MACCIM ROYAL ACADEMY INC

Topics: Baking, Pastry, Tablespoon Pages: 4 (201 words) Published: December 15, 2014
MACCIM ROYAL ACADEMY INC.
PASBUL LUBAO SAN JUAN LUBAO

INVESTIGATORY PROJECT

TITLE: NUTRITIONAL BUSCUITS USING MALUNGGAY AND ALUGBATI

SUBMITTED BY: MICAH JADE DAMPIL & MARY CONCEPTION CONSUNJI

SUBMITTED TO: T. KEVIN TAMAYO

7-DESCARTES
A.Y 2014-2015

INVESTIGATORY PROJECT

I: OBJECTIVES
II: INTRODUCTION
III: MATERIALS
IV: PROCEDURE
V: SIGNIFICANT OF THE STUDY
VI: RELATED LITERATURE
VII: USES
VIII: CONCLUSION
IX: REFERENCE

I: OBJECTIVES

II: INTRODUCTION

III: MATERIALS
One teaspoon three table spoon of baking powder Three pinch sugar

One-half teaspoon 100 grams two eggs
margarine

one cup malunggay alugbati buttermilk

IV: PROCEDURE
The Alugbati and Malunngay leaves were gathered and boiled to obtain juice with the leaves crushed into the blender. The ingredients were mixed into the bowl then were added with the Malunggay and Alugbati leaves, juice and oil and star margarine. It was stirred until moistened. After mixing the ingredients, the dough was flattened with a roller pin and was made into sheet of 1 mm to 2 mm thick. The biscuits were cut onto the desired shape by use of knife. The oven toaster was preheated 425 degrees Celsius. A small amount of oil was spread onto the baking sheet, and then the biscuits were placed on it and were baked for 4-5 minutes.
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