PENUCHE PASTRIES

COMMERCIAL BREAD MAKING

8:33am 03-07-2008

ma.pricila luisa

good day, i'm a beginner in bread making, i really want to learn but i don't have the means to attend your classes there in manila. hope you could help me. i'm staying here in zamboanga city. can i use a red clay to make an oven where i can bake breads like ensaimada, pandesal. no means to buy oven. please do help me, need to help my parents earned. thank you so much for helping me land a job of my own. God bless and more power...

2:32am 03-07-2008

boyet

good day!
thanks for the info. Kelangan po ba paalsahin muna yung ginawa mo dough bago mo isalang sa dough roller? ano po epekto nun? yung pan de sal nyo po ginagamitan nyo ba ng dough roller kc pansin ko lang mas marami labas ng tinapay kapag mano-mano mo lang masahin. meron pa po ba delicious lard ang purefoods?

2:19am 03-07-2008

joel

hello!
how important the fermentation of yeast in its first rise and how it contributes to the output of the dough?

1:23am 03-07-2008

shirley villafranca

for thickening fillings such as pineapple and other fruit you can use cornstarch, but to replace 3rd class , the filling will be too thin. cornstarch has no gluten whatsoever while 3rd class has so the consistency of your filling will change. i haven't tried silver dragon flour yet, but King has a higher protein content basing from their brochure, so maybe it's the protein content that differs. i use Spring shortening(lard).

3:05am 03-04-2008

boyet

good day!
tanong ko lang po kung pwede ba gamitin ung cornstarch as substitute for 3rd class sa mga palaman. and sabi nyo po madalas kayo gumamit ng purefoods flours, ung king ano po advantage nya over sa silver dragon hard flour din ng purefoods? ano po lard (brand) po gamit nyo

2:54am 03-04-2008

shirley villafranca

to iyah, i'm sorry i cannot print the recipe for the cheese bread here since it is included in my lessons, if you will notice, i am teaching a 4-day course now instead of just 2 days. you can try researching at the san miguel purefoods website maybe they have one. i was able to get a recipe from Cooking LIght where they simply grated parmesan cheese (definitely hard cheese) into the dough, using the dinner roll formula.

to grace, you're right, getting your oven to work for you is a tough challenge, however, once you get the right oven there is no stopping as to how much it can dish out. when i bought mine, the supplier told me it was for baking fruitcakes!!! not for anything else at all, but i managed to bake everything i can think of. paying P6700 only for a 4 plancha oven way back 1997, it was a real bargain. nowadays, you have so many choices, depending on the type of operation you want and of course, your budget. some of my students have opted to go bargain, you know the cheaper styles at P8 thou to P15 thou, others with money splurge, so do a lot of searching. i can recommend you someone who sells a cheaper brand but i don't encourage any students to buy yet before they study or take the course. better start learning how to bake first, then list down what you need. i think this is your best option at the moment. again, control yourself from buying anything yet, you might end up buying the wrong one once you start getting your foot into baking. the baking course is only for 4 days, not too much of a wait, but it is worth it. good luck!

7:16am 03-03-2008

Grace

Hello Ms. Shirley,

You have a great website. Though I have'nt been to one of your classes I could already say that you are a very good teacher and I intend to be your student. I have one problem though, I don't have an oven yet. I have had a gas range before which I used to practice a few baking recipes but to no avail. It was after reading your entry about getting to know your oven that I realized I was not using the right one. It was an old gas range which my lola owned for more than a decade so I guess she was its master. Could you tell me where I could get the right oven? I am planning to start-up a bakery in our area. I don't have any experience but this is what I wanted to do but I never had a chance to do it- I am a frustated baker. I want to buy tools also coz I lost a lot of stuff when we move in another house so I really could use some help here. Where do I find stuffs that are for bargain? I'd like to buy these things first before attending your class so I could practice during rest days. Thanks alot. more power

5:30am 03-03-2008

Iyah Mercado

hello Ms. Shirley! This is iyah, from antipolo, I hope you stilol remember me. Our bakery is doing quite well, I was just wondering if you could give me the recipe on how to make cheese breads. I'm still trying other bread recipes that we can add in our products. I hope you can share it to me. Thanks a lot!

9:20pm 02-26-2008

shirley villafranca

first to mjane, all purpose flour from what i heard is segunda, actually, it is a cross between the hard flour (bread flour) and soft flour( cake and pastry flour) basically because of its protein content. you can use all purpose for making breads especially if you want the product to have a softer texture and white appearance, thus the term all purpose. the protein content of which is around 10% - 11 % although i have onhand a King ARthur Flour from the USA which is a t 11.5%.

to boyet, i can refer you to Rose Levy Beranbaum's cake bible book which has a list of all the ingredients in cups and grams. however, our ingredients have a different consistency and make up to theirs so it may not serve a purpose to you in the end. i do not use flour in our spanish bread fillings, the fat and the sugar provide enough moisture to it so it does not dry up upon baking. why don't you add a little bit of water to the filling if you do not want to add extra margarine, although using soft flour is equally good. use the baker's percent to come up with the right permutation, the flour being always at 100%, and so on. you don't need the cups to grams here.
lastly to joyce, i stopped teaching cakes and pastries two years ago, but you can ask me anything regarding cakes and pies, to cream puffs and tartlets once you get here. i can share my tips with you. thanks

8:15pm 02-18-2008

Joyce

Hi Shirley,

Your website is so informative. It is so interesting and I'm planning to enroll in your class in May since this is the only month na weekends and sched (convenient for working mom like me). Just want to know if you also offer basic cake/pastries baking lesson. Hope to hear from you soon. Gob bless!

1:10am 02-18-2008

boyet

good day!
tanong ko lang kung meron addtional na soft flour ung fillings mo sa spanish bread? before gumagamit kmi ng crumb pero msyado matigas ang palaman kya ngshift kmi sa pure flour. meron kba exact conversion of cup of ingredients to grams kc yung mga nkuha ko hndi pare-pareho. thnks

10:07pm 02-17-2008

mjane

hi po!
ano po ung difference ng all purpose flour sa bread flour?
in panadero's term primera po eh ung 1st class like king of pure foods and ung tersera po ay 3rd class queen soft flour. ano po d2 ung all purpose flour. thnks po.

1:49pm 02-15-2008

marita tomas

hi nakita ko ang website mo and im very interested,gusto ko lang tanungin kung may schedule class ka by month of july dahil gusto kung matutong mag baking

3:15am 02-14-2008

shirley villafranca

sorry for the delayed reply, i guess better late than never.
here's the spanish bread filling:

leftover bread, not stale, shredded in small pieces 150 grams
margarine or butter 100 gms
sugar 100 grams
vanilla 10 grams

mix all ingredients in a food processor. this recipe can fill half a kilo or 500 grams of base flour dough. good luck!!

5:37pm 02-04-2008

Amie Schummer

hello po sa inyo dyaan sa Pinas.Nakakatuwa po itong website nyo kasi naghahanap ako ng recipe ng pandesal at nakita ko po itong website nyo.Parang gusto ko na pong umuwi agad dyaan sa Pinass para mag-aral sa inyo ng baking.Kasi gusto ko po sanang matutong magbaking.Pero pang homemade lang po ako dito sa USA kasi di naman po ako madalas umuwi dyaan(mahal ang pamasahe ) sana bigay nyo naman sa akin ang recipe ng Spanish bread Filling.Thank you po at GOD BLESS

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