Malunggay Pandesal (Moringa bread using Tangzhong method)
Soft and fluffy malunggay pandesal made with the tangzhong method for better texture, more stretch, and bread that stays soft longer. Malunggay powder gives the rolls a mild earthy flavor and a light green color without overpowering the dough.
Servings: 12 rolls
Calories: 178kcal
Equipment
- Stand mixer with dough hook (optional, dough can also be kneaded by hand)
- mixing bowls
- Small saucepan
- whisk
- Kitchen scale
- measuring cups and spoons
- Baking sheet
- Parchment paper or silicone baking mat
- Clean kitchen towel or plastic wrap
- Wire rack
Ingredients
For the Tangzhong
- 18 grams all-purpose flour
- 90 grams milk
For the Dough
- 162 grams all-purpose flour
- 180 grams bread flour
- 56 grams brown sugar
- 28 grams white sugar
- 15 grams active dry yeast
- 140 grams milk warmed to about 110°F
- 1 tablespoon malunggay powder
- 1 large egg
- 6 grams salt
- 28 grams unsalted butter softened
- 100 grams fine breadcrumbs
Instructions
- Make the tangzhong: In a small saucepan, whisk together 18 g all-purpose flour and 90 g milk over medium-low heat. Stir constantly for 3 to 5 minutes until it thickens into a smooth paste, like thick pudding. Remove from heat and let it cool to room temperature.18 grams all-purpose flour, 90 grams milk
- Activate the yeast: Warm the milk to about 110°F. Stir in the active dry yeast and a pinch of the sugar. Let it sit for 8 to 10 minutes until foamy. Stir in the malunggay powder.28 grams white sugar, 15 grams active dry yeast, 140 grams milk, 1 tablespoon malunggay powder
- Mix the dough: In a large bowl or stand mixer bowl, combine the all-purpose flour, bread flour, brown sugar, and salt. Add the egg, yeast mixture, and cooled tangzhong. Mix until a shaggy dough forms.162 grams all-purpose flour, 180 grams bread flour, 56 grams brown sugar, 1 large egg, 6 grams salt
- Knead the dough: Knead for 5 to 7 minutes until the dough starts to look smoother and slightly tacky. You can do this in a stand mixer with a dough hook or by hand.
- Add the butter: Add the softened butter a little at a time, kneading well after each addition. The dough will feel greasy at first, but keep going until it becomes smooth, soft, and elastic.28 grams unsalted butter
- First rise: Form the dough into a ball and place it in a lightly oiled bowl. Cover and let it rise in a warm spot for 1 to 1 ½ hours, or until doubled in size.
- Shape the rolls: Gently punch down the dough. Divide into 12 equal portions, about 60 to 65 grams each. Shape each piece into a smooth ball and pinch the seam underneath.
- Coat with breadcrumbs: Roll each dough ball in fine breadcrumbs until well coated. Place them on a lined baking sheet about 1 inch apart.100 grams fine breadcrumbs
- Second rise: Cover loosely and let the dough rise again for 45 minutes to 1 hour, until puffy.
- Bake: Preheat the oven to 350°F. Bake for 15 to 18 minutes, or until the rolls are lightly golden and sound hollow when tapped on the bottom.
- Cool and serve: Transfer to a wire rack and let cool for at least 5 minutes before serving.
Notes
- You can use a stand mixer or knead by hand. A mixer makes it easier, but hand kneading works just fine.
- Do not rush the rises. Both rises matter for soft, fluffy pandesal.
- If your kitchen is cold, let the dough rise in an unheated oven with just the oven light on.
- Cool the tangzhong completely before adding it so it does not affect the yeast.
- Pinch the seam tightly when shaping so the rolls stay round while baking.
- Do not skip the breadcrumb coating. It gives pandesal its signature finish.
- Use a kitchen scale for the best texture and most reliable dough.
Nutrition
Calories: 178kcal | Carbohydrates: 31g | Protein: 5g | Fat: -14g | Saturated Fat: 2g | Cholesterol: 22mg | Sodium: 177mg | Fiber: 1g | Sugar: 7g
