We moved from San Diego, California (where Filipino food is plentiful), to northern Florida one year ago. We haven’t been able to find good pan de sal here in Florida, so I started searching RU-vid and found your recipe. Well, because of you, and your excellent teaching skills, this Irish girl (actually an old lady!) scored! My family said this was the best pan de sal they have ever tasted. Thank you soooo much!
Hi Maam Rose! i rarely drop a comment in socmed in fact this is my first time commenting to a you tube page, i just wanna extend my happiness that you are sharing your recipes in you tube, me and my family are so blessed for being your students, my father, me ,uncle & aunties we are your students since 2004 or even earlier because my father regularly attends your class ever since. Your recipes was the lifeline of our bakeshop before, im very happy to see you in you tube Maam, and i am inspired to continue baking again. May God Bless you maam!! we will support you all the way!
You are very precise, meticulous, detailed, with crystal clear instructions , easy to understand when you teach reminding me of an aunt who was my mentor in the kitchen at a very young age "so as not to develop bad techniques or habits" she said . Later in my social life I realized what she meant as siblings marry all these women with absent skills in the kitchen but non teachable and resentful . Cooking , baking are better taught at a tender age. "You can't teach tricks to aging carabaos" -my aunt's taunt as we talked about it.
Your aunt was right. You have to learn to do things the right way at the very beginning so you do not develop bad habits later on in life. Thank you for your message. I was entertained by your anecdotes. Thank you for watching and supporting my videos.
Many thanks Rose for sharing your pan de sal recipe. I made this today and it’s the tastiest and softest I have ever made that even my husband commented how soft my pan de Sal was. Of course I give you the honor. Last week I also made Pintus out of your recipe and it was a hit in the family.
Hi, Chef Rose. Thank you for sharing this recipe. I just tried making it for the first time last night. I baked it at 350 degrees and it turned out light brown. It tastes good. Turned out exactly just the way I like it. May God continue to bless you with good health and blessings.
Watching from Uk chef Rose your pamdesal is excellently soft and good .Im glad i have found your vlog ...thnx for sharing ...My family loves it..God bless
Hi Rose! I am making your soft Pan de Sal recipe on regular basis and still soft even I freezed until completely consumed. Thanks again and take care stay safe!
Hi Chef… just made your pork tocino. And we love it. So good. I am planning to make your pandesal after work. I love bread with my coffee. I wish you all the best and stay safe. Thank you for sharing great recipes.
Best pan de sal recipe that I've tried so far. And I have tried a few others already. So thanks for sharing yours. This will be my go to pan de sal recipe from now on.
I like the simple presentation, madam. I will try your recipe sometime. We used to toss the flour, powdered milk in the skillet all at once, add sugar and the margarine and put it in a mold. It was the crude way of doing it in the barrio in Cebu😅
Just made this today chef pero I added ube flavor and i filled it with my ube halaya… super thank you for sharing the recipe, the pan de sal is indeed very soft 😍😍😍
I tried different recipes po pero the best po yung recipe nyo super sarap and higit sa lahat po eh malambot gaya ng nasabi nyo na soft pandesal ❤❤❤ Thank you for sharing and God bless always 🙏🙏🙏😊😊😊
Good morning chef rose thank you for sharing this soft pandisal recipe.ive tried so many pandisal recipe the next day its already hard.I think this is the best soft pandisal that i will try.👍✌️😍🙏
Thank you Rose for sharing your recipe on soft pandesal and bread pudding that I did last Monday! I was successful in doing it and I was so happy with the results and my husband was impressed since he loves bread pudding esp. German recipe but did liked your recipe shared! More power to you and God bless.❤
Hi! Rose. When I saw this video and thought it was easy to follow, esp using a stand mixer and the cooking time seemed just right...not too long. For a household of 2, I just wanted half of the batch....can you provide a recipe for half the batch. Tried calculating but when it came to the butter....it was kinda difficult. I tried making it, It was ok but not perfect...will try again. Thanks
Chef rose, thanks again for sharing. I am interested to make a healthy version using whole wheat will the quantities and directions be the same? Thanks
If using whole wheat, you have to increase hydration and of course, texture and taste will be different. I usually use half whole wheat and half regular flour so I don't need to make so many adjustments to the recipe.
Hi chef Rose! I want to thank you for sharing your recipes , they are delicious! Can I also request? Sana hawaiian rolls at saka loaf bread 😃 thank you!
HI Rose, a new subscriber here. Just want to let you know that after watching your very detailed video on "torta de cebu", successful ang first attempt ko. Surely, your torta will be part of our noche buena selection...thanks and more power to you.
Chef what is bulk po gagawin can i double all triple all the ingredients esp the yeast? And also can i prep the dough at night and bake it in the morning? Thank u somuch bless u always❤️🙏
Yes you can double and triple all the ingredients if you make a bulk. If you prepare at night and bake in the morning, you have to reduce the yeast. Mag practice ka muna 1 recipe to know how much yeast you need kasi depende yan sa temperature sa room mo.
No you can't. 3rd Class flour does not have enough protein to form gluten to make the bread. Evaporated milk is too heavy. You can use it but you need to dilute it. Make sure the total amount is the same as the amount indicated in the recipe for the milk.
Good day po Chef Rose ask ko po ano pong klaseng Instant dry yeast na maganda po sa bread...kasi last time gumawa po ako ng bread hindi po tumubo😥ano po ang magandang klase po?salamat po Chef Rose...🙂♥️
All instant yeasts brand okay naman to use BUT the problem is baka namatay na ang yeast mo. Once the pack is opened, you need to transfer to a closed container and keep in the refrigerator otherwise the yeast will die in about 2 weeks. To check if the yeast is still active, add 1 tsp.sugar to 1/2 cup water. Stir in 2 tsp. instant yeast and mix to dissolve. Wait for the yeast mixture to bubble up before you proceed. If the yeast mixture does not bubble up in 10-15 minutes, it means the yeast is dead so buy a new pack. Btw, I use Eagle OR Saf Instant Dry Yeast.
Thank you for sharing your pandesal recipe..Sus hintahon la gyod ko ug dough mixer like yours 😂 Pwede na siguro mano mano Rose? Your new subscriber here, Rose from Egypt..
Salamat chef Rose very informative. Can I use this one also for Spanish bread or lahi pod Ang recipe sa Spanish bread dough? Would really be nice if you have vlog for Spanish bread. Looking forward to make this pan de sal this week.
@@ChefRoseofCaroandMarieCebu I baked this yesterday and it turned out good. I used 68 grams. I had a guest and almost forgotten that dough was proofing for about an hour. I just punched it down and rolled it again in ball and stuck it in the fridge to slow it down till my guest left. It is soft alright. Can you mix bread and APF half half to give the crumb more texture or body? Will be soft too? It is a good breakfast item at home with my cappuccino😋 Thanks
Yes you did the right thing in slowing down the fermentation while you were busy. Yes. You can mix bread and all purpose flour. But for me, all purpose flour gives you a softer pan de salt. The bakeries use bread flour because it is cheaper and they use dough improvers and machines so they can still produce soft breads. For home use, I recommend all purpose flour since we do not have the equipment that they have in the commercial bakeries. Thank you for watching!
I wonder because mine takes 1h and 30 min to rise for the first proofing. Would shorter time be enough for the second time like 20 or 30 min? It really depends on when it doubles right?
1st rising could take longer depending on the temperature of your room. Are you residing in the Philippines or abroad? In colder climates, it takes longer for the dough to rise. Some take as long as 3-4 hours. Second rising time depends on how long the dough will double in size (80% is acceptable). If you do not ferment or proof properly, your bread will not stay soft once they are no longer warm. If you live in the Phils and it takes a long time for the dough to rise, it could also mean that your yeast is not new or not as active or your yeast is weak. Some brands are stronger than the others. As long as there is no sour smell of the dough, 1 1/2 hours fermentation is acceptable.
@@ChefRoseofCaroandMarieCebu ok thanks. I am living in Belgium. I tried again today and after it cooled down it was still soft. I am curious to see how it will be tomorrow. After warming it up a few seconds in the microwave usually it was still soft. I feel 1h and a half did it for me and then 30 min second rise. But the second it time it really doesn't double. But I poked the dough and it bounced back slowely so I figured it was ready. Sometimes my dough is also sticky. I try to add flour from time to time but I know you can't add too much otherwise the dough gets dry hahahaa.
In bread doughs, the dough must not bounce back after you poke it. The indentation should remain. If it springs or bounces back, it means you need more proofing time. Continue to practice and let me know once in awhile how you are doing. In cake baking, when it springs or bounces back it is done. The opposite is true for bread doughs. Good luck! I am sure in time, you will be able to perfect it.!
Maayong adlaw chef rose naghimo ko ug pandesal using your recipe. Ako siya gimanomano ug Masa chef pero sticky kaayo ngano kaha chef? By the way diluted evap and water ako gi gamit. Salamat chef taga cebu ra ko planning to have a pandesalan good thing I saw your recipe
Just add about 1/2 cup flour gradually and knead with your hands assisted by a bowl scraper. Okay ra medyo sticky ang dough kay mao gyud na. Inig human ug tubo dili na na mopilit kaayo.
Hi chef lami ang pandesal pero hunit kaayo Kung bahaw na 😢ngano kaha chef ang ako gigamit Kay 1:1 ratio nga Cowbell evap then buttercup. Giluto nako for 20 mins
@@hanaytac5870 nasayop ka sa masa ana kung hunit. Try again. Good recipe na bisan 3 days humok pa. Daghan na kaayo nakahimo ana. Somewhere nasayop ka. Sorry dili ko ka pinpoint exactly asa imong sayop kay wala ko kakita.
Hi po mam. I have always done my pandesal (and not satisfied with them I should say) with eggs. Maybe that’s where I’m doing it wrong. Can I ask po why you didn’t put eggs in your recipe? Thanks po in advance.
You can make pan de sal with or without eggs. I decided to go without eggs since it gave me the results that I wanted. The addition of eggs may add more flavor but can also sometimes make the bread heavier.
