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Showing posts from January 7, 2013

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 vide…