PAN DE SAL

Pan de sal (Pandesal) as we know it is considered an indigenous bread in the Philippines. Wherever you go, there is always pandesal to consume at any time of the day. This bread is nothing special to it except for the "ingenuity" of this bun. The mixture of flour, yeast, egg, sugar and salt is nothing new in this bread making, but the crumbs that goes around the dough and the flashback of memories after each bite --- that makes it extra special! 😊

I have been challenging myself to make recipes to my liking and every creation is a piece of delicious art. Kinda poto (pride of the owner)😁. This sure deserves the archive. Sharing this piece--

PAN DE SAL

Another original recipe

Yields  about   806g raw dough, makes about 20 pcs pan de sal at 40g each

Placed in a 12x16 baking tray at (4x5)

 

Ingredients

2 ½ c bread flour

1 tsp instant yeast

1 large egg

1/3 c caster sugar

1 c fresh milk

1 tbsp unsalted butter, softened

1 tsp vanilla

1/8 tsp salt (Hao-chi😉, or any seasoned salt you prefer)

 

Additional

1 tsp oil to grease the bowl

Bread crumbs to coat (I used the Parmesan Bread Crumbs)

 

Equipment:  Stand mixer

Method

Place flour, yeast, seasoned salt and sugar in a bowl of stand mixer. Mix to combine at low speed. 

Stop the mixer and add milk, egg, butter and vanilla. Knead to a rough dough. 

Continue to knead and start the clock of 15 minutes until you achieve a smooth dough (the clean bowl is an indicator that you have been kneading it correctly).

When done, take the dough out of the bowl, form into a big ball.

Grease the same bowl with 1 tsp oil before putting back the dough in it or grease another bowl where you will proof your dough. 

Cover the bowl with cling wrap. Proof dough for at least an hour or until double in size. 

Yup, that's the parmesan bread crumbs you see!

When done, divide into 40g each. Roll into a ball and dredge with bread crumbs. 

Place the mini balls in a baking tray  at least an inch apart to rest for another hour.

Pre-heat oven to 175 degrees Celsius.

Bake pan de sal for about 15 minutes or until lightly brown.

Serve hot with spread or eat it plain.

Enjoy!

To warm it up... you can heat it up in a microwave for 10-15 secs or pop in the oven at 175 degrees C for 5 minutes to re-heat and you'll have as good as fresh Pan De Sal.