Skip to main content

Baking Schedule October to March 2013

You can now see the detailed lessons in my website, www.breadmakinglessons.com for Commercial Bread making and Cake Decorating. I will also add a class on Baking Cakes for Beginners, the very basic such as Butter cakes, Pound Cakes, Banana and Chocolate Cakes that you can turn in to Cupcakes if needed be. For the Cake Decorating, i give the students the option to take an extra session day if they want to for either of the three lessons which are Gumpaste and Fondant, Buttercream (not the confectioner's but the real Buttercream) and Royal Icing. I will only give one day lessons for each but if you want to extend it up to 2 days, then you are free to do so, minimum is at least two students. If you look at my website, the tools you need are all there including images of what the lessons might be. If you have no tools available for your use in class, i will allow you to borrow mine, but you need to purchase them later for your practice. If you ask me, i would start with the Buttercream, then Royal Icing and then Gumpaste and Fondant. This is the order in which i learned them myself but of course you are free to take whatever lessons you feel like having. What i like about getting the basics from these 3 disciplines is that i am not stuck at a particular type of decoration. I can mix them up (as seen in my website and tumblr blog), use Royal icing flowers and Buttercream borders, or Gumpaste flowers and Royal Icing piping etc., With regards to Bread making, the lessons are hands on, no time limit and you will start from scratch. There will also be lectures, basically what goes on inside a bakery, how to troubleshooot, what are the problems, how to calculate food costing etc., Below is a Soft Bun dough that i turned into Pita breads as well. I have also managed to make Pan de Sal out of it, Cinnamon Rolls, Pan de Limon, Dinner Rolls, Hotdog Buns, etc., etc.,
An overload of Sesame Seeds that i bought from an Indian store in New Jersey, these breads will stay soft for 5 days. After days, it will start to dry up, then become moldy in 7 days without any preservatives at all. If you own a bakery and your Soft Buns mold in 2 days, there is something wrong with your production.
Even if opening a bakery is not in the horizon right now, the satisfaction of making your own bread is the most glorifying of all endeavour for someone who is in love with food. Don't we all love to eat? Everyone can cook, i borrow that from the movie "Ratatouille" and i agree, but NOT EVERYONE CAN BAKE. Start learning, use that extra time to learn a craft and you might be in for a surprise. I will start accepting reservations first week of September. My class is limited to only 7-8 students per session. Email me at sherqv17@gmail.com for instructions on how to reserve a slot.

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…

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…

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…