Skip to main content

Soft Buns, Hamburger and Hotdog, Pan de Lito Bonete etc.,

Soft buns are one of the best sellers when you have a bakery. I remember this bun or bread used way back when i was a child as a container for dirty ice cream in Baler. The soft bun is perfect for burgers and ham/cheese, tuna salad, chicken salad, and many other sweet and savory fillings.

The best thing about the bun is that it is soft and neutral. It is not sweet, but not too plain like a baguette. Getting the right proof is crucial. The photo below is from a bun brought by a special class student of mine, and this is what it looks like when opened.
The crumb structure inside is too open (meaning it is overproofed) that's why there are holes inside. It could also mean that the dough was not shaped properly but judging from the open crumb structure, i say this has gone through more proofing.



My student bought this from a neighborhood bakery, notice how huge the bun is, but when there are holes inside when you open it.

These are the buns we make in class. The same dough is used to make the Pan de Coco below.

Once you have the dough, you can make any variations you want as long as you have a plan ready before you start mixing. Do not LET THE DOUGH WAIT. Do not think of what to do with the dough after you mix it, unless you have a retarder or plan to chill the dough for the next day like what i do with my baguette or pizza dough.

The same dough is used to make the Pandesal above. I mix a huge batch when there is company coming, and if i am press for time  and cannot  make up the whole lot, i chill the dough inside the refrigerator. My style is that i start early when i plan to bake a big batch, but there are times when my cooking beckons me so i have to continue the work the following day. When there is help around, no problem. I finish the whole batch to save on gas.

Commercial bread making lessons is now accepting reservations for June to August. It is my first time in 7 years to teach June and July because i always spend my summer in New York, so here it goes. I hope there won't be too much heavy raining or storms. Please.

text 09495705091 for reservations..


Labels:

Comments

Post a Comment

Popular posts from this blog

First Trial Pandesal

This is an email from Jorge Garcia, he just downloaded a copy of the ebook last week and he already made his first pandesal. To you Jorge, wait till you try the other breads, i recommend the monay which is my all time personal favorite indulgence, meaning, when i want to pig out and stuff breads in my mouth with just plain coffee while i watch tv. No palaman just plain monay. After reading the ebook for 3 times, you will be able to learn more of the techniques and procedures. I am happy for you. Hi Sher, OMG, almost perfect on the first try !  Thank you! I read your ebooks (twice) over the long weekend and tried to absorb as much as I can.  Although I  encountered some of the concepts in my research your ebooks were amazingly informative.   I read about the idea of poolish and biga before but was not paying attention to them because all the recipes I found for pandesal did not use them.  When you advised that I make a sponge overnight and menti...
Post a Comment
Read more

Cutting Pandesal, Baston Style

So how do we really do the Baston style "singkit" cut? First start with a slightly stiff dough, if your dough does not have eggs or eggyolks, a hydration of around 55% is ideal. I have seen bakers use less water, but that will make your Pandesal too dry and dense after 1 day or so so try to keep it slightly on the soft side, but not too sticky. Why? If you use a sticky dough for the Baston style cut, the dough will spread and will have a flat look rather than a rounded shape we are all familiar with. In Tagalog, "lalapad" ang dough so medyo flat ung Pandesal. So after you mix the dough, divide it into 2 to 4 portions if you are mixing  kilogram. Experienced bakers divide their dough into 500 gram portions, i do mine the same way. Flatten the dough, focusing more on the length and not on the height. The height of the dough should be around 2 to 3 inches only. Next, fold the dough while pinching the edges making sure the dough surface ...
3 comments
Read more

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 cos...
19 comments
Read more