Whole wheat pandesal

If you have a favorite Pandesal recipe, know how to compute the Baker's Percent, then you can work out a way to make your own Whole Wheat version. My mother is having a problem with her cholesterol, being 79 years old and all and loving life, meaning "eating". Honestly, i laugh inside when i see her munching like a rabbit all the time, easy Ma.

So i said to her, i will make her these Whole Wheat version, low on fat and sugar, not the kind i use to bake with 18% sugar. She just likes to munch on something, i used 20% whole wheat so that will do her some good at least.

I used a sponge and dough method always when i make anything with whole wheat flour or cracked wheat. If you bake with whole wheat, notice there is very minimal "ovenspring" going on after the first few minutes of baking, do not be surprised. The volume always suffers when you bake with whole wheat but there are always tricks of the trade professional bakers apply, troubleshooting has its own separate chapter in the American Baking Institute book.

With the right technique, balanced formula and basic skill you do not have to chew on dry, chewy bagel like home made whole wheat. I use a home style oven, a 5 quart Kitchen Aid, tried this recipe manually and the results are the same.

Soft, light and airy texture, result of a Sponge and dough method. It won't be like this if you use a No time dough method.

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3rd Class Flour, What's It All About

For starters i cannot make this Hard Monay if i did not bring any 3rd class flour or soft weak flour to New York. Once i ran out of 3rd class and tried Cake Flour, it turned bad, do not even think of using All Purpose, it will be soft but not chewy as this one made with yes, 3rd class indeed. So third class is hard to find here in the US if you will use that term. You have to say or look for soft wheat flour, that's it, not hard wheat flour, not cake or All purpose but something in between these two. It is easy to find in the Phil., just ask your local bakery suppliers and they know it is Tercera. Tercera is not for bread, bakers use it basically for cookies, cakes and other pastries, but we bakers know how to create bread recipes using part of this flour with the bread flour or hard wheat flour. It makes a softer version of any of your fave breads, with a cheaper price tag. Plus if i own a bakery, i get to use the third class for my cakes and cookies, lowering my food cos

Cutting Pandesal, Baston Style

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Kape at Pandesal

When someone emailed me about Kape at Pandesal, i suddenly felt home sick. Just these two words. Dipping Pandesal in coffee. Who got this phenomenon or practice started? We all know the colonial Spanish era and Gregorio Zaide mentioned our fondness for idling around in the history books (Juan Tamad and siesta), but for breakfast? Who wants to jump up and down when you wake up? This is the answer. Dunking the warm, crispy Pandesal into hot, steaming coffee. How did this thing start? Who invented it? What made the Pinoys dunk their Pandesal? Maybe the Pandesal in those days are rock hard, or maybe it is one way to sweeten the bread. Baka may alamat dito. Is it because the Pandesal is salty in those days? After all, sal means salt right? The Italians love to dunk their Biscotti in coffee, but the Biscotti deserves it. Seriously, Biscottis if not dunked in coffee can give you a free tooth extraction. But the Pandesal? Okay to some, it cools down the coffee. Don't tell me they

How To Bake Pandesal and Other Breads

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