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The Cd vs the Video

I copied and pasted parts of the texts on the CD and DVd on my website to clarify a few things. Apparently there is some confusion over how to call a recipe inside a CD, or a book inside a CD. How do you call it? If i put recipes on HOW TO COOK CHICKEN WITH COCONUT MILK in a CD, meaning burn it on a CD, can i call it a CD ON HOW TO COOK CHICKEN WITH COCONUT MILK? Did not say it was a video, so it means recipes only right? Hmmm. I remember ordering a book once and i was surprised when the book arrived in one small package, i thought it was a stationary pad or something. When i opened it, it was just a CD, not a book. I became more careful especially if you shop at half.com because the books can either be a download version (which happened to me also), a CD or the Hard copy. Yeah, i know some of you had the same experience. This is the reason why i made it clear that the CD on Commercial Breadmaking is the same Commercial Bread making book that i send out for download when you buy it. (Article below. I did not know that when you call a CD and CD, it could mean a video. BUT wait, i did make an explanation below that states it was the same download version only in a CD form so that does it right? Aaaaaa. It was specifically said that if you have bought one, the dowload version, YOU DO NOT NEED TO BUY THE CD. It is in a CD that is why i called it a CD. It did not say it was a video because the contents of the dvd/video was written below as well. The contents of the video are detailed below, which means it does not contain Siopao, Tasty, Dinner Rolls, Doughnuts etc., I spent most of my 4 months here in New York doing just these two videos, the Sponge and Dough bread below and the Royal Icing i don't think i have the time and energy to do more. Pasensya na po kung nalito kayo sa kung ano ang CD at DVD. Article from the website. Finally the Baking Breads Video (based only on sponge and dough and this is not the video version of all the recipes in the Commercial Bread making cd or ebook), one that i worked on for two months editing and scavenging my files for is over. I never planned to put this on the market but since i really have no plans of teaching this method in my hands on class, it would be a great idea to just put together a decent video on how i would present this to the class. The contents of the video would be what i start my class on the first day, kneading exercises. You would see students kneading or mixing manually so take a good look at the quality of the dough during the kneading process. Next would be the perfect solution and my answer to the KitchenAid problem. We all have one or two in our kitchen. 99% of my students have one too and what do we do with it? Pinipilit nating gamitin to make breads. We force our dainty KitchenAid to do this difficult task of kneading the dough for us when in reality, it just does not work. As a student myself, i know the limitations of this mixer when Filipino breads come in play. Our doughs are rich in butter, eggs, AND TADA! SUGAR. THE SUGAR, PLUS THE FACT THAT OUR BREAD FLOURS have higher protein contents than the US counterparts make it difficult for the mixer to fully knead the dough to 100% gluten development. This is something we do not know when we bought our mixers and i think what the KitchenAid company does not know as well. They tell you you can knead the dough 4-6 minutes at Speed 2 or 4 etc., etc., but what recipe? what breads? what are the resulting finished products like? Ewan. That is the answer. If the mixer is not over heating, the dough is. Chances are, your KitchenAid will break before your firstborn grows his second tooth. Watch my video as i detail the step by step technique on how to go around this problem. It works. I have two large commercial mixers and because of my bad back, i have to ask help when i want to use them. When i am experimenting recipes, i use my KitchenAids like i use my toothbrush. You can imagine the load my mixer gets. This technique which i developed for my own use is now open to you. Follow it, and learn how to love it. This alone will cost you $100.00 if i will charge you as a consultant so i planned not to teach it at all but as more and more students come to me with this same problem, i decided to share it now. I was a baking student for many years, i know what you pay for and what i end up getting when i leave the classroom. It is very frustrating, but patience pays. You will in due time, create that perfect Pandesal, but not with just one recipe, not in 3 days, some would take longer than others, but with the right technique, you will get there. Next you will see how to mix a sponge, rounding, shaping and filling the Yema Ensaimadas, shaping the Sweet Potato or (kamote) Pandesal, basic yeast dough procedures in close up. This is an advance lesson because i specifically want this as a supplementary learning aid for those who purchased and will purchase the Ebook on Commercial Bread making, and for my HANDS ON CLASS STUDENTS who want to take the Sponge and Dough class but could not because i have no time to teach it. There will be no audio, just texts instructions because i am not a big fan of distracting hosts or cooking shows who tell you so many things about the food and forget about the one in front of him/her. I don't want you to be looking away from the dough, the texts are simple and easy to read and very basic. There will also be a recipe update CD to accompany the videos just in case you already ordered a download version of the eBook online. The recipes used are from the Commercial Bread making eBook, i just tweaked them to show you THAT YOU CAN CREATE VARIATIONS of basic recipes you ALREADY HAVE. Bakeries normally just circle around 4-5 basic dough recipes and create hundreds of variations out of them so teach yourself this technique. The water is going to be the main problem in the sponge and dough method because you already used some in the Sponge stage, plus Potatoes and Sweet Potatoes have varying water contents. If you have been trying out the recipes in the eBook, then you will have no problem with this. My advice is TO LOOK AT THE DOUGH. Let the dough TEACH YOU. Look at how it bounces on the board, how sticky or stiff it is and try to re-create it when you do the actual job of making one. There is a lot to learn just by using your eyes and this is one example of how to make good use of those pair. This is another one of the reasons why i scrubbed the audio. Look at the dough and watch what happens, the sheen, the changes, etc., It in my goal that through the video you will be able to play it over and over, yes, this is an advance class and well, we have to start somewhere. The videos are not that long, just enough for those who are attention deficit challenge so you will NOT BE BORED I PROMISE. Just the other day my nephew and i whipped a quick batch of Pandesal and since i have no sponge, we just dump the ingredients and off with it. It was the saddest and ugly looking Malunggay Pandesal i have ever seen. The bread flours here are protein challenged, meaning kulang and poor unless you go and buy the bulk type. No bounce, no spongy texture, no ovenspring, and yet, if i have just made a short 4 hour sponge, it would have been SO MUCH DIFFERENT EVEN IF MY FLOUR IS THIS BAD. All purpose lang kasi ang ginamit ko. If you receive the CD/Video pack, then it comes with the CD on Commercial Bread making, plus the video. Again, this is the same eBook that is available for download, not a different version. Buy the Video only, and i will send you a CD recipe update on the breads used in the video. You can also ask for a download version of the book (NOT THE VIDEO)for your back up if you like just in case your CD gets scratched although i would advise you to burn the CDs/DVDs right away.

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