Skip to main content

Magic Sarap on Pandesal?

You see every month, meaning months where i have a baking class, you get all sorts. Stories upon stories, and i feel lucky when there is someone who already has a bakery and has a story to tell. Most of them do. Some tell on the first day, others on the last day as if trying to see whether anyone would be interested, or baka naman nahihiya lang mag kuwento. I love it when they do tell and tell a lot. Sometimes, it depends on the person. We come in different shapes and backgrounds, some are timid and shy, others are really cheery and talkative. I prefer the latter because you won't get anything from the first one. None at all. Believe me, i had sessions where it feels like cemetery creepy eery, the students barely talking to each other and the only resounding voice you hear is me, me and me. I feel almost like a broken record because i would talk non stop, from the time they arrive until they go out of the gate. Of course this is rare, but you do get them. Anyway, last month i was lucky because i have heard the weirdest thing ever. So here is .... telling us that his baker puts this and that to their pandesal. I told him, wait till we do the food costing and you will find out that judging from what you are saying, you barely make any profits at all since you opened your bakery. So we talk and talk and lo and behold he said that his baker even suggested that they use Magic Sarap in their pandesal. I say, what? Magic sarap? hmmm. Seriously? You see this is what happens when you put someone in the rein instead of you. Your baker knows you know NOTHING, as in NADA at all about what you guys have been doing, so he can pretty much tell you that jumping before baking makes the bread all the more tasty and you would probably believe him. It was obvious, the baker was just taking him for a ride, impressing him about something that would wow him, pull him in even more so he will be dependent on his skills. I wonder how his baker feels when he changed the recipe for their Pandesal after day 1? Some bakers do not take it too kindly. Most resign in a month, others complain everyday about this and that, but almost 95% do leave the bakery once they learn you, the boss takes baking classes. Turns out his baker asks to be let go by December. It figures. So....here it is. My best advice to you guys out there who dream of opening up their own bakery someday. Never open a bakery without you knowing how it works first. Of course we put magic sarap in ulam, such as adobo to make it taste better but putting it in pandesal is pure air. Well, we put garlic and what nots in the dough, why not magic sarap? Magic sarap is like a con, a show, an artificial flavoring that does not belong in a bread dough. It is an upfront to the craft and the art of yeast dough baking. Salt, water, yeast and flour. That is all you need and you get excellent tasting breads out of these four ingredients if you know the right technique. With Pandesal, our first day recipe surprises the students to its simplicity and yet, the taste and texture is satisfying. You don't need magic sarap to make a perfect pandesal. Fresh ingredients, balanced formula, on point technique. No short cuts, no skimping around, no flavor enhancers. Pandesal deserves it.

Comments

Well, it is really a magic. I have visited several similar posts before sharing similar information, but i found it very useful and effective. The magic is clearly visible in the post.
http://www.shreedurgajyotish.com/tona-todka.html
Hi there,
This is the second time I contacted you about your blog and this is just a follow up. If this message disturbs you, I apologize. I will make sure that this would be my last message that regards to our project.
We MyTaste, one of the biggest recipe search engines in the world, would like to give you an opportunity to add your food blog to the Top Food Blog list, have your recipes indexed on our site and make your recipes available to many people.
If you want to JOIN TOP FOOD BLOGS, add your blog's URL here>>>
http://www.mytaste.ph/join_top_food_blogs

This is one of many ways to share your recipes to the world and it can also help you to increase your blog traffic. EXPOSE YOUR BLOG!!
For any questions: info@mytaste.ph
-ricky

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…

Baking Pandesal, Once Again on Proofing

I finished my one one one last August, fortunately my student arrived and made it on time before i left or went back to New York. Originally, she was asking for a September 23 to 27 date and since my flight was September 7, i had to decline her request.

I was surprised to hear from her a couple of days later when she changed her mind and decided to go home so she can catch up with me. Paid her deposit and we set the date. 3 days later, she sent me a photo of one of her cook, badly burned and all bandaged up from the hospital. Class postpone. I prayed for her that she gets well so my student can still make it. I was thinking, she would have to wait till December and well, December being a busy month, i have a feeling we will not make it and i have to return her deposit.

Praise G-d, she made it and we had a really really fun session. Her goal was to bake Pandesal and Ensaimada. She has a restaurant in Taiwan and she caters to Pinoys there selling Chicken Inasal which judging from her st…

July Session

This is the only session I had so far where i used 2 different brands of flour which is Globe by Universal Robina and Sun Moon Star by Pilmico.Now, if you have attended my class, and I know some of my former students still read my blog then you know that i preach water and adore first class flours with a high protein content. Anything that is lower than my expected level is out of the book just like this popular brand I will call Brit (not it's real name). If you know your history and you bake breads, you know what this brand is. Now, you can certainly email me so I can divulge to you in secret what this horrible I mean disappointing brand of first class is.First off, it does not deserve it's price tag. Too expensive for an over P800.00 per sack flour when a P720.00 sack can use up more water. Why is that important? Well, too long to discuss but I hope your teacher can tell you why. If not, then you went to the wrong school.So here I am, using my student's flour ( they alr…