Infuse your traditonal pandesal recipe with malunggay for a healthier version. You can use fresh malunggay leaves for a better flavor!
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Infuse your traditonal pandesal recipe with malunggay for a healthier version. You can use fresh malunggay leaves for a better flavor!
The dough improver will improve the elasticity of your dough and it will prolong the shelf life of your bread.
Hi! I’m Sheilla Lopez. I am a Cuisine and Pastry Chef, Culinary Instructor, Chef Consultant, Food Stylist, Food Photographer, Recipe Developer, Food Writer. I am also a mom to an amazing little boy. Read more…
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7 thoughts on “Malunggay Pandesal”
ok lang ba kung hindi lagyan ng bread improver?
The bread improver helps the bread becomes softer.
I was hesitant to try this recipe because there were no reviews. The pandesal turned out really good. Instead of using dry malunggay, I blended it with a little water. This made the bread light green and I still had pieces of malunggay. The dough ended up being to wet but I just added more flour. I would make this again.
Thank you so much that you liked this recipe!
Hi Chef. Is the 450 ml lukewarm water only for the yeast mixture? How about the “Pour water” in Step 3? Is it included in the
450 ml of lukewarm water? Sorry, i am a newbie! Thank you very much.
What can I use as a substitute for bread improver?
If you don’t have dough improver, it’s fine. Just make sure your dough is not too dry.