In need of a Pasalubong when you’re in Bicol? Pan Legaspi is a great Pasalubong for the family after a whole day’s work in the city.
Pan Legaspi is a heart-shaped bread, made preferably with a combination of soft and hard flour. It is baked until golden brown in color to make it crusty and aromatic on the outside while being creamy inside.
In the late 60s, it was popularized by Romero’s Bakery in Naga City and later on became a daily bread in Bicol.
How do Bicolanos enjoy Pan Legaspi?
Pan Legaspi is best served with ‘Kinalas”, a hot noodle soup topped with shredded meat from the skull of a pig or cow.
Fishermen enjoy this bread by pairing its crispy crust and milky aroma with hot coffee or chocolate.
No longer hot from the oven? Pan Legaspi can still be enjoyed by grilling over hot charcoal.
Craving over Pan Legaspi? Try our simple recipe. You can use your bread mixer (instead of roller) by adding more water to the dough.
HOW TO MAKE PAN LEGASPI:
|General Hard Flour||650|
|Islands Soft Flour||350|
|Bakers Choice Bread Improver||4|
|Bakers Choice Baking Powder||8|
|Red Star Instant Yeast||8|
- In a bowl, combine refined sugar, iodized salt, vanilla and water.
- In a separate bowl, combine General Hard Flour, Islands Soft Flour, powdered milk, Bakers Choice Bread Improver and Bakers Choice Baking powder.
- Combine the dry ingredients to the liquid mixture. Add Red Star Instant Yeast.
- Knead by hand.
- Add the shortening to the dough. Continue hand kneading until a dough ball forms.
- Pass the dough thru the roller several times until smooth and elastic/ fully developed.
- Divide by 60 grams each and shape into a ball.
- Using a sharp knife, make a deep slit on top of the dough balls.
- Proof for 45-60 minutes.
- Bake @ 200 deg C for 12 -15 minutes.