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Pan de Sal (Filipino Bread Rolls)
Pan de Sal is a traditional Filipino bread brought from the Spaniards when they colonized the Philippines in the 16th century. It is believed that the origin of this bread comes from the Portuguese. Pan de Sal continues to be served on every Filipino breakfast table during almusal.
Most Filipinos don’t make Pan de Sal at home at least my mom didn’t. We usually would buy them at the bakery. I remember when I was small, I couldn’t wait for my mom to get home to tuck into a warm box of freshly baked Pan de Sal. My favorite filling was cheese and guava jelly along with a cup of hot chocolate. Yum! It is common Filipinos have Pan de Sal with cheese or sweet coconut jam (matamis na bao).
I don’t know why we don’t make Pan de Sal at home because it is easy and requires common everyday ingredients: Milk, butter, flour, yeast, salt, sugar. While baking in the oven you get an exquisite aroma you would think you are standing in line at the panderia (bakery). I had to finagle the ingredients. I didn’t have enough AP Flour, butter, and no milk so I used half bread flour and half AP flour. I added the difference in butter with vegetable shortening and for milk used powder form.
The end result are little soft clouds of bread so light and fluffy. The texture is amazing with a nice chew and delicate crust. The flavor is 10/10 better than what you get at the panderia.
#filipinofood #pandesal #bread #breadbaking #foodphotography #foodvideo #yummyfood #moskowitzcooks #tinyhappykitchen