SEE THE SCHEDULE HERE. SCHEDULE FOR JUNE TO NOVEMBER 2015, RESERVATIONS NOW ACCEPTED.
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 BDO 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.
For REFUNDS, you have to pick up the fee or exchange it for the ebook and videos, payment through Paypal will be refunded through Paypal.
What to buy for your take home assignment/exercise.
digital scale * you will not bring this and the oven thermometer to class, you will use it at home
bowl with cover or lid
margarine, any brand
**you will not bring these to class, you will buy them to work on your assignment after day 1 and day 2. Make sure you already have a digital scale, no need to bring the oven thermometer to class, but please test it every now and then inside your oven if you have one.
Marami pong mga students ang hindi nag prepare at bumili nito for their own pantry stock, again, iiwan ninyo ito sa bahay ninyo, para po ito sa assignment na gagawin ninyo sa 3rd day.
Also, kahit na wala kayong copy ng ebook, magbasa po ng website na ito at0 www.howtobakepandesalandotherbreads.yolasite.com para madaling maintindihan ang mga lessons lalo na kung first time ninyong mag aral ng bread making.
***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 3 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 ebook and video links 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.
Update: My nephew John and I made the same bread before i left for Manila last September 2014 and sent half to my aunt in Chicago. The Pandesal stayed fresh and without molds for three weeks and we used the same ingredients. It was not too cold since it was only September, still feeling summer but not too hot either. We used the sponge and dough method same brand of ingredients... Just amazing.
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.
Any sale or illegal distribution of the ebook (print or online through facebook or any media sharing site) without written consent by the owner will be subjected to legal persecution under the Intellectual Property rights Law.
No time Dough method and sponge and dough method. 4 Days Hands On Commercial Bread Making.
day 2 of my hands on class
Day 4 is where we bake the Special Ensaimada and Cheese Rolls, Pullman or Tasty, sponge and dough method, Mongo bread etc.,
Day 3 will include the French Bread, Malunggay Pandesal, dinner roll alternative), Ciabattas and Foccacia etc.,
Day 2 Soft Buns, Hotdog Buns, Pan de coco (different version) , 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.
**sometimes i change the breads depending on the availability of the ingredients, also adding here and there at times...
Start with the favorite Pandesal, Spanish Bread, Dinner Rolls,Soft Buns etc., and then start creating variations such as the one below.
Visit my blog to see my 20-quart mixer
***Master the procedures from weighing, mixing, checking the gluten, etc...
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.
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.
Update: To Elaine, thank you for calling a day before you leave for Canada. Good luck and sana nga magkita tayo sa Canada even if you are so far away in Alberta.
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 in class,. 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.
My version is according to my students mas masarap because it does not taste like damo or grassy. Find out how you make a beter version of the popular Malunggay Pandesal. It does not have to taste that bad.
74 Smith Clove Road New York
Block 5 Lot 13 Guijo Street North Ridge Park Sta. Monica Novaliches QCity 1117
BLOCK 5 LOT 13 GUIJO STREET NORTHRIDGE PARK SUBDIVISION STA. MONICA NOVALICHES QUEZON CITY 1117
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.