Skip to main content

New York Back To Manila

Just thought i would type in a few words 2 weeks before i depart for Manila.

18 months.Impressed, Turbulent, sad, not just cold but very cold, confused, bewildered, amazed,grateful, discovery etc., etc.,

I have so many whys to leave behind, hopefully and planning to ditch them in the trash. They won't make it to my luggage. I have a third invisible luggage with me though, my Cake Decorating knowledge and getting to know a brother i have not seen since 1992. Canada must have been good to him. He was and still is the best brother one can ever have. For that alone, this New York trip makes it all worth it. My intangibles.

Yes, America is a great country, beautiful and almost perfect. But....

"It's this city that makes you go bad" suspect, Law and Order, SVU Episode

Depends i guess. You cannot blame a city for turning into the worst in you. You cannot lose who you are, because if you do, then what you have become of will wreak havoc. Heaven forbid it happens to me.

We all have God given talents to rise above misfortunes and trials. First time immigrants do not have a stamp of "immunity to persecution", it is up to us to swim or sink. I am glad that i met new friends, i might have lost some along the way, but i will cherish the ones i found.

New York,the best. Did not turn out the way i expected it to be, not your fault but mine. Still, i was glad to have been here, whether i come back is no longer the point, it's whether i stay. Only God knows.

In the meantime, back to Manila. Fairview, let's go baking. See yah!

PUNCHING THE DOUGH



SCALING


PORTIONING


GLAZED AND DREDGED WITH SUGAR


PROOFING


BAKING

www.breadmakinglessons.yolasite.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…