Filipino Pan De Sal Recipes

Steps:

• Microwave milk on High for 30 seconds; Warm uncracked egg to room temperature by placing in hot water for 60 seconds, then beat lightly; Melt or soften butter to room temperature.
• Select "Dough" cycle; Add all ingredients, EXCEPT for breadcrumbs, in the order your machine requires.
• First Rise: When the machine is done kneading, the dough will be sticky (gooey dough means moist pan de sal); Place dough in a bowl greased with Pam spray and spray top of dough with more Pam; Cover and let rise in a warm place for 45 minutes, or until doubled in volume (To test: gently poke dough with two fingers; if it leaves an impression without springing back, it is doubled).
• Second Rise: Gently deflate dough with your fist, then use a plastic spatula to divide dough into 24 ovals and roll them in the breadcrumbs.
• Line up ovals in a 9x13" ungreased cake pan with the rolls touching; that way, the pan de sal use each other for height support and not spread out like ciabatta; Let rise a second time for 30 minutes; Meanwhile, preheat oven to 375 deg. F.
• Bake for 15 minutes, or until tops are golden brown.

Steps:

• Place the yeast, bread flour, bread improver, sugar, salt, margarine, eggs, and 1 cup of evaporated milk into a bread machine in the order recommended by the manufacturer. Select the Dough cycle, and press start.
• When the cycle has ended, remove the dough from the machine, and form into 2 inch balls. Dip each ball in the remaining evaporated milk, then in the dry bread crumbs. Place the rolls on a baking sheet crumb-side up. Cover loosely with a cloth or plastic, and let rise until doubled in size, about 30 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Bake rolls for 8 minutes, or until golden brown on the top and bottom.

Steps:

• Prepare 1 cup milk 1/4 cup water -microwave for 45secs enough to be lukewarm .
• add 2 tsp yeast, add 2Tbsp sugar, allow yeast to ferment& bubble.
• *add Wet ingredient first to breadmaker .
• add 5Tbsp butter or coconut oil.
• add 1Tbsp vegetable or olive oil.
• add 1 egg - wisk and mix altogether the wet ingredients.
• prepare&mix Dry ingredients below then add to Wet mix.
• 4cups AllPurpose flour or Bread Flour.
• 1cup sugar.
• 1/2 tsp salt.
• -use breadmaker #Dough setting for 1hr30m includes 1st rise/proofing, may open during resting phase to scrape ingredients sticking to the sides.
• -after 1st rise is done, line clean counter w dry flour, remove dough from breadmaker, punch air out.
• -lay flat and cut into two lengthwise.
• -roll diagonally to make two log rolls .
• -cut into 1inch or 1.5 oz portions and fold and seal under like a siopao/bun.
• -brush with melted butter.
• -roll in bread crumbs, line in tray w parchment paper.
• - do 2nd rise/proofing in oven preheated at 200F and turned off, place a pan of hot boiled water, let rise for 20mins.
• -preheat oven to 350F, bake for 12mins, turn tray, bake for 3mins more.
• -let cool in cooling rack.
• - serve 30-34small pcs.
• - if stuffed for meatroll, extend 2mins and 2mins each side.

Steps:

• Combine shortening, sugar, salt and boiling water in a large mixing bowl.
• Cool to lukewarm.
• Add warm water and sprinkle in dry yeast.
• Stir until dissolved.
• Let stand for 5 minutes.
• Add flour gradually and turn out on a lighlty floured board.
• Knead until smooth and elastic.
• Place in a greased bowl and brush with shortening.
• Cover and let rise in warm place until double in size- about 1- 1 1/2 hour.
• Punch down and turn out on a lighlty floured board.
• Divide dough into 24 equal parts and shape into ovals.
• Roll lightly in bread crumbs.
• Place on greased cookie sheet.
• (spread 6 inches apart).
• Cover, let rise in warm place, free from draft, until light- about 1 hour.
• Bake at 425 degrees, for 15-20 minutes or until golden brown.

Steps:

• Put the warm water in a small mixing bowl and add the yeast and 1 teaspoon of the sugar; stir to dissolve. Let stand until creamy, about 10 minutes.
• In a large mixing bowl, combine the remaining 15 teaspoons of sugar and the oil and mix until smooth. Add the salt, 1 cup of flour and the yeast mixture; stir well. Add the remaining 5 cups flour, 1/2 cup at a time, until the dough pulls away from the sides of the bowl.
• Turn the dough onto a lightly floured surface and knead until smooth, supple and elastic; about 10 minutes. Lightly oil a large mixing bowl, place the dough in it and turn to coat the dough with oil. Cover with a damp towel or plastic wrap and let sit in a warm place until the dough has doubled in volume; about 1 hour.
• Turn the dough onto a lightly floured surface and divide into 4 equal pieces. Form each piece into a cylinder and roll out until the 'log' is 1/2 inch in diameter. Using a sharp knife, cut each 'log' into 1/2 inch pieces. Place the pieces, flat side down, onto two lightly greased baking sheets. Gently press each roll down to flatten.
• Preheat oven to 375 degrees F (190 degrees C).
• Cover the rolls with a damp cloth and let rise until doubled in volume, about 30 minutes.
• Bake at 375 degrees F (190 degrees C) until golden brown, about 20 minutes.

Steps:

• DIRECTIONS:.
• 1. Place the yeast, bread flour, bread improver, sugar, salt, margarine, eggs, and 1 cup of evaporated milk into a bread machine in the order recommended by the manufacturer. Select the Dough cycle, and press start.
• 2. When the cycle has ended, remove the dough from the machine, and form into 2 inch balls. Dip each ball in the remaining evaporated milk, then in the dry bread crumbs. Place the rolls on a baking sheet crumb-side up. Cover loosely with a cloth or plastic, and let rise until doubled in size, about 30 minutes.
• 3. Preheat the oven to 350 degrees F (175 degrees C). Bake rolls for 8 minutes, or until golden brown on the top and bottom.

Steps:

• If you have a bread machine, add all ingredients (except the bread crumbs) in the order suggested by the manufacturer. Usually the liquid ingredients then dry ingredients. Select DOUGH cycle. But I suggest to combine lukewarm water and yeast and let it stand for 5 minutes before adding all the ingredients, then follow procedure 5-11.
• To knead the dough manually, Combine lukewarm water and yeast. Stir. Let it stand for 5 minutes. Combine all ingredients except bread crumbs. (liquid ingredients then dry).
• Knead the dough until smooth and elastic.
• Place in a greased bowl. Let it stand in warm place to rise, covered for 1.5-2 hrs or until doubled.
• Punch down the dough and turn out on a lightly floured board.
• Divide dough into 24 equal parts and shape into ovals.
• Roll lightly in bread crumbs.
• Place on greased cookie sheet.
• Cover, let rise in warm place, free from draft, until light and double- about 2-4 hrs to achieve light and fluffy bread. (Tip: I usually make the dough the night before, let it stand, 'till ready to bake it in the morning. So, you'll have fresh bake pan de sal at breakfast with kraft cheese -- yummy).
• Bake at 375 degrees, for 15-20 minutes or until golden brown.
• Enjoy!