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March Baking Lessons

The schedule for March will be 9 13 and 16, all hands on session from 9 am till about 2:30 PM.  This is a non-stop baking class, we start at 9 am sharp with lectures and introduction of what we will do, and we get to have our lunch break only when all 3 kgs of base flour have been mixed.

Which means students have to eat a heavy breakfast, you are free to bring something to snack around with you but we will have coffee and crackers so don't worry. Let me know if you're under medication so you can take your mini break. 

All 3 kgs base flour will be in the proofer usually around 1 pm and then we take our break. Wait time is not that long, before you're even finish with your lunch the oven is already pre-heating and the dough is ready for baking. 

All breads will be ready at around 2 to 3 pm. Then before everyone goes home, I will explain the assignments. Yes, meron pong assignments, so please don't forget to bring a pen to write down details or you can record my instructions if you wish. 

Text me at 09495705091 for reservations.  My class is very small but it's hands on. You also get to bring home samples of your breads. 

In the meantime, i also want to share my attempt to make healthy meals for myself. I've been watching too many korean cooking shows lately and had this craving for some good hone made dumplings. 

I noticed that dumplings sold in shops or groceries are salty and have Msg or Magic Sarap of some sort. I can't eat salty foods anymore, I hyperventilate when there's soy sauce in my food, even the knorr pang sigang mix sends me heaving and panting, sometimes dizzy so ....i know it's going to be hard work but a girl has to eat😋 

First, making the dough. Then the filling, and then comes the hard part which for someone who went through chemo and radiation, now that my bones are really not as healthy as before, is a pain! But my stomach is talking to my head so I guess I will manage.

Next post is my chicKen tofu dumpling. 


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