COMMERCIAL BREADMAKING LESSONS 1 ON 1 SESSIONS

I am opening my 1 on 1 hands on sessions starting this November till next year, so if you want to start baking breads or cakes in your own kitchen you can now start learning all the basics from recipe formulation to food costing and pricing.

Google our location at Block 5 Lot 13 Guijo street, Northridge Park Subdivision Sta. Monica Novaliches, near Casa Milan and before SM Fairview.

Group lessons are limited to only 2 students unlike before where there is usually 4 to 6 students per lesson.

You can choose from the bread lessons to cakes and cake decorating.

Learn how to mix 1 basic dough such as the one pictured below, and create as many variations as you can.

Below is a basic sweet yeast egg dough, i did not use too much sugar because i am trying to cut it down, so around 18% is enough for me. I use this dough to make my loaf bread, pandesal, malunggay loaves and donuts, cinnamon rolls as well as raisin breads.

Actually, it is up to you how much eggyolks, butter or margarine, milk and sugar you want to use for your basic dough. For my own personal consumption, since i am a cancer survivor i normally would use a much lower sugar in the dough but since i am giving these loaves to my sister too, i have to increase the sugar slightly to 18%. Otherwise, i would typically use just 12 to 15 % muscovado or dark brown sugar.

Customizing your own bread is the biggest plus when it comes to learning the science and art of bread making. It is exciting and fun, you can even add sweet potato or potatoes into the dough and reduce the amount of fat or butter for a healthier bread.

Never bake without your trusted oven thermometer. This is a brand new 90 cm Fujidenzo (Whirlpool) oven, wide enough to fit 2 18 by 11 inches flat sheet or plancha (yipee). I bought this one last January and have tested or baked with it 10 times already. So far i am liking it, but still i use an oven thermometer just to make sure. I just love testing new ovens, it gives me the challenge to discover the personality and the heating times, troubleshooting how to bake the breads evenly using rotations and shifting of the pans, which rack level to use, temperature etc...

Learn all this in my class including storage and handling of ingredients, methods and baker's math.

call me at 8660 3239 or 09495705091

Ask for Shirley and let's chat about breads and cakes!!!

Comments

3rd Class Flour, What's It All About

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Cutting Pandesal, Baston Style

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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...

How To Bake Pandesal and Other Breads

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