Pan de sal is the most popular yeast-raised bread in the Philippines. Individual loaves are shaped like garrison caps due to its unique method of forming. The dough is rolled into long logs (baston) that are rolled in fine bread crumbs before being cut into individual portions with a dull dough cutter and then allowed to rise and baked on sheet pans. Its taste and texture closely resemble those of the very popular rolls of Puerto Rico called Pan de Agua and Mexico’s most popular type of bread Bolillos.
These breads all use a lean type of dough and follow similar techniques that were learned from Spanish or Spanish-trained bakers early in their history. As in most commercially produced food items, they vary in quality to meet taste requirements and economic standards of various communities.
[edit]
Walang komento:
Mag-post ng isang Komento