Virgil Recipe Reviews (Pg. 1) - (15552045)

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Pan De Sal I

Reviewed: Feb. 26, 2012
Excellent recipe. Simply delicious and authentic. I tried this recipe 5 times in the last two weeks and and never tired of liking it. I varied the amount of sugar to 2/3 cups as recommended by those people who reviewed it earlier, it was good, really taste authentic like in the Philippines, as the Filipinos love sweet food but not me. I tried to reduce the sugar to 1/2 cup instead and it was perfect to my liking. My family loved it too, especially when it is served with Philadelphia cheese spread on it. The technique I think to make it softer on the inside is to let the dough rise by having it sit for 4 hours rather than 1 hour after you have cut the dough into pieces. I prepared the dough before sleeping at night and when I woke up in the morning the cut dough pieces have all risen, and when I cooked it it was crispy on outside and very soft in the inside. The bread crumbs make it all look authentic. Thank you so much for sharing this recipe. I do not have to miss the pandesal from the Philippines again as I know now how to make it. And for all reviewers, than you for imparting your comments that helped me make good pandesal.
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