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How to Bake Pandesal with Corned Beef and Asado

Learn how to make the dough and the possibilities are endless. From one basic dough, you can create different breads both savory and sweet such as the ones shown below. You can use the dough to make Spanish bread, cheese bread, dinner rolls, fruit and nut, corned beef, asado, etc.,

One time my sister gave me some lechon from her husband's birthday party and i used this filling inside a Pandesal dough instead of the usual paksiw. Now, the cooking of the filling is not a problem, most of us know how to cook adobo and asado, or anything sauteed or ginisa.

It is the making or mixing of the dough that is problematic which is why most choose to take a lesson outside of their kitchen.

But once perfected, you can do anything with your dough.

So like i said, this is a Pandesal dough with corned beef and leftover Siopao Asado filling. Flatten the dough, (25 gram portion), place the filling at the center.

Fold to cover the filling and press the edges to seal.

Fold the sides and seal. Then dr…
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Pandesal for the First Time, an OFW's story

So i understand why some students would be so so so excited to bake their very first perfect Pandesal.  Pero to bake two days after your Day 1 of the Pandesal class and not use an oven thermometer like i told you to is uhhhh, hmmm. Don't expect your Pandesal to turn out right, and as expected, it won't.

From my website, www.breadmakinglessons.comyou can already read my strict admonition to use an oven thermometer. Do not bake unless you have one inside your oven.

So, seriously i just found out that my student already bought a set of baking equipment, mixer, oven and all. He went home from Saudi, his sister didn't want him to go back, bought the set of bakery stuff and took a baking class. This is Day 4 when i found out his full story, and he tried baking every other day, every day since our session started.

Sus! Yun pala he did not have an oven thermometer in his oven and he had this from what, last year? He also attended a baking class which is getting popular these days,…

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So baking Pandesal is what everyone who wants to bake breads ask all the time. No one in the Philippines start out with wanting to learn how to bake Putok or Monay, or Soft Buns, maybe Ensamaida comes second but Pandesal is always the first one they ask.

Want to know how you can bake the best breads or Pandesal FAST? I mean fast not 1 week fast but at least not dragging 1 month fast or months and you still have not done a decent Pandesal.

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I love the enthusiasm and the interest, the hard work she put in during the class and her determination to succeed. My only advice to beginning students out there and this is what i tell my students all the time. You cannot force the baker out of you in two days, not in 4 days, or even a month. It's a lot of hard work, patience, understanding, calculating, more patience and TIMING. Not every student will learn the same way, same time, same manner. You cannot put a clock into coaxing the baker out of you.

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Here are some of the bakes this month, i am resting for two days and will be having a special one on one session this weekend with a lass who visited me while i was having a session this month. She is from Batangas, a province famous for their bakers or panaderos/horneros so we had a grand chat the other day regarding her problems with her Aunt's bakery.

They used to average 10 sacks a day. This was when her Aunt still manages it during her prime years but the 10 became 1. Dismal if you think about it and i think it is the right decision to finally put her own stamp into the bakery. She told me the bakery used to have at least 30 employees. My students were already arriving so i forgot to ask how many there are now. Definitely not 30 if your production went to a low 1 sack a day.

So anyway, here are the breads my class did this month.

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This is what i want my students to experience, even is some feel very intimidated by the prospect of getting burned, still i encourage the students to try it, even for just a couple of times. Not all students welcome this idea sad to say, but if i am a student, a beginning baker, i would love love love to have the chance to load the dough inside the oven myself. This is why it is called a hands on class right?

Male students are not fussy so they mostly volunteer to do the job. It is funny to see the hands and arm quiver since most have never done this before. There is always the first time and once must, i insist to go through it.

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