Comments on: Erupting Jam Pan de Sals… https://www.marketmanila.com/archives/erupting-jam-pan-de-sals A food blog that talks about food, produce, recipes, ingredients, restaurants and markets here in the Philippines and around the globe. Tue, 01 Mar 2011 11:22:58 +0000 hourly 1 https://wordpress.org/?v=6.9.4 By: Rampau https://www.marketmanila.com/archives/erupting-jam-pan-de-sals#comment-282500 Tue, 01 Mar 2011 11:22:58 +0000 http://www.marketmanila.com/?p=17570#comment-282500 Hi MM! Long time no comment. I think it’s best to put the jam inside after baking them.

]]> By: Dragon https://www.marketmanila.com/archives/erupting-jam-pan-de-sals#comment-282231 Sun, 27 Feb 2011 05:23:13 +0000 http://www.marketmanila.com/?p=17570#comment-282231 Very angry pan de sals…

]]> By: Marketman https://www.marketmanila.com/archives/erupting-jam-pan-de-sals#comment-281973 Fri, 25 Feb 2011 05:07:31 +0000 http://www.marketmanila.com/?p=17570#comment-281973 Gab, thanks for that, Sister explains that the jam melts rapidly and provides steam that searches for a vent. The jam will always melt before the bread cooks. So maybe the idea of inserting the jam afterwards (as they indeed do with doughnuts) is the way to go. That allows you to put good homemade old fashioned jam into the pan de sal, without the outbursts. :)

]]> By: Gab https://www.marketmanila.com/archives/erupting-jam-pan-de-sals#comment-281968 Fri, 25 Feb 2011 04:37:19 +0000 http://www.marketmanila.com/?p=17570#comment-281968 The melting point of the jam may have been lower than that of the temperature of the oven. It may have liquefied while inside the dough during baking, and seeped it’s way out (through the interstices) since the pandesal is, in essence, a porous substance. However, I have seen siopaos with jams as fillings (may be explained by the significantly lower temperature prevailing when steaming). Maybe lowering the temperature of the oven to one where the jam would be able retain it’s form may be a solution. But, I am not sure if one would be able to bake a pandesal at such a temperature.

PS. First comment ever. But I’ve been a lurker for about a year :) Great blog/site, sir!

]]> By: present tense https://www.marketmanila.com/archives/erupting-jam-pan-de-sals#comment-281950 Fri, 25 Feb 2011 02:19:42 +0000 http://www.marketmanila.com/?p=17570#comment-281950 I think the idea is to create a jam tense enough to withstand the chemical reactions of the bread gases. Yet pliable enough to revert to form once cooling has set in. Hydrocolloids are the way to go here. Not for purists though

]]> By: mojito drinker https://www.marketmanila.com/archives/erupting-jam-pan-de-sals#comment-281945 Fri, 25 Feb 2011 01:53:39 +0000 http://www.marketmanila.com/?p=17570#comment-281945 liquefied sweet butter? ayiii! sounds good…

]]> By: kim e https://www.marketmanila.com/archives/erupting-jam-pan-de-sals#comment-281917 Thu, 24 Feb 2011 22:46:24 +0000 http://www.marketmanila.com/?p=17570#comment-281917 great breakfast food! i can eat 10 pandesals with jam in one sitting yum!

]]> By: Isa Garchitorena https://www.marketmanila.com/archives/erupting-jam-pan-de-sals#comment-281898 Thu, 24 Feb 2011 20:21:20 +0000 http://www.marketmanila.com/?p=17570#comment-281898 What if you vented it so you choose where it erupts (like up top maybe in a bit of a divot)?

]]> By: EbbaBlue https://www.marketmanila.com/archives/erupting-jam-pan-de-sals#comment-281894 Thu, 24 Feb 2011 19:38:11 +0000 http://www.marketmanila.com/?p=17570#comment-281894 Got some frozen sweetened strawberries in my freezer, and I am planning to make pandesal this weekend… so the jam-filled idea will be it.

]]> By: Gerry https://www.marketmanila.com/archives/erupting-jam-pan-de-sals#comment-281887 Thu, 24 Feb 2011 17:34:07 +0000 http://www.marketmanila.com/?p=17570#comment-281887 Try freezing the jam in balls, stuffing it in the pan de sal, then baking it.

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