Pan de sal with Pork Floss —PHOTOS BY LEO SABANGAN II
Pan de sal, the quintessential bread roll of the Philippines, goes with all types of fillings and toppings. One of the most popular toppings these days is pork floss.
Chef Get Bautista Hao shares easy steps to make soft, fluffy and slightly sweet pan de sal that tastes even better with light cream filling and covered with pork floss.
“Instead of just buying your favorite pork floss bun that are quite expensive, why not make your own?,” says Hao, who gives private cooking/baking classes. “They are made with very simple, readily available ingredients.”
This recipe makes about two dozen bread rolls. Each dough ball is dipped in breadcrumbs before baking. You can use either store-bought breadcrumbs or make your own by toasting day-old pan de sal or stale white bread and crush with a rolling pin.
The pork floss can be bought in select supermarkets, baking supply shops and Asian food stores.
For pan de sal:
500 g bread flour (Pilmico)
5 g instant dry yeast
100 g white sugar
5 g iodized salt
15 g milk powder
50 g butter
300 g water
Breadcrumbs
500 g store-bought pork floss
Cream mixture:
½ c mayonnaise
½ c condensed milk
1/8 c heavy cream
In a bowl, fold together bread flour, salt, sugar, milk and yeast. Add water little by little while folding. On a clean table dusted with flour, knead dough. Add butter. Knead again until dough comes together to form a smooth ball.
Punch dough down to remove air. Transfer dough in a container and cover with plastic wrap. Let stand for 35-45 minutes at room temperature or until dough doubles in size.
Pinch to deflate the dough and release excess air.
Roll dough into a log approximately 2-inch in diameter.
Using awooden dough scraper/cutter, cut dough to about 1½-inch thick.
Dip dough in breadcrumbs and line rolls on a baking tray. Cover rolls with plastic wrap to prevent from dryingout. Allow to rise for 30-45 minutes or till rolls have puffed up.
Preheat oven to 180°C. Bake “pan de sal” for 15-20minutes. Let it cool and set aside.
To make the cream, combine milk, mayonnaise and cream.
Create a slight slit at the center of the “pan de sal” and brush it with the cream mixture. Then brush roll with a thick coating of cream.
Fluff the pork floss and dunk rolls into the floss. Serve immediately.
