A savory and delicious snack for everybody. You can also replace corned beef with adobo flakes.
1 can of 12 Oz sized Corned beef
1 small onion sliced
2 tablespoons of cooking oil
4 cups of bread flour
1/2 cup of water
1/4 cup of milk
1/2 cup sugar
1 teaspoon of salt
5 tablespoons of softened butter
1 sachet of dry yeast (about 2 teaspoons)
some breadcrumbs (optional)
Start by warming up a pan with cooking oil. Sauté the onion and corned beef. Cook for about five minutes. Let this cool off before adding to your pandesal dough. For the bread recipe dissolve the yeast in the water. Add milk, sugar and melted butter. In a separate bowl put the flour and salt together. Make a well in a middle and pour the liquide. Work on the dough until it becomes smooth and elastic. You can powder your hands and your working table to help you in kneading the bread. Cut 24 portions of this dough and form a shape of pandesal. Put a hole in the middle of each pandesal and put about a teaspoon of corned beef inside. Seal it . Line them up with spacing over a parchment paper. Let them rise for about 2 hours. Before bakign them spray the top with water to ensure a crispy crust and powder it with breadcrumbs. Preheat the oven at 200° celsius and bake for about 20-25 minutes.