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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]
Pandesal, also written as pan de sal (Spanish: pan de sal, lit. "salt bread"), is a staple bread roll in the Philippines commonly eaten for breakfast. [1] It is made of flour, yeast, sugar, oil, and salt. [2] [3]
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.
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 regla, also known as kalihim, is a Filipino bread with a characteristically bright red, magenta, or pink bread pudding filling made from the torn pieces of stale bread mixed with milk, sugar, eggs, butter, and vanilla. It is known by a wide variety of local names, most of which are humorous.
A piaya (Hiligaynon: piyaya, pronounced; Spanish: piaya, [2] pronounced; Hokkien Chinese: 餅仔; Pe̍h-ōe-jī: piáⁿ-iá) is a muscovado-filled unleavened flatbread from the Philippines especially common in Negros Occidental where it is a popular delicacy. [3] It is made by filling dough with a
Señorita bread This page was last edited on 22 September 2023, at 21:24 (UTC). Text is available under the Creative Commons Attribution-ShareAlike 4.0 License ...
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.