Skip to main content

Whole Wheat Asado Buns

Just had this urge to eat Whole Wheat Chicken Asado this week and at the same time serve them up for guests coming over a meal. I sent away 3 dozen of this to friends and left only some for me. It was worth it though, i liked the crunch of the cracked wheat, nutty and hearty but my nephew thought it has Malunggay leaves, ha ha ha. I know how to cook just a tad bit and my niece like the filling, but not the healthy bun outside. I know, she likes a sweeter, and whiter version but i have 4 kilograms of cracked wheat in my freezer so i have to use them before they expire.

I always tell my students that i am a sticky kind of person when it comes to mixing doughs, you will know this when you attend my class, because i will make you mix a sticky, slightly sticky, slightly stiff etc., dough.


Some panaderos will shun away from sticky doughs like this but not me, part of the challenge and it makes a softer bread in the end, not too many bread makers know that.



It was getting dark, i started around 3 pm when i found out guests are coming so i have to hurry. I hate working under the light, and i don't want to miss TV Patrol as well. When i do special recipes such as this, i don't ask for help. I do everything from the mixing to make-up, scaling and filling, greasing pans etc., It's like i am in a trance, this is my moment, reflecting while my fingers do much of the work so i want to keep my square footage to myself as much as possible. I sent my helper home early, no need to wait up for me.

Finally done and in the proofer, it was 5 pm roundabout, it will take at least an hour and a half to proof these lovely doughs, i used a sponge so it will proof much faster than regular doughs for sure. Cleaning up my space, one of the cardinal rules in baking and cooking, CLEAN AS YOU GO and even if we have helpers to do the cleaning, you still need to scrub that table and tidy up the tools you used.


I think i ate two pieces even before they had a change to cool down and 2 more when i woke up. At least they are made from Whole Wheat so i don't feel that much guilty. The recipe i used is just an ordinary regular dough, i just added 25% cracked wheat, molasses and 17% dark brown sugar. No hanky panky there.

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…

Baking Pandesal, Once Again on Proofing

I finished my one one one last August, fortunately my student arrived and made it on time before i left or went back to New York. Originally, she was asking for a September 23 to 27 date and since my flight was September 7, i had to decline her request.

I was surprised to hear from her a couple of days later when she changed her mind and decided to go home so she can catch up with me. Paid her deposit and we set the date. 3 days later, she sent me a photo of one of her cook, badly burned and all bandaged up from the hospital. Class postpone. I prayed for her that she gets well so my student can still make it. I was thinking, she would have to wait till December and well, December being a busy month, i have a feeling we will not make it and i have to return her deposit.

Praise G-d, she made it and we had a really really fun session. Her goal was to bake Pandesal and Ensaimada. She has a restaurant in Taiwan and she caters to Pinoys there selling Chicken Inasal which judging from her st…

July Session

This is the only session I had so far where i used 2 different brands of flour which is Globe by Universal Robina and Sun Moon Star by Pilmico.Now, if you have attended my class, and I know some of my former students still read my blog then you know that i preach water and adore first class flours with a high protein content. Anything that is lower than my expected level is out of the book just like this popular brand I will call Brit (not it's real name). If you know your history and you bake breads, you know what this brand is. Now, you can certainly email me so I can divulge to you in secret what this horrible I mean disappointing brand of first class is.First off, it does not deserve it's price tag. Too expensive for an over P800.00 per sack flour when a P720.00 sack can use up more water. Why is that important? Well, too long to discuss but I hope your teacher can tell you why. If not, then you went to the wrong school.So here I am, using my student's flour ( they alr…