How To Bake Pandesal and Other Breads

Yup, you can use your favorite basic Pandesal dough to make another classic merienda, Doughnuts or call it Bitso if you want, that fried sugary coated treat someone like me can only look at. Sure, i can eat one if i want to, but i won't because i shouldn't. I won't get fat with one piece i know but i have set my mind that i will indulge in another waist mismanagement caloric value in the form of dark chocolate. Yun na lang, wag na doughnut and besides i don't actually crave for it. So here is what i did, i mixed the basic Pandesal dough, saved about 1/3 of the dough to make the doughnuts and the scraps are made into Pandesal as well. Pandesal all set to proof. Roll them flat about 1/2 an inch thick. If the dough is too sticky, chill the dough wrapped in plastic and then roll on a greased board. I cut the scraps into the same weight as the Pandesal. I do not weigh them anymore because i have been baking for so many years now, i just simply eyeball i...

For starters i cannot make this Hard Monay if i did not bring any 3rd class flour or soft weak flour to New York. Once i ran out of 3rd class and tried Cake Flour, it turned bad, do not even think of using All Purpose, it will be soft but not chewy as this one made with yes, 3rd class indeed. So third class is hard to find here in the US if you will use that term. You have to say or look for soft wheat flour, that's it, not hard wheat flour, not cake or All purpose but something in between these two. It is easy to find in the Phil., just ask your local bakery suppliers and they know it is Tercera. Tercera is not for bread, bakers use it basically for cookies, cakes and other pastries, but we bakers know how to create bread recipes using part of this flour with the bread flour or hard wheat flour. It makes a softer version of any of your fave breads, with a cheaper price tag. Plus if i own a bakery, i get to use the third class for my cakes and cookies, lowering my food cos...

Schedule is now posted at www.breadmakinglessons.com and reservations still open for the October session. Below are just some of the photos i took during one of my baking sessions, and since i see the Cinnamon rolls and Baguettes, i know that this is our second day of the 3 day lesson. Each student shapes the baguettes, i admit, pag medyo tagilid or palpak ang shape, inuulit ko kahit na nag sample na ako ng isa o dalawa. I do this so the students get to bring home a decent looking French bread. When the Cinnamon Roll day is on, i always have the same recurring comments from the students, ie; that it is not one of their favorite breads to eat, they are not fond of the scent of cinnamon, it is too sweet so they don't eat it, etc., etc., Pero, pag naluto na yung tinapay, at nag slice ako ng isa for them to taste, they all have one thing to say, iuuwi ko na lang yung share ko. What's funnier and most expected (because it happens every month) is the DAY AFTER, the cinnamon rol...

Haven't done any postings lately so here it is, as i announce to you guys that you can now make your reservations through SM BDO FAIRVIEW branch, (you can deposit anywhere)just email me once you made the deposit and keep the receipt with you. www.breadmakinglessons.com I will be posting on my twitter my cell number as soon as i arrive in Manila, so you can text me in a jiffy. I thought i can bring some of my high gluten flour with me but both me and my mother are loaded already, that including two boxes i already sent filled with baking tools and gadgets. I might sell some to offset the cost of me staying here, but that depends on whether i feel less iffy and not cling to these tools like paper stuck to a glue. My New York garden has thrive and flourished with very minimal care from moi, just a little tending here and there but at this very moment, i have probably harvested about 30 kilograms of tomatoes and there are still so much to pick until the chill and snow set...

Shaping the baguette is easy once you get the hang of it. Unlike most bakers who use tons of flour on the board during shaping, i use nada, zip, as in nothing. I hate using flour because it adds flour that has no flavor to the dough, and makes it heavy in the process. Relaxing the dough for at least 10 minutes will make them easily pliable. Doughs are like people too, they feel unhappy when forced to do something they are not up to. Proof start at this size. Glazing Voila! Notice the size difference? Yum! For hands on baking classes, which includes a lesson on French Breads of course, go to www.breadmakinglessons.com

Sometimes putting a filling in a dough can be tricky if you are a beginner. There are tricks and techniques to do it fast and easy, but if you ask me, the best tip is to practice doing it. When i was in Purefood's, the Corned Beef filling was cooked before the bakers leave the lab, placed on large baking sheets and then frozen. They will be scored and cut in the morning and used to fill the Cracked Corned Beef Pan de Sal which was sold in Shell gas stations before. Pan de Sals that did not crack will be sold at P8.00each, and the cracked ones at P12.00 Freezing the filling is just one trick especially if the filling is oily. I use a tad bit of cornstarch to thicken the sauce making it a bit tight. The filling should be placed in the center and sealed tight. The seal is at the bottom, always at the bottom when placed on a greased baking sheet. My prayers for the Manilans experiencing heavy rains today. I feel so sad, all my gadgets and tools for baking and cake ...