Pan De Sal Bread (Filipino Bread)

I've been wanting to bake Pan De Sal since I started baking and this is one of my "must bake" goals to date. Good thing that at last..finally I made it!

I had this printed copy of Pan De Sal recipe from Casa Veneracion that I had since 2013 and I made a promise to myself that one day I'm gonna bake this bread. So now, here it is my soft and yummy Pan De Sal, maybe not perfect but just perfect for my family :)

By the way, I followed the recipe exactly except for the bread flour(which I don't have) so I just used all purpose flour and that is 3 cups.
 
 
 

Soft Dinner Rolls

I remembered when I first made dinner rolls at the baking school I attended and it ended up so hard that it literally looked like a stone! Haha! So I get so intimidated making dinner rolls that it took me 3 years before I made these again. I have confidence in myself now that I would be able to pull this off that I have enough experience(I think)  on making breads.

I found this recipe from another blog and checked the original recipe on foodnetwork.com. This is Bobby Flay’s Parker House Rolls(I don’t know why it is called so) and besides that it is very easy to make, the bread ended up so light and soft! I loved it a lot! If you’re trying to find an easy dinner roll recipe, this is a must! Try it and you won’t regret it :)

Soft Dinner Rolls (adapted from Bobby Flay's Parker House Rolls, foodnetwork.com)
I made half of this recipe(yield is 17 which is 47 grams each), my modification inside parenthesis.

Ingredients:
1 1/2 cups milk (3/4 cups milk)
1 package of active dry yeast (1tsp yeast)
1/2 cup warm water (1/4 cups warm water, mine was about 110'F)
1 stick butter (1/4 stick salted butter)

1/2 cup sugar (1/4 cup sugar)
3 large eggs (1 large egg)
1 1/2 tsp salt (1/8 tsp salt)
6 cups all purpose flour (3 cups apf)

Directions:
Place milk in a small sauce pan and bring to a simmer. Remove from heat, stir in the butter and sugar and let it cool. Dissolve yeast in warm water and let sit untill foamy(about 5 minutes). Combine milk mixture, eggs, yeast, salt and 1/2 of the flour in a mixer with the dough attachment and mix until smooth. Add the remaining four, 1/2 cup at a time, and stir untill a smooth ball forms.

Remove from the bowl and knead by hand on a floured surface for about 5 minutes. Place in a greased bowl, cover and let rise in a warm place until doubled in bulk, about 60 to 70 minutes. On a floured surface, punch down the dough and shape into desired shapes. (I measured the dough and divide it in 17 so I had about 47 grams each).

Placed on a parchment paper-lined baking sheet. Cover again and let rise until doubled, about 30 to 40 minutes.(mine was 45 minutes).

Preheat oven at 350 degrees Farenheit.

Bake for about 20 minutes or until golden brown. Remove from oven and brush with melted butter before serving. Note: best served when hot! Pair with just butter or in the case of me, I paired it with mayonnaise and luncheon meat, the kids loved it!

Tuna Sandwich French Toast

Made this for our breakfast. so fast, easy and delicious! Wished I had celeries but SM Supermarket doesn't have any(again!). Even kids will love it coz I added some corn kernels. I had this idea of copying this French toasted tuna sandwich with corn kernels when we went to Hong Kong. There was a bakery like Bread Talk kind of type and every morning they make delicious breads! I forgot the name of the bakery but it was in Mongkok area where we stayed.


Tuna Sandwich French Toast

Ingredients:
1 can Century tuna
1/3 cup mayonnaise
1/4 cup corn kernels
6 slices of Gardenia bread
salt and pepper to taste

1/2 cup milk
2 eggs
1/4 tsp vanilla
1-2 tbs butter

Procedure:
1. Mix tuna and mayonnaise, corn kernels and add salt and pepper to taste.
2. Spread tuna and mayo mixture into a slice of bread and top with the other slice. Set aside.
3. Make the dip by combining the milk, eggs and vanilla.
4. Heat pan by melting 1-2 tbs of butter.
5. Dip one side of the bread and the other side making sure that you soaked both sides for a few seconds.
6. Transfer sandwich to the heated pan making sure that it is golden brown before turning it to the other side.
8. Cut the bread in half and continue doing the toasting with th remaining bread until finished. Serve hot.
 
 

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