I should be writing a review on my American Era mixer that i recently purchased but sad to say, when i opened the box a day after my arrival last March 21, the dough hook and beater blades are missing. Funny huh.
I reported the matter to Sonic Electronics,naturally they were very apologetic and asked me how i can be helped further aside from sending me my missing blades. duh. I do not need anything else other than my dough hook and paddle. That's all.
So many unwritten blogs, my February and March schedule were so out there i could not even do personal shopping for myself, had to ask people around me do it. Nevertheless, i am so grateful to the people who made it to Fairview, i had so much fun. Two days before i left for New York, i had people asking if they can pay the reservation fee already, one even dropped by to ask for the lessons and needless to say, i am sorry if i could not promise for the next schedule. I just have to say, i learned a lot from your experiences too so if some teachers out there get so pissed when someone asks them questions, to me, these questions keep me alive.
There is a reason why that question had to be asked. You get 7 students, 7 different personalities, 7 ways to ask a single question such as "Why is my Pandesal so tough?". When one student asks you that, you can see all eyes are on you, waiting for you to delve into the mystical world of the "napakatigas na pandesal"
Yes, it is the most asked question, halos lahat ng makausap mo about breads, this is the very first one they ask you, and it does not matter where they are. Vienna, Las Vegas, Netherlands, Germany etc., Basta pinoy, Pandesal is foremost in their minds.
From my one on one special class, their take home breads just from one day.
More take home breads, my one on one class is good for 2 people at P6000.00/day so you can bring your friend or sister or mother with you. Not bad considering you pay P2500.00 each a day to attend the group class.
3rd day stash, Special Ensaimadas etc.,
My proofer in Fairview.
Cheese bread.
Pretty telling what this is.
More coming up next time... i am still jet lagged so..
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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