Red Ribbon has A LOT of open branches nationwide and the list gets updated constantly, so we can’t enumerate them all here. Black Forest: regular P590, junior P390.Triple chocolate roll: whole P300, half P210.
Dedication cake 8×12: chocolate or mocha, P500. Dedication cake 8×8: chocolate or mocha, P355. There are also branches that are serviced by Grab Food and Food Panda. You can order through their FB Messenger Ordering service for pick up and delivery or call their delivery hotline #8-7777. Some stores also has pick-up and delivery options. Now, stores in selected areas reopened with limited products available. It has more than 450 stores all over the country. Red Ribbon is one of the biggest bakery chains in the Philippines. If you are planning to order for take out from any of these branches, don’t forget to follow Banapple’s no contact OPP: Order and pay, Preparation, and Pick-up. The list changes every day so double check on their FB page here. Here are the details of the branches that are open as of May 4. Food trays and their ala carte menu are also available.Ĭheck out their food trays and ala carte menu here. They are selling whole and sliced cakes, pies, and cheesecakes along with their other bakery products. A few Banapple branches are now open for pick-up, take out and delivery through Grab Food. Here are the details of their open stores: Moist chocolate, mini P385, regular P695įor the rest of their delivery menu including breads and pastries, you may check here:. Choco overload, mini P635, regular P995. But if you want to order their cakes, note that it is currently not available on their website so you should call or order through Grab Food. Conti’s is also available through Grab Food. Several Conti’s branches reopened for delivery through their hotline 8580-8888 and by directly calling their stores. How to Make Advance Order for Mothers’ DayĬonti’s Bakeshop and Restaurant serves a wide range of products but their mango bravo cake is the most well-loved. Bake the Pandesal for 15 minutes or until the sides are a bit browned. While waiting, preheat oven 370° F /185☌. Leave them to rise for another 10-15 minutes. Arrange the pieces on a baking sheet living some gaps in between (at least an inch). Cut the log sideways into smaller pieces. Punch down the dough and divide it into 2 equal parts using a knife or dough slicer. Depending on how warm it is, could take 30 minutes to an hour. 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. Knead the dough on a clean surface dusted with flour until it becomes smooth and elastic, about 5-10 minutes. Pour the liquid mixture over the flour mixture and fold until dough forms. Make sure that the liquids are only mildly warm and not hot. Remove from microwave and add the egg and beat several times until well blended. Warm liquids in the microwave until warm. In a smaller bowl, combine sugar, salt, milk and margarine or butter. In a big bowl, mix together flour and yeast. But remember that bread flour absorbs more liquids so you may need to adjust.ģ 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 Mix them in equal parts to get a moderately chewy but softer ones. You can also use bread flour if you are looking for a chewier pandesal. The dough should feel pliable or easy to knead and not too sticky. If the dough feels too dry then simply add more water, or if too sticky then add flour. Different brands have different ways of processing their flour and different contents. Also important to note, not all-purpose flour acts the same. The higher the protein/gluten content, the more water it needs. 
Remember-different types of flour has different flour-to-water ratio.
This one requires more liquid so I adjusted the recipe here. The flour I usually use in the Philippines is similar to the ones in the US, Gold Medal APF. The recipe (way) below is the original recipe I used for that. The flour that I used in Germany is finer or "softer" which tends to absorb lesser liquid. They taste great but were a little denser and dryer. When I used the same recipe here in the Philippines, the outcome is different.
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The original recipe I posted here in 2015 was made when we were still living in Germany.
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