Skip to main content

Day 2 Commercial Bread Making Hands On Class

Took some samples off the second day session to make a platter of some sorts, a bread tray of day 2,Soft Buns which would be the base for Hamburger Buns or Pan de Limon, Pan de Lito, Hotdog Buns, Pan De coco etc., Pizza from the Lean dough formula, which can be made also into French Breads, Ciabatta, Foccacia, Cinnamon Rolls.



Schedule of Baking Classes for December is on the 9th, 12, 14.
January 10, 13 15
February 1 3 5, my last one before i go back to New York. When i will be back to Manila again, i have no idea, it depends on what America gives.

You can still catch up the Cake decorating lessons, there will be no baking this time just pure decorating because time does not allow it, you can have the baking pre scheduled ahead of time if you want to, i need at least 3 students to do the session.



I made two batches of the Red Velvet Cupcake, topped with prepared sugar flowers (Royal Icing) and Cream Cheese Frosting with Coffee flavoring.


The Red Velvet Cake ready to be loaded into the oven. If you browse the internet, you will find at least 12 different Red Velvet Cake recipes, oil based, butter based, 2 tablespoons of cocoa, others with more cocoa, with or without milk, leavened with baking soda plus vinegar, or baking powder etc., It's up to you to pick which is the best and in here, there is no lack for people to taste test the baked goods. Unlike in New York where i have to wait for my sister to visit from Manhattan before i could bake for testing, here, i get to bake anytime i want.

Just send the cupcakes off to my sister's house or give away to anyone who visits. I am thinking of selling one of these days, maybe when i come back next time. I would need to buy another mixer perhaps, maybe a 20 quart just like the one i have in New York. I already checked how much it would cost me to ship it, and it is a whopping thousand dollars, at least. It's like buying a new unit over here so forget it. Too bad, because the Omcan brand is pretty excellent compared to the one i have here in Fairview. :(

Back to the cupcakes.


I will be posting the recipe plus more of the images in my tumblr account maybe this week, it will be a very busy, busy month so i apologize for not updating my blogs. :)

www.breadmakinglessons.com

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 cos...

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 ...

Kape at Pandesal

When someone emailed me about Kape at Pandesal, i suddenly felt home sick. Just these two words. Dipping Pandesal in coffee. Who got this phenomenon or practice started? We all know the colonial Spanish era and Gregorio Zaide mentioned our fondness for idling around in the history books (Juan Tamad and siesta), but for breakfast? Who wants to jump up and down when you wake up? This is the answer. Dunking the warm, crispy Pandesal into hot, steaming coffee. How did this thing start? Who invented it? What made the Pinoys dunk their Pandesal? Maybe the Pandesal in those days are rock hard, or maybe it is one way to sweeten the bread. Baka may alamat dito. Is it because the Pandesal is salty in those days? After all, sal means salt right? The Italians love to dunk their Biscotti in coffee, but the Biscotti deserves it. Seriously, Biscottis if not dunked in coffee can give you a free tooth extraction. But the Pandesal? Okay to some, it cools down the coffee. Don't tell me they...