Skip to main content

One Dough. Tons of Imagination.

You may think that the breads you see stacked in bakery shelves have been made from different kinds of doughs. You see about 12-15 varieties of breads, sweet and savory, filled and plain, topped and slashed, fruits, nuts, coconuts and cream. What you do not know is that almost 80% of these breads come from just one basic dough. Your signature dough, whatever you decide to use as the master baker becomes the base of most of your products. You do not need to make 6-7 kinds of doughs just because you need to make Spanish Bread, Bitso, Pan de coco, Almond Crescents, Pan de Leche etc., Just one dough. Plus your creativity.

The dough below comes from the hotdog and hamburger bun dough posted previously in this blog. Feel like making smaller rolls, which we call Pan de Limon, go ahead and use a square baking pan and scale them into smaller 20-22 gram portions depending on the baking pan you are using.




Topping with Poppy Seeds

Bake at 325 F for 12-15 minutes.

The same dough used to make mongo bread.

Or Spanish Bread

And Pan de coco, plus a whole lot more...making bread making so much more exciting..
All the recipes are included in the ebook..

Update on the hands on baking sessions in Fairview, Quezon City will be posted next month, please be reminded, i am accepting only a maximum of 8 students per session. All classes will be no time limit, 100% hands on. The lessons will also be posted in my website, www.breadmakinglessons.yolasite.com.

Lessons starting October:

3 DAY NO TIME DOUGH COMMERCIAL BREAD MAKING
2 DAY SPONGE AND DOUGH, ARTISAN BREAD MAKING
-you will bring home your breads, start from weighing to cooling (or should i say, eating)

CUPCAKES AND CAKES PLUS BUTTERCREAMS
-learn how to bake basic cakes and cupcakes, plus two kinds of buttercream, not the grainy overly sweet type..
-you will bake from scratch, plus free tested recipes

BASIC CUPCAKE AND CAKE DECORATING 2 DAYS
-final project will be a 2 layer cake, decorated with buttercream, buttercream flowers, basic piping etc.,
-learn how to pipe roses, star flowers from buttercream

FONDANT AND GUMPASTE 2 DAYS
-learn how to make fondant and gumpaste, how to make flowers, accents, covering a cake in fondant
-you will end up decorating a 3 layer cake at the end of the class

ROYAL ICING 3 DAYS
-learn how to make royal icing decorations, flowers, embroidery, extension works, filigree etc.,
-also with a fully decorated 3 layer cake for your final project
go to www.breadmakinglessons.yolasite.com for more details

Final Dates will be posted this summer, feel free to inquire at sherqv17@gmail.com

Comments

Popular posts from this blog

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 cost i…

HOW TO MAKE A PUDDING, PINOY STYLE

ANY LEFTOVER BREADS, DRIED BREADS AS LONG AS THEY HAVE NO MOLDS IN THEM, YOU CAN USE THESE TO MAKE YOUR HOMESTYLE PUDDING.


MOIST BUT NOT DENSE, I MAKE THIS FOR MY MOTHER SINCE SHE LIKES SOFT FOODS AND SHE CANNOT CHEW ON THE CRUSTY BREADS AND COOKIES I REGULARLY BAKE. GOOD THING WE HAVE LEFTOVERS!!!! NO NUTS PLEASE!!!!

A GOOD PUDDING IS MADE USING A BAIN MARIE, PLACE THE PUDDING PAN ON A LARGER BAKING PAN WITH WATER AT THE BOTTOM. STEAM BAKE FOR 40 MINUTES OR UNTIL GOLDEN BROWN.

DO NOT FORGET TO GREASE THE BAKING DISH OR THE PUDDING WILL STICK A LITTLE, YOU WANT NICE CLEAN CUTS...


THE PUDDING PLACED ON A SQUARE DISH, PAT SOME BUTTER OR MARGARINE ON TOP IF YOU LIKE. YOU DO NOT HAVE TO STEAM BAKE RIGHT AWAY, YOU CAN ALLOW THE RAISINS TO SOAK FOR AN HOUR TO SOFTEN THEM.

ADDING RAISINS TO THE PUDDING GIVES IT A TWIST... YOU MAY ADD SOME DRIED CRANBERRIES ALSO.

ADD SUGAR TO THE MIXTURE OF BREAD, MILK AND EGGS. ADJUST THE SWEETNESS.


SHRED LEFTOVER BREADS AND SOAK WITH MILK AND BEATEN EGGS.




THE PUDDI…

instant yeasts and active dry yeast in bread making

My first experience with yeast baking did not go well at first despite the many baking books i have in my collection( which were all wiped out by the typhoon Ondoy, sept 26, 2009). The most ridiculous thing is that in your attempt to proof the yeast, you actually just snuff the life out of it by using water that is too hot for the yeast to handle. So you throw it out and then try again. Later on, many years after, i found out from my teacher in class that i did not even have to do this, simply use tap water, add a teaspoon of sugar, then the yeast, stir and voila!!! Wait for the dough to bloom or froth and your done. This is if you are using active dry yeast. Instant means you simply dump it in the flour mix, no blooming necessary.

Shown here in these images, two types of yeasts, the active dry has to be bloomed first before using, then when the yeast froths, you can dump it into the mixing bowl.

The instant yeast on the other hand, is more convenient to use, i weigh it with the rest of…