rounding the dough, baked ensaimadas, preparing the dough for spanish bread, baked cinnamon rolls
Bake pandesal, monay, tasty or loaf bread, spanish bread, ensaimada, cinnamon rolls, french bread, pizza and foccacia, mongo rolls, challah, dinner rolls, soft buns, hamburger and hotdog buns, pan de limon, commercial ensaimadas, pita bread, whole wheat bread, oatmeal bread, pan de coco, make siopao and asado rolls, fry doughnuts etc.,
Download a copy of the Ebook Commercial breadmaking for beginners and advance students for only P1000.00/US$25.00 38 RECIPES AND VARIATIONS,505 PAGES, LEARN NO TIME DOUGH AND SPONGE AND DOUGH METHOD OF MAKING BREADS.
HANDS ON BAKING CLASS WILL BE MOVED TO A NEW VENUE (NEW YORK), TO ALL THE STUDENTS WHO ATTENDED MY CLASS, MY HEARTFELT GRATITUDE TO YOU ALL, FOR BRINGING YOUR PARENTS AND FRIENDS TO TAKE THE CLASS AND FOR SPREADING THE WORD, MUCH APPRECIATED.
This book is dedicated to those who failed to make it to my class, i am signing out Philippines, here's hoping that you get a slice of my hands on session through this book which i managed to finish as soon as my plans to leave came near, so get your copy now.
Let me know if you have any baking questions, feel free to email me anytime.
When students comment on how good the pandesal we make in class, i tell them to look at the recipe and see how simple the ingredients are, no fancy concoction at all, just plain fresh balancing of formula, basically the only thing you need.
Get your own balanced formula from the book and bake your own breads at home!!!
Bakery owners who attend my session love the book that they change their own formula and use exactly the improved versions in the book. Learn new techniques, find out why your breads are not selling well, why your breads harden fast and get more answers to your thousand whys.
STEP BY STEP PROCEDURES OF OVER 30-70 IMAGES PER RECIPE!!!
From weighing the ingredients
are you curious to know why they call the pandesal cut above "singkit"?
to mixing, shaping and cutting (make-up stage)
panning the cut rolls and proofing to the right size*****
there is a technique to get the perfect "singkit" cuts in pandesal
preheating the oven to baking
cooling pandesal and soft buns (find out why you have two ways of cooling these two)
if your soft buns stale in 3 days, something is awfully wrong with your technique or formula
BATCH OF "PUTOK" OR HARD MONAY
STUDENTS WORKING ON THE DINNER ROLLS
recipes in the book are the actual lessons used in the hands on session plus many more..
Do you know that just by manipulating the water in these MONAY recipe, you can have at least 5 different products? Use very little water, (36%) and you get the barrio favorite hard monay. Use 40% water and the rolls become sligthly softer making it "pinagong" style, a bit more water, reduce the proofing and you can call it "putok", at 48% water plus extended proofing (my favorite) the hard rolls become soft and chewy, use water beyond 50% and you have the soft fluffy monay good for sliced breads and sandwiches.
By learning what goes on inside the bread, you will learn how ingredients work and affect the dough or finished product. Fat is a softener and it contributes moisture in the finished product, but did you know that using too much can also have an adverse effect in the dough? What about the sugar? A sweetener, without it most breads here in the Philippines will not sell, we like our food sweet right? But using more than 20% can ruin a beautiful batch of pandesal or dinner rolls.WHAT DO YOU DO IF THIS IS THE LEVEL OF SUGAR YOU WANT? Bakers who have no knowledge of ingredients simply increase the sugar and fat because they think it will make their breads taste good. Correct? Most definitely not.
The book offers you balanced standardized recipes you can scale up from 300 grams to a bagger(25 kilograms). You do not need to change anything, just the water and the brand of ingredients available to you.
Scouring the baking and cooking sections of almost all bookstores in the country, i have to come up with this book for those who want to learn how to bake breads at home, bakers who have no formal training in baking, bakery owners who do not know how to bake bread,high school drop outs and "tambays" who want to learn a new skill and get a job, and finally to the many desperate ones who have been trying to bake for so long but just can't do it.
Written in layman's language, it is the goal of this book to teach breadmaking to those who have no idea what the word PROOFING is, or whether gluten is just another number. So easy to understand!!!
day 2 lessons, cinnamon rolls, pizza, hotdog buns, french breads, pan de coco and raisin mini loaves ( you can find these recipes in the commercial breadmaking book plus many more)
HANDS ON COMMERCIAL BREADS/ BAKERY SET UP
contact me at email@example.com
block 5 lot 13 guijo street northridge park sta monica novaliches quezon city 1117
74 smith clove road, cenral valley new york near Westpoint and Woodbury Common
* If you live near New York, give me a buzz and let me know how you can get into the baking scene and learn how to bake breads.
THE ENSAIMADAS BAKING IN A 4-SHEETER OVEN WHICH YOU CAN GET FOR A LOW 13 - 15 THOUSAND ONLY.
Why are some ensaimadas not rising too well when you add more eggs, butter and sugar? Some ensaimadas collapse, the proofing is too slow (up to 18 hours), the volume is small, gets too dark in the oven fast etc.,
ENSAIMADA ALL DONE
HOT CORNED BEEF ROLLS!!!!