EVERYONE'S FAVORITE, "PUTOK" OR HARD MONAY
WHILE MIXING THE DOUGH, STUDENTS TURN OFF THE MIXER TO CHECK FOR THE GLUTEN AND IF THE WATER LEVEL IS CORRECT.
THIS TAKES TIME, BUT THIS IS HOW THE STUDENTS LEARN THE MOST CRUCIAL PART OF THE BREADMAKING PROCESS. THE CLASS IS NOT SQUEEZED INTO A 4-5 HOUR TIME LIMIT, STUDENTS TAKE NOTE OF ALL DETAILS WHILE THEY MAKE THE BREAD THEMSELVES.
HOW PROFITABLE IS A PANDESAL BUSINESS? ONE STUDENT OF MINE CALCULATED THAT SHE CAN EARN AS MUCH AS p30,000.00 A MONTH JUST BY SELLING PANDESAL.
DO YOU HAVE AN EXISTING BAKERY BUT BADLY NEEDED HELP IN IMPROVING YOUR PRODUCT?
YOUR BAKERS WILL NOT GIVE YOU THEIR RECIPES SO YOU HAVE NO IDEA WHAT YOUR SELLING.
YOUR BAKER TURNS OUT ONE BAD BREAD AFTER ANOTHER, NO CONSISTENCY AT ALL.
AM I SUPPOSE TO USE DOUGH ROLLERS? WHAT'S THE DIFF?
YOU HAVE BREADMAKING BACKGROUND BUT JUST COULDN'T PERFECT THAT ENSAIMADA.
HOMEMADE PIZZA
YOUR PANDESAL ALWAYS END UP HARD AND DRY. FIND OUT WHY?
WHAT IS THE DIFFERENCE BETWEEN BUTTER AND MARGARINE, AND BETWEEN MARGARINE AND SHORTENING?
dinner rolls
*** "almost everyday gumagawa ako palagi ubos, mabenta sya yung pandesal malambot pa din ilang days na. nakakatuwa!" -- from Anna Alcazar, former student just A FEW DAYS AFTER HER CLASS
"thank you for everything we really enjoyed and learned a lot from your class, we loved the corned beef pandesal and spanish bread!" - NELSON SO
already filled in spanish bread
sausage and plain pandesal
PANDESAL, FRESHLY BAKED AND HOT FROM THE OVEN. YOU CAN MAKE YOUR OWN SIGNATURE PANDESAL, FILL IT WITH CORNED BEEF OR ASADO.
LEARN HOW TO BASTON A PANDESAL
THIS TASK NEEDS TO BE PRACTICED OVER AND OVER TO GET THAT PERFECT LOG AND CUT. IF YOU WILL BAKE THIS ONCE A WEEK, YOUR LEARNING WILL BE VERY SLOW. DONE AT LEAST 3 TIMES A WEEK (1 KILO BATCH EACH TIME) WILL TURN YOU INTO A PRO IN NO TIME!!!
SKETCHFINAL1.JPG PLEASE CLICK THIS LINK TO SEE A SKETCH OF THE AREA GOING HERE, and read the link how to get here if you are commuting.
COMMERCIAL BREADS/ BAKERY SET UP
FEE: P7500.00/3DAYS
SCHEDULE
JULY 20 23 26
AUGUST 23 26 28- STUDENTS COMING FROM THE PROVINCE CAN NOW FINISH UP THE SESSION IN ONE WEEK
JULY 5 AND 12
= LEARN HOW TO BAKE COOKIES, CUPCAKES, CREAM PUFFS WITH FILLING, BUTTERCAKES, KABABAYAN, POUND CAKE, CHIFFON CAKE, BUTTERCREAM ICING/BOILED ICING
=WITH BASIC DECORATING, SO PLEASE BRING YOUR ROSETTE OR STAR, LEAF OR WHATEVER ICING TIPS OR TUBES YOU HAVE
=SESSION IS VERY LONG, 8:30 AM UP TO AROUND 6 PM, SO BRING A SPARE SHIRT FOR CHANGING, CONTAINER FOR YOUR BAKED GOODIES PREFERABLY A 3-INCH TALL PLASTIC CONTAINER SO YOU WON'T RUIN THE ICING IN YOUR CAKES
=FEE: P5500.00 INCLUSIVE OF THE INGREDIENTS
PASTRY 1
OATMEAL COOKIES, CHOCOLATE CHIP COOKIES, FUDGY BROWNIE, CHOCOLATE CUPCAKE, BOILED ICING AND CREAM PUFFS
=YOU WILL LEARN HOW TO MIX, MOLD FREEZE AND BAKE COOKIES, MIX A LARGE BATCH AND THEN FREEZE, SIMPLY TOSS THEM IN THE HOT OVEN, NO THAWING NECESSARY, COOKIES ARE DONE IN 13 MINUTES/ MASS PRODUCTION
choco chip cookies and cream puffs
PASTRY 2
RELEASING THE KABABAYAN FROM THE MUFFIN PANS
KABABAYAN, BUTTERCAKE, LEMON POUND CAKE, SPONGE CAKE, MERENGUE FOR SANS RIVAL OR PAVLOVA, BUTTERCREAM ICING (ICING MADE FROM EGGWHITE LEFTOVER FROM THE ENSAIMADA EGGYOLKS, YOU CAN USE THIS ICING FOR SANS RIVAL, CAKES AND ENSAIMADAS, IT KEEPS FOR 6 MONTHS FROZEN SIMPLY THAW IT WHEN READY TO USE)
SESSION STARTS AT 8:30 AND COULD END UP TO 5-6 PM SO WEAR COTTON SHIRTS/BLOUSES AND COMFORTABLE SHOES. BRING CONTAINERS FOR YOUR PASTRIES AND AN OVEN THERMOMETER IF YOU ARE A NEW STUDENT.
STUDENTS WILL DECORATE THE KABABAYAN SO PLEASE BRING AT LEAST 3 PIECES OF ICING TUBE ANY NUMBER WILL DO, PREFERABLY THE LOWER NUMBERS.
ONLY 8 STUDENTS PER SESSION
TEXT/EMAIL FOR FUTURE SCHEDULE
Fee for Full 3 Day BREADMAKING Course: P 7500.00(inclusive of ingredients)/ TEXT 09104642341 OR CALL 9383639 , ASK FOR SHIRLEY regarding how to make a RESERVATION FRIDAYS TO SUNDAYS ONLY (NO SATURDAY CALLS PLEASE)
NO RESERVATION FEE REQUIRED
THE ENSAIMADAS BAKING IN A 4-SHEETER OVEN WHICH YOU CAN GET FOR A LOW 13 - 15 THOUSAND ONLY.
ENSAIMADA ALL DONE
"we made pandesal yesterday 4 the 1st time, tuwang tuwa kami kc ambango ng breads, un iba ginawa ko spanish bread d makapaniwala mother n tita ko about d filling " text from cherry pasa
"ang sarap, sarap naman nito i will bake a batch right away" - john heron
"ang lambot lambot ng ensaimada, tastes like butter talaga!" - janice albon
"nagustuhan ng mother ko ang cinnamon rolls at spanish bread magbenta na raw kami dito sa manila" - bing tan
"MY mother in law is ordering the cinnamon rolls already"- dong garcia
ARTISAN BREADS/SPONGE AND DOUGH
VIDEO CAMERAS AND COMPLETE VIDEOTAPING OF THE WHOLE SESSION IS ONLY ALLOWED IN SPECIAL BAKING CLASSES PAID FOR BY THE CLIENT OR STUDENT.
"ANG SASARAP NG BINAKE NATIN NGAYON" CHORUSED BY THE STUDENTS FROM ONE OF THE SESSIONS--- JUNE 16 20 24 (MICHELLE TAN, BRENDA AND ARVIE AND COMPANY
UPDATE YOUR SKILL IN MAKING A VERY SOFT SIOPAO DOUGH, LEARN THE TECHNIQUES, THE SIOPAO DOUGH LESSON IS ADDED DUE TO STUDENT'S REQUESTS. WHILE WAITING TO BUY THAT OVEN, YOU CAN AT LEAST MAKE SIOPAO USING YOUR STEAMER.
NO STEAMER, NO OVEN YET? WHY NOT FRY THE DOUGH TO MAKE DOUGHNUTS?
"MY SISTER SAID THE BREADS' QUALITY ARE LIKE THE FR....BLANK BLANK"S" - SALLY CANO
FEEL FREE TO DROP BY IN MY BLOGSPOT, EXCHANGE BAKING TIPS, GET HELP and ASK QUESTIONS IN MY BLOGGER ACCOUNT. PLEASE GO TO my BLOGSPOT
YOU CAN POST YOUR QUESTIONS, EXCHANGE VIEWS WITH OTHER STUDENTS, COMMENT ON POSTS, MAKE SUGGESTIONS AND INQUIRE ABOUT THE ONGOING LESSONS ETC.,
**Thank you to my last batch, cherry and anna, i am glad that you enjoyed the session despite my very humble and modest accomodations. I am happy to hear that cherry and her husband are really enjoying their new found skill!
NO TIME TO ATTEND THE CLASS? WATCH OUT FOR THE COMMERCIAL BREADMAKING BOOK AND BAKERY-SET UP INSPIRED BY THE HANDS ON SESSIONS.
THE BOOK IS LOADED WITH COMPLETE STEP BY STEP PROCEDURES FROM WEIGHING TO COOLING, STAGES OF MIXING FROM ROUGH TO FULL GLUTEN DEVELOPMENT, HOW TO PROOF AND BAKE PLUS RECIPES ARE IN PERCENTAGE SO YOU CAN MASS PRODUCE THE BREADS UP TO 25 KILOGRAMS AND MORE.
IF YOU ARE SETTING UP A BAKERY, YOU WILL NOW HAVE A WIDE RANGE OF PRODUCTS TO SELL, NO NEED TO PAY FOR RECIPES OR HAVE RECIPES DEVELOPED FOR YOU WHICH WILL COST YOU A LOT.
IF YOU HAVE A LONGTIME DREAM TO BAKE AND SELL BREADS BUT COULD NOT MAKE IT TO OUR BAKING SESSIONS, THIS IS THE BAKING BOOK FOR YOU.
EASY TO UNDERSTAND AND GUIDED BY PICTURES, THIS BOOK HELP YOU LEARN YEAST DOUGH BAKING EVEN IF YOU HAVE NEVER BAKED BEFORE.
