Baking the breads.
The baked breads, waiting to be packed.
Hotdog buns, i helped finish up the shaping just to make it look pretty. It is sad though that even if i think this batch is flawless, you cannot please everybody. Some would find time to and right in front of you tell you how awful the shape looks like. Well, customers are always right, that's what they say. I just think that maybe if you can replicate this in front of me after a month, then i will agree that the shape of these buns and the loaves below are ugly.
More of the breads that are ugly, daw.
I will post more "ugly" or pangit na photos next time. According to her husband who saw the breads, "masarap nga tinapay ninyo, ang papangit naman ng itsura". Really? Been teaching since 2001 and i have never heard such said to me. I have something to say but i would rather not say it here.
We do take lessons in math like addition and subtraction in college right? I think we do.
www.breadmakinglessons.com
Maraming salamat po sa mga emails ninyo, thank you and i am glad that you guys have been doing great in your new chosen craft. It just proves na hindi pa huli ang lahat, kahit anong idad natin, basta determinado kayo to na matuto, kakayanin ninyo. Salamat!
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
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