Cake Deco Buttercream Class on Dec. 21, mention this article and get a P500.00 discount.
Still time to catch up with the December session and learn before the Holidays. I know it is a busy time for all of us, mine will be spent baking and decorating for xmas in between these sessions. As if i have no other ways to torture myself!!!
Yesterday, i had a special baking session and we created (much more of a challenge) 8 kinds of variations all in 2 kilograms of dough. I must admit, it was fun and exciting. We put Ube in the sweet yeast dough, sweet cheese, tuna, and many others.
If you look at it, this is exactly what a bakery does, i have blogged about this many times but it occurred to me, bitin pa ako and i wanted to do more!
This baguette is 5 days old, room temperature because we used a sponge and dough method.
Dec. 16 18 20 Hands on Bread making
text me at 09202019945 or log on to www.breadmakinglessons.com for details.
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...
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