Skip to main content

Bake Malunggay Pandesal and Set Up A Bakery At Home

Two of my students for this month, Jenn Apares and Belle Nakpil. Having fun on our 3rd day of session making Monggo Breads.

Jenn was able to bake these Malunggay Pandesal as part of their assignment and things to do at home in between our session. This is why there are always a 2 day gap in my class, to give the students time to practice what they've learned and then bring some dough and bread for me to look at. Belle forgot her breads at home so i am very satisfied with Jenn's first time with Pandesal.

It needs at least 3% malunggay to be visible but the Pandesal is excellent. I am so happy for Jenn, she can now help her parents' bakery. Finally. This is only after our 2nd session, i admit i have to push my students but it was all worth the challenge. Plus, they had fun doing it!!!

after chopping the fresh leaves, just pulse them into the finished dough, lightly kneading to incorporate the veggies.

Now that obviously has Malunggay! My last advice is to reduce the amount of sugar and fat in the dough to get the benefits of the Malunggay. I am not in favor of Malunggay breads with very high sugar and shortening content because it negates the purpose of putting the malunggay in the dough. 

So far, most of the Malunggay pandesal i have tasted are way too sweet.

For hands on commercial bread making lessons, please text me at 09495705091 or email me I will be happy to answer your questions.
Lessons are 100% hands on, students mix, scale and shape the dough, wait for the dough to proof and bake. 
The best thing is waiting for the dough to proof, smelling the baking breads and tasting them in under 20 minutes of bake time!!! 
Ingredients are inclusive of the fee as well as a light meal while we bake the breads.
Only P9000.00 for 3 days. Deposit fee is P1000. 00, balance to be paid on Day 1 of the class.


Shirley said…
Print this page to get a free baking starter kit to get you started on baking breads.
Includes: bread flour, yeast, bread improver etc., Just add water and eggs to the mix and you can make 1 kilogram of Pandesal.

Simply present a printed or save the page on your smartphone and present it to me on Day 1 of our class.

Anonymous said…
Would love to learn how to bake pandesal someday.
Anonymous said…
Do you just add malunggay powder and how much?
Shirley said…
I use freshly chopped leaves
About 3% based on flour weight.
Anonymous said…
Will 3 days be enough for me to learn how to bake breads? I'm a newbie. Ty.
Shirley said…
Yes. In this photo, Jenn was able to bake her first Pandesal after the 2nd day of our class.
Anonymous said…
Will Kale and Spinach work? How much ďo I use?
Shirley said…
Yes. You can use kale and spinach, just chop them finely. About 3 -5% based on flour weight.
Anonymous said…
Can I use powdered malunggay?
Shirley said…
I tried 2 brands of dried malunggay and they tasted horrible so I don't recommend it. Fresh leaves is better.

Popular posts from this blog

3rd Class Flour, What's It All About

For starters i cannot make this Hard Monay if i did not bring any 3rd class flour or soft weak flour to New York. Once i ran out of 3rd class and tried Cake Flour, it turned bad, do not even think of using All Purpose, it will be soft but not chewy as this one made with yes, 3rd class indeed. So third class is hard to find here in the US if you will use that term. You have to say or look for soft wheat flour, that's it, not hard wheat flour, not cake or All purpose but something in between these two. It is easy to find in the Phil., just ask your local bakery suppliers and they know it is Tercera. Tercera is not for bread, bakers use it basically for cookies, cakes and other pastries, but we bakers know how to create bread recipes using part of this flour with the bread flour or hard wheat flour. It makes a softer version of any of your fave breads, with a cheaper price tag. Plus if i own a bakery, i get to use the third class for my cakes and cookies, lowering my food cost i…

instant yeasts and active dry yeast in bread making

My first experience with yeast baking did not go well at first despite the many baking books i have in my collection( which were all wiped out by the typhoon Ondoy, sept 26, 2009). The most ridiculous thing is that in your attempt to proof the yeast, you actually just snuff the life out of it by using water that is too hot for the yeast to handle. So you throw it out and then try again. Later on, many years after, i found out from my teacher in class that i did not even have to do this, simply use tap water, add a teaspoon of sugar, then the yeast, stir and voila!!! Wait for the dough to bloom or froth and your done. This is if you are using active dry yeast. Instant means you simply dump it in the flour mix, no blooming necessary.

Shown here in these images, two types of yeasts, the active dry has to be bloomed first before using, then when the yeast froths, you can dump it into the mixing bowl.

The instant yeast on the other hand, is more convenient to use, i weigh it with the rest of…