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Toasted Bun

Just like most Filipinos, we too take our Pancit to heart by cooking them as often as possible. It is as close as we can get to being at home, and since we do not have the basic pancit noodles here in New York, we get them from Canada where quite a number of Filipino stores have sprung up over the years. Heck, they can buy bagoong and talong, dilis, tuyo,bangus, Ligo sardines etc., whatever you see in our markets back home, they have it there.

The hotdog bun you see toasted with the Pancit found its way here because i have no idea how this batch turned out to have a different toasting aroma than the ones i do regularly at home in the Philippines. While i was toasting the rolls, i noticed that it smelled buttery and sweet. I went down from my room and asked my mother if she was baking something else, apparently not since she slept over her favorite Pinoy drama, again.

I realized it was my hotdog bun that was giving out this sweet scented almost vanilla wafer like smell, i don't know, it was nothing close to what i was used to smelling when i toast my bread which i often do. I asked myself, what could have caused this aroma? Did i make a mistake and used Land O Lakes butter? Nope. I did not change anything in the formula, i remember clearly that i used shortening so that could not be the butter (which here in New York is so cheap), i used 10% eggs, same sugar level, not brown sugar but white, etc., etc.,

Could it be the eggs? The eggs we buy are the ones with the Omega 3 odd something numbers (like it makes any difference) but the yolks of these eggs are dark orange yellow almost red, so maybe, just maybe...Other than this, i cannot really tell what made the bread smell different. The taste was creamier and my mother even commented that it almost tasted like a lighter version of mamon (sponge cake). Wait a minute, i think she was right, it really did taste like a diet Mamon. Anyway, I made the mistake of throwing out the egg carton so now i would have to stand over the egg section of Walmart and figure out which brand it is that i used. Are you kidding me? There's like 12 different brands of eggs out there, it's not like you are in SM supermarket where your choices are less than 5 brands.

If you bake regularly and had the same baking experience, you know what i am talking about.


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