Rediscovering Childhood Memories with the quintessential Filipino bread- Pan de Sal.
Growing up in the Philippines, my afternoons were graced with the delightful aroma of freshly baked Pan de Sal wafting from the nearby local bakery. This traditional and popular Filipino bun was a staple in our home, especially as an afternoon snack. I remember eagerly awaiting Merienda Time, when we'd savour Pan de Sal with a slather of butter and sugar, or sometimes with a generous helping of Purefoods Corned Beef. Though the magic happened in the mid-afternoon, with bakeries bustling with activity, the true bread-making process took place early in the morning. This ensured that fresh, pillowy soft pan de Sal would be ready just in time for breakfast, often enjoyed with a steaming cup of coffee and local “Kesong Puti” white cheese, similar and a milder cousin to Feta. Years later, I've carried forward these cherished memories and adapted the traditional recipe to suit my tastes and preferences. My version of Pan de Sal achieves that preferred texture and pillowy softness with a blend of Bread Flour, Whole Wheat, and All-Purpose Flour However, if you crave a firmer bun, using Bread Flour alone will do the trick. Adjust according to your liking and let this recipe be your go-to for dinner rolls, hotdog buns, and even some sweet varieties, which I will share in future posts.
My Pan de Sal Recipe After many trials and tweaks, I’ve crafted this recipe to reflect my ideal version of this quintessential Filipino bread. I drew inspiration from renowned Pinoy chefs and bloggers, like Folksy Loxy and Panlasang Pinoy, but through my own trial and error, I arrived at a recipe that’s just right for me. I hope you enjoy the warmth and flavor of this bread in your own home. Feel free to adjust it to suit your personal taste and create your own perfect version.
INGREDIENTS:
Wet Mix:
- 350 ml whole milk (room temp)
- 1.5 whole eggs (about 90g)
Dry Mix:
- 250g bread flour
- 250g all-purpose flour
- 70g whole wheat flour
- 2 tsp instant dry yeast
- 70g sugar
Add Separately:
- 1 tsp sea salt or Himalayan salt, if using iodized salt, use sparsely
Add Gradually:
- 43g melted butter
Breadcrumbs:
- For dressing each bun (do not use tempura breadcrumbs)
PROCEDURE:
Step 1: Prepare Wet Ingredients:
Mix milk and slightly beaten eggs.
Step 2: Prepare Dry Ingredients:
Combine bread flour, all-purpose flour, whole wheat flour, yeast, and sugar.
Step 3: Combine Wet and Dry Ingredients:
Use a wooden spoon or **blender using the dough hook to mix.
Step 4: Incorporate Salt:
Gradually add salt while blending until fully incorporated.
Step 5: Add Butter
Slowly add melted butter while blending until the dough is smooth.
Step 6: Knead the Dough:
Knead with a hook blender or by hand for 6-10 minutes until elastic and passing the "windowpane" test. To do this, pull (not tear) a small piece from the dough until it’s thin and translucent. If it stretches without breaking, it’s ready, resembling light shining through a windowpane!
Step 7: First Rise:
Cover the dough and let it rise in a warm place until it doubles in size, approximately 1.5-2 hours at around 30°C.
**Tip: Place it in an oven (set OFF) with a bowl of boiled water to speed up rising.
Step 8: Shape the Dough:
Once doubled in size, divide the dough into pieces: (balls or ovals)
50g yields around 24 pieces
40g yields around 27 pieces
30g yields around 22 pieces
IF MAKING PAN DE SAL :
Step 9: Coat with Breadcrumbs:
Roll each bun in breadcrumbs to cover its surface completely,
Step 10: Arrange coated buns on a baking pan lined with baking paper or a **Silpat mat. Cover for the second rise.
Step 11: Second Rise:
For firmer buns, just let them double in size, approximately for 2-2.5 hours depending on the desired texture.
For soft, pillowy buns, aim for 3 hours. *
Tip*: Speed up the rising process by placing buns in an oven (set OFF) with a bowl of boiled water.
Step 12: Preheat Oven: Preheat to 180°C (356°F).
Step 13: Bake: Bake for approximately 15-20 minutes until the buns are slightly browned. For larger buns, bake for longer until browned. Ensure the internal temperature reaches 200-205°F to confirm they are fully cooked.
Serve warm with butter, jam, or cheese, perfect for breakfast or as a snack with coffee or tea.
IF MAKING DINNER ROLLS:
Step 9: Pan Prep: Arrange the buns in a buttered or oiled round or square pan, ensuring space between each one.
Step 10: Second Rise: Allow the buns to rise for about 2 hours or until they double in size.
Step 12: Egg Wash: Lightly brush the tops of the buns with beaten egg for a shiny, golden finish.
Step 13: Preheat Oven: Preheat to 180°C (356°F).
Step 14: Bake for 15-20 minutes until golden brown. For larger buns, extend the baking time till browned. Ensure the internal temperature reaches 200-205°F to confirm they are fully cooked.
Step 15: Cool: Transfer the rolls to a cooling rack immediately after baking. Do not leave them on the pan to avoid sweating and becoming soggy.
IF MAKING BURGER OR HOTDOG BUNS, follow the same procedure and steps, form, but set them separately on the baking pan. For added delish look, sprinkle with sesame seeds after brushing the tops with the beaten egg.
Serve hot with your dinner, ideally accompanied by your favourite spreads or as a delightful side to your main course.
***BAKERS SHOPPING SUGGESTIONS***
Kneading is a key step in achieving the perfect texture for this special bread and a sturdy stand mixer can make this process much easier, especially when trying to reach the tricky "windowpane"- which can take 10-15 mins by hand. I personally use a KitchenAid, but my tilt-head model sometimes struggles with denser doughs. A mixer with a solid head and a secure bowl-locking system offers the stability needed for tougher batches. Here are some great mixers my students and family swore by, theses are across various price points, though all on the higher end of the market range, it's a fantastic addition to elevate your bread-baking journey: Check the links:
Mentioned Baking Tools you can find on Amazon:
Disclosure: As an Amazon Associate, I earn from qualifying purchases. If you click on a product link and make a purchase, I may earn a small commission at no extra cost to you. I only recommend products I genuinely trust to enhance your baking experience."
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