Monday, March 9, 2009

Pan de Sal Chronicles: A Session with the Master

It was a birthday celebration with a difference indeed. Instead of the ho-hum common garden variety party, Alex's family held a pan de sal (and more) workshop. Fun was had by all...with free baked goodies to take home to top it all. It is not surprising if the guests had more fun than the birthday celebrant.

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!

12 comments:

Joelen said...

I've been inspired to make pandesal and other filipino pastries - thanks for sharing this!!

The Beancounter said...

No worries Joelen! I'm looking forward to the "other filipino pastries" you'll be making!

Tangled Noodle said...

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!

The Beancounter said...

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...

Dom's said...

nice photo essay bro, kakagutom talaga! :)

The Beancounter said...

it's time for you to start baking Doms...there's no hot pan de sal anywhere in Perth!

lucenamay said...

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

The Beancounter said...

hello there lucenmay! thanks for dropping byfirst of all...

now you'd have to be more specific w/ your problem....did your dough rise?

cusinera said...

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...

The Beancounter said...

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...

lopeacopio said...

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

The Beancounter said...

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!