My First Pan de Sal :)

Pan de Sal is the most popular bread in the Philippines. In Spanish, Pan de Sal means "salted bread".  It is the favorite breakfast food of most Filipinos and you can eat it with different kinds of spreads like Peanut Butter, Liver Spread, Cheese Whiz, etc. You can eat it as it is or dip it in hot coffee or Milo! :)

So, I decided to make one at home.... and this would be my first time to make Pan de Sal and the result is okay but need to practice more.... as what the saying says "Practice Makes Perfect".   This is just a simple recipe and for sure will try it again next time!

PAN DE SAL

1  tablespoon active dry yeast

1  tablespoon white sugar

1 1/4  cups lukewarm water

1 1/2  teaspoons fine salt

3  tablespoons lard or corn oil

4  cups sifted all-purpose flour

1/3  cup sifted all-purpose flour for dusting

1  cup breadcrumbs for rolling

1.  In a large bowl, combine the yeast, 1 tablespoon of sugar and lukewarm water.  Mix well and cover with a damp towel.  Set aside for 10 minutes.

2.  After 10 minutes, add the rest of the ingredients except the 1/3 cup flour and breadcrumbs.  Beat with a wooden spoon until well incorporated.  Transfer the dough to floured surface and knead until smooth.  Transfer the dough to a greased mixing bowl.  Cover once again with a damp towel.  Allow to rise for 1 hour.

3.  Punch down the dough and form it into a log.  Slice it to smaller portions and roll in breadcrumbs. Arrange in greased cookie sheets.  Cover with a towel and allow to rise for another 30 minutes.

4.  Bake at 400 degrees Fahrenheit for 20 minutes or until golden brown.

5.  Serve hot.

Courtesy of Dorothy's Cooking School Cookbook

Munchkins

 I have found this recipe on the internet and decided to try it at home.  It's just so simple because you don't need to bake it .... just mix all the ingredients and Voila!! :)

1 pack 200 grams Honey Crushed Graham
1 can Condensed milk
powdered sugar

Put the crushed grahams in a bowl.  Add the condensed milk a little at a time until they reach the stickiness you like.  If too dry just add more milk and if it's too sticky just add more crushed grahams.  Now form the mixture into small balls then roll in powdered sugar.  Chill for several hours before eating! :)

Tikoy Cheese Stick

Kung Hei Fat Choi!

I made it for Chinese New Year! Just used Tikoy or Nian Gao ( Chinese sticky rice), Cheese and Lumpia Wrapper.... its so easy to prepare so try it! :)

Chocolate Sugar Cookies

2  3/4  cups All purpose flour
3/4  cup Unsweetened Dutch Processed Cocoa Powder
1/2  teaspoon salt
1  teaspoon baking powder
1  cup unsalted butter
1  3/4  cup granulated sugar
2  large eggs
2  teaspoons pure vanilla extract

In a large  bowl whisk together the flour, cocoa powder, salt and baking powder.

In a bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (about 3 to 4 minutes).  Add the eggs, one at a time, beating well after each addition.  Add the vanilla extract and beat until combined.  Add the flour mixture and beat until you have smooth dough.

Divide the dough in half and wrap each half in plastic wrap.  Refrigerate for about one hour or until firm enough to roll.

Preheat oven to 350 degrees Fahrenheit and place rack in the center of the oven.  Line two baking sheets and parchment paper.

Remove one half of the chilled dough from the refrigerator and, on a lightly floured surface, roll out the dough to a thickness of 1/4 inch.  (Keep turning the dough as you roll, making sure the dough does not stick to the counter.)  Cut out desired shapes using a lightly floured cookie cutter and transfer cookies to the prepared baking sheets.  Place the baking sheets with the unbaked cookies in the refrigerator for 10 to 15 minutes to chill the dough which prevents the cookies from spreading and losing their shape while baking.

Bake cookies for about 10 - 12 minutes (depending on size) or until they are firm around the edges.  Remove from oven and let cookies cool on baking sheet for a few minutes before transferring to a wire rack to finish cooling.

Makes about 36 - 4 inch cookies.


Courtesy of  Joyof Baking