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Corned beef pan de sal
Pan de sal–the Filipino breakfast, mid-morning, mid-afternoon and dinner rolls. Sweet rolls crusty on the outside, soft on the inside. Just like cell phones (hey, we’re SMS country, aren’t we?), pan de sal is a social equalizer of sorts. Rich or poor, pan de sal is a staple in most Filipino homes. It is eaten with butter, kesong puti (goat’s cheese), meat stews, sardines or just dipped in hot coffee or chocolate. In some Filipino restaurants, like Alfredo’s Steak House along Tomas Morato Avenue in Quezon City, soup is accompanied by pan de sal–not continental dinner rolls–and butter.
The quality of pan de sal varies. A PhP 1.00 pan de sal is small and is only good within a few hours from the minute it comes out of the oven. Better-quality pan de sal, while not necessarily bigger, is more expensive but stays soft and fresh for at least 24 hours without freezing.
Like most breads, the pan de sal dough must be allowed to rise twice. While the process of making pan de sal does take some effort, it isn’t really difficult. It does take a bit of getting used to, what with the kneading and the floury mess it leaves. But it’s a great activity you can do with your kids.
Corned beef pan de sal is one of the reasons we go to Starbucks. Our 10-year-old simply adores it. I promised her we would make our own. And so we did. Earlier today. And we had them for dinner. She said the Starbucks bread was sweeter; I said we’d add more sugar next time. 
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7 Responses to “Corned beef pan de sal”
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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!