Baking and Decorating Schedule

January schedule for Commercial Bread making is moved to 20 23 25
February is on 1 3 and 5 still. I am adding a cupcake class with decorating on January 22 29 and 31, only to give in to requests (i just hope they really mean it, because most often they don't)

Please, please bring your containers, a large 3-4 inch height rectangle or square any size, just not one of those mini tiny disposable plastic for left over foods. You are bringing breads you baked, you share them, you eat them while you go home tired and you take pictures of them. I don't understand some students who arrive without one even if they drive in cars, pretty easy to put them at the back of the seat, after all the promise of sharing your breads with your loved ones seems to me an irresistible proposition. ???

Christmas red Roses made with Royal Icing ( Day 2), the icing is old but i still managed to salvage this one, just not good to eat anymore.

Purple Buttercream (Italian Merengue)Day 1

The 260 something cupcakes i made last Dec. 26

Dinner Rolls ready for the oven.

Baked and waiting to be buttered.
This dough is basic, you can use this dough to make all kinds of breads from filling it up with Asado or Adobo, use it as Ensaimada, Donut, Pan de lito, soft buns and loaf bread. Just perfect the weighing, mixing and proofing, and you are good to go.

Same dough different make up.

I hope you can still make it to my class, i am going to miss it, the fun talking about breads, something that you love the most aside from the blue color is a privilege i am very grateful of. I was supposed to end the cupcake and decorating class but i still get inquiries so fine, let's have a few runs with it just before i leave. I just wish they would sell Tylose for the gumpaste because it is cheaper. I plan to scour the internet again for bargains of tools and gadgets for decorating and hopefully sell them when a student could not find one or two of these tools such as the plastic fondant rolling pin. I do not have that much space to store them so i will figure it out when i come back probably around September when the winter is due again in the East Coast. Dread the day.

cakes and pastries blog

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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 cos

Cutting Pandesal, Baston Style

So how do we really do the Baston style "singkit" cut? First start with a slightly stiff dough, if your dough does not have eggs or eggyolks, a hydration of around 55% is ideal. I have seen bakers use less water, but that will make your Pandesal too dry and dense after 1 day or so so try to keep it slightly on the soft side, but not too sticky. Why? If you use a sticky dough for the Baston style cut, the dough will spread and will have a flat look rather than a rounded shape we are all familiar with. In Tagalog, "lalapad" ang dough so medyo flat ung Pandesal. So after you mix the dough, divide it into 2 to 4 portions if you are mixing kilogram. Experienced bakers divide their dough into 500 gram portions, i do mine the same way. Flatten the dough, focusing more on the length and not on the height. The height of the dough should be around 2 to 3 inches only. Next, fold the dough while pinching the edges making sure the dough surface

Kape at Pandesal

When someone emailed me about Kape at Pandesal, i suddenly felt home sick. Just these two words. Dipping Pandesal in coffee. Who got this phenomenon or practice started? We all know the colonial Spanish era and Gregorio Zaide mentioned our fondness for idling around in the history books (Juan Tamad and siesta), but for breakfast? Who wants to jump up and down when you wake up? This is the answer. Dunking the warm, crispy Pandesal into hot, steaming coffee. How did this thing start? Who invented it? What made the Pinoys dunk their Pandesal? Maybe the Pandesal in those days are rock hard, or maybe it is one way to sweeten the bread. Baka may alamat dito. Is it because the Pandesal is salty in those days? After all, sal means salt right? The Italians love to dunk their Biscotti in coffee, but the Biscotti deserves it. Seriously, Biscottis if not dunked in coffee can give you a free tooth extraction. But the Pandesal? Okay to some, it cools down the coffee. Don't tell me they

How To Bake Pandesal and Other Breads

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