How To Bake Pandesal and Other Breads

To those who have purchased the Ebook, please send me an email to request your free Cakes and Pastries Ebook, recipes such as Lean Butter Cupcakes or our very own "Kababayan", Cream Puffs, Oatmeal Cookies, Sponge Cake and Buttercream, Fudge Brownies, Coffee Brownies. It has step by step procedures just like the Commercial Bread Ebook. See images in my website under Cakes and Pastries.

Please ignore email solicitations you receive through your inbox. I just got a disturbing email from a legitimate address of a long time friend since the 90's asking me for a thousand pound so she can pay her hotel in the UK! She is in Miriam College, in the Philippines, and how on earth she used her email address, with her full name in all is scary. To anyone who has known me, this might happen to you, i would never make such solicitations, and if you ever receive such from anyone you know, maybe they can access your inbox or something, start deleting your emails now if you happen to have some personal info there. Nobody asks that much money, i remember just a week ago, this person supposedly from Jamaica wanted to send me her pictures and be friends with me. She did send me one but i did not open the attachments, maybe she was able to hack into my personal info when i opened her first email. Be aware, so please ignore any emails like this, even if the email address is real.

Been trying to make hummus, my friend from college at OB Montessori, Elaine gave me this recipe, lost in during the Ondoy flood unfortunately and so never did make past my counter to the kitchen table. I love making Pita Breads, this is my next project since i am making pizza tomorrow anyway. Hummus Variations - My Jewish Learning

Chocolate Chip Cupcakes with Cream Cheese Frosting Cooking Club of America

If you have not baked with these flours yet, then you should try now! After searching the internet for a reputable source, where my hard earned dollars won't get lost and the closest possible so i won't have to wait every single day for the package to arrive, i am happy to say that i am satisfied with Barryfarms products. It took only 4 days, before noon the package arrived in good shape. Note the comparison i made upon opening the buckwheat and rye pumpernickel. I thought rye and pumpernickel are two different flours??? But the package says rye pumpernickel, although they also sell rye without the pumpernickel, sorry folks, i am from the Philippines so i have no idea what these flours look like until now. The buckwheat is darker in color and smells a bit more earthy (my more decent way of saying it does not smell nice), in Tagalog, "mabaho", not too much but just a bit odd because this is flour we are describing. The rye pumpernickel is different, it smells absol...

You are seeing Active dry yeast packets that are sold here in the U.S. in most grocery stores. Nothing wrong with it, it is Active Dry so if you bake breads you know that this one needs to be bloomed in warm water or plain tap water with a pinch of sugar. Problem is, since i have for the past ten years been using Instant Yeast such as SAF back home, i let myself slip just a couple of times and forgot to proof this one. Big mistake ever!!!! So normally you take the yeast out of the packet and you place it in a measuring glass, add water and mix. I forgot the most important ingredient in baking, something you and I should always carry with us when we bake. Nah, not sugar. You have an option to add sugar if you want to check if the yeast is alive, remember? Definitely not salt! (read more about the function and handling of ingredients in my ebook )So what is it then? Patience! Not waiting to allow the yeast granules to fully get soaked in the water, get well hydrated and all is an...

I KNEW IT, SPAIN IS GOING TO WIN, FROM THE START, NOW OR NEVER. THESE BOYS WILL BE OLD COME 4 YEARS AFTER, AND WILL NOT GET THE SAME CHANCE. I TOLD MYSELF, DAVID VILLA IS NOT GOING TO SCORE. SOMEONE ELSE WILL AND NOW INIESTA DID. I SAID, THEY SHOULD PUT TORRES IN, THEY DID AND A GOAL WAS MADE MINUTES AFTER. VIVA SPAIN!!!!!

httStart by dividing the dough into desired portions, round and form into logs. ht Flatten the dough using the heels of your hand, make sure the thickness is even. Fold the short end of the dough and press using your fingers. Roll the log using the heels of your hands, i am using my right hand to take the pictures since i have no one else in the house to take them, (you can view the complete steps in my ebook if you want). Honestly, i just watched the bakers at Purefood's Flour do this maybe 8 times and practiced it at home for another 8 times before i managed to make a decent looking baguette. Pinch to seal and pan. I left my baguette pan back home, this one is too small i bought on sale for $9.99 just to please myself but i am not happy with this buy. Way too small for my baking style. Proof the baguettes until they triple in size, yes, triple. The proofed dough, and the baking (see how they puff up once inside the oven). I am not baking these golden...

My herbs and veggies garden, on whatever pots i can get my hands on, we have a bigger patch of land downstairs, below the deck but the soil is not too rich, i think we need to amend it first and my small arms do not have the strength to shovel the thick dirt so there you are, my mini garden on pots. I am very happy to have grown Rosemary from seeds, out of the packet, i have two small Rosemary plants. I was told that even if the snow falls on these plants, they will grow back again. Not taking any chances, i would like to put them inside when the frost appears. What i can tell you is that it takes very little of your time to do a little gardening or so, but the benefits are immensely both gratifying to your health and mental well being. I love cutting on the leaves and pick on tender shoots for my salads and sandwiches, my new favorite being Arugula provides me with crispy leaves everyday. This is just from one packet of seeds i sowed late March. The only thing miss...

My oven is like the furnace from hell. When i bought my first commercial oven, the 4-sheeter deck style type, it took me about 1 month to figure out how to operate it. Quite a cinch considering it was my first time to ever see such oven. The La Germania i bought along side this one was relegated to one batch cake baking and eventually made peace with his maker, meaning, it choked unprovoked and so i stopped using it. Not this deck oven. I became fond of it, 15 minutes and i have 100 pieces of pandesal. What more can you ask for? We all read somewhere that we need 1 hour to preheat our ovens before we bake our cakes. Not this one. I preheat it for 25 minutes and bake batch after batch of cookies and cakes, bread pans after bread pans. So reliable considering it only cost me P6700.00 (1998). Nowadays, you can get this oven for P12,000-P13,000, or more depending on the finishing, some are burnished steel, others are plain steel just like mine. I am confident about my skill as an oven ...

Amazing, i never thought it would be this easy, except for the occasional wringing of the cheesecloth, (just pretend your mad at someone while you're at it), making your own tofu is cheaper and satisfying. Just like baking breads, it takes time but the results outweigh the mess and all the hoopla. I thought i would not like it, it took me a whole day to make my first, but now that i am on my 4th tofu-making session, i am getting the hang of it.  How to's: First make sure you have the curdling salts, i use Nigari which i order from Sanlinx, sanlinx@yahoo.com for $14.98 (1 lb plus shipping and handling). You can also use epsom salt which i heard is cheaper, i have to try this one. I read somewhere that using Nigari will also leave an aftertaste, bitter etc., but i did not have such problems. I make 500 grams per batch of dry soybeans and use about 2 tablespoons of nigari to make my version of semi-hard tofu. I do not like the soft type since i eat tofu pan fried, with sauces...

Just like most Filipinos, we too take our Pancit to heart by cooking them as often as possible. It is as close as we can get to being at home, and since we do not have the basic pancit noodles here in New York, we get them from Canada where quite a number of Filipino stores have sprung up over the years. Heck, they can buy bagoong and talong, dilis, tuyo,bangus, Ligo sardines etc., whatever you see in our markets back home, they have it there. The hotdog bun you see toasted with the Pancit found its way here because i have no idea how this batch turned out to have a different toasting aroma than the ones i do regularly at home in the Philippines. While i was toasting the rolls, i noticed that it smelled buttery and sweet. I went down from my room and asked my mother if she was baking something else, apparently not since she slept over her favorite Pinoy drama, again. I realized it was my hotdog bun that was giving out this sweet scented almost vanilla wafer like smell, i don...