Slicing the cylindrical dough in diagonal shape and scaling the dough in 15 grams per piece. Rolling the slice dough in bread crumbs. Letting the dough rise on a slightly grease baking sheets/pan for 45 minutes. Baking the bamboo shoot pandesal mixture at 300C for 35 to 45 minutes or ...
if like me you aren’t very good at eyeballing, weigh the ball of dough first on a food scale and divide the number by four. Slice the dough into four pieces and weigh each piece so they are about the same weight.