YOU DO NOT NEED TO USE BUTTER OR EGGYOLKS TO MAKE A DELICIOUS BATCH OF CRUSTY OR SOFT PANDESAL.

HERE'S A RECIPE FOR THE CRACK PANDESAL.

1ST CLASS        900 GRAMS
3RD CLASS       100 GRAMS
YEAST                    15 GMS
SUGAR                180 GMS
SALT                       15 GMS
MARGARINE         50 GMS
WATER                 550 GMS

MIX THE DOUGH TO FINAL GLUTEN DEVELOPMENT. YOU MAY ADD WATER IF THE DOUGH IS STILL STIFF.

ROLL THE DOUGH INTO TWO  LONG LOGS. DREDGE WITH BREADCRUMBS AND CUT EVENLY. MAKES AROUND 70 PIECES.

PROOF UNTIL DOUBLE IN SIZE. BAKE IN A PREHEATED 375 F OVEN FOR 12-15 MINUTES OR UNTIL GOLDEN BROWN.

 
                                                                                                                       PAGBA BASTON