Skip to main content

Pandesal for the First Time, an OFW's story

So i understand why some students would be so so so excited to bake their very first perfect Pandesal.  Pero to bake two days after your Day 1 of the Pandesal class and not use an oven thermometer like i told you to is uhhhh, hmmm. Don't expect your Pandesal to turn out right, and as expected, it won't.

From my website, www.breadmakinglessons.comyou can already read my strict admonition to use an oven thermometer. Do not bake unless you have one inside your oven.

So, seriously i just found out that my student already bought a set of baking equipment, mixer, oven and all. He went home from Saudi, his sister didn't want him to go back, bought the set of bakery stuff and took a baking class. This is Day 4 when i found out his full story, and he tried baking every other day, every day since our session started.

Sus! Yun pala he did not have an oven thermometer in his oven and he had this from what, last year? He also attended a baking class which is getting popular these days, but again, ended up taking bread making in my class. I am so happy to have helped this poor guy. Like i said in my shirleyfacebook post, MONEY or pera does not grow on trees. When i found out he had attended this class and still have not done a decent Pandesal, hindi talaga niya alam kung papano gumawa ng pandesal and so many other stories etc., I got really really sad.

That night, i prayed for him, sana i told myself, after my class makapag bake na siya ng Pandesal. True enough, yesterday lang after our session, he baked Pandesal with Hotdog and sent me the photos. Ang saya. You don't know how happy i feel when my students send me photos of their bakes. Like Diosa Pacistol from last month who now bakes bread almost every day.


Just by the looks of his baked bread, i knew this time it was done very well. The other day i overheard him telling his classmate that it was tough and dense kasi naman 30 minutes lang nag pa alsa. Hmmm. I don't think we ever baked a bread in class that had only 30 minutes proofing so Manny, again, do not forget our lessons. 



Good luck and well, ang sipag mo talaga. Sana wish ko matupad na dream mo not to go back to Saudi and just open a bakery. This is it. Thank your sister for me too.

Still have slots for my May class so text me at 09495705091 for reservations.

Comments

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…

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…

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…