Corned beef pan de sal
November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ ConnieIngredients :
For the pan de sal dough :
6 c. of all-purpose flour
2 tbsps. of active dry yeast
1 c. of warm water
1 c. of fresh milk, scalded
1 c. of white sugar
a pinch of salt
1/2 c. of cooking oil
additional flour for dusting
a tablespoonful of oil to coat the bowl
3/4 c. of sweet bread crumbs
1/4 c. of seasoned bread crumbs (the kind used for fried chicken)
For the corned beef filling :
1 tbsp. of finely chopped garlic
1 large onion, finely chopped
1-1/2 c. of canned corned beef
salt and pepper to taste
1 tbsp. of cooking oil
Cooking procedure :
Pour the warm water and scalded milk into a large glass bowl. Sprinkle the yeast over the water. Let stand until bubbly, about 5-10 minutes. Add the salt, the rest of the sugar, oil and half the flour. Mix with a wooden spoon until blended. The dough at this point will be sticky. Add the rest of the flour and continue mixing until the dough forms into a ball and leaves the sides of the bowl.
Transfer the dough to a floured surface (a large wooden board is best). Knead the dough with your hands by folding it then pushing it with the base of your palm. Knead for 10 to 15 minutes or until the dough is elastic and just a bit sticky. Dust with more flour as you knead if necessary.
Lightly oil the sides and bottom of a large glass bowl. Gather the dough into a ball and place it in the bowl, rolling it few times to coat the entire surface with oil. Cover with a damp cloth and leave to rise for an hour. The dough will double in size.
Meanwhile, prepare the filling. Heat the cooking oil in a skillet. Saute the garlic and onion until fragrant. Add the corned beef. Season with salt and pepper. Cook for 3-4 minutes or until the mixture is quite dry. Transfer the sauteed corned beef to a sieve, with a bowl underneath, to drain well.
Stir together the bread crumbs.
Punch down the dough and transfer to the floured wooden board. Knead for a few minutes. Divide into four portions. Roll each portion into a log. Divide each log into 4-5 pieces. Take one piece and flatten with the palm of your hands. Place a teaspoon of the sauteed corned beef at the center of the dough. Gather the edges and pinch to seal well. Roll in the bread crumbs. Repeat until all the dough has been similarly filled. Arrange the uncooked corned beef pan de sal on a baking tray. Leave to rise for another 20 minutes. Bake in a 375oF oven for 20-30 minutes or until the tops turn light brown.
Cool for about 5 minutes before serving.
Warning: Eating the corned beef pan de sal straight out of the oven may burn your hands and mouth.
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…mmmmmmmm… looks so tasty… i’m gonna tell mom to bake one of those… or i can do it myself? hehe…mmm… i just have to try it… makes me hungry.. hehe..Ãœ
pan de sal is another favorite of my kids. like i said before, i think i am going to try using the frozen ready made dough again for this one. my girlfriend uses them for her famous pepperoni rolls. making the dough is too much work for me. i buy a lot of hereford corned beef whenever they are on sale for half the price. thanks connie.
bonjour connie! i’m living here in paris and just like the other filipinos, i’m homesick for pinoy food.and i rely on your recipes to ease my pinoy craving.though sometimes it’s difficult to find the ingredients.i tried to make the pan de sal but it turned out hard as rock!i don’t know whether i mismeasured the ingredients. can you tell me exactly how many grams are there in one cup of flour, sugar, butter . i checked some sites but they gave me different results as to the convertion of cup to grams. i simply would like to say that i adore your site and my husband appreciate the recipes i tried knowing that here in france, cooking is sacred and they are very critical when it comes to food.Here food is not only a question of taste but of apprearance as well. it’s quite aesthetic.your coconut macaroon was a big hit here!my friends love it so much that i have to write the recipes for all of them. i read you like the puff pastry or what we call here pate feuilletée.i recommend you this great site which will teach you how to make it.it’s in french but it is illustrated step by step so i think you can follow it . you can click on this http://www.meilleurduchef.com and then on the left upper corner, you will find a box marked on top rechercher, type pâte feuilletée and you will see step by step on how to make the beff puff pastry ever ! merci beaucoup !
Thank you, Mary Rosalie, I will definitely go over the site. Love, love, loooove puff pastry.
bonjour connie ! it’s me again. you have forgotten to answer my question regarding the convertion of i cup to grams . i really adore your blog.since i discovered it, i’ve never looked for another filipino cooking blog again.my husband says that i’m addicted to your cuisine ! ha ha ha ha ! i love to cook and i usually do some fusion food like the combination of french and filipino food and the taste is just awesome! i tried making adobo with red wine and my husband just love it! i also made baked tortang talong with french cheese and some bechamel sauce. it’s a way of making my husband eat filipino food without missing the french taste.
oops, missed that. cup to grams, okay, i do it this way. a 225 gram block of butter is rought equal to 1 cup so I go from there. Am not sure however if that applies to non-solid mass like flour.
And I love the French twists you give to Pinoy dishes.
Cheers!
hi connie!i am an avid reader of this site you have and have been getting glued to it often to try something new in the kitchen to serve for meals.and responses have been great and i owe it to you!hahaha!anyways,is this pan de sal con beef of yours are the same thing being sold on supermarkets?how do i make the dough soft and cotton like fluffy?i have a background with kneading flour for siopao but i cant make a dough that is soft and not too rich like not enough air space in the dough.i’d greatly appreciate it if you could give me some tips on how to do it.thanks and best regards!
Hi Connie! I felt guilty not writing a comment on your blog. I feel like as I was trying your recipe I was essentially stealing it by not telling you how great my new discovered recipe was.
You give great instructions and unlike many good cooks who choose not to reveal their secrets, you share it to the whole world, and that makes you just even worthier
I’m a new wife, thus my enthusiasm for cooking is just beginning. I’m going to try your pan de sal recipe. We’re an overseas couple and so finding a good pan de sal is really such an effort over here. I’ll try it this week and hopefully the husband likes it, too.
Hi Connie,
Can I use a microwave oven in cooking Corned beef pandesal? Thanks.
I don’t think so, Tin.