Wheat Malunggay Pandesal Recipe

Wheat Malunggay Pandesal Recipe



Wheat Malunggay Pandesal Recipe


  • 100 g Whole Wheat Complete
  • 70 g powdered milk
  • 20 g instant yeast
  • 5 g Bread Improver
  • 100 g malunggay blanched
  • 540 ml water
  • 30 g molasses
  • 180 g sugar
  • 12 g salt
  • 70 g Shortening
  • 1 cup Bread crumbs


  • Mix together flour, powdered milk, yeast and bread improver. Set aside.
  • In another bowl, combine malunggay, salt and sugar in water.
  • Pour water into flour mixture and mix well until properly hydrated.
  • Add in shortening and knead until smooth and elastic.
  • Allow the dough to rest for 10-20 minutes.
  • Divide dough and form into a “baston” and cut into desired sizes.
  • Roll in bread crumbs and proof for one hour and then bake at a preheated oven (350F) for 20-30 minutes.


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