Classes are only up to April 2014. Future baking classes will be posted later.
SEE THE SCHEDULE HERE.
Reservation fee will be deducted from the course fee, please pay on the first day together with your deposit slip.
Email or text me as soon as you made the payment through the bank so i can write your name down.
Only SM BDO Fairview is authorized to accept payment for reservations.
Reservation fee for COMMERCIAL BREAD MAKING HANDS ON LESSONS IS P3500.00 or US$ current exchange rate if you want to pay in dollars.
The rest of the fee will be paid on the first day, please present your receipt (pakidala po ang deposit slip sa unang araw ng klase).
Email the photo of the deposit slip as soon as you made the payment to reserve your slot. Please wait for confirmation after.
Click this link for the latest schedule.
Go to my weebly for cool slideshows and images of breads and pastries. Visit my youtube SHIRLEY VILLAFRANCA channel for cool videos on baking.
***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.
**i think this container is way too big :) These containers were from my One on one Hands on class so they get to bring more breads. For group sessions, please do not bring clothes keepers or cabinets. :)
Reservation fee is P3500.00, (4 days Hands on Commercial Bread Making P10,000.00), you would need to deposit the fee at any SM BDO branch ( to SM FAIRVIEW).
Reservation 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 to a week 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.You will receive a copy of the Cd and DVd set if you forfeit your deposit.
MORE ON HOW TO ENROLL
ONE WEEK OLD PAN DE SAL
Learn how to make these breads using the Sponge and Dough method, get a copy of THE BAKING BREADS VIDEO if you want to learn this method. The secret is not really on the ingredients, but on the METHOD USED TO MAKE THE BREADS.
***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.
COMMERCIAL BREAD MAKING EBOOK, (only available through Paypal, no direct or bank deposit payments) Please do not drop by to buy the CD, the ebook is for sale only through PAYPAL, DOWNLOAD VERSION ONLY. Thank you.
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.
$56.00/P2500.00 Only download version, no longer available on CD alone and you can buy the ebook only through PAYPAL.
You can get the CD plus the DVD (P3500.00) pack direct if you live in the Philippines. Please call 9383639 and ask for Danilo or Maryann and tell him or her when you are dropping by to pick up the package. If you purchase this, email me asap so i can give you the download version of the ebook, and also free videos of the Siopao and Malunggay bread which are not included in the Artisan dvd/video you just bought.
Mag email po kayo sa email@example.com para makatanggap ng free Malunngay and Siopao videos na hindi nakalagay sa dvd na inyong binili.
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.
* I will only accept Paypal as form of payment to purchase the ebook downloadable version.
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.
2 Days No time Dough method and 2 Days sponge and dough method. 4 Days Hands On Commercial Bread Making.
day 2 of my hands on class
Day 4 is where we bake Ensaimada andTasty, Day 2 is Baked and Steamed Siopao etc.,
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?
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.
MALUNGGAY PANDESAL will be taught on the fourth day together with the Special Ensaimada, French Bread, Whole Wheat Bread,. Most requested recipe to add in my hands on class. There is a Malunggay tree in front of the house and so there is no problem, we just pick the leaves, wash them and voila! Malunggay Pandesal. Some even crave for more Malunggay in the dough which is good because this veggie is packed with anti-oxidants and vitamins.
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Block 5 Lot 13 Guijo Street North Ridge Park Sta. Monica Novaliches QCity 1117
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BLOCK 5 LOT 13 GUIJO STREET NORTHRIDGE PARK SUBDIVISION STA. MONICA NOVALICHES QUEZON CITY 1117
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.