BAKING PANDESAL IMAGES
SEE SOME OF THE STEPS IN MAKING PANDESAL AND VARIATION


I USED HALF OF THE DOUGH TO MAKE A SAUSAGE VARIETY

 

             ALL PROOFED AND READY FOR THE OVEN

 

close up image of the proofed rolls                                 baked pandesal

 

 

THIS BATCH IS MADE INTO PANDESAL AND SPANISH STYLE WITH PAN DE COCO FILLING

THE OVEN USED IS A FOUR-SHEETER FABRICATED OVEN

Do not worry if the oven you have is old, cheaper fabricated variety, etc., You do not need the expensive brands and style to whip up a batch of these lovely rolls. No mixer yet? Try hand or manual kneading, the commercial breadmaking book offers lessons on how to knead the dough properly.

 

STACKS OF BAKED SAUSAGE ROLL VARIETY

YOU CAN MAKE AS MANY VARIETIES AS YOU CAN USING JUST ONE DOUGH, THERE IS NOT LIMIT, JUST GET THE PROOFING DONE CORRECTLY. PROOFING THE DOUGH TO MAKE IT SOFT YET NOT OVERPROOFED IS CRUCIAL, WITHOUT SEEING HOW IT IS DONE, IT IS DIFFICULT ESPECIALLY FOR A BEGINNER TO PERFECT IT.

 WATCH OUT FOR THE RELEASE OF MY COMMERCIAL BREADMAKING BOOK/HOW TO MASS PRODUCE BREADS BY DECEMBER OF 2009.

 LEARNTHROUGH STEP BY STEP IMAGES, OVER 30 PICTURES IN JUST ONE RECIPE, AND LEARN AS MANY AS 30 VARIETIES OF BREADS IN JUST ONE BOOK. RECIPES ARE IN % AND GRAMS SO YOU CAN PRODUCE BREADS IN LARGE SCALE OR SMALL SCALE AS WELL. LEARN THE TRADE SECRETS AS NEVER BEFORE DOCUMENTED IN THIS BOOK.

THE BREADS BAKED IN 15 MINUTES. BATCH SIZE 1 KILOGRAM YIELD: 70-80 PIECES

ENROLL NOW AND LEARN HOW TO DO THIS IN 3 DAYS

 

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