Skip to main content

March Baking Lessons

The schedule for March will be 9 13 and 16, all hands on session from 9 am till about 2:30 PM.  This is a non-stop baking class, we start at 9 am sharp with lectures and introduction of what we will do, and we get to have our lunch break only when all 3 kgs of base flour have been mixed.

Which means students have to eat a heavy breakfast, you are free to bring something to snack around with you but we will have coffee and crackers so don't worry. Let me know if you're under medication so you can take your mini break. 

All 3 kgs base flour will be in the proofer usually around 1 pm and then we take our break. Wait time is not that long, before you're even finish with your lunch the oven is already pre-heating and the dough is ready for baking. 

All breads will be ready at around 2 to 3 pm. Then before everyone goes home, I will explain the assignments. Yes, meron pong assignments, so please don't forget to bring a pen to write down details or you can record my instructions if you wish. 

Text me at 09495705091 for reservations.  My class is very small but it's hands on. You also get to bring home samples of your breads. 

In the meantime, i also want to share my attempt to make healthy meals for myself. I've been watching too many korean cooking shows lately and had this craving for some good hone made dumplings. 

I noticed that dumplings sold in shops or groceries are salty and have Msg or Magic Sarap of some sort. I can't eat salty foods anymore, I hyperventilate when there's soy sauce in my food, even the knorr pang sigang mix sends me heaving and panting, sometimes dizzy so ....i know it's going to be hard work but a girl has to eat😋 

First, making the dough. Then the filling, and then comes the hard part which for someone who went through chemo and radiation, now that my bones are really not as healthy as before, is a pain! But my stomach is talking to my head so I guess I will manage.

Next post is my chicKen tofu dumpling.
www.breadmakinglessons.com 

Comments

Post a Comment

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 cos...
19 comments
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

Bake Malunggay Pandesal and Set Up A Bakery At Home

Two of my students for this month, Jenn Apares and Belle Nakpil. Having fun on our 3rd day of session making Monggo Breads. Jenn was able to bake these Malunggay Pandesal as part of their assignment and things to do at home in between our session. This is why there are always a 2 day gap in my class, to give the students time to practice what they've learned and then bring some dough and bread for me to look at. Belle forgot her breads at home so i am very satisfied with Jenn's first time with Pandesal. It needs at least 3% malunggay to be visible but the Pandesal is excellent. I am so happy for Jenn, she can now help her parents' bakery. Finally. This is only after our 2nd session, i admit i have to push my students but it was all worth the challenge. Plus, they had fun doing it!!! after chopping the fresh leaves, just pulse them into the finished dough, lightly kneading to incorporate the veggies. Now that obviously has Malunggay! My...
11 comments
Read more