INGREDIENTS:4 C FLOUR½ C SUGAR½ Tbsp IODIZED SALT150 GRAMS PURICO OR LARD3 Tbsp YEAST1/4 Tsp POWDERED MALUNGGAY1½ C MINERAL WATERVEGETABLE COOKING OILBREAD CRUMBSPROCEDURE:
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.
Sunday 22 January 2012
MALUNGGAY PANDESAL
Subscribe to:
Post Comments (Atom)
hi just stumbled upon your website while looking for a recipe for malunggay pan de sal..how many serving does this make? :-)
ReplyDeleteapproximately, how many pieces does this recipe make?
ReplyDeletehow come you only add 1/4 tsp of the malungay powder? Is it because it is concentrated?
ReplyDeleteI tried this recipe and it failed. I figured out the yeast and flour proportion is not right. I did it again and used 2 1/4 teaspoon yeast and followed my usual bread making technique. It turned out right.
ReplyDeleteHi, so how was the taste, when we added milk and adjust sugar making it 200g per kilo of flour, and used a teaspoon of malunggay powder, the taste and smell overpowers malunggay flavor and it seems that the sweetness is not enough, now we are trying to remove the milk and put 1/4 teaspoon of malunggay powder, then the sugar will adjust to 250g per 1 kilo of flour... I'll see what will happen
ReplyDeleteThis comment has been removed by the author.
ReplyDelete