How to make Pandesal and Spanish Bread.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier while margarine is more affordable.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water is a cost-effective substitute.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed meal is a vegan alternative, while egg substitute is less expensive.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers natural sweetness, while brown sugar is often cheaper.

Divide the dough into four portions.

Stretch the dough longer using a rolling pin, pushing back and forth to flatten it.

Roll the flattened dough out wide to make it even.

Cut the dough perpendicularly into pieces weighing approximately 30 to 50 grams each.

Roll each piece in bread crumbs and place on a baking sheet lined with wax paper.

Set aside the rolled pandesal.

Mix 1 cup of margarine with 1/2 cup of washed sugar using the creaming technique and set aside.

Take the second portion of dough and stretch it, rolling it outward to ensure the inside is firm.

Cut this dough perpendicularly into pieces weighing approximately 30 to 50 grams each for the Spanish bread.

Roll the Spanish bread pieces in a manner where one side is wider and the other is pointed, adding filling before rolling outward to lock the filling inside.

Roll the Spanish bread pieces in bread crumbs and place them on the same baking sheet as the pandesal.

Preheat the oven and bake the pandesal for 10 to 15 minutes until done.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens