How To Bake Pandesal and Other Breads

So i am getting more inquiries these days regarding my hands on classes and yes, there's still a pandemic and more positive cases have been reported lately so folks, as much as i really want to teach you, it is not happening anytime soon. It is so sad. I miss talking to people who were mirror images of the NEWBIE baker me, way back oh dear, it is embarrassing to say, mga 30 some years ago. My handle on baking was tested on really fire and stove! I remember looking at my Aunt's oven and turbo broiler as she bakes something that looks like a cake but doesn't taste like one. Hahaha. So yes, she has an oven but they never used it for anything else other than chicken. Nothing else. I was a teenager minding my own business but had some free time and saved up money to buy ingredients so i bought a Betty Crocker cake mix. It said in the package that i can make cupcakes out of it, and since i don't see any cake pans but muffin tins only (my aunt used it for Puto), i baked my ver...

BAKER'S MARGARINE, IN LARGE DRUMS OF 40 KILOGRAMS OR 11 KILOGRAMS, SLATHERED ON TOP, DOES NOT MELT SO IT IS OBVIOUSLY MADE WITH TRANS FAT, AND NOT ALLOWED IN NEW YORK. Reality bites, i cannot find some of the baking ingredients i need, items that i have been using since i finished college. So it looks like i would need to order most of them over the internet. If you know of a great source for all bread making ingredients, not the bulk drum type please, but retail, please post it here. I need dried milk powder ( for baking, not for drinking )bread improver, smaller packs not 40 lbs! etc., I miss Elsa's (near san mateo bridge) and Jubilee's in cubao. Just the other day, i tried to spread the top of my dinner rolls with margarine and they melted at room temperature, this is not the same old margarine that i slather over the top of the commercial ensaimada (sold at P5.00 each at julie's)during my hands on class. Although it is healthier, the flavor is not the same and t...

I MADE THIS INCREDIBLY DELICIOUS BREAD WHILE STANDING IN FRONT OF MY GROCERY SHELVES. I SAW A CAN OF BLACK OLIVES MY BROTHER SENT TO ME LAST YEAR AND I HAD THE AFTERTHOUGHT OF ADDING SOME TO MY DOUGH. BLACK OLIVES GAVE THE DOUGH OR BREAD NEW UMAMI TO SWIM WITH THE FLOW, FLAVOR. EVERYONE IS TALKING ABOUT UMAMI, I SAY, UMAMI TO THE BREAD AS WELL. I ADDED SOME MINCED GARLIC TO THE DOUGH AND VOILA!! I SERVED IT THE OTHER DAY TO MY STUDENTS, SORRY GUYS, LAST PIECE SO I HAD TO CUT THE LARGE CIABATTA INTO 4. THEY LIKED IT AND OF COURSE, I WILL NOT FEED THEM WITH SOMETHING I DO NOT EAT MYSELF. THE PROBLEM IS , WHEN I GOT HUNGRY THE FOLLOWING DAY I HAD TO GRAB THE SANDWICH INSIDE MY FREEZER AND FORGOT I ALREADY SERVED IT TO CLASS. OOOPS. THIS IS WHAT I DO. I MAKE A LARGE BATCH OF WHOLESOME BREADS, NOT THE SWEET TYPE YOU GUYS LIKE. I SLICE THE FLATBREADS IN HALF, FILL THEM WITH MUSHROOMS, MUSTARD, TUNA OR FLAKED WHITE FLESH FISH LIKE LAPU LAPU, ONIONS, PICKLES, PINEAPPLE AND FREEZE T...