines is similar to the ones in the US, Gold Medal APF.  This one requires more liquid so I adjusted the recipe here.

Remember—different types of flour has different flour-to-water ratio. The higher the protein/gluten content, the more water it needs.  Also important to note, not all-purpose flour acts the same. Different brands have different ways of processing their flour and different contents.

If the dough feels too dry then simply add more water, or if too sticky then add flour. The dough should feel pliable or easy to knead and not too sticky.

You can also use bread flour if you are looking for a chewier pandesal. Mix them in equal parts to get a moderately chewy but softer ones. But remember that bread flour absorbs more liquids so you may need to adjust.

Hot Pandesal with butter spread

Other Filipino Bread Recipe to Try:

  • Spanish Bread - Similar to Pandesal but with a sweet buttery filling
  • Cheese Bread - Sweet dough bread covered in milky streusel
  • Ensaymada - pillowy bread topped with buttercream and grated cheese

 How to make Pandesal

How to Make Pandesal

Hot Pandesal with butter spread
Print Review

Pandesal Recipe - Soft and Buttery

5 from 219 votes
Make your own homemade Pandesal with this easy and simple Pandesal Recipe. Soft and fluffy, covered with breadcrumbs best serve while hot!
Prep Time: 10 mins
Cook Time: 15 mins
Rising Time 30 mins
Total Time: 25 mins
Course :Breakfast
Servings =12
Print Recipe Rate this Recipe

Recipe Video

Ingredients
 

  • 3 cups all-purpose flour - see NOTE 1 about bread flour
  • ¼ cup sugar
  • 1 teaspoon salt
  • 1 cup milk - lukewarm
  • 1 egg
  • 2 tablespoon butter - melted (or margarine)
  • 1 ½ teaspoon instant dry yeast - see Note 2
  • ¼ cup breadcrumbs

Instructions
 

  • In a big bowl, mix together flour, sugar, salt. 
  • Pour in milk, beaten egg and melted butter. Mix several times until well blended. Make sure that the milk is only mildly warm and not hot. 
  • Add the instant dry yeast and fold until a sticky dough forms.
  • Tip the dough on a floured surface and knead until it becomes smooth and elastic, about 5-10 minutes.
  • Form the dough into a ball and lightly coat with oil. Place it in a bowl and cover with a kitchen towel or plastic wrap and place it in a warm area and let it rise until it doubled in size. Depending how warm it is, could take 30 minutes to an hour.
  • Punch down the dough and divide into 2 equal parts using a knife or dough slicer. Roll each into a log. Cut each log into 6 smaller pieces. 
  • Shape each piece into a ball and roll it in breadcrumbs, completely covering all sides.
  • Arrange the pieces on a baking sheet living some gaps in between (at least an inch). Leave them to rise second time until double in size.
  • While waiting, preheat oven 370° F /185°C. Bake the Pandesal for 15 minutes or until the sides are a bit browned.
  • Remove from oven and serve while hot!

Notes

Note 1 - You can also use bread flour if you want it on the chewy side or 50/50 APF and bread flour for soft but slightly chewy bite.
Note 2 - Using Instant Dry Yeast eliminates the need to proof it with warm liquid before adding to the rest of the ingredients. Just make sure that your yeast is still active. It also lessens the rising time. 
Note 2- You may also use Active Dry Yeast. It needs to be proof and might take longer to rise. Take ½ cup of the lukewarm milk from the recipe and 1 stp sugar. Add the yeast to it and let it bloom for 5 minutes before adding to the flour.

Nutrition

Calories: 192kcalCarbohydrates: 32gProtein: 5gFat: 4gSaturated Fat: 1gCholesterol: 15mgSodium: 272mgPotassium: 81mgFiber: 1gSugar: 5gVitamin A: 170IUCalcium: 33mgIron: 1.8mg
Have you tried this recipe?Mention @foxyfolksy or tag #FoxyFolksyRecipes!

This post was originally published in September 2015. Updated to include new images and some improvements on the recipe.

For those who still want to use the old recipe, here it is. The main difference is the shaping of the individual rolls. The old version is the traditional pandesal shape that is slightly elongated with pointy ends.

3 cups flour
1 ½ teaspoon instant dry yeast
¼ cup + 1 tablespoon sugar
1 teaspoon salt
¾ cup milk
3 tablespoon margarine - or butter (melted)
1 egg
½ cup breadcrumbs

In a big bowl, mix together flour and yeast. In a smaller bowl, combine sugar, salt, milk and margarine or butter. Warm liquids in the microwave until warm. Remove from microwave and add the egg and beat several times until well blended. Make sure that the liquids are only mildly warm and not hot.
Pour the liquid mixture over the flour mixture and fold until dough forms. Knead the dough on a clean surface dusted with flour until it becomes smooth and elastic, about 5-10 minutes.
Form the dough into a ball and place the dough in a greased bowl and cover with a kitchen towel or plastic wrap and place it in a warm area and let it rise until it doubled in size. Depending on how warm it is, could take 30 minutes to an hour.
Punch down the dough and divide it into 2 equal parts using a knife or dough slicer. Roll each into a log. Cover each log with breadcrumbs. Cut the log sideways into smaller pieces. (about 6 pieces each log). Roll each piece with breadcrumbs again.
Arrange the pieces on a baking sheet living some gaps in between (at least an inch). Leave them to rise for another 10-15 minutes.
While waiting, preheat oven 370° F /185°C. Bake the Pandesal for 15 minutes or until the sides are a bit browned.
Remove from oven and serve while hot!

Traditional shape of Pandesal

 

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  1. Liza says

    March 09, 2022 at 11:31 pm

    5 stars
    Thanks for this recipe. My whole family loved iit!
    Question: Can I remove egg from this recipe? If so, what can I replace it with? I need to eliminate egg from my diet. Thanks!

    Reply
    • Bebs says

      March 11, 2022 at 7:05 pm

      Hi Liza, sure you can remove the egg. The bread will not be as soft and fluffy though but it has an appeal of its own just like the rustic pandesal. You may need to adjust by adding more water or oil so it will not bee too dry.

      Reply
  2. Jessa says

    February 13, 2022 at 3:39 am

    5 stars
    I made this recipe but did a little twist, I added 50g of cream cheese and 1/4 cups of flour, I skipped the bread crumbs because I hate when it gets messy eating the bread 😅 I dust it with flour instead, knead on a stand mixer for 10 minutes and voila! Tasty!! Definitely a recipe for keeps!

    Reply
  3. Caren says

    February 07, 2022 at 6:18 pm

    5 stars
    Im allowed to use bread flour or plain making pandisal thanks .

    Reply
  4. Maria says

    February 06, 2022 at 8:57 pm

    5 stars
    Sorry for rating but can’t comment without it but I’m sure the pandesal tastes great!
    My question though, can I use lard or shortening since I ran out of butter and would really want to make pandesal. Thanks

    Reply
    • Bebs says

      February 22, 2022 at 4:38 pm

      Yes, you can, you can also use oil for softer pandesal.

      Reply
  5. Ms D says

    February 05, 2022 at 7:54 am

    5 stars
    I have tried numerous times by using1.5 cup of all purpose flour and 1.5 cup of bread flour. My family and friends loved it and they think I am a pro 😅😂 but it is all on your recipe Bebs. I just tweak this not to use anymore powder flour when kneading but use butter instead. Flour when kneading made by pandesal hard as stone when tried 2nd time (maybe it was too much) so that trauma didn’t stopped me trying 3rd to xx times with all success.

    Thank you for this amazing recipe.

    Reply
  6. Shelle says

    December 31, 2021 at 2:30 am

    How long do you leave the dough to rise a second time? Right before you put it in the oven?

    Reply
    • Bebs says

      January 04, 2022 at 3:03 pm

      The time varies depending on how fast the dough rises. I would say when it has almost doubled in size then it is good to go.

      Reply
  7. Wes says

    November 26, 2021 at 2:27 am

    5 stars
    Turned out near perfect and tasted just like the ones we buy in the Philippines. Great information in the recipe. So far batting a 1000 with all the recipes we have tried.

    Reply
  8. Mhon says

    October 30, 2021 at 3:16 pm

    5 stars
    Since I try this recipe my kids love it everytime I make pandesal it will not last until the next day...they can eat only pandesal for the whole day...thank you beb for your recipe..☺️☺️☺️

    Reply
    • Bebs says

      November 01, 2021 at 3:58 pm

      You are welcome, Mhon and I am thrilled you and your kids like it.

      Reply
  9. Sabrina says

    October 23, 2021 at 11:46 pm

    Hi,
    Greetings from malaysia.
    I wanted to try your recipe just wondering about the butter. Is it salted or unsalted butter to be used?

    Reply
    • Bebs says

      March 03, 2022 at 12:10 am

      I used unsalted for baking, always unless it says specifically to use unsalted.

      Reply
  10. Riza Penaflor says

    October 20, 2021 at 10:48 am

    Hi, if i want to add ube flavor syrup, how much should i add to this recipe? Thank you

    Reply
  11. Dani says

    September 16, 2021 at 6:37 am

    5 stars
    helo!

    I made this and I'm pretty sure I messed up huhuh

    my pandesal came out as dense and it didn't brown as yours did in the picture? I think it might be because I used too much flour while kneading it, but I'm not sure what else I did wrong 🙁

    Reply
    • Bebs says

      September 22, 2021 at 10:00 am

      Hi Dani, yes using too much flour will tend to give you denser bread. The more wet or sticky the dough the lighter and softer it is. There is nothing wrong with dense bread though. You can increase the temperature of your oven to get the crust to brown or just put the tray on the top rack a minute or two after baking.

      Reply
  12. Kasey says

    September 11, 2021 at 1:20 pm

    5 stars
    I am so grateful for your recipe. Tried to make pan de sal for the first time and followed your recipe (with the half bread flour and half APF) and it came out great! My husband found me crying in the kitchen because the flavor immediately brought me back to growing up with my Filipino grandparents and eating pan de sal with them all the time. Your recipe was a blessing to me! I'm sure you probably said already but if I go all bread flour, will that make it softer or is it with all APF that will be softest? Thank you again!

    Reply
    • Bebs says

      September 22, 2021 at 10:12 am

      Aaaawww...that is a touching story, Kasey. I am super happy that you like it. In my experience, using all bread flour will give you a nicer shaped bread or loaf, because it can hold its shape while rising, so it could rise longer and become more airy.

      Reply
  13. Corazon Taylor says

    August 27, 2021 at 6:14 am

    Just trying to make I'm a learner yet let you know the result
    Thank you..

    Corie

    Reply
  14. Girlie Badiola says

    August 17, 2021 at 1:30 pm

    5 stars
    I no longer buy breads from the store since I tried your recipe. I love your baked ziti, too! Thank you for sharing.

    Reply
    • Bebs says

      August 19, 2021 at 3:42 pm

      Glad you enjoy our recipes, Girlie! Thanks for the 5 stars.

      Reply
  15. Helene says

    August 13, 2021 at 10:45 am

    5 stars
    Why did my pandesal turned quite hard when it got cold? But my husband liked the taste among the pandesal I have tried to cook.

    Reply
    • Bebs says

      August 19, 2021 at 3:50 pm

      That is normal for pandesal as they are not really that moist so they harden faster. Try to keep them in an airtight container if you want to have them soft longer or add more water to make a sticky dough.

      Reply
  16. Hazel Galura says

    August 11, 2021 at 11:26 am

    5 stars
    Made it!!! Proud Kapampangan po..❤

    Reply
    • Bebs says

      August 19, 2021 at 4:23 pm

      Thanks, Cabalen, for the 5 stars.

      Reply
  17. Millete says

    August 06, 2021 at 10:43 pm

    Hello so I keep trying to make pan de sal but every time it comes out of the oven white and bland? How do I counter this?

    Reply
    • Bebs says

      September 03, 2021 at 11:13 pm

      Sounds like they are undercook. Check you oven temperature or bake them longer.

      Reply
  18. Ernst says

    July 28, 2021 at 11:14 am

    Thanks for the recipe. Due to current COVID lockdown, we can't go to the Filo shop to buy pandesal so I'm planning to try this one.

    My oven is fan forced. Do I set it in Fan Bake for the same temperature and time?

    Thnaks again.

    Reply
    • Bebs says

      July 28, 2021 at 4:33 pm

      Hi Ernst, sure, and if the time is up and it is not yet as brown as you like then just let it bake a little longer.

      Reply
  19. Jennifer says

    July 23, 2021 at 7:45 pm

    5 stars
    One of the best pandesal recipe i've baked so far. Thank you. I reduced the flour to 2.5cups.

    Reply
    • Bebs says

      July 25, 2021 at 3:12 pm

      Thanks for your wonderful review, Jennifer.

      Reply
  20. Anna says

    July 22, 2021 at 7:04 am

    5 stars
    Very Good Recipes easy to follow.

    Thank you.
    Stay Safe.

    Reply
    • Bebs says

      July 25, 2021 at 3:40 pm

      Thanks for the 5 stars, Anna!

      Reply
  21. JunU says

    July 08, 2021 at 10:56 pm

    Can I use almond milk or evaporated milk for pan de sal recipe? Thank you.

    Reply
    • Bebs says

      July 13, 2021 at 10:17 am

      Yes, you can.

      Reply
  22. Renita Babao says

    July 07, 2021 at 6:00 am

    5 stars
    Just got your pandesal recipe early today while browing the web. Just a question, is there any substitute for the yeast since i still don't have any and felt very excited to make some.

    Reply
    • Bebs says

      July 08, 2021 at 8:52 am

      Not if you are planning to do it now. The only alternative I can think of for yeast is a sourdough starter and that will take at least two weeks. Sorry.

      Reply
  23. Meiko says

    July 02, 2021 at 10:10 pm

    Hello po
    Thanks for sharing your recipe pro yun sakin po is yung dough nya more than 15 na na knead pro sticky parin pede po ba add ng mraming flour?

    Thanks 😊

    Reply
    • Bebs says

      July 04, 2021 at 1:07 am

      It is supposed to be sticky, so you will have soft pandesal. Adding too much flour can give you dense/hard pandesal. Add a bit more but not too much.

      Reply
  24. Christine Schönemann says

    June 23, 2021 at 9:45 am

    Hi! I want to know which recipe is better to follow regarding the flour. I grew up and live in Germany.

    Thanks

    Reply
    • Bebs says

      June 23, 2021 at 6:21 pm

      Hi Christine, I used to make it there using the 2nd recipe with lesser water because I normally have TYp405 at home but 550 should also be fine.

      Reply
  25. Diane says

    June 12, 2021 at 11:28 am

    5 stars
    Thank you for this recipe. I've been making this every other day - no joke! And I give them to my Pinoy kapit bahays and co-workers. 🙂 I live and work in Vietnam, my co-workers never had pandesal before and once they tried it, they loved it. They always ask me to make some for them, everyday! 🙂

    It's very easy to make. Thank you!

    Reply
    • Bebs says

      June 12, 2021 at 6:04 pm

      Wow, that is so kind of you to make it daily and share them with others and I am happy that you chose our recipe! Great work, Diane!

      Reply
    • Ceejay says

      July 01, 2021 at 12:52 pm

      I was browsing how to make pandesal since recently I have started baking some bread as a hobby while staying at home due to the pandemic. Surprisingly, I read some comments but your comment got my attention. I think it's because I have been living in vietnam too ( I've been staying in HCMC for a couple of years now ). How about you, are you still in vietnam? Which city you are currently living?

      Reply
  26. Merle says

    June 12, 2021 at 3:05 am

    Can I use the electric mixer for kneeding? and for how many minutes?

    Reply
    • Bebs says

      June 12, 2021 at 6:05 pm

      Hi Merle, sure you can, the time depends on the speed you use, at medium speed about 7-10 minutes. But I would check and do the windowpane test just to be sure.

      Reply
  27. jona says

    June 05, 2021 at 7:38 am

    hi great recipe! i followed this one but im not sure why mine taste a little sour is it because i left it over night to rise?

    Reply
    • Bebs says

      June 06, 2021 at 10:23 am

      Did you refrigerate overnight?

      Reply
  28. Dianne says

    June 01, 2021 at 11:26 pm

    5 stars
    So yummy! What is the serving size for the nutritional info above?

    Reply
    • Bebs says

      June 02, 2021 at 2:03 pm

      That is per piece of pandesal.

      Reply
  29. Cathy says

    May 28, 2021 at 6:23 pm

    Good day!

    For pandesal can I substitute the butter with lard? How much lard will I use?

    Thank you,

    Cathy

    Reply
    • Bebs says

      May 29, 2021 at 11:25 pm

      Use the same amount.

      Reply
  30. Bituin says

    May 27, 2021 at 3:32 pm

    Tried this recipe! Ang sarap! Soft & buttery! Thank you for sharing this!

    Can I freeze the dough to bake for breakfast the next day?

    Can I put a filling to this recipe like corned beef or tuna just like those sold at 7-11? Any tips for this. Thank you.

    Reply
    • Bebs says

      May 27, 2021 at 4:29 pm

      You only refrigerate if you will use the dough the next day. Freeze the dough if you will store it longer. Yes, you can add some filling to it.😊

      Reply
      • JNET says

        June 08, 2021 at 1:33 pm

        If refrigerated how long should I take out before putting it in the oven ?

        Reply
        • Bebs says

          June 09, 2021 at 7:36 pm

          Hi JNET, actually you can bake it directly from the fridge, it might just take a few minutes longer. Just bake until light golden brown.

          Reply
          • JNET says

            June 22, 2021 at 3:41 pm

            Thank you. When I put in the fridge should I cover it in plastic?

            Reply
            • Bebs says

              June 23, 2021 at 6:31 pm

              Yes, you should.

  31. Maria says

    May 26, 2021 at 11:17 pm

    5 stars
    Hi! I plan to try this recipe tomorrow. Do you use top and bottom heat setting in the oven? 🙂

    Reply
    • Bebs says

      May 27, 2021 at 4:31 pm

      Yes, I use top and bottom heat for more even baking. But for those using a gas oven, I recommend adding a layer of a baking sheet at the lowest rack to prevent burnt bottom.

      Reply
  32. Regina says

    May 26, 2021 at 2:52 pm

    5 stars
    I am from Singapore, married to a Filipino... I tried the recipe today, its a success... very soft inside... Now I can bake them every week...

    Reply
    • Bebs says

      May 27, 2021 at 4:33 pm

      Great to hear it, Regina!

      Reply
  33. G says

    May 23, 2021 at 1:39 pm

    It’s sooo good and super soft. Thanks for the recipe.

    Reply
    • Bebs says

      May 25, 2021 at 3:44 pm

      You're welcome, G.

      Reply
  34. Ness says

    May 20, 2021 at 8:34 pm

    5 stars
    Hello! I tried your pandesal , ensaymada and spanish bread recipe that my son loves
    He always requesting me to bake spanish bread
    I tried other recipes but my son loves the recipe of yours
    Thank you for sharing with us your delicious recipes

    Reply
    • Bebs says

      May 21, 2021 at 1:45 pm

      Aaaww...that is great! I am happy that you are loving our bread recipes here, Ness.

      Reply
  35. Yan says

    May 17, 2021 at 6:04 pm

    5 stars
    Hi! I tried this today but I think I didnt knead enough before I let it rest to rise. Can I still knead after that? Obvi not a pro..

    Reply
    • Bebs says

      May 19, 2021 at 10:43 am

      Hi Yan, if you knead the dough again after it has already gone through rising, it might give you flatter dough because you will lose a lot of the bubbles that have formed. Just let it for now and maybe it will turn out ok.

      Reply
  36. Cheryl says

    May 08, 2021 at 10:48 pm

    5 stars
    I have made this recipe monthly for the past year or so. It comes out perfect every time. I do the metric version I don't know if that makes a difference. It works well even when I double it.

    Reply
    • Bebs says

      May 14, 2021 at 12:27 am

      That is great Cheryl! Glad that you are loving it!

      Reply
  37. Niña Zulueta says

    May 02, 2021 at 11:45 pm

    5 stars
    Hi Bebs,

    Great recipe. 1 question though, why the finish product is a bit salty. Is it due to the salted butter and evap milk? Thanks!

    Reply
    • Bebs says

      May 15, 2021 at 2:48 am

      Thanks for the 5 stars Niña, Next time, if using salted butter then you can skip the salt in the recipe.

      Reply
  38. Grmma says

    April 30, 2021 at 10:14 am

    5 stars
    Hi Bebs, all I can say is this is the best recipe for pandesal!

    Reply
    • Bebs says

      April 30, 2021 at 6:55 pm

      Thank you so much!

      Reply
  39. Joi says

    April 27, 2021 at 5:48 pm

    5 stars
    I made this for two consecutive times now. The recipe taste delicious.. my family likes the taste of it. But there is just one thing though .. ung nagawa ko is masyadong siksik. Any tips on how to make my pandesal a bit pillowy and more softer? Thank you for sharing the recipe.

    Reply
    • Bebs says

      May 15, 2021 at 2:53 am

      Hi Joi, did you measure your flour correctly? It is either that or the dough was not properly kneaded. If you want it extra soft, add more water but it will be a sticky dough. Try also the using tangzhong.

      Reply
      • Micah says

        July 07, 2021 at 10:38 pm

        Hi Bebs, thank you for this recipe. Do i need to modify the recipe if using the tangzhong method?

        Reply
  40. Jesie says

    April 27, 2021 at 12:51 am

    Can I add additional butter like a teaspoon more to make it buttery or it will mess up the result? Planning on baking it today. Thanks so much!

    Reply
    • Bebs says

      May 15, 2021 at 3:00 am

      Sure you can, Jessie, add more if you like, if it becomes too sticky just keep on kneading.

      Reply
  41. Jaia says

    April 19, 2021 at 3:48 pm

    Hi!
    It will be my first time to make pandesal. Can I use oat milk and vegan butter instead? My daughter is allergic to dairy. Thanks!

    Reply
    • Bebs says

      May 19, 2021 at 11:19 am

      I think it should work.😉!

      Reply
  42. TO says

    April 16, 2021 at 1:55 am

    Hi, will 2% milk work as well? or do I need to use a certain fat percentage?

    Reply
    • Bebs says

      April 16, 2021 at 9:58 am

      It should work too.

      Reply
  43. L.A says

    April 07, 2021 at 10:54 pm

    Hi, I'm an newbie in baking, what kind of milk is usually used in baking? Thanks.

    Reply
    • Bebs says

      April 09, 2021 at 9:26 am

      Hi LA, just use regular fresh milk.

      Reply
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