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Pan De Sal I
My wife is from the Philippines and loves Pan De Sal (I do too). I used this recipe with a few of the suggested changes. First, 2/3 cup of sugar is mandatory in my opinion. I used 2 tsp of salt. The first rise took about 1.5 hours, so be patient. I had the bowl of dough sitting in a warm oven. I actually had to turn the oven on again for a minute to get the dough to really pop. The original recipe calls to roll the dough into a log 1/2 inches in diameter. I believe this is a miss print. I rolled it into a log about 2.5 inches diameter, and cut them into 1 inch thick "slices". As I place them on the large greased baking pan, I reshape them to round, flatten them slightly, and spaced them by 1/2". On the second pan, I "crowded" them together (1/4"spacing ) to see if it would produce taller rolls. It did. I brushed an egg/milk wash onto the tops of each roll, and sprinkled them with fine bread crumbs. I asked my wife and her filipina friend about the shape of traditional Pan De Sal, they both had different answers. I suppose it depends on what region of the Philippines one is from. My first batch came out flatter, about 1.5 inches high when done but still plenty fluffy. The second batch was 2 inches tall, and exactly like what we buy here at the local Filipino bakery (more like our traditional dinner rolls here in the USA). The second batch was allowed to rise 30 extra minutes, which could also be contributing to the height. We both liked both styles equally.
11 users found this review helpful
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Reviewed On:
Mar. 5, 2011
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