Pan De Sal Recipe

When i was growing up, my mother would always bring home freshly baked Pan De Sal after hearing the Sunday morning mass. Packed in a brown paper bag (not sure if you can really call it a "bag") the smell of hot Pan De Sal triggers the start of my day.

I was telling my kids that the best way to eat it is to squeeze two Pan De Sal and make a sandwich. Butter is the best spread to use.

I never tried baking before but I guess I wouldn't mind starting by taking a crack at making my own version of Pan De Sal.

So here's a simple recipe I came up with...
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Daddy's Pan De Sal Recipe:

The Dry Group
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2 cups       Bread Flour
1/4 cup     Extra Bread Flour for Kneading (optional)
1/4 cup     Sugar (preferably White)
3/4 tsp      Salt
1 1/2 tsp   Yeast
4 tbsp        Bread crumbs (for finishing the bread)

Mixing Bowl big enough to let you hold and mix all the ingredients

The Wet Group
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120 grams    Water (preferably filtered water)
70   grams    Vegetable Shortening
1  pc              Egg (Sligthly beaten)

These are the only ingredients you need. No Milk. No Baking Powder. No Baking Soda.

Pan De Sal is really simple and easy to make.

Now here are some of the few things I discovered while perfecting my recipe:
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1. The choice of flour is very important here. I highly recommend that you use Bread Flour instead of All-purpose Flour. Why? Bread flour is more chewy.

2. Why water and not milk? Because Pan De Sal that I made using milk doesn't taste like the Pan De Sal that I grew up with. It taste different. Plus, i really don't think that our local bakers use milk because it will make the cost of Pan De Sal very high. So water is the best choice here.

3. Why Shortening and not Margarine or Butter? Well, any of the three can work. So whatever is available in your fridge you can use it.

Now the steps...

Proofing the yeast:
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1. Take a teaspoon of Sugar from the 1/4 cup we initially measured and dissolve it in the 120 ml water.
2. Microwave the water for 25 seconds. Water temp needs to be high enough to awaken the Yeast. Ideally this should be around 110 C.
3. Put the Yeast in the warm water and stir to mix.
4. Now, WALK AWAY!! we wait for at least 10minutes until bubbles appear in the mixture. This will indicate that the Yeast is now active and ready to go!

Mixing the Ingredients:
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5. Put all the dry ingredients in the mixing bowl
6. Mix the remaining Sugar in the shortening and mix
7. Pour this mixture plus the egg in the dry ingredient and mix
8. Now, pour the yeast mixture and mix until you see consistency in the dough. In my experience, its ready when its not too sticky.
9. In a clean table, sprinkle some flour (get this from the extra flour we set aside) and knead the dough for at least 10 minutes. If its sticking to your hand, rub some flour.
10. After kneading, put the dough back into the mixing bowl and cover with a damp cloth and let it rise.

How long? In my experience, 2 hrs is the best. Let the Yeast work and you will be rewarded.

11. After the dough has doubled in size. Punch the dough to squeeze out the air and knead again for 5 minutes.
12. Cut the dough in two, and roll them into long cylinder until the size is about 1/2 inch in diameter.
13. Using a dough cutter or a knife, cut into 1/2 inch pieces. Roll into the bread crumbs and placed into the baking tray.

I would usually put a baking sheet to prevent sticking. You can skip this if you're using a non-stick pan.

14. Cover the rolls with a damp cloth and let it rise again for 30 minutes.
15. Preheat the oven to 190 C.
16. Once the temp is reached. Baked until golden brown for about 20 minutes.

Do take note that all oven operates differently. By now, you should know how your oven works. In my case, i have to turn the baking pan after 10 minutes to brown equally.