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The Bread: Made from monay dough, the putok has a crown on top instead of a split. Its texture ranges from semi-soft to rock hard. The top is brushed with a milk glaze then sprinkled with sugar. The ridges acquire a golden brown color in the hot oven while the rest of its body remains pale to pale brown. There are some panaderias, however, that have put their own spin on the putok, placing indentations on top of the bread instead of the traditional crown-like top.
Origin: The name refers to the characteristic split on top of the bread.
Interesting crumbs: The putok is more compact and dense than the monay because of shorter proofing time. To make the traditional ridges, the baker clips the top with a scissor or a sharp knife, forming an "x" which later splits and expands during baking.
The Bread: The pagong (or pinagong) is a turtle-shaped bread, with a sweet and milky taste, a dense texture and a crunchy shell like the putok.
Origin: The pinagong traces its roots from Sariaya, Quezon where it's considered a must-have pasalubong. It spread to nearby towns and to Metro Manila where bakeries render their own vision of its turtle-ness.
Interesting crumbs: Usually, this bread has a flat bottom and a curved top, like the turtle's shell or carapace. On both ends are protrusions, to mimic the head and the tail. The shape varies depending on the baker and the area. In Malabon, the pinagong has an elongated shape (tail and head are of the same length); its shell has three ridges. Another version is more compact and exact, with just a hint of a tail and emphasis on the limbs on the sides. A crude version focuses on the outline and the three ridges.