Pan de sal was the main event but part of the workshop was a session on the secrets of Spanish bread (beats me why this is called such). Time was also set aside on the mysteries of monay, that Filipino bread that is a cross between a dinner roll and a hamburger bun. (Tip: Your pan de sal dough can quickly transform into either Spanish Bread or Monay with just a bit of tweaking.)
Tatay Rudy's masterful skills were on display beheld by all. His movements were punctuated by tips on how to do it better and/or quicker. They were undeniably invaluable lessons he’s learned from decades of baking.
I tell you what, even with a full load of tips and tricks I don’t think my current “style” comes close to that of Tatay Rudy’s…marami pa akong bigas na kakainin, ika nga…ilang bandehadong pan de sal pa ang lulutuin…before I attain his level of dexterity.
So thanks Alex, thanks to the Samson family and most specially to Tatay Rudy!
I don’t want to bore you with more narrative so just look at the photos and you’ll get the picture...;)
The master’s hand at work
The dough
The risen dough (quadrupled in size more likely than just doubled)
Look how even those pieces are! It’s not as easy as it looks!
Ready to bake Monay
The beginnings of Spanish Bread
The filling
The rolling
Ready to bake!
The Monay!
The Spanish Bread!
And of course, the pan de sal!
Some people were having more fun!
And some were nitpicking!
The Master at work!
The happy students!
Thanks Tatay Rudy!
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12 comments:
I've been inspired to make pandesal and other filipino pastries - thanks for sharing this!!
No worries Joelen! I'm looking forward to the "other filipino pastries" you'll be making!
Oh! Please, please ask Tatay Rudy if he'll adopt me (at least for as long as it takes for him to teach me how to make all of these)! What was the filling for the Spanish bread - don't hold out! The photos are good enough to eat. I really need to get myself going and start baking a la Pinoy!
Hi there TN! I'll ask him, seriously! ;) He'll be flying back to Manila in August that's why i'm making the most of his time here...
Spanish bread filling is a combination of bread crumbs, butter and sugar. The proportion depends highly on your taste...
nice photo essay bro, kakagutom talaga! :)
it's time for you to start baking Doms...there's no hot pan de sal anywhere in Perth!
your pan de sal really looks perfect. i tried baking a batch but it crumbles to pieces. what did i do wrong? please advise me. thaks
hello there lucenmay! thanks for dropping byfirst of all...
now you'd have to be more specific w/ your problem....did your dough rise?
i just found ur blog, love ur posts...pandesal is d best, want to make this soon, just scared of all the kneading..lol...love marketmanila too...
thanks for dropping by cusinera!
marketman inspired me to start my own...
you can get good machines that can do all the kneading for you, btw...
hi po can u teach me how to make the recipe of pan de sal nd spanish bread,im from spain po nd namiss q lng ung bread sa pinas marmi pong salamat
thanks for dropping by lopeacopio!
Here's the link to the pan de sal recipe i use:
http://kidpawan.blogspot.com/2009/01/pan-de-sal-revisited.html
otherwise, give me your email and i'll send it to you...
thanks again!
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