How To Bake Pandesal and Other Breads

I will post an update on this Kombucha, i just made some tea for my second 1 gallon Kombucha experiment. Keep watching. Also, a reminder to baking enthusiasts, i will resume my hands on classes next year so if you are interested, give me a call or send me a message on Messenger, my facebook is When i first saw Kombucha videos on youtube, i was very skeptical about it. I told myself, nah, i don't think so, the Scoby looks scary, my very discerning sensitive stomach will never allow something so alien and gnarly looking inside, i can't even dare think about making it let alone drink some. But there i was, so intrigued, and probably just have nothing better to watch so i keep going back to Clicking the various youtube channels explaining how to make and why they drink it. Hmmmm. Wait, so this sour thingy is supposed to heal your gut??? If there is something my stomach has been doing for the past 15 years or so is to nourish and tame my hyperacidic gut, my gastritis has been...

Just sharing my special hands on session with two brothers, 3 days as usual and these guys are beginners which is mostly what i usually get to teach since 2001. Honestly, i would have occasional students who have attended baking lessons somewhere else, you know trying to update their skills, some have attended only a few weeks before and some were like months or years ago. That is normal. If you take these lessons, be sure to practice, practice, practice no less than a week after you take the class. Everything should be fresh in your mind especially, if you have never baked breads before. I always tell them, do not let a week go by without baking at least a flatbread, or a small batch of dinner rolls because it keeps you interested, and for ehem...rich people sometimes this is a problem. Unless this is really what you have been dreaming for the past 10 years or so and not just some whim because you happen to bite into a crusty roll and you liked it, baking will be like a routine to ...

I will be posting the current baking lessons for the summer and all through September, if you wish to avail of the special hands on 1 on 1 class, feel free to email me or call/text/Messenger anytime to arrange a schedule.  July 11 14 17 for Breads 1 on 1 hands on class and 2 days Cake and Cake Deco on 20 and 21 August to November is all Group Demo Class. FEE is only P6000.00 for the 3 day Breads and 4000.00 for the 2 Day  Cake and Cake Deco class.  Maximum of 10 students only for the demo class.  Schedule: August 15 18 21 Breads September 12 15 18 October 10 12 14 November 14 16 18 For the Cake And Cake  Deco August 29 31 September 21 23 October 17 19 November 21 23 Call me at 8660 3239 or send me a message on Facebook csherquefranca   You can view the full details of the lessons at www.breadmakinglessons.com or simply call me if you have any questions. You are also free to drop by my baking studio by dropping me a text first so i can be sure i am not...

Àgain, since I don't relish eating grocery or supermarket breads, I have to bake my own breads bad back or not.  Usually, my breads last me for a couple of weeks if I make a large batch of 1.5 kilograms, some of it goes to my sister and half goes to me. I found out that using the Sponge and Dough method extends the shelf life of my breads so this is the method that I used. There is nothing special about my recipe, it's basically 0 trans fat Margarine, about 4 %yolks, 15 to 18%sugar and i throw in some oats or seeds in the mix. There should be a bun, pandesal and loaf bread so I can make neat sandwiches. Below are photos of the kind of breads I make for me and my sister. If I feel like making veggie rolls say Malunggay or Spinach, I do very little of it, maybe half a dozen only because the chopped fresh greens  contribute to spoilage.  Why not use dried leafy greens? Well, I hate the tobaccoey taste to it so nope, yuck. I don't use dried malunggay leaves. I threw them away...

Àgain, since I don't relish eating grocery or supermarket breads, I have to bake my own breads bad back or not.  Usually, my breads last me for a couple of weeks if I make a large batch of 1.5 kilograms, some of it goes to my sister and half goes to me. I found out that using the Sponge and Dough method extends the shelf life of my breads so this is the method that I used. There is nothing special about my recipe, it's basically 0 trans fat Margarine, about 4 %yolks, 15 to 18%sugar and i throw in some oats or seeds in the mix. There should be a bun, pandesal and loaf bread so I can make neat sandwiches. Below are photos of the kind of breads I make for me and my sister. If I feel like making veggie rolls say Malunggay or Spinach, I do very little of it, maybe half a dozen only because the chopped fresh greens  contribute to spoilage.  Why not use dried leafy greens? Well, I hate the tobaccoey taste to it so nope, yuck. I don't use dried malunggay leaves. I threw them away...

 Whew! That was one hell of a holiday i must say. So many cookies and cupcakes to bake and not just for me but for my sister's give aways. It is my sister's tradition to go home to Baler and give away cookies and cupcakes to kids near their farm, relatives, helpers in their resort etc... So i made 4 batches of cookies and cupcakes for her to bring home, and then a week later, made more cookies and cupcakes for my own give aways. As i was baking, my sister who was still in Baler, sent me a  message asking me if we can bake some more, just 1 small batch of cookies and cupcakes. Apparently, they were not able to eat some of the goodies as the kids and everyone else loved them. I mean, come on, who does not want free stuff these days, right? Talk about ESP, because i was already done baking them without her even asking me. Hahaha. I don't know, it wasn't that i know she was going to ask me for more treats, but i had this feeling that since i couldn't go around the malls...

 The possibilities are endless. That's what i always say, it's up to you what type of breads you want to make out of your basic dough. It is the key to being efficient in your kitchen or bakery. Most bakeries mix 1 whole sack or 25 kilograms of dough and just divvy up the mixed dough to create different variations.  Make sure you make a list and if the filling is cooked such as mongo, ube or asado, prepare it a day or two days before and chill. I never cook my filling on the same day i mix the dough. It is too time consuming and it extends the whole baking process. In fact, even my cinnamon roll pans or molds are prepared a day before so i can concentrate on the mixing and make-up the day after.  Cinnamon roll is definitely the most requested bread in my kitchen. I don't know but my sister's family can't get enough of it hahaha.. if i will use this dough to make some sugar donuts, i use white sugar in the dough but if not, i prefer using brown sugar to make most of ...