Malunggay, Malunggay Pandesal

Malunggay is a winner, and this you won't believe. Why do kids love Malunggay Pandesal? I mean, they would take out the onions and tomatoes on top of pizzas, but would ask and gobble up the Malunggay Pandesal.

Seriously. It's mind boggling. My niece and sister love it, my students' kids also love it. Hmmm.

So how do you add the Malunggay in the Pandesal? I have tried every technque but the best one is using the freshly picked leaves, wash and then mince them. I do not like the puree' version because the dough becomes too green, unless that's what you like. I also tried the powdered malunggay leaves, dried leaves, oven dried, sun dried, etc.,, and they taste like old stale something, smells funky and does not taste like you would go for a second bite.

Freshly minced malunggay leaves is the obvious winner and i usually start with 3 % then go as high at 5%. That's it. Beyond 5%, i find the malunggay flavor too strong but that it just me.

See the flecks of Malunggay leaves, at 3% they are visible unlike the ones i asked my assistant to buy from the local panaderia. I asked her if it was really a Malunggay Pandesal because i cannot find the malunggay at all.

For Hands on Commercial Bread making lessons please visit www.breadmakinglessons.com and also my facebook page csherqufranca for updates and other photos...

Imagine having your bread and veggies at the same time! Time to make your own bread and have fun at the same time.

Slots for November and December are still open. For reservations, please text Shirley at 09495705091. Small class of 3 to 6 only. NO time limit, fee inclusive of lunch.

Discounted fee for November and December only at P7500.00 for 3 days, back to P9,000,00 on January onwards.

Same pandesal dough used this time to make Tuna Pandesal. Yum!!!

Really 100% hands on, lessons start from 9 m straight with no break till 1 pm, we break only after we finish all the doughs.

Glorious, soft and light Pandesal!!!

Block 6 Lot 11 Yakal Street Nortridge Park Sta Monica Novaliches QC

Comments

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 cos

Cutting Pandesal, Baston Style

So how do we really do the Baston style "singkit" cut? First start with a slightly stiff dough, if your dough does not have eggs or eggyolks, a hydration of around 55% is ideal. I have seen bakers use less water, but that will make your Pandesal too dry and dense after 1 day or so so try to keep it slightly on the soft side, but not too sticky. Why? If you use a sticky dough for the Baston style cut, the dough will spread and will have a flat look rather than a rounded shape we are all familiar with. In Tagalog, "lalapad" ang dough so medyo flat ung Pandesal. So after you mix the dough, divide it into 2 to 4 portions if you are mixing kilogram. Experienced bakers divide their dough into 500 gram portions, i do mine the same way. Flatten the dough, focusing more on the length and not on the height. The height of the dough should be around 2 to 3 inches only. Next, fold the dough while pinching the edges making sure the dough surface

Kape at Pandesal

When someone emailed me about Kape at Pandesal, i suddenly felt home sick. Just these two words. Dipping Pandesal in coffee. Who got this phenomenon or practice started? We all know the colonial Spanish era and Gregorio Zaide mentioned our fondness for idling around in the history books (Juan Tamad and siesta), but for breakfast? Who wants to jump up and down when you wake up? This is the answer. Dunking the warm, crispy Pandesal into hot, steaming coffee. How did this thing start? Who invented it? What made the Pinoys dunk their Pandesal? Maybe the Pandesal in those days are rock hard, or maybe it is one way to sweeten the bread. Baka may alamat dito. Is it because the Pandesal is salty in those days? After all, sal means salt right? The Italians love to dunk their Biscotti in coffee, but the Biscotti deserves it. Seriously, Biscottis if not dunked in coffee can give you a free tooth extraction. But the Pandesal? Okay to some, it cools down the coffee. Don't tell me they

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