Search results
Results from the WOW.Com Content Network
A soft, yellowish type of Filipino bread roll that is similar to pandesal except that it uses eggs, milk, and butter or margarine is known as Señorita bread, Spanish bread, or pan de kastila. Unlike the pandesal, it commonly has sweet fillings. It is unrelated to the Spanish pan de horno (also known in English as "Spanish bread"). [10]
Señorita bread, also known as Spanish bread or pan de kastila, is a Filipino bread roll characteristically oblong or cylindrical in shape with a traditional sweet filling made of breadcrumbs, butter or margarine, and brown sugar. It is usually yellowish in color due to the use of eggs and butter. The exterior is sprinkled with breadcrumbs. [1] [2]
Monay, also known as pan de monja, is a dense bread roll from the Philippines made with all-purpose flour, milk, and salt. It has a characteristic shape, with an indentation down the middle dividing the bread into two round halves. It is a common humble fare, usually eaten for merienda with cheese or dipped in hot drinks. [1] [2]
Pan de coco: Bread A rich sweet bread with a sweet coconut filling. Pandesal: Bread This is a common bread roll in the Philippines. It is made of flour, yeast, sugar, oil, and salt. Pastel de Camiguín: Or simply pastel, is a Filipino soft bun with yema (custard) filling originating from the province of Camiguin. The name is derived from ...
These include the pan de sal (originally derived from a local Spanish-Filipino baguette-like bread called the pan de suelo), the ensaymada, and the pan de monja. Other breads have Spanish names but have local origins with no counterparts in Spain, like the pan de coco , the pan de regla , pan de caña , and the Spanish bread (also called ...
Putok or star bread is a dense bread roll from the Philippines made with all-purpose flour, milk, and salt.It is typically dusted with coarse white sugar.It is a variant of pan de monja (monáy) distinguished primarily by the crown or star-shaped top of the bread resulting from a cross-shaped cut on the dough prior to baking.
It should be noted that Pandesal is a morning food. Baked first and offered in the earliest morning hours, at many Filipino bakeries is if all sold out each morning by 7AM or a little later. On our 'dead-end' street in a residential area of General Santos City, a street vendor walks it at 5AM yelling, 'Pan-de-SAL!!!' each morning.
Monggo bread, known in the Philippines as pan de monggo, is a Filipino bread with a distinctive filling made from mung bean or adzuki bean paste. The bread used can come in a wide variety of shapes and recipes, ranging from buns, to ensaymada-like rolls, to loaves. It is one of the most common types or flavors of breads in the Philippines.