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Sunday, 22 January 2012

MALUNGGAY PANDESAL



INGREDIENTS:
4 C FLOUR
½ C SUGAR
½ Tbsp IODIZED SALT
150 GRAMS PURICO OR LARD
3 Tbsp YEAST
1/4 Tsp POWDERED MALUNGGAY
1½ C MINERAL WATER
VEGETABLE COOKING OIL
BREAD CRUMBS

PROCEDURE:


1.      SIFT THE FLOUR.
2.      MIX ALL THE INGREDIENTS EXCEPT WATER, COOKING OIL                  AND BREAD CRUMBS.
3.      SLOWLY ADD WATER INTO THE MIXTURE, FORM A DOUGH              AND KNEAD FOR ABOUT 30-50 MINUTES.
4.      ADD COOKING OIL INTO THE DOUGH WHILE KNEADING TO             AVOID STICKING.
5.      SET ASIDE FOR 15 MINUTES UNTIL IT EXPAND.
6.      SLICE AND ROLL IN BREAD CRUMBS; WAIT FOR 15 MINUTES.
7.      SLICE THE DOUGH INTO DESIRED SIZES AND ROLL AGAIN IN            BREAD CRUMBS.
8.      PUT THE SLICES IN THE BAKING PAN AND WAIT FOR 5                    MINUTES BEFORE PLACING INSIDE THE OVEN.
9.      BAKE FOR 250 OC.

CAUTION:
PRE-HEAT THE OVEN BEFORE BAKING.

2 comments:

  1. hi just stumbled upon your website while looking for a recipe for malunggay pan de sal..how many serving does this make? :-)

    ReplyDelete
  2. approximately, how many pieces does this recipe make?

    ReplyDelete