#326_Pan de Pao, Pan de Queso & Pan de Sal

One dough, 3 ways....

Pan de Pao
(According to MaMely)

I'm absolutely sure most of you have heard of Siopao ( steamed buns) and Puto Pao, but have you ever heard of Pan de Pao yet? Probably not... I know, because I just made that name up. We can also call this "Chicken Adobo Pan de Sal" because that's what it actually is... Pan de Sal stuffed with Chicken Adobo.

As I was making some Pan de Sal today, I noticed some left-over Chicken Adobo in the fridge, so I thought I better use it before it goes to waste....and the result is my amazing Pan de Pao. It's really nothing but baked Siopao (meat roll, see post #73, click here), only with the Pan de sal signature look which is the bread crumbs on the bread, but somehow, the whole thing is like a totally new kind of bread. This is probably because it is half Pan de Sal and half Siopao which is an excellent combination. I don't usually rave about my own cooking, but this one gets a high mark.

Click here for the Pan de Sal recipe.
Click here for my Chicken Adobo recipe.

For the filling I heated up the Chicken Adobo in a saucepan,
sprinkled some sugar and mixed in some cornstarch dissolved in cold water
to thicken the sauce.

Hope you'll give this a try next time you make some Pan de Sal.

Pan de Queso or Cheese Buns

How about Pan de Queso or Cheese Buns? this isn't new at all as I got the idea from an old cook book, but the original name of the recipe is Cheese Bread. I kneaded in some grated sharp cheddar cheese and a little bit of Parmesan cheese into the dough, then shaped them into mini bread. Tossed the shaped dough into some bread crumbs. I then used the rest of the dough to make regular Pan de Sal.

There you go.....from one dough you can make 3 different kinds of bread, hence, one dough, 3 ways.

http://pinoyamericanrecipes.blogspot.com/2008/10/pandesal-philippine-dinner-rolls.html

#73_Baked Siopao or Meat Rolls

Baked Siopao or Meat Rolls

with Chicken-Pork Adobo filling

These are made the same way as the Siopao or Steamed Buns, recipe #72, click here), except of course, they are baked instead of steamed.

For the fillings, I combined chicken adobo and pork adobo which were left overs, and put a sliced of boiled egg in each bun.

If you have any left over meat like adobo, giniling or bistek, just add some sugar and thicken the mixture with cornstarch. Make sure to dissolve the cornstarch with cold water first before adding in to the meat mixture, then cook over medium heat until mixture thickens.

Here's some other ideas for the fillings:
Can use some roast beef, roast pork or roast turkey with some cubed cream cheese and cooked bacon. Now, we're talking Americanized Siopao!

As for the buns, you can basically use most kinds of bread dough, but the best kind is the Pan de Sal dough because it will hold up to the moist filling. You need a bread that has allot of substance, not the soft and fluffy bread. Before I learned how to make bread I used the frozen dinner rolls and they worked really well, but if you've mastered making your own dough, I guarantee you that you'll never want to go back to commercial frozen doughs.

May I suggest these dough recipes to use for the buns?
Pan de Sal recipe #20, click here.
Pumpkin Dinner Rolls, recipe #192, click here.
Potato Dinner Rolls, recipe #63, click here.

Follow procedure for Steamed Siopao
then arrange the meat-filled rolls
on a parchment paper-lined sheet pan.

Let rise for about 30 minutes or till doubled in size.

Bake the Siopao or Meat Rolls in a
preheated 350 degrees oven for 18-20 minutes.

Serve warm.


Update: 11-02-11

Here's my latest version of meat roll...
Pan de Pao
or Chicken Adobo Pan de Sal
http://pinoyamericanrecipes.blogspot.com/2011/10/326pan-de-pao-and-pan-de-queso.html