Hindi nga ba at nakasanayan nating kumain ng mainit na Pan de Sal sa atin tuwing umaga at kong minsan kahit sa merienda? I myself is a Pan de Sal lover, natigil lang ito ng ako ay lumabas ng bansa. Nakakatikim lang ulit kapag umuuwi. Since inspired ulit akong magluto at mag bake lately, I thought why not try baking Pan de Sal as well? I searched the net for the recipe and found several kinds. This recipe I’m posting is the one I frequently bake dahil it really taste like our Pan de Sal back home. I got this recipe from Rezipezaar contributed by Najwa.
Now let us get started.
|Pan de Sal – Deliciously Pinoy||
- 1/2 cup water
- 1/4 cup evaporated milk (Kaffeemilch)
- 1/2 cup milk (H-Vollmich)
- 1 egg
- 1/2 cup sugar
- 3/4 teaspoon salt
- 5 tablespoons softened butter
- 1 to 2 tablespoon oil
- 4 cups flour
- 3 teaspoons dry yeast (trocken Hefe)
- breadcrumbs (Paniermehl)
- Combine water, evaporated milk and milk and heat in the microwave for 35 seconds. Take note: *The liquid mixture must be lukewarm only and not hot. Besides, you also have to use dry yeast and not the fresh one or else your Pandesal will get that sour smell.*
- Run tap water over the egg for 30 seconds to warm it. In a bowl, pour lukewarm liquid mixture and add all ingredients (except the bread crumbs) according to list order as suggested by the manufacturer. Mix well with a dough mixer. If you don’t have one…you may use a heavy wooden mixing spoon (Holzlöffel). Mixing the dough manually is quiet a hard task, but never mind, this is a good exercise for your bicepts. Mix around 15 to 20 minute.
- KNEAD THE DOUGH!!!
- After you have thoroughly mixed the ingredients, you’re ready for some real fun. Now, sprinkle a little flour on your clean kitchen counter or table. Keep a little extra flour on the side to use as you work the dough. Turn the dough out onto the table. Knead the dough with your hands by folding it then pushing it with the base of your palm. Knead for 10 to 15 minutes or until the dough is elastic and just a bit sticky. Dust with more flour as you knead if necessary. The dough is supposed to be somewhat sticky. So be careful not to add to much flour.
- GIVE IT A REST…
- Put dough back into the mixing bowl. Cover the top loosely with a damp, clean cloth or plastic wrap sprayed with nonstick cooking spray. Set the dough in a warm, draft-free place. Or in a 50°C (122°F) pre-heated oven. Keep dough covered until it doubles in size.
- When the dough is ready, scoop out a small amount (about the size of an ice-cream scoop).
- Spray two baking sheets with non-stick cooking spray; preheat oven to 190°C or 375°F.
- Roll in bread crumbs in an oval shape; place on baking sheet.
- Cover and leave to rise in a warm place until doubled.
- Bake for 10 to 15 minutes, or until golden brown.
Lots of people who tried baking Pan de Sal are wondering why their work does not come out good. The secret lays on how often you let the dough rest. If you like a soft and crispy Pan de Sal, then I advise you to let it rest 2 to 3 times. Believe me, it’s really worth waiting :).