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 in the end. Both Cake and All purpose flours are expensive, third class is at least 15 pesos cheaper. Here, i baked a batch of Hard Monay which is a favorite amongst my students, it is chewy, sweet, milky and filling. Just dunk it in hot coffee and you are good to go.

Sugary top, delightfully Pinoy. Hard Monay, if you proof it longer, it will taste the same but will be bigger of course, and not as siksik or fine in texture. Be sure to catch up with my baking lessons if you want to learn how to start a bakery, my classes will start this October 15, 17 and 19. Only 7-8 students will be accepted. www.breadmakinglessons.com