HOW YOU CAN LEARN THE SCIENCE AND ART OF YEAST DOUGH BAKING.
Bread making tutorials, (must have Skype and a fast internet to sign up), live one on one from your place at your own schedule of choice.
Sign up for this 4 day session, one recipe per day but with variations. Please email me for the requirements.
If you live in Ireland, Canada or the US and can't get to New York to take the classes, you can learn and bake at home with me on the other side of the web cam teaching you step by step instructions, just like attending a class with you right at your own kitchen.
You need to install Skype at your mobile device so i can see you, prepare the ingredients which i will send once you sign up, and get started. That's all.
Fee for this class is $35.00/day.
HANDS ON CLASSES, learn how to make breads at your own site or contact us to arrange for a class at our home. There is nothing more sublime than handling a well mixed dough. Paying to be able to handle the dough yourself should be at the top of your list when you plan on opening a bakery business. It is not enough to buy a manual, have an expert visit you and check on the dough or daily batch, you should learn it yourself. If you have an oven, and a mixer contact me to arrange for a one on one or group lessons or attend the group class of 10 students max.
See details below on how to get to the location.
Cake and Cupcakes
Cake Decorating, Buttercream, Royal Icing and Gumpaste and Fondant Hands on Lessons
Ebook, a complete 500 plus page step by step guide to baking enthusiasts, beginning bakers, culinary students, and even those who want to earn money by selling their own breads.
DOWNLOAD A SAMPLE OF THE EBOOK, JUST A SNIPPET OF THE SO MANY IMAGES AND STEP BY STEP PROCEDURES IN THE EBOOK, YOU WILL NEVER GET LOST, YOU WILL ALWAYS KNOW WHAT TO DO NEXT. DOWNLOAD THE PDF FILE BELOW AND SEE FOR YOURSELF.
$88.00 Commercial bread making ebook only.
The ebook shows you in 70 step by step images how to do the baston and singkit cut plus many other favorite Filipino bread recipes!
ALSO THE VIDEOS MENTIONED IN THE EBOOK ARE NO LONGER AVAILABLE AT FLICKR but request for your free kneading videos after signing up to google+, add me as friend so i can send you a free video. My youtube google+ profile photo is the cinnamon roll with assorted breads, not the Van gogh and Pandesal.
Commute is easy, if you are coming from EDSA, then you take the COMMONWEALTH ROUTE, you pass by UP PHILCOA, TANDANG SORA, SANDIGAN BAYAN, THEN FAIRVIEW PROPER, WHICH IS ALREADY NEAR THE PLACE. ONCE YOU SEE THE FAIRVIEW MALL AND NCBA, YOU ARE NEAR, THEN YOU WILL PASS BY SSS, NORTH FAIRVIEW WITH THE FIRST STOP LIGHT, THEN SECOND STOP LIGHT, TURN STRAIGHT AHEAD IF YOU ARE RIDING A CAR.
If you are commuting you get off in the waiting shed IN FRONT OF THE EAST WEST BANK.
There will be tricycles parked in front of the bank, wait for the WHITE PAINTED TRICYCLES and hail one.
Give the address, LOT 11 BLOCK 6 Yakal STREET to the driver and he knows where to take you. Remember, beyond the corner of REGALADO BANK, IN FRONT OF THE EAST WEST BANK, IS LAGRO. This is where you need to get off.
For those with cars, GO STRAIGHT AHEAD AFTER THE SECOND STOP LIGHT, SLOW DOWN BECAUSE YOU ARE NEAR, turn LEFT once you see SITIO SEVILLE TO YOUR RIGHT. TO YOUR LEFT IS SEA OIL, YOU NEED TO SLOW DOWN ONCE YOU SEE THIS GAS STATION, then turn LEFT TO LABAYANE, that is the LEFT turn on your MAP. GO STRAIGHT AHEAD UNTIL YOU SEE THE NORTH RIDGE PARK ARCH. GIVE THE DRIVER MY NAME AND ADDRESS. You may need to also tell the guard you are going to see Shirley at the said address, block 5 lot 13 for security purposes.
Inside the subdivision you will turn right immediately after the entrance, go straight down to the creek, TURN LEFT towards the basketball court, until you get to the last street, turn left, we are at the right side, about 3 houses down with the green gate. Text 09495705091 once you are inside so i can meet you.
You can learn how to make plain simple pandesal to very festive special delicate pandesal following the techniques given out in the book. Haven't had a taste of the pan de coco for quite some time? Well, the recipe in the book teaches you how to make a special coconut filling that does not mold in two days, creamy and almost tasting like macaroons as well as how to properly make the mongo filling.
HANDS ON BAKING CLASS IN FAIRVIEW, QUEZON CITY
EMAIL firstname.lastname@example.org for the latest schedules and for 1 on 1 sessions.
FEE IS P10,000.00/3 DAYS, 4 days.
From mixing the dough to shaping the coil or snail for ensaimada, proofing (how to tell when the dough is ready?) to packaging after cooling. What is the right way for baking ensaimadas, how to troubleshoot the oven, when to start packaging etc., Easy step by step procedures, read the instructions and follow the images for each recipe.
*This i always tell my students, my waterloo is the water. It is the most difficult part of the baking process to master, it is the million dollar question, how much water am i suppose to use?
I feel like recording this so i could play it from Day 1 to Day 3 of my hands on class. Sometimes it gets through, most often it does not. Well, part of the job especially if you get a group of newbies, those who have never touched a dough before. There is no book that will tell you the specific amount of water in a dough.
Being able to tell the characteristics of the dough's stages during mixing IS A BIG HELP IN DETERMINING WHEN TO STOP ADDING THE WATER. In the ebook, i made sure the steps are photographed in minute detail while i mix the dough to show the readers and students points 1 2 3 4 5 to 6 7 8 9 10.
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Session runs from 9 am until all the breads, (4-6 variations) have been made. Please bring your oven thermometer so you can compare it with mine, apron, calculator, plastic container (not sando bags) pen, and extra shirt. Also pack up a light lunch if you are not used to eating breads for lunch because work will be continuous once we start the lessons.
This new site is still under construction, thank you.
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Below are images from my last HANDS ON BAKING CLASS, I forgot to take photos of some of the breads and these are only the ones i managed to get. You can see the proofing rack that serves as my cooling rack at the same time.
The Malunngay Pandesal dough, Ensaimada, Pizzas, Tasty or Pullman Loaf Bread, Asado Buns, Dinner Rolls, Monay, Spanish Bread and Soft Buns, Ube Ensaimada, Pan de Coco, French Bread, Cinnamon Rolls, Mongo Loaves, Raisin Loaves, Ciabatta with Garlic and Basil and Hotdog Buns.
All the breads are made by the students, the same recipes can be found in the Ebook, very much detailed with step by step instructions nothing you have ever seen, so if you want to create these breads and their variations, get a copy and start learning.