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Baking Troubleshooting

Below are images of the CINNAMON ROLLS AND ENSAIMADA that Perla and I did in her house using the ......5 quart commercial mixer and her old 1974 Kitchen Aid.

We had the time to wait for the dough to rise, not in a rush so they came out perfectly. The good thing about Perla's kitchen is that anything i asked for, is there. It's like being in my own kitchen except that my mixer is way too large compared to hers.


Not mentioning the brand of mixer, this one caught me and the girls who took the baking class last Sunday. Had i known that this commercial mixer will not take our sweet yeast dough, would have brought with me at least a kilogram of Pandesal and Spanish bread so the girls could see the texture of the rolls much, much better.

I was surprised that the manual for the mixer (which i read the night before the class) says that i can mix up to 4 lbs for a dough that has an absorption rate of 50% which is basically around the ballpark of my SIOPAO dough. Not. Had to add more water, had to stop the mixer. Just won't work. 4 lbs is close to about 2 kilograms, i do not see that happening here at all. No way this 5 quart mixer can mix 700 grams, let alone 1.5 kilograms.

I went to read the manual again the morning after and read somewhere that if the flour you are using is a high gluten flour, then you need to reduce the batch size. 25% plus another 10% if the water is below 70 F. Still does not make sense because for 60% water absorption, the manual indicated that it can mix as much as 5 lbs as well. Okay so the chart did not specify that the formula should be low in sugar, eggs and butter which is what most of our breads are, so i absolve them of their sin. But 5 lbs? That is like asking a tablespoon to carry a cup of sugar. Believe me, i have worked with 3-4 brands of 10 quart mixers and the most they can mix is 2 kilograms. This mixer is just 5 quarts.
The Kitchen Aid, Artisan (5 quart capacity) can mix up to 600 grams if you use a sponge. You will be done in under 35 minutes.
Kitchen Aid 6 quart commercial mixer, sponge and dough method can mix up to 700-800 grams.
Kitchen Aid 4.5 quart Professional mixer, 300 grams No Time Dough, 400-500 if you use an overnight sponge, not too rich dough like pandesal.

Challenging enough, i am a sucker for troubleshooting wayward mixers and ovens, i mixed two sponges without my friend Perla's knowledge. She probably wondered what those bowls were when she walked up to the dining table. I had to test these mixers again. We made ensaimada, very rich golden brown and creamy. Cinnamon rolls with maple syrup exactly what is in the ebook.
Too us quite a while to finish the dough but it pays off handsomely, the dough rose perfectly, lightly open soft texture because WE DID NOT RUSH THE DOUGH. Perla and i used the two mixers simultaneously, turning off the other one when it heats up and then covering the dough with the hook intact with a cling wrap, then work with the other dough. I think we did at least 6 stoppages until we got the gluten developed perfectly.

To the girls who took the baking class last Sunday, please give me your email addresses again except for those who received the ebook. I sent you the ebook this morning but most of them went back to my inbox except for Gloria's and Dina's. Judith, you forgot to leave me your email address, so please email me at Our Pandesal needed at least an hour more of proofing to create the same lighter, fluffier texture as shown in the ensaimada slices above. I hope you get to make the breads this holiday and many thanks to you all.


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