Tuesday, November 27, 2007

Pan de Sal

It is with great pleasure that I share with you my pan de sal recipe. I worked very hard to get this one right. The first ones I made were like rocks and then after 10 more attempts I could shout-- SUCCESS! I was really obssessed in doing this correctly (read: I made it everyday until I got it just right), it didn't help that my standards are quite high. I want it to taste exactly like how they made it in the bakeshop in my hometown in the Philippines. My ultimate success was when I made it for my mother and she said that it is the best pan de sal she ever tried! Honestly, having the luxury of having pan de sal anytime I want here in Switzerland changed my life.

Pan de sal

Ingredients: 2 cups water, 6 cups flour, 14 grams yeast, 1 cup of plain bread crumbs, 1 cup of dark brown sugar, 1 teaspoon of salt, 6 tablespoons of vegetable oil
1. Dissolve yeast into 1/2 cup of warm water and 1 tbsp sugar. Wait until frothy. While proofing the yeast, mix & dissolve 1 cup dark brown sugar & salt into 1/2 cups warm water . Sift 6 cups of flour into large mixing bowl.
2. Fold 6 tablespoons of vegetable oil evenly into sifted flour add sugar & water and yeast & water mixtures to flour then add remaining 1 cup of water. Stir dough mixture with the hook of your mixer for about 5-10 minutes . The dough should be sticky. Take the dough out, clean the bowl then put oil in bowl. Place the dough back in the bowl then coat it with oil. Cover with saran wrap. Let rise until doubled in size probably about 1 hr in a warm place. Punch it down when it rises over the bowl. Let it rise one more time until double.
3. Knead the dough on a board then flatten it to about 3/4 inch thick. Reshape it into a ball then again place dough in bowl, cover and let rise again until doubles in size.
4. Preheat oven to 350 degrees.
5. After dough has doubled in size place dough on a board then flatten dough to about 3/4 inch thick.
6. Spread dough across board. Cut dough into four columns & eight rows to yield 32 pandesal rolls . Shape each piece into a roll then roll it onto breadcrumbs and then place on a baking paper lined baking pan. Arrange all 32 pandesal evenly on baking pan.
7. Let rise until doubled.
8. Place pan de sals into 350-degree fahrenheit oven for 10 to 15 minutes or until brown.

This recipe was modified from Manong Ken's Recipe of the Month (http://www.carinderia.net)

Please check out my food blog Bubut's House for more recipes!


Unknown said...

Cathy, Really cool website! And the stuff you write about really connects with Filipinos nostaglic for things back home. I tried your pan de sal recipe today and found some discrepancies while preparing the recipe. Your recipe called for 1 cup drk brown sugar, but in the procedure it called for disolving 2 cups. The second discrepancy was with the water, your list called for 2 cups water, but the procedure only accounted for 1.5 cups. So that I'm not experimenting with your recipe could you clarify the ingredients? Thanks in advance and God Bless you and your family. Jesse

Cathy said...

Thanks for pointing out the errors. I experimented with this recipe a long time that my notes probably got a bit screwed. I changed it already. So, 2 cups of water and 1 cup of sugar. Be careful how you measure the flour, because if you pack it too much, you will have more flour than water then the whole thing will get messed up (I should put the measurements in grams, I know). The dough should be sticky, okay? Also, sometimes 1 cup of sugar is a bit too sweet so sometimes I just put 3/4 or even 1/2 cup depending on my mood...

Pan de Amerikana Marikina Chess Plaza said...

You may be interested in trying out a different recipe which was handed down to me by my father. The procedures are basically the same except for the ingredients and the equipments, which Pan de Amerikana bread is unique for.

The ingredients of the 1950's pandesal of Pan de Amerikana are: molasses, raw salt, vegetable shortening, hard wheat flour, water and yeast bar. We are still using the conventional way of baking. We use wood fired clay brick oven for baking. To attain a smoke flavor, we incubate the almost baked buns inside the oven and insert a different aromatic firewood for a unique taste. You may view the site map of our Marikina branch at www.pandeamerikana.multipy.com

Anonymous said...

Hi Cath, this is Gay. Am planning on making my own pan de sal, too, so I thought of this recipe. Wish me luck :)

Anonymous said...

Your pan de sal looks good. Looks better than the one that I made before, so I better try your recipe out. Just wondered if you are aware that there is another website with an identical photo. Google pan de sal images

Cathy said...

Thanks for the info. Are you referring to the multiply page? The photo above is mine, I can prove it because it was taken on top of my oven in my previous apartment.

I have to think if I will leave a comment to accuse her of stealing my photo. I always acknowledge the source of my borrowed photos. =(