If you have no Paypal or credit card, you can purchase the ebook direct to my Philippine address.
Contact Danilo Villafranca at 9383639 and pay him direct the amount of P1500.00 and get the ebook in CD form.
Ask for directions on how to get there and make sure you email me
as soon as you made the purchase so i can email you the downloadable
version of the Commercial Bread Making ebook. As proof of your puchase,
please email me a photo of the CD. Only the eBook on breads will be sent online for CD purchasers.
Address is at BLOCK 5 LOT 13 GUIJO STREET NORTHRIDGE PARK SUBDIVISION STA. MONICA NOVALICHES QUEZON CITY 1117
**Correction on the Special Ensaimada recipe, boiled mashed potatoes are optional, but you may use 10-20% especially if you convert the Sponge and Dough to the No time dough method.
Proofing Pandesal dough is a tricky business, proof less and you turn it into a door stop, proof more and all you get is mushy hole ridden mass.
The ebook tells you the many correct ways to proof the dough, the professional way and how to trouble shoot etc.,
THE PANDESAL CUT (taken from the ebook Pan de sal A with 70 images)
Okay, so what exactly is this "baston" Filipinos say when we shape the pandesal dough into a log?
This is the local lingo they use to call the long log. "Baston" in English translates into "cane", so maybe because a cane is long, Filipinos and maybe the early Spanish colonists liken the "pag ba-baston" or "bastonin" to its shape.
Beginning bakers will find this task hard at first, you cannot "baston" a dough that is too soft and sticky, you cannot use a plastic or metal dough cutter to do the cuts, and you need to tightly seal and fold the baston to make the cuts even and "singkit".
Another term they use when they cut pandesal is the word "singkit". No offense meant to our Chinese friends but i cannot find another word to replace this since this is the word all bakers use to mean a cut that is close and tight, not open and flat. Chinese people have eyes that are close and tapering at the ends, resembling an almond that is thin. In our local dialect we also call this "tsinita" meaning your eyes are somewhat Chinese looking since majority of Filipinos have chinese blood just like my great grandmother.
I first learned of these terms when i had a stint at Purefood's Flour and Bakery Division, (now owned by San Miguel Corporation). One of the bakers there taught me how to roll the baston and do the singkit cut. I laughed at first honestly because i thought he was just taking me for a ride but learned later on that he was indeed teaching me the right stuff.
THIS IS WHAT THEY CALL THE "SINGKIT" CUT, AGAIN MY APOLOGIES TO MY
CHINESE FRIENDS.... THE CUT IS TIGHT AND NARROW, tapering at the ends.
In order to create the perfect cut, "singkit style", the consistency of the dough should be neither too soft nor too hard that it fights back. Remember, this is a soft roll, not a Hard Monay so it cannot be too stiff or you will end up with a dry Pandesal in just two days.
After rolling the log, sealing the edges and making sure the log is even all the way, you roll the whole log in bread crumbs. Most bakeries i see cover the log after this stage and allow it to rest before proceeding to the cutting. This ensures that the cuts will be even because the dough is given a rest time to recover from the rolling.
Using the same dough, you can create as many variations you can think of. Here, i made some Asado Rolls, a few Soft Buns, Mongo Loaves and Pan de Coco.
The only catch here, is that learning how to MIX, PROOF AND BAKE in perfect timing. When you stop mixing, how much water to use, when to end proofing and when to pre heat the oven so the dough will not over proof etc.,
**students of the hands on class get to do the baston and cut their baston one by one for a chance to experience this
Pandesal Basic Recipe
bread flour 500 grams
yeast 8 gms
sugar 100 gms
salt 8 gms
eggs 50 gms
bread improver 5 gms
margarine 50 gms
vanilla 10 gms
water variable, start at 55 %
* this recipe is a good
start, there are still many variations of this formula, in my class i
use milk powder instead of evaporated milk, you can also use shortening
or butter, pure eggyolks if you like, brown sugar instead of white
sugar, or even washed sugar.
*mix the dough to full gluten development, round the dough and cover.
*relax the dough for 10 minutes and then form the "baston" rolling the log in the breadcrumbs after shaping, you can also shape them individually see Pandesal B recipe in the book.
* cut the dough and place in greased baking sheets, i can make 40 20-21 gram piece cuts from this batch. The cut side should be on top, remember you will not get this the first time, so keep practicing.
*proof until it doubles in size, some proof it triple so this depends on your personal preference, others like the dense "siksik" type of pandesal, so reduce the proofing if this is what you like.
*bake in a very hot 325 -350 F oven for 12 -15 minutes until you get the crust color you want.
Notes to ponder:
-----rolls with lighter colored crusts will stay fresher and moist longer than dark colored crusts
------baston cut pandesal dries faster than individually shaped rolls
------pandesal doughs that are made using the baston will dry faster than machine mixed doughs
------if you are using dough rollers, you cannot use too much sugar, the sugar competes with the gluten formation making the dough tough
------breads or pandesal made using the modifed no time dough dries faster than the other methods
At the end of the day, what makes a good pandesal? The formula, the method, the technique and your tender loving care!!!
The ebook shows you in 70 step by step images how to do the baston and singkit cut plus many other favorite Filipino bread recipes!
EBOOK P1500.00, YOU CAN PAY THROUGH SM BDO IF YOU HAVE NO PAYPAL ACCOUNT AND EMAIL ME ONCE YOU MADE THE PAYMENT SO I CAN SEND YOU THE DOWNLOAD LINK TO THE EBOOK OR DROP BY BLOCK 5 LOT 13 GUIJO STREET, NORTH RIDGE PARK TO GET A CD COPY AND PAY DIRECT.
Commute is easy, if you are coming from EDSA, then you take the COMMONWEALTH ROUTE, you pass by UP PHILCOA, TANDANG SORA, SANDIGAN BAYAN, THEN FAIRVIEW PROPER, WHICH IS ALREADY NEAR THE PLACE. ONCE YOU SEE THE FAIRVIEW MALL AND NCBA, YOU ARE NEAR, THEN YOU WILL PASS BY SSS, NORTH FAIRVIEW WITH THE FIRST STOP LIGHT, THEN SECOND STOP LIGHT, TURN STRAIGHT AHEAD IF YOU ARE RIDING A CAR.
If you notice, the map faces the north side. Left area shows you the routE towards LAGRO, this is the second stop light after FAIRVIEW MALL, NCBA AND SSS. If you are commuting, this is where you get off, in the waiting shed IN FRONT OF THE EAST WEST BANK.
There will be tricycles parked in front of the bank, wait for the WHITE PAINTED TRICYCLES and hail one. Give the address, LOT 5 BLOCK 13 GUIJO STREET to the driver and he knows where to take you. Remember, beyond the corner of REGALADO BANK, IN FRONT OF THE EAST WEST BANK, IS LAGRO. This is where you need to get off.
For those with cars, GO STRAIGHT AHEAD AFTER THE SECOND STOP LIGHT, SLOW DOWN BECAUSE YOU ARE NEAR, turn right once you see SITIO SEVILLE TO YOUR LEFT. YOU NEED TO SLOW DOWN ONCE YOU SEE THE SEA OIL GAS STATION, then turn RIGHT TO LABAYANE, that is the right turn on your MAP. GO STRAIGHT AHEAD UNTIL YOU SEE THE NORTH RIDGE PARK ARCH. GIVE THE DRIVER MY NAME AND ADDRESS. You may need to also tell the guard you are going to see Shirley at the said address, block 5 lot 13 for security purposes.
Inside the subdivision you will turn right immediately after the entrance, go straight down to the creek, TURN LEFT towards the basketball court, THEN TURN LEFT TO THE SECOND STREET AFTER. There is no street on the right side so you just need to look on your left. The street is GUIJO, i will put a large sign in front for you to see.
Stop on the GREEN GATE WITH DIAMOND DESIGN, SECOND HOUSE ON THE RIGHT WHEN YOU MAKE THE TURN ON THE CURVE. I will be waiting for you. text me at 09293145463 when you are near so i can meet you up in front.
IF YOU WILL PAY THROUGH SM BDO FAIRVIEW BANK, contact sherqv17@gmail.com.
Commercial Bread Making Ebook Click here to see table of contents
Up
to 38 different variations of recipes from your favorite spanish bread,
Pan de coco, Monay that melts in the mouth, Cinnamon Rolls, French
breads, Siopao or dumpling dough with Asado filling, Tasty or Pullman,
Ensaimada and many others....
How about your favorite Pandesal?
You can learn how to make plain simple pandesal to very festive special delicate pandesal following the techniques given out in the book. Haven't had a taste of the pan de coco for quite some time? Well, the recipe in the book teaches you how to make a special coconut filling that does not mold in two days, creamy and almost tasting like macaroons as well as how to properly make the mongo filling.
HANDS ON BAKING CLASS IN FAIRVIEW, QUEZON CITY
FEE IS P7500.00/3 DAYS, WITH OPTIONAL 2 DAYS FOR THE SPONGE AND DOUGH P5,000.00. I HIGHLY RECOMMEND THE SPONGE AND DOUGH CLASS TO BEGINNERS.
*This i always tell my students, my waterloo is the water. It is the most difficult part of the baking process to master, it is the million dollar question, how much water am i suppose to use?
I feel like recording this so i could play it from Day 1 to Day 3 of my hands on class. Sometimes it gets through, most often it does not. Well, part of the job especially if you get a group of newbies, those who have never touched a dough before. There is no book that will tell you the specific amount of water in a dough.
Being able to tell the characteristics of the dough's stages during mixing IS A BIG HELP IN DETERMINING WHEN TO STOP ADDING THE WATER. In the ebook, i made sure the steps are photographed in minute detail while i mix the dough to show the readers and students points 1 2 3 4 5 to 6 7 8 9 10.
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penuchepastries 2012 Shirley Villafranca
