Pan de Sal (ขนมปังฟิลิปปินส์)

1.Warm the milk and water to 35–37°C. Stir in the sugar and yeast, then let stand for about 5 minutes, or until the yeast becomes foamy.

2.Add the coconut oil, egg, coconut extract, bread flour, all-purpose flour, coconut milk powder, and salt. Knead for 10–12 minutes, or until the dough is smooth, elastic, and passes the windowpane test.

3.Shape the dough into a ball and place it in a lightly oiled bowl. Cover with plastic wrap or a damp kitchen towel and let rise for about 1½ hours, or until doubled in size.

4.Gently deflate the dough and divide it into 40 g portions. Shape each portion into a smooth ball. Roll each dough ball lightly over a damp cloth, then coat with the fine breadcrumbs. Arrange on a baking tray.

5.Cover and let proof for 30–45 minutes, or until the dough has almost doubled in size.

6.Bake in a preheated 170°C oven for 20 minutes, or until golden brown. Transfer to a wire rack and allow to cool slightly before serving.