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Granny White
press your fingers into the top of the dough and the indentations
stay, then you know the dough has risen enough.
Punch the dough down and then pick up the edges. Remove the dough
and place it on a lightly floured board. Cut the dough into 4
equal pieces. Roll each piece into a log such that the thickness
is around 1/2 inch around. Let the dough rest for around 10 minutes.
Then with a sharp knife, cut the logs into equal pieces, again the
size doesn't matter but if you like bigger pan de sal, cut bigger
(around 1/2 inch in length) pieces, if you like it smaller, then
cut it smaller. Place on a lightly greased baking sheet, cut side
down. Press on the top a bit and then you'll recognise the pan de
sal shape. Let rise for around 30 minutes or until double in bulk.
During the last 20 minutes of rising, pre−heat the oven to 475F.
When the pan de sal has finished rising, decrease the heat to 375
deg F. and put the baking sheets into the oven. Let bake for around
2
0 minutes or until the pan de sal is golden brown in colour.
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