Hard And Soft Monay Recipes
MONAY PUTOK
Monay putok is just like other monay. The difference of this monay is it has a big crack on its top (putok in our language). It is usually sprinkled with sugar.
Provided by psalonzo93
Categories Yeast Breads
Time 2h20m
Yield 20 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients in a mixing bowl. knead until gluten is fully developed.
- Rest for 10 minutes.
- Scale dough according to desired weight.
- Proof for at least 1 1/2 hours.
- Bake at 350°F for 20 minutes or until golden brown.
Nutrition Facts : Calories 185.9, Fat 3.1, SaturatedFat 1.6, Cholesterol 24.8, Sodium 345.4, Carbohydrate 34.6, Fiber 1, Sugar 7.8, Protein 4.5
HARD AND SOFT MONAY
Monay originated in Philippines. it is delicious when served hot. Note: To make soft monay proof molded dough for about 1 1/2 to 2 hours after molding. Slice dough at the center along the oval shape up to 1/2 inch from the bottom to produce the monay shape. giving the dough enough time to relax will produce a soft monay with no cracks.
Provided by psalonzo93
Categories Yeast Breads
Time 49m
Yield 23-24 serving(s)
Number Of Ingredients 9
Steps:
- mix all ingredients for about 4-5 minute
- Run dough until smooth.
- Scale to about 80 grams each then mold to oval shape.
- Put into prepared grease pan.
- Rest dough not more than 20 minute after shaping.
- Bake in pre-heated oven 400 F for 20 to 25 minute or until golden brown.
Nutrition Facts : Calories 185.8, Fat 2.9, SaturatedFat 1.4, Cholesterol 32.3, Sodium 192.6, Carbohydrate 33.6, Fiber 1.3, Sugar 0.3, Protein 5.6
PRETZELS - HARD AND SOFT
Posted in response to a request for a recipe for hard pretzels. EDITED TO ADD: After seeing Marlene's photo and reading her review, I just had to try this recipe immediately. Made soft preztels w/ my granddaughter this morning and they were both easy and good. From start to finish, it didn't take very long at all. A great project to do w/ kids!
Provided by Impera_Magna
Categories Breads
Time 45m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- SOFT PRETZELS:
- Dissolve yeast in water, add salt and sugar.
- Blend in all the flour and knead until smooth.
- When smooth, cut dough into small pieces and roll into ropes. Twist ropes into conventional pretzel shapes and place on a paper-lined cookie sheet.
- Brush pretzels with beaten egg, sprinkle with coarse salt.
- Bake in a 425 degree oven for 12-15 minutes, or until brown. These do not keep long.
- HARD PRETZELS:
- Do everthing above, but decrease water to 1-1/4 cups and add 1/4 cup of melted butter.
- Make pretzels smaller and bake until browned.
- These pretzels will stay good for months in a tight container.
Nutrition Facts : Calories 245.4, Fat 1.3, SaturatedFat 0.3, Cholesterol 23.2, Sodium 302.6, Carbohydrate 49.7, Fiber 1.9, Sugar 1.8, Protein 7.6
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