Comments on: Marketman’s Pan de Lard (Pan de Manteca/Pan de Baboy)… :)

By: pantone_000

pantone_000 — Fri, 11 Apr 2014 11:02:40 +0000

Hi again! :D
I’ve just read you post on Kalabasa doughnut that you fried in homemade lard. How’s it made?

By: lea paez

lea paez — Sun, 20 Oct 2013 06:53:04 +0000

miss debie, where in the philippines did you get lecinta?

By: JeremySpeaks

JeremySpeaks — Thu, 28 Feb 2013 18:01:08 +0000

It just occurred to me, I have the buns close enough together that when they rise the sides would touch. Maybe that in itself traps the water in the buns and creates steam to make them rise more than if they were not touching together…

By: JeremySpeaks

JeremySpeaks — Thu, 28 Feb 2013 17:57:28 +0000

I have tried different kinds of oil/fat, vegetable oil, olive oil, butter, shortening to make pandesal. They all work. The secret seems to be blooming the yeast and giving the dough enough time to rise. This is all done manually since my bread machine has given up on me. I mix 2 cups warm water, a teaspoon sugar, a cup of flour together. To that I add 2 teaspoons instant or bread machine yeast (1 teaspoon if I have overnight to leave the dough to rise). Set aside. Mix 5 cups of flour with 2 teaspoons salt, mix 2/3 cup sugar with 1/4 cup of oil of choice. Mix the two. Then add the yeast mix about a half a cup at a time, mixing in between. Knead until dough is elastic and feels uniform. Oil surface, cover, let rise in a warm room minimum of two hours or until roughly double in size. Roll and divide into buns. At this point, I would store some of the dough balls in the freezer for later. The ones to be baked right away, I brush the outside with water, sprinkle/roll in crumbs, cover with damp towel or cling plastic, let rise til double. I bake it in 350 degrees nonconvection oven for 10-15 minutes turning the sheet pan around halfway through for even baking. The result is a bun with crisp crust while inside remains soft, with just enough rise for my taste, not dense at all. I have been meaning to try steaming inside the oven but have not done so…

By: Candygirl

Candygirl — Tue, 05 Feb 2013 06:02:27 +0000

Steaming the bread during baking will help with the oven rise and the crust of the bread. However,……using a cast iron pan ruins the pan’s ‘seasoning’ over time (from my experience experimenting with sourdough breads). Unless it will be your designated steaming pan, may i suggest using another sturdier pan.

By: nina

nina — Fri, 18 Jan 2013 11:06:33 +0000

My perfect pan de sal recipe is one of Connie Veneracion at casaveneracion.com. It makes crusty pandesal with soft insides but so not shrink at all. It has become my basic bread recipe as well to make focaccia, buns and loaves.

By: Weyn

Weyn — Fri, 18 Jan 2013 01:38:03 +0000

Marketman, I baked baguettes a few months ago and noticed a few improvements in texture by changing up a few things. I added the flour into the yeast mixture a few cups at a time, so that the flour didn’t clump–and therefore, I didn’t have to knead so much later (5 minutes was enough). I also reduced the flour by half a cup (the recipe called for 5 1/2). And, because we were in the hospital the next few days, I had left the dough chilling in the fridge for very long (3-4 days). The result was a very crispy baguette with a light center. I suppose the same treatments could be adapted to your pan de lard. :)

The very first batch: httpss://fbcdn-sphotos-c-a.akamaihd.net/hphotos-ak-ash3/559432_508064949217315_2069956041_n.jpg
The improved version: httpss://fbcdn-sphotos-g-a.akamaihd.net/hphotos-ak-prn1/156419_508068675883609_181807702_n.jpg

By: Socky

Socky — Thu, 17 Jan 2013 14:52:54 +0000

I read somewhere that creating steam in ordinary home ovens, like I have, is not recommended as that could damage the thermostat, etc. So, while I know the best way to create that wonderful crust is by spritzing water or pouring water into a separate pan, I’ve hesitated to do so. What’s an aspiring baker to do! Has anybody done this with their home ovens? The oven I have here in Toronto is what the condo came equipped with: a Frigidaire.

By: robin castagna

robin castagna — Thu, 17 Jan 2013 06:15:47 +0000

I’m enjoying this discussion, :) I’ve been trying to make pandesal to less than desirable results. They always come out either crumbly or flat (they expand to the sides!). :(

Pa-share pa po ng ideas. Kasalukuyang akong naka-notes. :) Thank you!!!!

By: joey @ 80 breakfasts

joey @ 80 breakfasts — Wed, 16 Jan 2013 16:11:11 +0000

Thanks Betty Q and Victoria!