01 09 10

Share this thru:

Thursday, December 15, 2011

Pan De Sal (Filipino Bun)

I'm glad you enjoyed the first baking lesson I posted, which I also enjoyed learning from my aunt, Nana Ming.  Now if you missed the first lesson I suggest you scroll down to the previous post and check out Nana Ming's Classic Custard Cake.  It is definitely worth checking out.

For our next lesson, Nana Ming shows us how to make pan de sal (Filipino Bun).  Pan de sal is very much a part of a Filipino breakfast meal or merienda (mid-morning or mid-afternoon meal).  You could have it plain, to dip it in your coffee or tsokolate (hot chocolate) or as a sandwich, the sweet roll filled with your favorite sandwich filling. 


I'm sure most Filipinos have their own pan de sal favorite:  Some spicy Spanish sardines on pan de sal during a rainy day maybe?  Or condensed milk (which is finger-licking good) between the pandesal on a lazy Sunday afternoon... oh how about the soft pan de sal with creamy luscious macapuno ice cream, especially good on a hot summer day.


This versatile bun is sold in every corner bakery in the Philippines. The fresh rolls are packaged in a brown bag, and the scent of freshly baked bread that sneaks out from the bag is delightful. What makes our Filipino bun different is the crusty and powdery top, while at the same time having it soft and fluffy on the inside. And when it's warm and freshly baked... ahh it's definitely like a hug from home.

Before I share with you the recipe, let me thank Nana Ming for sharing it and thanks to my cousin Gigi too.  Gigi actually sent me the video taken during the actual lesson, a portion of it I'm sharing below.  Thank you Gigi for painstakingly recording  and sending me the clips part by part.


Nana Ming's Pan De Sal
Let's get ready with our ingredients.  I grouped and labeled the ingredients together to avoid confusion.  But no worries you'll have hot pan de sal in no time.
    For the yeast mixture:
            1 tbsp of dry yeast
            1 1/3 c (316 ml) luke warm water
            1 1/2 tsp (7.5 ml) sugar
   Then for the milk mixture
             2 eggs
      1/2 cup ( 118 ml) warm milk

Flour mixture 
     3 1/2 cups (480 grams) all purpose flour (unsifted)
     1/4 cup (32 grams) sugar
      1/3 (43 grams) cup melted butter

 Additional Flour Mixture
1/4 (32 grams) cup bread flour
 1 tablespoon(10 ml) melted butter

Bread Crumbs
1/4 (32 grams) cup bread crumbs

Mix all the ingredients of the yeast mixture and leave it for 5-8 minutes.
In a bowl, mix the eggs and milk.  Check the yeast mixture, if the yeast mixture has bubbles
then the yeast is active.  If there are no bubbles, repeat procedure number 1.

Add the yeast mixture and the second and third group together.  Mix well.
Gradually add the addition flour mixture to the well kneaded dough.
Cover the bowl and place it inside a pre heated oven 180 deg. for 30 minutes.

Divide the dough into 2 balls.  Roll each piece into a log.
Slice it diagonally into 8-10 slices for each log.  Slice a little dent on top.  Slightly drench it
with bread crumbs. I suggest you watch the video below:


Arrange the bread in a  pan.  

Leave the pan for another 30 minutes inside the warm oven (180 degrees F).

Bake for 12-15 minutes at 350 degrees F.



Re-create the pan de sal moment at home... it will surely define a happy breakfast meal.


For my next post, I will share with you what's on that tiny cup beside the basket of pan de sal... til my next post!

35 comments:

  1. Thanks for sharing this wonderful bread. I love learning new regional cuisines and local breads and goodies! Perfect for the holiday season!

    ReplyDelete
  2. I never tried making pandesal before Malou. My pandesal moment is having it with loads of butter and sugar haha.
    Jenny

    ReplyDelete
  3. This recipe looks very complicated with different groups of recipe but it is definitely worthwhile to make these buns for their great taste.

    I will bookmark this recipe for a try.

    ReplyDelete
  4. Can't wait for the chocolate drink. I'm in for another Filipino food lesson.

    Jasmine

    ReplyDelete
  5. Lyndsey: I'm happy to share it with you. Thanks for stopping by.

    Jenny: wow i love your pandesal moment. i think i also cherish the same haha.

    Zoe: It looks intimidating but knowing how skillful a baker you are, it would be relatively easy for you to make.

    Jasmine: I'm glad someone is excited haha. Thanks for stopping by.

    ReplyDelete
  6. Hot Pan de Sal is my favorite with hot coffee and of course with queso de bola, quesong puti, or just plain Kraft cheddar cheese in that blue can. Wow, this pan de sal that you made with Nana Ming looks good, Malou!

    Merry Christmas and Happy New Year! or in Tagalog -- Maligayang Pasko at Maligong Bagong Taon!! :)

    ReplyDelete
  7. Malou-your traditional rolls are so beautiful, perfect, and delicious. Love the photos of it, and the gorgeous roses in the background.
    Thanks for sharing your family recipe, that is so authentic:DDD

    ReplyDelete
  8. I Love Pan De Sal! Never made it before but maybe now I can. Thanks for the recipe. One of my fondest memories as a child was eating hot pan de sal with Kraft cheese (you know the kind in a blue can?) Oh so good!

    ReplyDelete
  9. Your photos & over-all blog lay-out is always stunning!

    ReplyDelete
  10. Ray: who would forget that cheese? I think everyone grew up with that ;P thanks for stopping by.

    Elisabeth: I'm glad you noticed even the roses at the back. I just used them for the shoot but they were actually used as my sister's wedding anniversary... yep aren't they gorgeous?

    Mars: another Kraft Cheese baby haha. yeah i love that cheese even straight from the can. I hope you will be able to try making pandesal. it's worth your time!

    loveforfood: thank you, i do appreicate the kind words.

    ReplyDelete
  11. I love warm pan de sal with sweet butter or sweetened condensed milk (notice a pattern?) I've never tried baking them myself because I'm rather spoiled - there's a marvelous bakery within walking distance from whom I love to buy a paper bag full of these delicious rolls! But just in case, I'll bookmark your recipe. Thanks for sharing! 8-)

    ReplyDelete
  12. hot pandesal all the time.. is a billboard i couldn't forget in our neighborhood.
    i love how you staged your bread... so classy.
    i love your blog malou.

    ReplyDelete
  13. Thank you for sharing us your Filipino recipes. I love the way you write, very informative yet not boring.
    I wonder when I can taste pandesal

    ReplyDelete
  14. Yes, finally we have the Pan De Sal recipe we've been waiting for. I may have to try this AFTER the holidays. Thanks, G!

    ReplyDelete
  15. All so new to me - but yes, I would love waking up to these in the morning. And not sharing. (That's the little kid in me). The photos sing of goodness.

    ReplyDelete
  16. Just checked custard cake that I missed and now bread. Your blog posts make me super hungry before dinner time. Love learning about Filipino dish from you!

    ReplyDelete
  17. Ahhhhh, the smell of dough, fresh baked bread, all make me smile! I bet your house smelled amazing:-) What a beautiful experience to get to learn, and cook your Aunt's recipe:-) Beautiful, Hugs, Terra

    ReplyDelete
  18. My mother makes an amazing pan de sal - I remember having them for breakfast as a kid and they would just be the best thing ever. Good to know I have a recipe to look at now if I'm ever in the mood and mom's not anywhere near =)

    ReplyDelete
  19. What a terrific post on Pan de sal & great recipe! We love homemade bread and all the more if it's Pan de sal. Thanks for sharing one of your family's treasured recipes, Malou! Wish I could come over and have some :-)

    ReplyDelete
  20. Hello. I tried your recipe but my dough came out too moist...I followed your instructions and measurements, but it still came out soggy. Am I adding too much water? Any tips for improvement? Thanks.

    ReplyDelete
  21. hello there, i'm sorry for the late reply. your comment being an anonymous went to my spam box. I'm so sorry to hear that the recipe didn't work for you. But here's how to improve it.Try to add more flour until the dough should be more of a soft clay rather then moist and soggy. Be sure to add water slowly next time if in turn the dough gets too hard.
    I have posted another bread recipe called MOnay what you do is basically add toasted bread on the outer when baking and this monay turns into a delicious pandesal. I have tried it and it workd perfectly Here's the link:

    http://www.skiptomalou.net/2012/01/monay-filiipino-rolls.html

    good luck. you could email me at impromptudiva@gmail.com if you have any other questions. thank you
    malou

    ReplyDelete
  22. Hi Malou - when you say cover the bowl, what do you use with cover when you are putting it in the oven. Can I use foil? I was going to use a pyrex bowl but it has a plastic lid so I can't put it in the oven. Thanks for your help.

    ReplyDelete
  23. hello there, you could use your pyrex bowl and cover it with a damp kitchen towel. The cloth kind and not the paper one. This will keep the dough moist and helps the yeast to rise.
    than you for asking.
    xo,
    malou

    ReplyDelete
  24. i just made your recipe today. there was just some little snags. the dough mixture (group 1-3 combined) was TOO wet. even with the additional flour mixture (grp 4) it was still too wet and soggy. so i gradually added some more flour (i think i added a total of 2 cups?) until it was a soft clay, slightly sticky consistency. when it came out from the oven, it was, frankly, tasteless. with too hard crust. i was expecting a soft tasty pandesal. is this probably because of the added flour? if i didn't add flour, i would have been dealing with really sticky gooey dough which would've been hard to handle. any comments and suggestions for improvement? looking forward to your reply. thanks. :)

    ReplyDelete
  25. Hi Cheska,
    I'm so sorry to learn that your pandesal making experience didn't turn out good. I haven't made pandesal in awhile to tell you honestly but I compared my recipe (in my blog) vis a vis the recipes my aunt and the measurements are the same. I called my aunt too and here's her advice: Pour the milk gradually into the flour mixture. don't pour it all at once. combine all the ingredients together, kneading it until it forms a dough.

    I will try this recipe again to re-evaluate it. I have been making my pandesal by using my the monay recipe I have here in my blog. The only difference is that i put bread crumbs on top and bake them in a shorter time. Here the link to that monay recipe http://www.skiptomalou.net/2012/01/monay-filiipino-rolls.html.

    I hope this helps... feel free to contact me at malounievera@gmail.com.

    Again, sorry for the bad experience. I hope you will still give it a chance.
    Malou

    ReplyDelete
    Replies
    1. I was meaning to try out your monay recipe as I have read you can also make pandesal out of the monay dough. I was also thinking of maybe omitting the 1/3 part water? I really would like to try again. Thanks again so much for your time, will try out the monay and the advice. :)

      Delete
  26. Replies
    1. yes you may... i hope it turns out good. also check out my monay recipe. you could also use that for a pandesal
      thanks for dropping by.
      malou

      Delete
  27. I made these pandesal today and OMG, they are so good. I made some last weekend but I used a different recipe, they were good but your recipe is by far the best out there. This is a keeper. Thank you for sharing it.

    ReplyDelete
  28. I just got done trying this recipe, and have also noticed the dough was very wet and gooey. I had to add extra flour to get it to a point that I could work with it. The final result was a disappointment, as the pan de sal lacked any taste. Not sure where the problem lies, but not even close to what I remembered eating from the corner bakery in the Philippines.

    ReplyDelete
    Replies
    1. hello there,
      I feel bad that the recipe didn't work for you. The most critical part is pouring the water. You should do it slowly to get the proper texture. The pandesal tasted bland prolly because of the excess flour that you added. The texture should be soft clay-usque and not too hard.
      I have posted another bread recipe called Monay what you do is basically add toasted bread on the outer when baking and this monay turns into a delicious pandesal. I have tried it and it worked perfectly Here's the link:

      http://www.skiptomalou.net/2012/01/monay-filiipino-rolls.html

      good luck. you could email me at impromptudiva@gmail.com if you have any other questions. thank you

      Delete
  29. I am trying this recipe right now, dough is proofing as I type. But for some reason the dough was really wet even with the additional 1/4bread flour so I added more flour..more than i wanted to. I just hope that it'll still taste like pandesal.

    ReplyDelete
    Replies
    1. Im keeping my fingers crossed that it will taste alright. Next time you make it, try to pout the water little by little. This way you will get the proper texture.
      Thanks for asking, let me know ok?

      Malou

      Delete
  30. hi so ung oven still on bali f nilagay ung dough for 30mins..or off sya pero na pre heat sya prior ng 180 then off na f nakalagay na ung dough..tanxs

    ReplyDelete
  31. Hi Malou, is the water measurement in the yeast group correct ?? 1 1/2c?..

    ReplyDelete

Thank you for stopping by and oh I would be thrilled even more if you could leave a comment... :) Cheers!

Related Posts Plugin for WordPress, Blogger...
Powered by Blogger.