It was already dark. I was about to go home but I rushed back to office to get the forgotten piece of monay bread. I’ll be in office again the next morning. I could have it for breakfast. However. I do not want to take chances. It might get stale. How can I let it go to waste when many of our kababayan have no food to eat, begging on the streets and digging garbage to find partially rotten foods. So I walked back for the bread and went home after.
The next evening, I found the very same bread inside the microwave oven. Was my effort gone to waste? It was still soft, like newly baked. The baker was sure quite skilled and used quality ingredients.
It’s now time to put the kawali oven into good use. This simple diy oven composed of: 1) kawali, the magic frying pan, 2) cover, choose the size which fit the kawali, and 3) wire rack, the stand for holding hot cauldron right after cooking. Perhaps it is the most available option.
To reheat. Place the frying pan over the gas stove set to lowest flame. Put the wire rack in pan, then the bread on wire rack. Finally, cover the pan and wait until the desired heat is achieved.
Now my bread is as good as it was!
If acrylamide contents of food products worries you, then the following might help minimize it in every food preparation you make. It specifically point to potatoes, bread and coffee but could also be applied to other related products.
Frying produces the highest acrylamide content, followed by roasting, then baking. Boiling and microwaving whole potatoes doe not produce it. Roasting and baking are better than frying. Boiling and microwave are best among the methods tested.
Foods cooked in smaller pieces produces more of this substance. So opt to prepare food in larger pieces. You may still cut it just before serving.
Soak slices in water for 15 to 30 minutes. It reduces acrylamide formation. Drain well before cooking. Not doing so may cause splattering and fire.
Store potatoes in dark cool places and away from moisture. Refrigeration causes increased acrylamide production during cooking. Remember, refrigeration is not always the best option. This contradicts the step in which the pre-fried potatoes should be frozen before re-frying.
More is produced for longer period and higher temperature cooking. A golden yellow to golden brown doneness is recommended for lesser acrylamide.
A light brown toasted bread is better over the darker toast. The latter contains less acrylamide.
No solution yet for acrylamide in coffee. It is not known if the light roasted coffee contain lesser than dark roasts.
Remember, all starchy foods produce acrylamide when baked, roasted or fried at temperature of 100°C and over.
Whenever I am working in front of my desktop computer, I just can’t help but notice the fancy oval jar. A jar which contains bubod that I cultured several months ago. Am I able to make a good rice wine using it? Are the organisms still alive? Are the two pieces of bubod my good friend gave me gone to waste? I should have stored it inside our refrigerator.
Thanks! I indeed hid some in refrigerator.
I was not really concern about its viability. Instead, I am getting hungry every time I see it. I feel like getting one and crack it between my teeth. The bubod look like small but extra thick cookies. The surface texture is slightly rough. The color is a mixture of dirty white to brown. It crumbles when cut or pressed. Characteristics that are similar to cookies.
I have never tasted it yet though. Things might not go well. It might cause me stomach pain. Bubod is a plain ground rice added with various microorganisms. The thing is meant to break down complex carbohydrates to simple forms then transform it to ethanol. It is not food. It is a processing aid for making rice wine.
What if I borrow the bubod making process? Omit the addition of old powdered bubod and add some sugar to taste?
I kneaded three parts powdered rice and two parts brown sugar. Then molded it to saucer like structure. I made it much thinner to hasten drying. The sun was barely shining for past few days. I might have a hard time drying these.
The trial never went out well. The surface was getting white as it dries and the taste is nothing but a raw rice.
This was a bread kneading practice before making the actual siopao. I am a real novice when it comes to bakery. I need practice badly.
I started by mixing 1/4 cup of lukewarm water, 1/8 cup brown sugar and a pinch of instant dry yeast. I let it stood for about 10 minutes. The yeast together with sugar and water will be responsible for bread leavening. The yeast will feed on sugar producing alcohol and carbon dioxide. The elastic dough will entrap air (CO2) resulting to bubble shape air spaces and bread leavening. Brown sugar defies the white siopao tradition.
Mixed 1 cup flour and 1/2 cup brown sugar together and added the yeast mixture. I first used spoon to form the dough then switched to hand kneading method. Then divided it several bite size pieces and set aside for one hour to allow leavening. I never prepared filling of any kind. More cash will go to waste basket in case something went wrong.
There was no change in size after one hour. Still no change after another 30 minutes. Maybe the yeast I incorporated was not active. I also noticed that it was spreading slightly.
Kneading develops flour gluten. My kneading process and time might not be enough.
I repeated the kneading. To replace the non-active yeast, I added Calumet baking powder according to label instruction. Kneaded again until the dough was almost not sticking to hands and table surface. Divided to bite size pieces and let one hour to rise.
At last, the bread rose after one hour. Slight spreading was still noticeable though. I steamed for 15 minutes and the size was almost doubled.
The resulting bread taste and texture were good.
How many bread do a bakeshop have? Too many to count? Perhaps counting is not necessary, unless you are an employee or the owner. The purpose of getting in front is to buy some bread, nothing else.
Most bread have white to brown complexion. Brown color as a result of browning reaction during baking. Color might be brown but the internal is still white. There are so many bread but the number with darker complexion from the inside out can be counted in fingers.
More white bread means less healthy bread. White versions are made of white flour. White flour are fined and stripped of many nutrients leaving almost nothing but carbohydrates. The germ and bran part contain the nutrients. Sadly, the two are removed during refining process. In addition, flour are bleach with chemicals such as chlorine dioxide, calcium peroxide or azodicarbonamide.
The next time, ask for a whole grain bread before deciding to buy.
I love buying bread buns whenever I go to town plaza. There is a bakery that always sell hot bread. Their prices are a bit higher than competitors but more and more customers are falling in line to buy. Almost all of their baked are good tasting and selling like hot cakes. The probability of getting a hot bread is almost 70%.
Pandesal and bread buns are best eaten when newly baked, still warm to touch. Then degradation in flavor components occur overtime. Cold bread might be fulfilling but not as enjoyable as hot. Flavor degradation can be scientific or just a product of our imagination.
We still have some bread buns. She bought too many so we have an excess. It was already three days old but perfectly in good shape. I want it hot so I gonna make it an ember toasted bread or a smoked bread.
How to make:
1) Prepare enough ember for toasting. Charcoal may be used or you can patiently wait mom until she finished her cooking job. She have a lot of left ember for sure. Sorry for you if she is using lpg instead!
2) Low to medium heat is enough. Too high will char the bread in few seconds. Broiling time should last for at least two minutes each turn.
3) Place the bread over the grill. Let stand until slightly charred. Turn the bread and do the same. Do not overdo or it will taste very bitter. Even your dogs and cats will never eat those.
4) Put the bread out of fire using kitchen forceps.
5) Eat it plain or fill with veggies. The only vegetable left in our refrigerator is tomato.
The tomato and toasted bun combination is awesome. It could be more delicious and healthy if added with other veggies.