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.