An all-day-breakfast bun we used to enjoy at Starbucks, we bake corned beef pan de sal with homemade corned beef. Delicious any time of the day or night!
We didn’t always make corned beef pan de sal with homemade corned beef. Back in 2004 when I published my original corned beef pan de sal recipe, I stuffed the dough with canned corned beef. We were happy with the result especially my daughters who were still both in grade school at the time.
Well, it’s 2018. My daughters are working girls and we’ve perfected making corned beef at home. My younger daughter, Alex, is the one who bakes our pan de sal these days. She still uses my old recipe but, somehow, she has learned to make the buns fluffier.
If you’re wondering why, in the photo above, there are some buns that look speckled, those are the ones without filling. Alex made them for her sister, Sam, who eats no meat. The specks are dried onion.
If you’re not a Filipino who has never head of 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 mobile 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.
The quality of pan de sal varies. Those made haphazardly are often only good within a few hours from the minute they come out of the oven. Better-quality pan de sal is often 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 behind. But if you have a stand mixer with a dough hook, it’s easier. Note though that, according to Alex, she kneaded the dough by hand after kneading it in the stand mixer.
- In a bowl, stir together the chopped corned beef, scallions and dehydrated onion.
- Take a piece of dough and flatten between your palms. Alternatively, use a rolling pin.
- Place a heaping tablespoonful of the corned beef mixture at the center of the flattened dough.
- Gather the edges of the dough to seal the filling. Roll in bread crumbs.
- Lay the filled dough on a baking tray with the seams tucked underneath. Make sure that they are at least two inches apart.
- Leave the filled dough to rise a second time for 30 to 45 minutes or until doubled.
- About 10 to 15 minutes before the second rising time is up, preheat the oven to 375F.
- Bake the corned beef pan de sal for 25 to 30 minutes or until golden brown on top.
- Serve the corned beef pan de sal while hot.
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