ROYAL ICING cupcake toppers.
Getting Started In Baking
FIRST, YOU SHOULD HAVE AN EXISTING OVEN that works. THE TYPE OF OVEN DEPENDS ON WHAT YOUR GOAL IS, IF YOU ARE PLANNING TO SELL YOUR BREADS ON A LARGER SCALE IN THE FUTURE, THEN YOU SHOULD BUY A COMMERCIAL OVEN. If what you have is just the ordinary household type oven, or pugon "hearth", and the cheaper fabricated steel type, no problem. Practice on this one first before jumping into the bigger models.
THERE ARE MANY TYPES OF COMMERCIAL OVENS IN THE MARKET, THE PRICES AND STYLES VARY AS WELL AS THE LOAD OR HOW LARGE THE OVEN IS. WHATEVER STYLE OR TYPE OF OVEN YOU CHOOSE, MAKE SURE IT WORKS accurately before you start baking. Test your oven's heat by baking half batches of cookies or cupcakes first. Do not start with 1 kilogram of Pandesal right away.
Learn how your oven behaves. I think it took me about a whole month to finally perfect the use of the large oven seen in this page. When i say perfect, it means being able to calculate how much time i need to preheat it, how long will it take to bake 70 pieces of cookies, how much heat the top deck has, which is the hottest part of the oven etc., etc.,
IF YOU HAVE AN EXISTING OVEN AND HAVE BEEN USING IT CONSISTENTLY, YOU DO NOT HAVE TO BUY A NEW ONE. IF YOU HAVE ONE BUT HAVE NOT BEEN USING IT FOR A LONG TIME, DO HAVE IT CHECKED AND MAKE SURE THAT THE OVEN TEMPERATURE IS ACCURATE to the last degree.
As i have written on the opening page of this website, do not buy the large commercial oven and mixer just yet. Learn how to bake the breads first, buy the ebook before or after to serve as your resource/review material. I did not learn bread making in just 3 days, not in two weeks, and not even a month.
NEXT, A HEAVY DUTY MIXER WITH A DOUGH HOOK SUCH AS KITCHEN AID(COMMERCIAL TYPE) OR A COMMERCIAL MIXER WHICH WOULD COST YOU AROUND P20-40 THOUSAND IS A MUST BUY. YOU WILL BE MIXING DOUGHS OF UP TO 1 KILOGRAM IN SOME OF THE LESSONS, BUT IF YOU PLAN TO KNEAD THE DOUGH MANUALLY, ALL YOU DO IS REDUCE THE BATCH TO HALF A KILO OR 300 GRAMS.
-updated February 2017
ONCE YOU HAVE AN OVEN AND A MIXER, YOU CAN start baking.
Hmmm. But wait, you need to purchase some other stuff that you probably do not have yet if you are a beginning baker.
*baking sheets - i bought about 24 at first, then increased the number to about 70 pcs. Half of these i brought with me to New York which was the right decision considering the ovens here are large enough to fit them in.
*bowls, all sizes
*baking pans such as Ensaimada molds, rectangular pans, etc., depending on whether you plan to sell these specialty breads
*cooling rack *
*proofing rack *ask me in class on how to improvise both, it's a long story and it depends on the material you have on hand
*containers for your ingredients
*All these have photos included in the eBook on Breads
Read the ebook from beginning to end even if you have no plans of baking the rest of the recipes. Each recipe has its own technique you will find useful in the end. Buy your ingredients and store them labeling the containers at the same time.
Remember, your ingredients may be just like any other common household box of sugar and table salt, but they are crucial to creating that perfectly balanced batch of rolls.
You would also need to scout for the cheapest, nearest source of ingredients. No point in going to Divisoria to save P100.00 when you can buy them just a mile away. Think about transporting them, the time you spend going there, the heat, the parking etc.,
Ingredients are pretty much the most basic, *each ingredient will be discussed extensively in class and you can find them also in the eBook.
Basic Bakery Pantry Items:
Flour (bread flour, all purpose, third class)
***INGREDIENT Q AND A***
***salt when added to your yeast mixture will do what???
***why can't you substitute shortening with butter on a 1:1 ratio?
*** what is the difference between margarine and butter?
***which is better, rock salt or iodized salt?
***are all bread flours the same? what is 12% bread flour and what difference does it make?
***i want to use natural sugars in the bread, what do i use?
***what do you mean when you say the sugar and water competes during mixing?
***what is the effect of too much sugar in the dough?
***aside from sweetening the bread, what else does sugar and salt does?
***is it true that i can make bread without sugar but not without salt?
***why is the butter and salt sometimes added at the last stage of mixing? Our teacher told this to us but he never explained it?
***what happens if i left the salt out?
***what do i do if i use salted butter in the formula?
***what happens if i use too much salt in the dough?
Notice how i mostly centered on sugar and salt and the questions do not end here. There is more to that grain of salt you add on your recipe.
What about the eggyolks, eggwhites, butter, shortening, margarine, bread improver, and so on...
Did you know that most bakers who learned it the "wido" old style way will tell you that the best way to find out if you did not forget the salt is to taste it? Yup, the bakers in Purefood's where i once worked told me to make sure i get a piece and taste it just in case i forgot something. Funny right?
Simply click the Paypal button to purchase the ebook and have fun baking your favorite breads. I myself have a share of my own baking book collections dating back 1987 or so and i ended up enrolling in a two year Food Service course just to learn how to really perfect my Pandesal. Or so i thought.
It did not really turn out the way i thought it would, so i insisted on taking my apprenticeship in Purefood's Flour and Bakery Division. Now that was the real deal of the century. Worth everything i spent in school. This ebook is a personal journey of how i learned how to make breads which i am sharing with you. I hope you enjoy reading and learning from it.
A method of dough mixing that enables one to mix and bake breads in under 4 hours. After mixing , the dough is made-up into different varieties and then sent to the proofer. No intermediate or secondary proofing necessary. What are the advantages and disadvantages of using this method?
email email@example.com for questions Cell phone 09495705091
SPONGE AND DOUGH METHOD
A method that requires two to three proofing stages and with the use of a sponge can create breads with excellent flavor, keeping quality and high volume products. This method can reduce proofing and mixing times,greatly increasing the production not to mention improve the quality of your breads. The book will show you how to use this method to create baguettes and many other specialty breads.
Cakes and Petals
Pastries, food, Me and earth.
Baking Cakes, Creaming
For beginning bakers, the way to cream properly is the tricky part. Some students that i talk to thought to cream is to dissolve the sugar and some thought to simply just throw in the butter and the sugar, give it a couple of minutes and that’s it.
To begin with, the temperature of the butter or margarine is important. I think this is where some mistakes start to turn wrong. Some add the butter melted and softened, some add it while it’s still frozen. Uhhh.
Both wrong. It has to be firm, not solid frozen but not too hard for the paddle or the mixer to make noises. Cut the butter into chunks, i like it cut into 16 pieces, and this also gives you an idea if the butter is just about right.
The sugar is also added gradually. Not all in one go. This allows the sugar crystals to be formed properly. Not to talk too technical, but this is how you build up air bubbles into the sugar and fat globules.
Next is to stop scrape and resume mixing. Very very important. About 3 times is ideal but if the batch is too large, then scrape the bottom and sides as you see fit.
What happens if the creaming is not done properly? Check out the height of your cupcakes or cakes. If the cake does not increase or puff in height, then it is a big failure. The batter was not aerated properly. You missed the mark.
The cupcakes should be domed and puffy, loaf cakes should peak on the center and not lie flat as shown on the photos posted here.
Cut the cake. Check the center and the texture. Cake should have no tunnels, texture should be fine and when you bite into it, it should be light and feathery, not coarse and crumbly.
For cake lessons, i have one scheduled for February 26 and 28. Learn the fine art of baking cakes. Properly. email me at firstname.lastname@example.org or text 9495705091.
Gumpaste Roses. Using up all leftover scraps from my class last week. Instead of throwing them away, I added some fondant to the rather stiff gumpaste and a bit of tylose.
Petals are drying on me because of the fan I am using but it’s hot so that explains why some petals are cracking.
Cake decorating class for my former bread and cakes students. I think I will add 1 more day so we can do more Roses.
Ladyfingers. 2nd try.
Ladies in the house.
Ladyfingers and bake testing. I was intrigued by these sponge cookies after reminiscing the ladyfingers from Bacolod our neighbor used to give us way back early 90s.
So after all the baking I have been doing these past few months, I decided to give it one more try. I know I made a quite decent batch way back late 90s but I lost my recipe from Ondoy so I stopped making them. Got caught upmwiththis New York migration thing and so….
When I tried again in New York 3 years ago, it was a huge flop. Embarrassing.
Not only did they flatten, they were soft and tasted horrible. I was traumatized, the tiramisu made from these cookies also failed miserably. I think I heard my niece say “YUCK”, really it was that bad.
That’s what people there do. If they don’t like it,they don’t mince words. Suck it up and move on.
I think i still need to repeat the cookies maybe 2 to 3 more times before I can hang the apron and call it a success. I love it, and eat some when I wake up early at 1 or 2 am.
I plan to make a dessert menu out of these ladies ( I hate saying that but I will anyway) and we’ll see what happens.
So for those planning to go on a career of baking. Life does not start and end with one bake. You have to keep on doing it until you and the others around you tell you that’s it.
Just a reminder. I will never accept a two day baking session ever again. Sorry. It just doesn’t work. Not before and never will unless you already went to another school.
New York Xmas. Not sure if i have to jump up man down from my sit. We’ll see. G-d is alive.