Skip to main content

One Dough. Tons of Imagination.

You may think that the breads you see stacked in bakery shelves have been made from different kinds of doughs. You see about 12-15 varieties of breads, sweet and savory, filled and plain, topped and slashed, fruits, nuts, coconuts and cream. What you do not know is that almost 80% of these breads come from just one basic dough. Your signature dough, whatever you decide to use as the master baker becomes the base of most of your products. You do not need to make 6-7 kinds of doughs just because you need to make Spanish Bread, Bitso, Pan de coco, Almond Crescents, Pan de Leche etc., Just one dough. Plus your creativity.

The dough below comes from the hotdog and hamburger bun dough posted previously in this blog. Feel like making smaller rolls, which we call Pan de Limon, go ahead and use a square baking pan and scale them into smaller 20-22 gram portions depending on the baking pan you are using.




Topping with Poppy Seeds

Bake at 325 F for 12-15 minutes.

The same dough used to make mongo bread.

Or Spanish Bread

And Pan de coco, plus a whole lot more...making bread making so much more exciting..
All the recipes are included in the ebook..

Update on the hands on baking sessions in Fairview, Quezon City will be posted next month, please be reminded, i am accepting only a maximum of 8 students per session. All classes will be no time limit, 100% hands on. The lessons will also be posted in my website, www.breadmakinglessons.yolasite.com.

Lessons starting October:

3 DAY NO TIME DOUGH COMMERCIAL BREAD MAKING
2 DAY SPONGE AND DOUGH, ARTISAN BREAD MAKING
-you will bring home your breads, start from weighing to cooling (or should i say, eating)

CUPCAKES AND CAKES PLUS BUTTERCREAMS
-learn how to bake basic cakes and cupcakes, plus two kinds of buttercream, not the grainy overly sweet type..
-you will bake from scratch, plus free tested recipes

BASIC CUPCAKE AND CAKE DECORATING 2 DAYS
-final project will be a 2 layer cake, decorated with buttercream, buttercream flowers, basic piping etc.,
-learn how to pipe roses, star flowers from buttercream

FONDANT AND GUMPASTE 2 DAYS
-learn how to make fondant and gumpaste, how to make flowers, accents, covering a cake in fondant
-you will end up decorating a 3 layer cake at the end of the class

ROYAL ICING 3 DAYS
-learn how to make royal icing decorations, flowers, embroidery, extension works, filigree etc.,
-also with a fully decorated 3 layer cake for your final project
go to www.breadmakinglessons.yolasite.com for more details

Final Dates will be posted this summer, feel free to inquire at sherqv17@gmail.com
Labels:

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