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Pita in New York

If there's one thing that is sure to be found in New York is shop after shop in every turn you make. All the streets in Manhattan is lined with every imaginable dining experience you are in the mood for. I would have loved to do some bakery hopping but my legs just can't take it, we took a bus to Manhattan because traffic is horrendous and parking is impossible as well so your best bet to go around New York City is to find a place to stay, take your feet to the streets until you drop dead and go back the next day because you won't finish it in one day.
In Times Square, just feeling the crowd. Below is another twist to the Pandesal, i made sure my sugar level is just at the right sweetness for my mother who is taking Metformin already, not a full blown Diabetic yet, but i told her that i will reduce the sugar of the dough so she can still have her bread. She had also seen an eye doctor recently and was told that her cataract is still at bay, no need to worry. She loves to snack on Lengua, not really sweet stuffs but anything buttery and sweet at the same time. I don't make cakes for her because she does not like them, my last option since i told her i am not making her anymore Lenguas, is the Pandesal or Dinner Rolls, breads that are soft and light to eat. I also sneak in a few trans fat free margarine, our favorite is the "I Can't Believe It's Not Butter", my nephew dips the Pandesal or Dinner roll straight to the tub. Oh dear. This butter copycat is so good, i will bring some to my sister to taste.
PITA BREAD, made with Pandesal Dough, the Pita is a staple in our family, you can cut them in triangles for chips, salsas etc., or you can turn them into Pizza Crusts for instant Pizza snacks. Yum!
Using a Pizza Stone is the key to creating the perfect Pita bread.
One Pita after another is a cinch when the oven is hot, hot, hot. I just love making them, i use whole wheat or spelt during rolling just to add some nuttiness to the bread. I am so fortunate that i took a career change way back 1995 when teaching Nursery although adorable and funny was not really making a dent in my bank account. Personally, this is more gratifying and i have no regrets. I even told my mother that it was the best decision i have made, can you imagine us looking for Pan de Sal in Upstate New York? Hello? Sitaw nga wala, Pan de Sal pa kaya? Ha ha ha
Stack them up, if you plan to reheat the Pita, do not bake dark brown to a crisp, just lightly browned so you can eat them later as well. I will post what we did with the Pita after, not a hard thing to do when you have two young boys always waiting for something to munch on. As an Aunt, i am fortunate that i have people around me willing to eat whatever i place on the table. If you want to take a taste test of all these glorious breads, take time to attend my class, for 3 days, it isn't that much of a bother i think. I mean, i took two years of Food Service, 3 months plus so and so apprenticeship here and there to learn more, so i guess 3 days isn't too much to ask.
Above is the whole One Dough with Variations, i will post them later, taking a lunch break here. Baking Schedule in Fairview, Manila, for details go to the my website below. www.breadmakinglessons.com email me for inquiries at sherqv17@gmail.com or tweet me @pandesalatbp For cake decorating posts, cakesandpetals All breads featured in this blog can be found in my COMMERCIAL BREADMAKING EBOOK/BAKERY SET UP, you can go to my website and find more of the details, plus a preview of the table of contents, how to purchase etc.,

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