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Pan De Sal II

Reviewed: Sep. 10, 2012
Although I'm not Filipino, i grew up eating pan de sal, our neighbor owned a Filipino Bakery and we enjoyed many baked treats from her kitchen. This is an excellent pandesal recipe. I ommitted the baking powder (you don't need both). It rose beautifully baked at 350 came very fluffy. Family devoured the rolls. Proof your yeast before using it. I always by fresh active-dry and keep it refriderated to make it last longer. Thanx for the recipe.
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