Skip to main content

2013

Special Ensaimada Day 1
Special Ensaimada Day 5 This Ensaimada has a shelf life of 1 week or exactly 7 days, no molds but best eaten on or before Day 5 because you can still bite into its moistness. Days later will result in dryness so i don't recommend it. I don't use calcium propionate which is the anti mold agent in breads, but i think most bakeries use them so they will stay on the shelf longer. This bread was made using the Sponge and dough method and i plan to make a video of it so those who have a No time dough method background can learn this one. In fact, i am planning to create a whole library of bread making videos/movie using this method because not too many people are familiar with it. Sayang because you don't really get to that pro level if you have no knowledge of this method. I don't have time to teach this special class so maybe i can turn them into a pro video class. Still working on it, i am writing the script so to speak, want to make the video unique with the least of editing. My first attempt was ridiculous, the movie was toooo long. I had to cut the scenes or clips and i was disappointed so i stopped for awhile, assessing which clips or procedures should go in or out. Then the idea that maybe i can put them into two cds came to me so i went back and rejoined the cuts, etc., etc., Oh well, same thing happened to me when i was making the book on commercial bread making. It was praised for being so anal in details (pardon the expression) but, sayang kasi, i really want to tell everything, i don't see them in books i bought years before so i want to see them in my book. This year started with a special class on breads, thank you to Jackie for gracing my humble kitchen. I know it was hard as a beginner but just remember, i baked breads not fit for human consumption when i was starting, i am not embarrassed to say that.
Breads Jackie made, she was able to round perfectly on the first day, and made baston on the second day. I think she has the hands of a baker, maybe this is her calling despite her 0 background in baking.
She requested for donuts on the first day so i included it in the lesson. Any dough can be fried into a donut, except probably the special ensaimada (my brother in Canada said it was too rich) and the baguette (kasi walang lasa at matigas). I sent some of the breads to my sister, and to those who help me around, driver, tagabili ng harina, alalay paglinis etc., Everyone's happy. January 13 15 17 bread making schedule, hands on. www.breadmakinglessons.com
Sausage inside the Pandesal, which is made from the Soft Bun Dough
Red Velvet Spanish Bread, yup, from leftover Red Velvel cupcakes na ayaw ng kainin ng niece ko from last xmas, frozen and then recycled into a filling.
text me at 09202019945 if you want to join the class.

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…

HOW TO MAKE A PUDDING, PINOY STYLE

ANY LEFTOVER BREADS, DRIED BREADS AS LONG AS THEY HAVE NO MOLDS IN THEM, YOU CAN USE THESE TO MAKE YOUR HOMESTYLE PUDDING.


MOIST BUT NOT DENSE, I MAKE THIS FOR MY MOTHER SINCE SHE LIKES SOFT FOODS AND SHE CANNOT CHEW ON THE CRUSTY BREADS AND COOKIES I REGULARLY BAKE. GOOD THING WE HAVE LEFTOVERS!!!! NO NUTS PLEASE!!!!

A GOOD PUDDING IS MADE USING A BAIN MARIE, PLACE THE PUDDING PAN ON A LARGER BAKING PAN WITH WATER AT THE BOTTOM. STEAM BAKE FOR 40 MINUTES OR UNTIL GOLDEN BROWN.

DO NOT FORGET TO GREASE THE BAKING DISH OR THE PUDDING WILL STICK A LITTLE, YOU WANT NICE CLEAN CUTS...


THE PUDDING PLACED ON A SQUARE DISH, PAT SOME BUTTER OR MARGARINE ON TOP IF YOU LIKE. YOU DO NOT HAVE TO STEAM BAKE RIGHT AWAY, YOU CAN ALLOW THE RAISINS TO SOAK FOR AN HOUR TO SOFTEN THEM.

ADDING RAISINS TO THE PUDDING GIVES IT A TWIST... YOU MAY ADD SOME DRIED CRANBERRIES ALSO.

ADD SUGAR TO THE MIXTURE OF BREAD, MILK AND EGGS. ADJUST THE SWEETNESS.


SHRED LEFTOVER BREADS AND SOAK WITH MILK AND BEATEN EGGS.




THE PUDDI…

instant yeasts and active dry yeast in bread making

My first experience with yeast baking did not go well at first despite the many baking books i have in my collection( which were all wiped out by the typhoon Ondoy, sept 26, 2009). The most ridiculous thing is that in your attempt to proof the yeast, you actually just snuff the life out of it by using water that is too hot for the yeast to handle. So you throw it out and then try again. Later on, many years after, i found out from my teacher in class that i did not even have to do this, simply use tap water, add a teaspoon of sugar, then the yeast, stir and voila!!! Wait for the dough to bloom or froth and your done. This is if you are using active dry yeast. Instant means you simply dump it in the flour mix, no blooming necessary.

Shown here in these images, two types of yeasts, the active dry has to be bloomed first before using, then when the yeast froths, you can dump it into the mixing bowl.

The instant yeast on the other hand, is more convenient to use, i weigh it with the rest of…