How To Bake Pandesal and Other Breads

THE TEXTURE AND THE INNER CRUMB IS SOFT AND LOOSE HOMEMADE SOFT BUNS WITH TOMATO AND BEAN THICK SOUP RECIPE FOR THE SOUP garlic 2 tbsps minced onions and celery 4 tbsps minced carrots 1/2 cup diced saute' over low fire until they soften black olives, 2 tbsps diced 2 cups of dice or crushed tomatoes in can, add this to the pot, simmer and then add; garbanzo beans kidney beans black beans lentils a cup of each of these or use any beans you have in your pantry; slowly simmer until sligthly thickened, about 30 minutes over low fire,add; leeks, 2 tbsps chopped parsley, 1 tbsp or more basil, 2 tbsps or more button mushrooms, 1 cup sliced salt and pepper or chilli garlic to taste, slowly simmer for another 5 minutes more and serve... with your favorite bread... I like to eat this with my homemade baguette or crusty foccaccia, i would add fresh herbs after reheating to get that off the garden snap in my mouth.. The Soft Buns all purpose flour 500 grams yeast ...

I just got an email asking me about mixers, the subject i believe is an open ended topic, no definite answer, what you get is what you end up with. Once you buy that mixer, you are stuck with it, the best thing to do is just try to learn how to operate the mixer the most efficient way possible despite its many flaws...If you are one of the "unlucky few", it does not mean you have to rid of the mixer and buy a new one. There will always be a way to run that mixer, still get some good mileage out of it while you save "again" hopefully for a better mixer. My first mixer, a Kitchen Aid 4.5 quart which i used to make cookies, cakes and icings. Nope, no yeast dough ever made it through this one. I tried to mix twice, an ensaimada dough and a pullman/loaf bread but it took 45 minutes plus 3 chilling times to finish the job. If you will use a sponge or starter in your yeast doughs, you might be able to get a good batch of around 300-400 grams of flour with this model. Shown...

RAISIN AND NUTS ROLLS -- One of my very few favorite breads to eat when i want some carbs, usually half of these batch is destined of course to my sister's house since she and my niece love it, but not anymore since i left 2 months ago. The only difficult thing about this recipe is that, raisins are unpredictable when you use them in baking. If they are too dry, they soak up the moisture in the batter or dough, too wet, makes for a sticky dough. They also have the tendency to fall out of the baked bread, and burn when you forget to soak them. Soak the raisins in warm water at least two hours before using them, then drain at least an hour before you start mixing. Never add the raisins during mixing, pulse them AFTER THE GLUTEN has developed or you will wait for 2 days for this dough to rise!!! The crushed raisins affect the fermentation, believe me it happened to me. Add the raisins gradually while pulsing the mixer at low speed until the raisins/and nuts is distributed in the dough...

My first experience with yeast baking did not go well at first despite the many baking books i have in my collection( which were all wiped out by the typhoon Ondoy, sept 26, 2009). The most ridiculous thing is that in your attempt to proof the yeast, you actually just snuff the life out of it by using water that is too hot for the yeast to handle. So you throw it out and then try again. Later on, many years after, i found out from my teacher in class that i did not even have to do this, simply use tap water, add a teaspoon of sugar, then the yeast, stir and voila!!! Wait for the dough to bloom or froth and your done. This is if you are using active dry yeast. Instant means you simply dump it in the flour mix, no blooming necessary. Shown here in these images, two types of yeasts, the active dry has to be bloomed first before using, then when the yeast froths, you can dump it into the mixing bowl. The instant yeast on the other hand, is more convenient to use, i weigh it with the rest o...

My baking class usually runs from 3-4 days only unless i have a client who asks for a longer session "on site" which means i would go over to their commissary/bakery/kitchen and teach them for a minimum of 5 days and up to 10 days. The hardest part of attending and teaching a short course is that you don't get to teach everything, molding and shaping does not happen in a wink, most of these guys can barely round a dough let alone, shape a baguette and worst, do the braiding like professionals do. The limited time also means i do not have that much dough to give them, we use dough in real time, what we mix is what we get, i do not use "swap" doughs, i think it is fake and well, even just for the purpose of shaping, the time left for us to do this is still not enough. So each student will get a dough to mold into a baguette, and so on. I took pictures out of my baking book to show you how to make the simplest braid, i advise students to practice using 3 thick rope...