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.

TUNA PANDESAL

One base dough recipe can lead to a variety of emerging recipes.  Best example is pandesal.  A classic original pandesal is transformed into filled pandesal, toasted buns and even sandwiches of several layers of greens, protein and cheese. Whatever transformation it become, sweet or savoury, the end product is always palatable.


TUNA PANDESAL

Pandesal dough using this recipe. Use only 300 grams dough and the rest make it into plain buttermilk pandesal.

Tuna Filling:

makes 6 pieces bun.

1 head garlic, minced
1 medium onion, minced
1 can tuna flakes
1 tsp LKK superior Light Soy Sauce
pepper
spring onions, chopped
2 tsp EVOO

In a pan sauté garlic and onions.
Add tuna flakes. Stir in soy sauce and pepper.
When done, add spring onions.
Cool and ready to use.

Pandan Leaves top blanket.

When dough is ready, divide the raw dough into 50 grams each. Flatten each small dough and fill about tablespoon of tuna filling.
Pull the sides together and twist to seal.
Place it on a baking tray lined with parchment paper, bottom down.
Rest the buns for about an hour or until double the size.
When buns are ready, get a washed pandan leaf, wrap it around the bun and secure with toothpick. Do this to the rest the buns.

Bake buns in pre-heated oven at 175 Degrees Celsius for about 15 minutes.
Remove and ready to serve.

Pandesal Negra

It's been a while since i published another entry and today i'm breaking it.  There's so much to share but either the lack of right words or the absence of inspiration deprived me to upload one. This moment of reconnecting is the presence of the latter blame it on the food trails, trends and craze.  I may be a bit late for this but i believe i'm still one of the (pinoy) pioneers of black beauties. Presenting ULING!  yup you read me right CHARCOAL but this time its edible and healthy. Did you know that charcoal powder can treat insomnia and a good antidote for poisoning? hhhmmm interesting! So next time you'll find yourself in these situations, you know what to do (!... hahaha, NO!) get some help!

Kidding aside, charcoal trend has been in the air since few years back but i guess it wasn't that appealing to the consumers in the Philippines or should i say none of the celebrities has made it that popular. Before the trend will move to extinction, i will savour its contribution.

Have you heard of this BCP --Bamboo Charcoal Powder? I can of loving this black ingredient since i had those charcoal burgers from food chains. Honestly, there is in no way this powder had any effect on flavour nor aroma. It's tasteless but the dark look surely dominates the market aesthetically. The reason why i am lured to the band wagon of charcoal fanatics. To kick off my own food trail, i am officially introducing my Pandesal Negra -- "Black is still beautiful." 

PANDESAL NEGRA

My Personal Recipe
Ingredients: makes about 28-30 pcs pandesal

2 1/2 c bread flour + 2 tbsp bread flour (you can use wheat flour)
1 tbsp charcoal powder
1/2 caster sugar ( you can use honey of the same amount)
1/2 sachet instant yeast (about 6 g)
1 c buttermilk (DIY: 1 tbsp lemon juice placed in a 1 c fresh milk)
1 whole egg
1 tsp vanilla
2 tbsp salted butter

Method:

1. Place flour, charcoal powder , sugar and yeast in a stand mixer and mix to incorporate.
2. Add  milk, egg, vanilla and butter and mix at low speed. When the butter melted and invisible, increase speed and start counting the "at least 15 mins clock kneading."  When the dough resembles like a big ball inside the mixing bowl and the bottom of mixing bowl is clean then the dough is ready. Stop the mixer and take the dough out and form into a big ball. Return the dough into the mixing bowl and cover with cling wrap. Proof for 1 hour.
3. After dough doubled its size, punch the dough, then take it out of the mixing bowl.
4. Divide the big dough into smaller dough of about 30-35 grams each.
5. Roll into ball and dust with panko or bread crumbs.
6. Place in a tray lined with parchment paper.
7. Rest the dough for another hour, afterwards the dough is ready for baking.
8. Bake dough at 175 degrees for about 15 minutes. Since you can't see any browning, at least 15 mins is the safest baking  time.
9. Remove and serve hot with your favorite spread.

Pan Milk

BreadTalk becomes popular in the Philippines i think sometime in 2004 at Glorietta 4, Makati. I can't forget this since I was so amazed with its green tea cake --a small size cost about 700++, well the price struct me actually.  Made me wonder who would patronize their cakes when we have Red Ribbon and Goldilocks or even Becky's Kitchen to turn to. That green tea cake hit me like... You had me at green!  Ssssshhhh... the truth, I only bought once and never did it again. My naiveté disregards the value of the cake not even its elegance, or probably my fondness of green tea as a concoction supersedes the vast possibilities of this flavour.  Though i love its physiognomity but that's all there is.

Going back to BreadTalk, it never fails to amaze its fans with its innovative baking. The soft, moist delicious breads magnetized anyone in just one bite. Now its my quest to discover or at least mimic its bread in my own addictive way.

Buttermilk Pandesal

Spur of the moment is what bread making is for me.  The thought of kneading, resting and proofing always disappoint me. The craving is there but the thought of its process kills the craving. So its better to buy good RTE (ready-to-eat)  bread than going thru the process.  Though sometimes ego prevails and the process of kneading, resting and proofing come in handy. So once in a while,  we have hot tasty bread/ pandesal at mi casa out of varying recipes. 

True enough, every pandesal is a unique experience. Tonight I was thinking of what would pandesal taste like if I use buttermilk instead, so here is the verdict: compact, soft, smooth, and yummy!  It passed the test of aging with flying colors! It's softer and delicious after a day even without the spread or filling.

Try this and let me know your verdict.