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!
Whipped Cream Frosting- Do you Need a fluffy, light frosting that holds its shape well? Look no further than this whipped cream frosting recipe! Made with just 3 simple ingredients. It’s more stable than regular whipped cream and is perfect for any make-ahead dessert!
I’m so happy to finally be sharing this whipped cream frosting with you today!
Ingredients of Whipped Cream Frosting –
8 ounces cream cheese*
1 cup powdered sugar
2 3/4 cups heavy cream, cold
1 teaspoon vanilla extract (optional)
Instructions of Whipped Cream Frosting–
Place the cream cheese and powdered sugar in a large bowl and beat on medium speed until smooth.
Turn the mixer down to medium-low speed and pour the heavy cream down the side of the bowl in a very slow and steady stream, stopping every now and then to scrape the bottom and sides of the bowl with a silicone spatula.
When all the cream has been added, turn the mixer up to medium-high and whip until the frosting holds stiff peaks.
4-5 tablespoons half & half (or enough to achieve a thick drizzling consistency)
Begin by preheating your oven to 350 degrees F. Then grease and flour a 10-inch bundt pan. Set aside.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
Then, in a stand mixer (or large bowl and hand mixer) beat butter on a medium speed for one minute. Slowly add the sugar and beat until combined. (About four minutes.) Next, slowly add the eggs, one at a time. Scrape the bowl as necessary. Beat in sour cream and vanilla
Once incorporated, add the flour mixture and milk alternatively until just combined.
Transfer half of the batter (3 1/2 cups) to a medium bowl. Then, stir in the melted chocolate. Stir the peanut butter into the other half of the batter.
Using a separate spoon for each batter, alternatively, drop spoonfuls of the chocolate and peanut butter into your pan. Use a knife or spatula to swirl the batter together. Do not over mix. (Fill your pan 3/4 of the way full. If batter remains, use it in another smaller pan or for cupcakes.)
Bake for 60 minutes or until a toothpick comes out clean. Cool the cake in the pan for 15 minutes. Then, remove from the pan to continue cooling.
In the meantime, make your peanut butter glaze. In a bowl with an electric mixer, combine the powdered sugar, peanut butter, and enough half & half to create a thick drizzle.
When your cake is cooled, drizzle with peanut butter glaze