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
out. Allow to rise for 30-45 minutes or till rolls have puffed up.
