Skip to main content

Caldereta Patties/Turnover

My nephew played around with some of the Soft Buns/Flatbread and made some Caldereta Turnovers when he saw the pot of the beef stew on the stove. He asked me if he can do it, and i said of course, why not? I normally do Asado and Corned Beef Buns using the same dough but this one, we went to a different route by creating a sort of Calzone. So while the Soft Buns were proofing, we flattened 4 pieces, filled them with the Beef Stew, sealed and then baked.
The Sesame Seeds remains and they will be on the crust side, toasting them and creating a nuttier, crispier crust. Yum! Since the dough has been proofing, aka resting, they flattened easily. Normally, i would scream to the top of my lungs when someone does that to my proofing dough, but this 4 pieces has a purpose in life. To be turned into Calzones is not a bad turnaround.
Just make sure there is no extra sauce that clings to the sides, you will have a hard time sealing the edges.
I showed John how to do the first piece and he nailed the rest. I think this boy is going to have a nice back up plan when he gets old. Hope so.
Glaze the top with eggwash and bake at 325 F.
I tested one and made a simple flatbread, just one piece for my and i loved it. It is soft and crispy on the outside, the sesame seeds which i love so much is so good. One dough and i was able to make 3 kinds of breads, now that is a steal! I woke up the following day hoping to get a photo of the Calzones and John ate them all up for baon to his school. Next time maybe.
Incidentally, i just booked a flight back home to Manila on October 1 and will be back to New York March 21. Expect to see the schedule here sometime this week, i will most likely start my baking and cake decorating lessons second week of October. Here's to another round of lessons, hope to see you there. If you have any questions, please email me anytime. I will be happy to hear from you. Just in case you plan to open up a bakery in your area, my first advise is for you to learn first the trade and then start scouring the market for your equipment and tools, not the other way around. Believe me, it pays to be patient in this case.

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

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...
Post a Comment
Read more