Pan de regla

A soft roll split and filled with a thick red bread-and-milk paste, cooked until it holds.

Egg. Vegetarian, but not vegan — contains egg, dairy (butter), dairy (milk), dairy (whole milk).

Ingredients

dough

• 450 g plain flour
• 7 g fast-action yeast
• 80 g caster sugar
• 1 teaspoon salt
• 50 g butter, soft
• 1 egg
• 210 ml warm milk
• 60 g fine dry breadcrumbs, to coat

filling

• 120 g fine dry breadcrumbs
• 300 ml whole milk
• 120 g caster sugar
• 40 g butter
• 0.25 teaspoon salt
• 1 teaspoon red food colouring

Method

1. THE FILLING IS COOKED, NOT MIXED. Breadcrumbs stirred into sweet milk and left raw stay grainy and separate back into crumbs and liquid inside the roll. Cooked over a low heat for ten minutes they become a smooth paste that holds together and can be spread.
2. Filling: breadcrumbs, milk, sugar, butter and salt in a pan, stirred constantly over a low heat 10 to 12 minutes, until it is thick enough to hold the mark of the spoon.
3. Colouring in at the end, off the heat, stirred until the colour is completely even. Cool and then chill it.
4. Dough: yeast, sugar and the warm milk, 10 minutes until foaming. Flour, salt, egg and butter in, kneaded 10 minutes to a soft smooth dough.
5. Prove covered 1 hour until doubled.
6. Divide into 12, shape each into an oval roll, and roll each one in the 60 g of breadcrumbs so the outside is coated.
7. Second prove 40 minutes on lined trays.
8. Bake at 180C for 15 to 17 minutes, until gold. Cool completely -- filled warm, the paste melts and runs out of the ends.
9. SPLIT AND FILL, do not bake the filling inside. Cut each roll almost through lengthways and pipe or spread a thick band of the cold red paste into it. Baked in, the filling dries out and the colour browns.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under Philippines · All recipes