MACCIM ROYAL ACADEMY INC.
PASBUL LUBAO SAN JUAN LUBAO
TITLE: NUTRITIONAL BUSCUITS USING MALUNGGAY AND ALUGBATI
SUBMITTED BY: MICAH JADE DAMPIL & MARY CONCEPTION CONSUNJI
SUBMITTED TO: T. KEVIN TAMAYO
V: SIGNIFICANT OF THE STUDY
VI: RELATED LITERATURE
One teaspoon three table spoon of baking powder Three pinch sugar
One-half teaspoon 100 grams two eggs
one cup malunggay alugbati buttermilk
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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