Skip to main content

Filling In

Sometimes putting a filling in a dough can be tricky if you are a beginner. There are tricks and techniques to do it fast and easy, but if you ask me, the best tip is to practice doing it. When i was in Purefood's, the Corned Beef filling was cooked before the bakers leave the lab, placed on large baking sheets and then frozen. They will be scored and cut in the morning and used to fill the Cracked Corned Beef Pan de Sal which was sold in Shell gas stations before. Pan de Sals that did not crack will be sold at P8.00each, and the cracked ones at P12.00 Freezing the filling is just one trick especially if the filling is oily. I use a tad bit of cornstarch to thicken the sauce making it a bit tight.
The filling should be placed in the center and sealed tight.
The seal is at the bottom, always at the bottom when placed on a greased baking sheet. My prayers for the Manilans experiencing heavy rains today. I feel so sad, all my gadgets and tools for baking and cake decorating are stored in my room which went under Ondoy last 2009. Gosh, if things got worst, they will be another casualty in the making, i just hope there will be no lives lost. I guess okay lang mga gamit, as long as they are safe. www.breadmakinglessons.com For hands on baking lessons and eBook on Breads/How to set up a Bakery, click the link above.

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…