This was the batch of 1.5 kilograms of Pandesal i mixed in a a flurry,( still Spring during this time) when my brother and sister in law visited from Canada. They had with them 4 relatives of my sister in law from Europe. Europe? I asked myself, what can i serve them? Has to be something they miss from way back home. Answer. Pandesal. What else?
So day before i made 1 kilogram first. Woke up the morning after, they were all gone, meaning both the Pandesal and the guests, off to Manhattan for a tour of the city and i guess the Pandesal for snacks.
This is the proofed dough, good thing i brought with me some baking sheets, my "plancha" from my baking class, so i can actually make up to 6 kilograms right here in my mother's kitchen.
NO problem at all.
I used a sponge so the dough was really getting quite a height in this photo.
This is the baking size, now inside the oven. Again, i am using an old American size Hotpoint oven, a brand i have never seen or heard before.
Transferring the baked Pandesal onto cooling racks. I intend to let this batch last for at least 4 days so i cannot afford to touch them, that is why i used a tong. I am already an expert in tong use, no dimples, even if the breads are still hot. A good 2 -3 minutes will allow these breads to be more manageable.
When the guests arrived, the Pandesal were already stored, on the table, waiting for them. I told my sister in law that she can get the ones in the large containers, i was only leaving 20 pieces for my nephews snacks. With that, all of them started packing their own "baon" for the trip back to Canada. Everyone's happy. I am happy. Back to back baking with this 20-quart mixer bowl is not exactly the same as my 4.5 quart Kithen Aid nor the 10-quart i have in my class. This probably weighs more than me with the dough in it. Ouch! I have never done it, this is the first time i baked two batches in succession. This is what we miss in Manila. But i am not in Manila.
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