Pancito Potosí Rolls Recipes

POTATO ROLLS

Steps:

• Dissolve yeast in warm water in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes.
• Mix milk, mashed potatoes, shortening or butter (see Cook's Note), sugar, and salt together in a bowl; add yeast mixture and egg. Stir 2 cups flour into the milk mixture until incorporated. Stir in remaining 2 cups flour to make a soft dough.
• Turn dough onto a lightly floured surface and knead until smooth and elastic, about 7 minutes. Place dough in a lightly greased bowl, turning once to coat all sides of dough with oil. Cover bowl and put in a warm place until dough has doubled in size, about 1 hour.
• Punch dough down and shape into a ball. Cover the bowl and let rest for 10 minutes.
• Preheat oven to 400 degrees F (200 degrees C). Grease 2 baking sheets.
• Shape dough into 24 rolls and place onto prepared baking sheets; let rise until dough springs back when you touch the side of a roll with your fingertip, about 25 to 40 minutes.
• Bake rolls in the preheated oven until golden brown, 10 to 12 minutes.

PANCITO POTOSí: BAGUETTE

Steps:

• Starter: Also called pre-ferment, levain, or poolish (which contains commercial yeast, as in this starter), this is the leavening or rising component of the bread. Turn on a digital scale and weigh your empty container. Deduct the weight of the container by pressing the "tare" function, which resets the scale to zero. Add water to the container, then the pinch of yeast. Tare to zero again and add the correct amount of flour to the water and yeast. Use a chopstick to stir the starter until the dry and wet ingredients are just mixed. Cover the container with plastic wrap and let rest at room temperature, away from direct sunlight, for 10-16 hours, but optimally 12 hours.
• Dough: Place container with starter onto the scale and tare to zero; then add water around the edges of the container and use a rubber spatula loosen the starter. Empty contents into a bowl and use a sturdier wooden spoon to mix, so there are fewer lumps. Stir in pinch of yeast. Then add white flour, rye flour, and salt. Using a wooden spoon, and starting in the middle of the bowl, slowly stir to the edges until most of the flour has been mixed in and hydrated. Dough will look shaggy, with some flour still visible in the bowl.
• Roll and Tuck: A technique to develop gluten in the dough so it becomes firmer and easier to work with. This is done one time, followed by a resting period. Using a plastic bowl scraper, push the dough and residual flour out of the bowl onto a clean work surface. If there are any dry bits, pile them on the center of the dough so they get absorbed. Use the scraper to stretch the dough into a rectangle (dough will still be slightly shaggy); then, starting at one end, roll and tuck the dough like a tube, about 3-4 times around. Flip the dough so it's seam-side up; then flatten again to a rectangle so that the seam runs from left to right. Repeat rolling and tucking, always returning to a seam-up position, and continuing to pile any loose bits of dough onto the center to be absorbed. (When the dough feels firm enough and is no longer sticky, set the scraper aside and use only your hands.) Continue rolling and tucking the dough until the dough feels stronger and begins to resist any further rolling, about 10 times. All of the flour will get absorbed into the dough during this process. Shape the dough into a ball and place into a bowl coated with nonstick spray. Cover with plastic wrap and let rest at room temperature, 45 minutes.
• Stretch and Fold: This technique strengthens the dough by folding it over onto itself. This process is done twice, with a resting period after each stretch and fold. Combine 1 part fine semolina with 5 parts unbleached white flour to make dusting flour, and lightly dust the work surface and your hands. Release the dough from the bowl (being gentle to avoid tearing!) and place on the work surface. Flip back and forth (like pizza dough), and gently shape it into a rough rectangle. Fold the dough in thirds, like a letter. Pat it down slightly, then do the same fold in the other direction. Place the dough back in the bowl, cover with plastic wrap and let rest at room temperature, 45 minutes. For the second and final stretch and fold, repeat the steps for the first stretch and fold. Cover with plastic wrap and let rest at room temperature, 20 minutes.
• Shaping/Fermentation (Proofing): Shape the dough to prepare it for baking, then ferment (proof) it in the refrigerator to expand the dough and develop flavor. Using a bench scraper, divide the dough into 2 equal pieces; it's a good idea to weigh them so they're the same size. Lightly dust your hands with dusting flour and roll each ball into a 6-inch log. Flatten slightly to press out some of the gas. Fold the top edge horizontally to meet the bottom edge, similar to the roll and tuck method in step 3. Press against the seam and roll several times until the dough is about 12 inches long, using a bit more pressure on the ends to taper them. Line a rimmed baking sheet with a cloth towel and dust with dusting flour. Arrange baguettes seam side up on the towel-lined pan in 2 rows. Fold the towel to create support ridges along the length of the baguettes. Lightly cover with another towel, and place in refrigerator to ferment, 12-16 hours.
• Preheating Oven/Baking: Heat the cast-iron skillet while the oven is preheating. By filling the skillet with ice just prior to baking, you will create an optimal environment to steam the bread, resulting in a crispy crust and tender interior. Place cast-iron skillet on the bottom of a cold oven and place baking stone on lowest rack. Preheat oven to 460 F (preferably convection) for 1 hour. Remove baguettes from refrigerator and and test dough for baking by gently pressing; it should bounce back, leaving a slight dimple. Gently lift and roll baguettes (one at a time) from the linen liner onto the transfer peel. Then, transfer to the baking peel. Using a lame or razor blade, score the top of each baguette; this will create a controlled place for the gas to escape, thus preventing blow-outs. Make about 9 scores, at an angle, on top of each baguette, evenly spaced in the middle with a finger space on either side. Place baguettes directly on the preheated baking stone in the oven. Carefully fill skillet with about 2 cups of ice cubes. Close oven door and lower temperature to 440 degrees F. Bake until tops are lightly browned, 18-20 minutes.
• Cooling, Serving, and Storing: Using the baking peel, remove baguettes from the oven and cool completely, about an hour. Baguettes are best eaten the day they're baked, but can be stored in a paper bag for up to 24 hours.

QUICK AND EASY PANCIT

Steps:

• Place the rice noodles in a large bowl, and cover with warm water. When soft, drain, and set aside.
• Heat oil in a wok or large skillet over medium heat. Saute onion and garlic until soft. Stir in chicken cabbage, carrots and soy sauce. Cook until cabbage begins to soften. Toss in noodles, and cook until heated through, stirring constantly. Transfer pancit to a serving dish and garnish with quartered lemons.

PANCITO POTOSí: ROLLS

Steps:

• Starter: Also called pre-ferment, levain, or poolish (which contains commercial yeast, as in this starter), this is the leavening or rising component of the bread. Turn on a digital scale and weigh your empty container. Deduct the weight of the container by pressing the "tare" function, which resets the scale to zero. Add water to the container, then the pinch of yeast. Tare to zero again and add the correct amount of flour to the water and yeast. Use a chopstick to stir the starter until the dry and wet ingredients are just mixed. Cover the container with plastic wrap and let rest at room temperature, away from direct sunlight, for 10-16 hours, but optimally 12 hours.
• Dough: Place container with starter onto the scale and tare to zero; then add water around the edges of the container and use a rubber spatula loosen the starter. Empty contents into a bowl and use a sturdier wooden spoon to mix, so there are fewer lumps. Stir in pinch of yeast. Then add white flour, rye flour, and salt. Using a wooden spoon, and starting in the middle of the bowl, slowly stir to the edges until most of the flour has been mixed in and hydrated. Dough will look shaggy, with some flour still visible in the bowl.
• Roll and Tuck: A technique to develop gluten in the dough so it becomes firmer and easier to work with. This is done one time, followed by a resting period. Using a plastic bowl scraper, push the dough and residual flour out of the bowl onto a clean work surface. If there are any dry bits, pile them on the center of the dough so they get absorbed. Use the scraper to stretch the dough into a rectangle (dough will still be slightly shaggy); then, starting at one end, roll and tuck the dough like a tube, about 3-4 times around. Flip the dough so it's seam-side up; then flatten again to a rectangle so that the seam runs from left to right. Repeat rolling and tucking, always returning to a seam-up position, and continuing to pile any loose bits of dough onto the center to be absorbed. (When the dough feels firm enough and is no longer sticky, set the scraper aside and use only your hands.) Continue rolling and tucking the dough until the dough feels stronger and begins to resist any further rolling, about 10 times. All of the flour will get absorbed into the dough during this process. Shape the dough into a ball and place into a bowl coated with nonstick spray. Cover with plastic wrap and let rest at room temperature, 45 minutes.
• Stretch and Fold: This technique strengthens the dough by folding it over onto itself. This process is done twice, with a resting period after each stretch and fold. Combine 1 part fine semolina with 5 parts unbleached white flour to make dusting flour, and lightly dust the work surface and your hands. Release the dough from the bowl (being gentle to avoid tearing!) and place on the work surface. Flip back and forth (like pizza dough), and gently shape it into a rough rectangle. Fold the dough in thirds, like a letter. Pat it down slightly, then do the same fold in the other direction. Place the dough back in the bowl, cover with plastic wrap and let rest at room temperature, 45 minutes. For the second and final stretch and fold, repeat the steps for the first stretch and fold. Cover with plastic wrap and let rest at room temperature, 20 minutes.
• Shaping/Fermentation(proofing): Shaping/Fermentation (Proofing): Shape the dough to prepare it for baking, then ferment (proof) it in the refrigerator to expand the dough and develop flavor. Using a bench scraper, divide the dough into 12 equal pieces; it's a good idea to weigh the dough for uniform size, 45 grams each. (The goal here is to make as few cuts as possible, as it's best not to have rolls made up of many individual pieces of dough.) Preshape by using the palm of your hand to gently roll each piece into a ball, with an inward or outward circular motion. Once you have 12 dough balls, make the final shape by lightly dusting the work surface with dusting flour. Slightly press each ball into a 3-inch disc. Fold the top edge to meet the bottom edge. Press against the seam and roll 3 times, like a tube. Then roll the tube to about 3-4½ -inches long. Use a bit more pressure on the ends to taper them. Line a rimmed baking sheet with a cloth towel and dust generously with dusting flour. Arrange the rolls seam-side up on the towel-lined pan, in 3 rows of 4 rolls each. Fold the towel to create support ridges along the length of the rolls on both sides of each row. Lightly cover with another towel, let rest 5 minutes at room temperature, then place in refrigerator to ferment, 12-16 hours.
• Preheating Oven/Baking: Heat the cast-iron skillet while the oven is preheating. By filling the skillet with ice just prior to baking, you will create an optimal environment to steam the bread, resulting in a crispy crust and tender interior. Place cast-iron skillet on the lowest rack of a cold oven and place baking stone on rack above. Preheat oven to 460 F (preferably convection) for 1 hour. Remove rolls from refrigerator and place on a baking peel, leaving a little space between each roll to expand during baking. Using a lame or razor blade, score the top of each roll horizontally from end to end. This will create a controlled place for the gas to escape, thus preventing blow-outs. Place rolls directly on the preheated baking stone in the oven. Carefully fill skillet with about 1½ cups of ice cubes. Close oven door and lower temperature to 440 F. Bake until tops are lightly browned, 12-13 minutes.
• Cooling, Serving, and Storing: Remove rolls from the oven and cool completely, about an hour. Rolls are best eaten the day they're baked, but can be stored in a paper bag for up to 24 hours.

CLASSIC DINNER ROLLS

Steps:

• Combine 3/4 cup flour, undissolved yeast, sugar and salt in a large bowl. Heat milk, water and butter until very warm (120 degrees to 130 degrees F). Add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/4 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
• Divide dough into 12 equal pieces; shape into balls. Place in greased 8-inch round pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.
• Bake in preheated 375 degrees F oven for 20 minutes or until done. Remove from pan; brush with additional melted butter, if desired. Serve warm.

BIEN CUIT BAGUETTES

Steps:

• Day before, make the Poolish (the 'starter'). Mix all ingredients together by hand, then cover and allow to ferment overnight.
• Combine all other ingredients in the mixing bowl together except the yeast and the salt. Mix until completely hydrated.
• Then stop the mixing process for 20 to 30 minutes for "autolese". This is the period where the enzymes naturally found in the flour are brought to life by hydration and begin doing their work on the development of dough structure, without inoculating substantial fermentation (that's why we leave the yeast out). Then add the yeast and the salt to the mixture. Then mix the dough to the right consistency. When its done, place in a bowl or tub for 40 minutes. Fold.
• In 40 more minutes, remove from the tub and cut to 400 grams.
• Pre shape, then allow the dough 20 minutes to rest.
• Then shape the final shape (note -- extended to a long shape, classifying the bread as a baguette), place in a linen, and either allow to proof for another 2 hours or so in a warm environment and bake, or place in a retarder overnight. Then bake in the morning. Bake at about 460 degrees F for about 20 minutes.

PANCIT CANTON

Steps:

• If using mushrooms, soak them in warm water for 30 minutes, then cut into strips, discarding the tough stems. Set aside. Heat oil over medium-high heat in wok or large skillet. Saute garlic and onions until tender. Add pork, chicken and shrimp, and cook until browned. Add soy sauce, stirring to flavor. Add chicken broth and bring to boil. Add cabbage, green beans, carrots and mushrooms. Cook until vegetables are tender, yet crisp, 5-8 minutes. Add noodles, mixing gently to prevent them from breaking. Cook until liquid is absorbed and noodles are done, about 10 minutes. Remove from heat. Season with black pepper and patis. Garnish with green onions and lemon wedges.

PANCIT

Steps:

• Place the rice noodles in a large bowl, and cover with warm water. When soft, cut into 4 inch lengths, drain, and set aside.
• In a skillet over medium heat, brown the chicken and pork until no pink shows. Season with soy sauce and pepper. Remove from skillet and set aside. Saute the cabbage and carrots until tender. Stir in the noodles, green onions and shrimp. Cook for 4 to 5 minutes, stir in the chicken and pork, and cook for 5 more minutes.