I love this January, not because i had quite a few more baking sessions than before. Normally, January is a dead end, people do not have that much money left from the holiday blast but this is an exception. Or maybe, i just happen to be found by interested people who want to learn new skills. The photos will mostly be from my sponge and dough classes and it was fun to play around with the recipes once again. Going back to New York on March 21 :( and i have no idea what NY will offer this time. Nakakasawa na ang layovers, the long back breaking flight, the awful airplane food etc., etc.,
yUM! With chocolate chips, drunken raisins, almonds etc.,
a huge hit, camote and malunggay pandesal which i will make for my sister, she is already waiting for it
HOney Oatmeal Buns and rolls
This time, tons of photos but not that much to say. Too tired. Just finished my cake classes yesterday, and i am going to just watch Inspector Morse on youtube the whole day. ;)Thanks to Yvette and Chai.
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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