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More Baking Days

Day 3 and 4 of our special private class, lucky these two are. If someone pays for my training, i will be in church every Sunday for sure. I am so happy that my student is pleased that her breads are getting great reviews, hmmm, could it be that they are free? Hope not, these two worked hard to get the shapes right sweating and standing for hours.



Mongo breads, and pizza, whole grain garlic and rosemary foccacia. If you do not like the breads too brown, all you need is to reduce the baking time and lessen the eggwash on top. Not all students like the maputla or pale versions, i too prefer my breads golden brown.


Everyone's favorite, Hard Monay, actually this is the only bread i eat from the white bread varieties, i go for whole grain but i will not pass this one out. My helper just asked me if this was the same star bread, and yes it is the same.

Day 4 Special Ensaimadas, topped with floss, if the students prefer a particular shape, i allow them freely, this one was just rounded instead of the coiled.


I left 1/3 of this bread for me, used it to serve my group class for lunch with just plain tuna filling and some condiments and the bread was divinely soft and crusty outside when re-heated. I was surprised that when the bread cooled down, it was still soft, not dry and hard. Amazing.

Ensaimada dough on the rise.

All wrapped up and ready for the Congress. My student brings the breads over to her work place and i was ecstatic to hear that even some Congressmen had a bite of all the breads we made. Breads spreading good tidings this soon. She got 200 orders of this pastry that day itself. Wow.

The students also had this for lunch, they made the dough of course.

The mongo pull apart bread, i am sure someone will copy this and claim it is theirs originally. Same thing when i did the Malunggay Pandesal years ago, now they are selling it i heard. Not bad, but i think i was the first one who blogged about making one. Okay lang, as long as you make money out of it and help create jobs for others, why not?


Siopao is also part of the lesson, finally the white siopao that had eluded me for 18 nonths. No bleached All Purpose in the US, maybe if i search the internet, but most of the APF in the supermarket are unbleached so my Siopaos are all dirty off white in color.:( Not pleasing to look at.

THEM THAT WORK IT. One thing when you bake a lot of breads, you need all the tables you can use to put stuff on, make up the dough etc.,

More to come...Day 5 and 6 includes Cinnamon Rolls, Pan de coco,etc.,

Thank you to my group class students, i had a blast. I woke up this morning thinking i still have another session day with the girls, wala na pala, tapos na (it's over) and so i felt sad.:(
To Kat, JO, Joy, Eden, and Cheryl.. give me a buzz what happens next to your baking ventures...and once again, muchos gracias!!!!

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