BAKING BREADS IS FUN AND EASY, SOMETHING YOU DO AS A HOBBY THAT CAN EASILY TURN INTO A BUSINESS VENTURE! ENROL IN THE 3-DAY COMMERCIAL BREADMAKING CLASS, 100 % HANDS ON, NO TIME LIMIT WITH A MAXIMUM OF ONLY 8 STUDENTS PER SESSION. STUDENTS BAKE FROM SCRATCH AND FOLLOW THE STEPS, ALL 20 VARIATIONS FOR 3 DAYS. STUDENTS DO NOT CHANGE THE RECIPES ANYMORE WHEN THEY OPEN THEIR BAKERIES, THEY SIMPLY INCREASE THE BATCH TO SAY, 10 KILOGRAMS OR 25 KILOGRAMS WHICH IS 1 BAG OR SACK OF FLOUR. YOU NEED TO TASTE THE BREADS YOURSELF. FIND OUT WHAT YOU CAN DO WITH JUST ONE DOUGH. MORE THAN THAT, FIND OUT HOW EASY YOU CAN TURN YOUR KITCHEN INTO A FAMILY OWN FOOD BUSINESS. PANDESAL DOUGH BEING CUT, THIS IS WHAT BAKERS CALL "BASTON". ROLLING INTO BASTON MAKES CUTTING EASY, IN JUST A MATTER OF 5 MINUTES, ALL 1 KILO BATCH IS DONE.  YOU START WITH THE VERY BASIC INGREDIENTS READILY AVAILABLE IN THE MARKET, FLOUR, YEAST, SUGAR, SALT AND MARGARINE. ADD WATER AND MIX THIS DOUGH AND WHAT YOUR GET IS A SMOOTH AND HOMOGENOUS LUMP THAT CAN BE TURNED INTO MANY KINDS OF BREADS. ONLY YOUR IMAGINATION CAN LIMIT WHAT YOU CAN DO WITH THIS DOUGH.  HERE, THE DOUGH IS STILL ROUGH AND STICKY. AFTER A FEW MINUTES OF KNEADING, THIS STICKY MASS WILL NO LONGER BE STICKY. STUDENTS WHO HAVE DONE THIS BEFORE COMING TO CLASS GET TO KNOW THE TRICKS AND TIPS INTO KNEADING THE RIGHT WAY. YOU WILL BE SURPRISED TO SEE A 23 YEAR OLD LADY KNEADING HER DOUGH IN JUST 25 MINUTES.  BAKED SPANISH BREADS WHICH TO MY SURPRISE IS QUITE A BIG HIT TO MY STUDENTS. I OFTEN TELL THEM THAT THIS RECIPE IS JUST AN IDEA THAT CAME TO ME WHEN I COULD NOT FIGURE OUT WHAT THIS BREAD TASTES LIKE. I HAVE NEVER EATEN ONE BEFORE SINCE I DO NOT BUY PANADERO STYLE BREADS SINCE I WAS 5 YEARS OLD, SO I MADE MY OWN SPANISH BREAD, SHIRLEY STYLE. EVERYTIME I TEACH THIS BREAD, MY STUDENTS WILL TELL ME THAT THIS VERSION IS REALLY DIFFERENT AND THEY HAVE NEVER EATEN SOMETHING LIKE IT. IT IS A SIMPLE BASIC DOUGH BUT I MADE A TWIST IN THE FILLING, NOT TOO COSTLY AND YOU CAN STILL SELL IT COMPETITIVELY JUST LIKE YOUR REGULAR BAKERY ITEMS.  RAISIN BREADS AND PULLMAN LOAVES WHEN I AM IN THE MOOD TO BAKE, I WOULD WHIP ANYTHING I FANCY. TODAY I MADE THIS RAISIN LOAVES, USED THE SAME DOUGH I TEACH TO STUDENTS AND GAVE IT A LITTLE TWIST. SAME DOUGH BUT DIFFERENT FACE LIFT. THAT IS THE BEAUTY OF LEARNING HOW TO BAKE BREADS ON YOUR FACE. RIGHT IN THE HEART OF THE PROCESS. ONCE YOU LEARN THE BASICS, THERE IS NO STOPPING WHAT YOU CAN DO. SOME OF THE DOUGH IS USED TO MAKE RAISIN ROLLS, SEEN ON TOP LEFT. THIS VARIATION IS FEATURED IN MY BOOK SOON TO BE RELEASED, HOPEFULLY BEFORE DECEMBER. THE PULLMAN ON TOP RIGHT IS THE SAME USUAL TASTY LOAF BREAD WHICH UNFORTUNATELY LASTED ONLY FOR 2 DAYS ON OUR TABLE. CARBS IS NOT BAD, THAT'S WHAT I SAY TO MYSELF WHEN I EAT A SLICE OF RAISIN BREAD. CONTACT 09104642341 OR EMAIL sherqv17@gmail.com for details BLOCK 5 LOT 13 GUIJO STREET NORTH RIDGE PARK STA. MONICA NOVALICHES QC NEAR SM FAIRVIEW CALL/TEXT FROM SUNDAYS TO FRIDAYS ONLY, NO SATURDAY CALLS PLEASE. |
