Skip to main content

Pita Bread, Apple Tree and Mamon

Check out my tumblr post on the Mamon mold experience and my Apple Tree update.
Day after i told myself i am not buying a return ticket to New York, i decided to buy three apple trees just like that. Maybe, my guardian angel whispered to me, "not just yet" and so these apple trees will somehow make me endure the long flight from Manila to New York. Was not just the flight though, my job is the most precious thing to me at this stage, i love being with students who share the same passion as i do. That's just it. Something not even the beauty and glitter of New York cannot replace.
The sticky on the Mamon issue, read about it in my blog too. Here is the Pita dough and baked breads using the same SOFT BUN formula from the previous post.
Take about a hundred grams each for this size. You can make smaller Pitas starting from 50-60 grams and use your toaster oven to bake them instead of the large oven.
The Pizza stone should be inside the oven during pre-heating to create a very hot surface, i used 400 F. Wait for the Pita to puff, you can bake it pale or light brown in color. If you are storing these for future use, i suggest you bake them pale so you can still have that soft crispy texture when you serve them.
Open up using a sharp knife and fill with your favorite salami or pastrami, ham, cheese, sliced onions, tomatoes and lettuce. Whatever you fancy for, these Pita breads are best eaten the day they are made.
Here, my nephew John used pizza sauce, grilled chicken and caramelized onions to make his Pita Sandwich merienda. What i like about Pita breads is that you can stick anything inside without the fall out mess of an open faced sandwich.
Cooling the baked Pita breads for the boys to devour later. I usually make big batches on a Friday or Thursday just in time for the weekend. www.breadmakinglessons.com Got any baking questions for me, email me at sherqv17@gmail.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 cost i…

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 last advice is to reduce the amount …

instant yeasts and active dry yeast in bread making

My first experience with yeast baking did not go well at first despite the many baking books i have in my collection( which were all wiped out by the typhoon Ondoy, sept 26, 2009). The most ridiculous thing is that in your attempt to proof the yeast, you actually just snuff the life out of it by using water that is too hot for the yeast to handle. So you throw it out and then try again. Later on, many years after, i found out from my teacher in class that i did not even have to do this, simply use tap water, add a teaspoon of sugar, then the yeast, stir and voila!!! Wait for the dough to bloom or froth and your done. This is if you are using active dry yeast. Instant means you simply dump it in the flour mix, no blooming necessary.

Shown here in these images, two types of yeasts, the active dry has to be bloomed first before using, then when the yeast froths, you can dump it into the mixing bowl.

The instant yeast on the other hand, is more convenient to use, i weigh it with the rest of…