Below is a partial table of contents list of the ebook, it has around 525 pages
including the buttercream icing. The reason why it is too huge of a file is because each recipe has around 40-70 images. The Pandesal recipe A alone has 70 images on its own. Mixing 101 also has images detailing how to check the water, the gluten, the consistency of the dough, comparison between soft and sticky dough, effects of flour etc.,
Methods of Bread making
No time Dough Method, Straight Dough Method, Sponge and Dough Method
Steps in Bread making
Weighing, Mixing, Make-up, scaling, rounding, Panning, Proofing, Baking, Cooling, Packaging
Types of Dough
Mixing 101 and many others, each of the subject is discussed extensively here basing from my experience as a bakery owner, and as a former student of baking.
RECIPES
PANDESAL A, PANDESAL B, SPANISH BREAD, DINNER ROLLS, PIZZA CRUST, PITA BREAD, FOCCACIA, PULLMAN, RAISIN LOAF, RAISIN ROLLS, CINNAMON ROLLS, BLUEBERRY ROLLS, SOFT BUNS, HOTDOG BUNS, BUNS WITH PEPPERONI, PAN DE COCO WITH THE FILLING, ASADO ROLLS, DOUGHNUTS, CRESCENT ROLLS, MONAY (HARD AND SOFT), SIOPAO, CHALLAH, FRENCH BREADS, Mongo bread, OATMEAL BREAD, PAN DE TSOKOLATE, CIABATTA, SPECIAL ENSAIMADA, SILK MERENGUE BUTTERCREAM (YOU CAN USE THIS FOR YOUR CAKES, ENSAIMADA, SANS RIVAL, CUPCAKES ETC.,)
GO TO THE BREAD GALLERY TO VIEW SOME OF THE IMAGES FROM THE Cd.
Any illegal distribution of this ebook without written consent by the owner will be subjected to legal persecution under the Intellectual Property rights Law.
All of the images seen here in this website are taken from the ebook as well, some are from my hands on baking sessions in Fairview and from my clients' house. Thank you to my students for allowing me to use some of these photos.
In reality, when it comes to actual bakery operation i use only about 3-4 basic recipes. I have a basic plain dough which i use for Pandesal, Soft Buns, Mongo bread, Pan de coco, Tasty etc., My other dough is used for lean types of breads such as Foccacias and French breads. Third is for Ensaimadas because this one uses a lot of eggyolks. I weigh the ingredients myself and let my helper mix them one by one, so my recipes are kept hidden. The recipes in the ebook allow you the student to explore the variances of the different types of formulas, the effects of 4% sugar versus 15%, what a sticky dough feels like compared to s stiff dough and so on. In the end, when you have perfected the procedures, when you no longer needed to peek 10 times to tell when your bread is done, then you decide which formula suits your operation best. Good luck!
YOU CAN ONLY BUY THE DOWNLOAD VERSION OF THE EBOOK.
Go to www.breadmakinglessons.com for current schedules of hands on classes etc.,
Block 6 Lot 11 Yakal STREET NORTH RIDGE PARK SUBDIVISION STA MONICA NOVALICHES QUEZON CITY 1117
74 Smith Clove Road, New York
Penuchepastries 2019 © www.breadmakinglessons.com C. Shirley Villafranca
including the buttercream icing. The reason why it is too huge of a file is because each recipe has around 40-70 images. The Pandesal recipe A alone has 70 images on its own. Mixing 101 also has images detailing how to check the water, the gluten, the consistency of the dough, comparison between soft and sticky dough, effects of flour etc.,
Methods of Bread making
No time Dough Method, Straight Dough Method, Sponge and Dough Method
Steps in Bread making
Weighing, Mixing, Make-up, scaling, rounding, Panning, Proofing, Baking, Cooling, Packaging
Types of Dough
Mixing 101 and many others, each of the subject is discussed extensively here basing from my experience as a bakery owner, and as a former student of baking.
RECIPES
PANDESAL A, PANDESAL B, SPANISH BREAD, DINNER ROLLS, PIZZA CRUST, PITA BREAD, FOCCACIA, PULLMAN, RAISIN LOAF, RAISIN ROLLS, CINNAMON ROLLS, BLUEBERRY ROLLS, SOFT BUNS, HOTDOG BUNS, BUNS WITH PEPPERONI, PAN DE COCO WITH THE FILLING, ASADO ROLLS, DOUGHNUTS, CRESCENT ROLLS, MONAY (HARD AND SOFT), SIOPAO, CHALLAH, FRENCH BREADS, Mongo bread, OATMEAL BREAD, PAN DE TSOKOLATE, CIABATTA, SPECIAL ENSAIMADA, SILK MERENGUE BUTTERCREAM (YOU CAN USE THIS FOR YOUR CAKES, ENSAIMADA, SANS RIVAL, CUPCAKES ETC.,)
GO TO THE BREAD GALLERY TO VIEW SOME OF THE IMAGES FROM THE Cd.
Any illegal distribution of this ebook without written consent by the owner will be subjected to legal persecution under the Intellectual Property rights Law.
All of the images seen here in this website are taken from the ebook as well, some are from my hands on baking sessions in Fairview and from my clients' house. Thank you to my students for allowing me to use some of these photos.
In reality, when it comes to actual bakery operation i use only about 3-4 basic recipes. I have a basic plain dough which i use for Pandesal, Soft Buns, Mongo bread, Pan de coco, Tasty etc., My other dough is used for lean types of breads such as Foccacias and French breads. Third is for Ensaimadas because this one uses a lot of eggyolks. I weigh the ingredients myself and let my helper mix them one by one, so my recipes are kept hidden. The recipes in the ebook allow you the student to explore the variances of the different types of formulas, the effects of 4% sugar versus 15%, what a sticky dough feels like compared to s stiff dough and so on. In the end, when you have perfected the procedures, when you no longer needed to peek 10 times to tell when your bread is done, then you decide which formula suits your operation best. Good luck!
YOU CAN ONLY BUY THE DOWNLOAD VERSION OF THE EBOOK.
Go to www.breadmakinglessons.com for current schedules of hands on classes etc.,
Block 6 Lot 11 Yakal STREET NORTH RIDGE PARK SUBDIVISION STA MONICA NOVALICHES QUEZON CITY 1117
74 Smith Clove Road, New York
Penuchepastries 2019 © www.breadmakinglessons.com C. Shirley Villafranca