*Correction on the Special Ensaimada, boiled mashed potato is optional, you may however use 10-20% especially if you convert the Sponge method to a No Time Dough method.
**This is an ebook na nasa pdf file, hindi po ito libro or hardcopy.
THIS IS A LARGE FILE, IT WILL BE SENT TO YOU IN PARTS SO IT WILL TAKE TIME.
PLEASE BACK UP YOUR FILES AFTER DOWNLOADING THE EBOOK.
Internet service in Manila is poor and sending you the files will take a whole lot of time, we are using PLDT and sometimes internet is cut off during the sending process, other times the service hangs during sending etc., It does not happen all the time, but if it does in your case, i assure you that the ebook will get to you in full with the free recipes as promised so i apologize.
If you order Manila time and i am in New York, the ebook will be sent to you during the daytime. If you order during midnight, the ebook will be sent during office hours.
To Mr. Victor Viescas Llera, please send me another email address, the ebook keeps going back to my inbox, i tried several times and it does not work. Thank you.
Go to my weebly for cool slideshows and images of breads and pastries.
Please click the link baking class schedule for details if you want to learn Commercial Bread making hands on. My classes are all 100% hands on, no time limit, inclusive of the ingredients and you get to bring samples of the breads you make (about 5-6 varieties/day).
Session runs from 9 am sharp to around 3 pm. No lunch breaks so please eat a heavy breakfast. Once all the dough has been made up, students can then take a lunch break, around 1 o0r 2 pm.
BLOCK 5 LOT 13 Guijo Street, Northridge Park Subdvision Sta. Monica Novaliches. See location instructions here and study the details days before the start of the class.
Email me if you have questions about the COMMERCIAL HANDS ON BREAD MAKING CLASS, although most of the things you need to know are right here in this website. Browse all the articles, and if you are ready to enroll, just email me on how to make a deposit. Only 7 students are accepted so please make your reservation early.
***Do not forget to bring your plastic container so you can bring home bread samples. It should be at least 3 inches in height ( 9 inches by 13 inches) and could be empty ice cream gallons or one of those rectangular containers sold in the houseware department.
Reservation fee is P1000.00/course, (3 Days Commercial Bread Making/P7500.00), you would need to deposit the fee at any SM BDO branch ( to SM FAIRVIEW), please email me for the account number.
Last session March 2013, please be updated for the current schedule.
Bring the deposit slip plus the rest of the fee on the first day of the class.
Fee is non-refundable if you fail to notify me 2 days or on the day of the class, 70% refundable if you notify within 5 days before the session but you have to pick the fee at the site. You can only reschedule once. Fee is non-refundable if you fail to attend the second session.
Below is my PROOFING AREA/bakery, on the right wing with windows facing my PRODUCTION AREA/OVEN/ROOM. The room is closed airtight during proofing, just the normal Manila room temperature, whether it is December or May, i adjust the level of the yeast to adapt to the changing temperatures.
The doughs below are ready for baking, your oven should be pre-heated by now. You cannot see them from here but i place 4 sheets at a time to my loading tables outside just seconds before baking, then transfer them back to the racks after, load the tables again, bake and so on. There is nothing more irritating than not having enough space to store your baked goods, this 24-sheeter metal rack can be used for both proofing and cooling purposes which is quite a relief especially when you do not have that much space in the bakery/house/kitchen.
ONE WEEK OLD PAN DE SAL
***UPDATE: 14 DAYS NOW, I MADE THIS BATCH JULY 25, if you followed me on my tweeter, you might have read my post regarding this. I baked the breads in time for my mother's trip to Canada July 27.
ONE WEEK AND NOW TWO WEEKS, without preservatives just plain good old formula of Pan de Sal. It was amazing to see how even the handling of the bread can contribute to your breads' shelf life, the formula for one should be balanced and i ate one of the three pieces left last night at 9 pm while watching the Olympics and it was still so soft. NO MOLDS (amag), not dry, not brittle and hard, still soft like you baked it on the same day itself.
Read more story on the Pan de Sal cut
Get the free formula of this Pan de Sal together with your two other recipes of Pan de Sal in the eBook upon purchase. Find out how this Pan de Sal lasted longer, it was a new formula i tried recently, a shift from the normal recipe i used to make.
Common misconceptions on Bread making:
*doughs need not be proofed, they are baked right after shaping. If you do this, your breads will be as tough as a rock.
*you can mix the dough just by hand, in under 10 minutes. Hmmm, this is really what bugs me when i watch tv shows. Doughs are kneaded by hand, very very stiff, in under 10 minutes, placed in a bowl, proofed and then shaped. As simple as that. Does good tv time, but not quality bread that you can eat for days.
*why most breads in the Panaderias are drop dead hard once they cool, dry and too dense.
*do you know why using dough brakes and dough rollers reduce your profit to about 30%?
*you can proof anywhere, just place a towel, cloth or plastic on top of the dough. Not! The plastic, linen or towel will stick during proofing and will ruin your dough.
READ THIS LINK TO KNOW HOW TO GET STARTED IN BAKING BREADS, a great insight into what to do first when baking breads is still just an idea.
NO TIME TO TAKE THE HANDS ON CLASS?
GET A COPY OF THE BREAD MAKING EBOOK, EASY TO UNDERSTAND (EXCELLENT FOR BEGINNERS AND NOVICE BREAD MAKERS), WITH OVER A THOUSAND STEP BY STEP IMAGES. Still not the same as doing the hands on class, but this i recommend if the former is not possible and also if you are a beginner in yeast dough baking. Even if you have taken a 5 day bread making class, it is still best to read everything about bread making. Some take this course for 2 weeks, others 2 -6 months, even a year. If you attend only 3 days worth of hands on class, you still need to go back to the articles, theories etc., and review the whole thing fom ingredients down to packaging. NO shortcuts. Yeast dough baking is not as easy as pie.
COMMERCIAL BREAD MAKING EBOOK
Start with the favorite Pandesal, Spanish Bread, Dinner Rolls,Soft Buns etc., and then start creating variations such as the one below.
If you take good care of your equipment, it will last you a lifetime. I bought mine way back 1998 after graduating from Culinary College (I also use this mixer when i teach my bread making class every month.) Since i bought this straight after college and did not know anything about commercial mixers, i found out later on that i can only mix 1 kilogram at a time or the mixer will not run properly.
My daily bakery operations became a one kilo bag operation. We would mix 1 kilo after another, resting the mixer after 3 batches. Although i have found a way to shorten the mixing times, there is nothing i can do with the capacity of the motor, the torque and all.
Using a NO TIME DOUGH METHOD, this planetary mixer will mix a high ratio formula for around 20-25 minutes. Quite a long time if you have a bakery operation and if you teach a group of 7 students eagerly waiting for the dough to finish up.
My first troubleshooting is to always use a SPONGE AND DOUGH method to reduce the 25 minutes into just 5 - 7 minutes. I think this is the reason why my mixer (which came under flood during Ondoy) still can pretty much do its work after so many years. Reducing the amount of mixing time lengthens its productivity.
New York, present time i had to buy a large mixer bigger than my 4.5 quart Kitchen Aid and landed an Omcan browsing through the internet for 2 months way back early 2010. I filled my notebook with probably 20 models, varying sizes, differing specs and features etc., I am glad i ended up with the 20-quart Omcan, 3 speeds, with a Hobart optional attachment hub, paddle, whisk and dough hook. No extra bowl unlike my 10-quart Taiwan made mixer but who needs one, this thing is huge and heavier than me.
Visit my blog to see my 20-quart mixer
***Master the procedures from weighing, mixing, checking the gluten, shaping, proofing and baking from my ebook.
All images seen here are from the EBOOK CLICK TO SEE MORE IMAGES.
$35.00/P1400.00 ( price before was $55.00), and your ebook will be sent to you immediately AS ATTACHMENTS TO YOUR EMAIL ADDRESS once PAYPAL has sent me the notice of your payment OR ONCE YOU HAVE MADE A DEPOSIT TO THE BANK. SEND ME A PHOTO OF THE DEPOSIT SLIP, AND I WILL SEND YOU THE EBOOK THROUGH YOUR EMAIL ADDRESS.
Ebook recipes are standardized, no need to test and waste ingredients experimenting to perfect your Cinnamon Rolls, Pan de Sal, Hamburger and Hotdog Buns, Ensaimada and many others. Just follow the recipes, read through the instructions, memorize the photos and what or how the dough looks like and you will be on your way to creating your very own specialty breads.
Email email@example.com if you have no Paypal account. I will give you instructions on how to pay.
From Elaine Bellido, student March 2013 (sorry did not get your text)
Hi ms shirley. Texted you but i guess you left na at that time. Glad you made it back home safe inspite of all the hassles you went through. I'm just want to make kwento that i made siopao for my family since they haven't tasted it and was raving about it and alas they all love it. You see my brother sells siopao and siomai and gets it from david's teahouse.the funny thing is, my 11 year old niece ate 3 pcs that i made in 1 sitting and said that she doesn't like the siopao that my brother sells...hahaha. But i don't to push my kitchen aid..
All the praises are for you ms. Shirley. You are the one who devoted your time with the recipes... We are merely followers and someday we hope we will make you proud. Take care and thank you.
P.s. Making the breads this week for i got na my digital scale. Not the one like u have(P3300 at sin kian) but at least it has grams.
BLOGSPOT updated articles and blogs on baking breads, pastries and food..
For Cake and Cake Decorating blogs go to my tumblr
Photos taken from October 2011 Hands On class which the students mixed, shaped and baked. The lessons should not end here, you need to practice in small batches that's why the baker's percent is in use all the time. Calculate for 300 grams, mix it in your Kitchen Aid, or knead by hand and experiment using only your household oven. You do not need to buy the large commercial oven/20 quart mixer yet, learn how to practice using what you have if you have them already and perfect the timing, mixing, shaping and baking.
You can create as many variations as you want once you learn the fundamentals of yeast dough baking. You can move the sugar, egg, fat (butter or margarine) up and down, omit the eggs, add whole wheat, substitute semolina or kamut flour etc., I am using brown sugar instead of refined white sugar for its flavor and color, you can use muscovado or raw sugar too if you like.
The baking rack i use is a 24 sheeter steel rack i purchased for P4,800.oo last 2004. You can have one made for you as i was told for half the price if you are seriously thinking of opening a bakery. I find this rack very useful, of course it stands inside my proofing room for now, cannot move it unlike the standing Proofing Racks with wheels.
My baking rack right now here in the US is from Instaware, bought it for $114.00 with free 6 full sheet baking pans. Quite a bargain considering my LA student got one for $125.00, half sheeter 12 rack capacity and no free baking sheets.
Below is the Pandesal already loaded up in the hot oven.
15 minutes is all it needs to bake this one batch.
I am switching the baking pans halfway through baking. Timing is essential. Practice makes perfect. As tiny as i am, i can load this oven and make batch after batch as long as there is dough to bake.
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.
day 2 of my hands on class
Day 3 where we bake ensaimada
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.
Deposit and reservation fee is P1000.00, non refundable if you cancel 2 days or a day before the class/ or does not show up on the day of the class, 70% refundable if you cancel at least 5 days or a week before the class but you pick up the fee in my place. I cannot send it to you.
If you postpone your attendance to another session, you may only do so if you give a notice of 3 days before or more in advance, and you can only do this once, not twice. If you fail to attend the second time, you will forfeit your deposit fee.
Due to limited enrollment, your slot could be given to someone else so please make sure you read this before you enroll. Thank you.
I hope you understand that if you fail to give notice and expect to be able to attend the next class, you might not end up with a slot at all because the next class may have filled up already. Make sure you do your cancellation or postponement at least a week before. If there are slots left, there is a chance that you may be able to attend, bit this is only if there is a slot open.
I apologize if i do not accept 1 or 2 day enrollees, the minimum day required is 3 days. It does not matter even if you pay for 3 days and attend only 2 days, i will still require a full 3 day attendance. To those who are asking to attend only 1 day, this is not possible. Bread making is not like baking cookies where you can read from a book and get the whole procedure correct in just one day. Even if you only want to learn Pandesal baking, you will need to go through the mixing, proofing and baking processes over and over, not just in 1 day, for you to perfect the whole method. I have been teaching since 2001, i am positive that no one is capable enough to perfect Pandesal after just attending a 1 day session especially if you have never baked before. Students who have enrolled already, please read the articles on bread on this website in preparation for your class. Muchos gracias.
Day 3 (Commercial Bread making Hands on Class) cinnamon rolls and raisin bread, all these recipes are part of the ebook, a must have companion book if you are a Culinary student, or a serious baker.
What exactly are you testing for when you pinch or feel the dough during mixing?
Take note, i will not send you bread samples packed together in small containers like peanuts, they have to be in 2 layers only with a top clearance so bring large containers. If you bring a small container, i will put only whatever it can handle, you might feel sorry, nor will i put the breads in a plastic SM style sando bags. Sorry po if you cannot bring home some samples if this happens.
THE JOY OF BAKING!
The ebook has:
Pandesal recipe A has at least 70 images on how to make this Pandesal. Pandesal B offers another version of the Pandesal favorite so you get to choose which one to make. From weighing to mixing, rounding, making the baston, cutting and shaping, proofing and baking.
CLICK HERE FOR TABLE OF CONTENTS
RECIPES TO BE BAKED IN CLASS ARE AS FOLLOWS: Hands on baking class.
PANDESAL, Filled PANDESAL, SPANISH BREADS, PIZZA CRUST, FOCCACIA, CIABATTA, DINNER ROLLS, SOFT BUNS, PAN DE LIMON, HAMBURGER BUNS, HOTDOG BUNS, PAN DE COCO, PULLMAN OR TASTY, PAN DE MONGO, SPECIAL ENSAIMADA, CINNAMON ROLLS, HARD MONAY OR PUTOK, FRENCH BREAD, COMMERCIAL ENSAIMADA, PAN DE CIOSA
PLUS LECTURES ON THE BAKER'S PERCENT, INGREDIENTS, BAKERY MANAGEMENT, FOOD COSTING, HANDLING AND PACKAGING, TROUBLESHOOTING FROM MIXING TO BAKING ETC.,
NO TIME LIMIT SO STUDENTS CAN FREELY ASK WHAT THEY WANT AND TALK ABOUT BREADS ALL DAY LONG.
email me if you want to make a reservation or wish to pay for the book through the bank... firstname.lastname@example.org
The Ensaimadas cooling, just for a short minute or two and then flipped over again.
74 Smith Clove Road New York
Block 5 Lot 13 Guijo Street North Ridge Park Sta. Monica Novaliches QCity 1117
Weebly site, for amazing Pandesal slideshows, more images to inspire you...
Baking Whole Wheat Pita breads on a hot pizza stone my friend bought at Surfas in Beverly Hills. This is the best pizza stone ever, it does not burn and it retains the heat inside, that's why the pita puffs up in a jiffy. The formula is the same as any flatbread although this one has a preferment of sort.
copyright Penuche Pastries 2012 email@example.com
STUDENTS ARE BUSY PACKING UP THEIR BREADS, THIS IS WHY I ASK STUDENTS TO BRING LARGE CONTAINERS.
Baking the breads yourselves is the reason why my students LEARN MORE.
ALL THE BREADS WERE DONE BY THE STUDENTS, most of them were eaten after. :)
Gorgeous, huge KITCHEN AID oven from my on site student in Rancho Santiago, Los Angeles CA.