BAKE

GMC OCTOBER BAKE FESTIVAL 2022 Oct 10, 2022 | GMC Let’s Bake Share Share Post In celebration of the international  “World Bread Day” on October 16, 2022, we recognize the opportunity to strengthen awareness on the role of breads plays in the daily lives of consumers. General Milling Corporation, is taking the lead in celebrating the World Bread Day in Cebu. This sends a vibe that amidst the current challenges, the baking industry is evolving and optimistic for a strong rebound. OCTOBER BAKE FESTIVAL, a 3- day weekend trade show that will showcase our local Entrepreneurs and their products. Simultaneous activities are about to be unveil during the event. So, what are you waiting for, mark your calendars this coming October 14-16, 2022 and experience the fist world Bread Day in Cebu.  

TOASTED SIOPAO Aug 9, 2022 | GMC Let’s Bake Share Share Post Siopao is the Philippine indigenized version of the Cantonese steamed bun called cha siu bao. Siopao was popularized in the Philippines by Ma Mon Luk, a Cantonese immigrant street vendor who created noodle soup around the 1920s.  Well known in the Bicol region since the 1970s, Toasted Siopao is made from slightly hard dough, filled with ground or chopped pork meat, onions, potato, and a slice of boiled egg. The dough is also shaped with pleats on top but unlike a regular siopao, Toasted Siopao is baked until crispy and golden brown in color. The Naga Garden Restaurant and Romero’s Bakery made their own version of toasted siopao. In the early 1970s, Naga Garden Restaurant made toasted siopao as an accompaniment to noodle soup or stir-fry noodles. It is filled with flavored pork meat with a slice of boiled egg. The Romero’s Bakery version, however, combined chopped meat with a generous amount of white onions, potato, and sliced boiled egg. Both toasted siopaos were dense, flavorful, and crispy,  In the 1990s, the Sta Maria Family owner of 3N Bakery put it into mass production. 3N’s toasted siopao is crispy and dense. It is filled with ground pork meat, red onions, potato, Chinese sausage, and sliced boiled egg.  However, it is filled, Toasted siopao is definitely a treat.    Try our toasted siopao recipe in the comfort of your home. You can use your bread mixer (instead of a roller) by adjusting the water content of the recipe. Happy Baking! How To Make Toasted Siopao: Ingredients Weight (grams) General Hard Flour 600 Islands Soft Flour 400 Bakers Choice Bread Improver 4 Bakers Choice Baking Powder 3 Red Star Instant Yeast 7 Refined Sugar 150 Iodized Salt 10 Vanilla 5 Water 380-400 Shortening 50 Procedure: In a bowl, combine refined sugar, iodized salt, vanilla and water. In a separate bowl, combine General Hard Flour, Islands Soft Flour, Bakers Choice Bread Improver, Bakers Choice Baking powder and Red Star Instant Yeast Combine the dry ingredients to the liquid mixture. Add the shortening to the dough. Knead by hand until a dough ball forms. Pass the dough thru the roller several times until smooth and elastic/ fully developed. Divide by 60 grams each and shape into a ball. Flatten the dough. Place 35 grams meat filling and a sliced boiled egg at the center. Using your fingers, make pleats to decorate and seal the dough on top. Place a wax paper at the bottom of the filled siopao dough. Brush with egg wash. Proof for 30 minutes Bake @ 170 deg C for 15 minutes or until golden brown.   

PAN LEGASPI Aug 9, 2022 | GMC Let’s Bake Share Share Post   In need of a Pasalubong when you’re in Bicol? Pan Legaspi is a great Pasalubong for the family after a whole day’s work in the city. Pan Legaspi is a heart-shaped bread, made preferably with a combination of soft and hard flour. It is baked until golden brown in color to make it crusty and aromatic on the outside while being creamy inside. In the late 60s, it was popularized by Romero’s Bakery in Naga City and later on became a daily bread in Bicol.  How do Bicolanos enjoy Pan Legaspi? Pan Legaspi is best served with ‘Kinalas”, a hot noodle soup topped with shredded meat from the skull of a pig or cow. Fishermen enjoy this bread by pairing its crispy crust and milky aroma with hot coffee or chocolate. No longer hot from the oven? Pan Legaspi can still be enjoyed by grilling over hot charcoal.  Craving over Pan Legaspi? Try our simple recipe. You can use your bread mixer (instead of roller) by adding more water to the dough. Happy Baking! HOW TO MAKE PAN LEGASPI: Ingredients Weight (grams) General Hard Flour 650 Islands Soft Flour 350 Powdered Milk 30 Bakers Choice Bread Improver 4 Bakers Choice Baking Powder 8 Red Star Instant Yeast 8 Refined Sugar 180 Iodized Salt 10 Vanilla 6 Water 350-370 Shortening 50   PROCEDURE: In a bowl, combine refined sugar, iodized salt, vanilla and water. In a separate bowl, combine General Hard Flour, Islands Soft Flour, powdered milk, Bakers Choice Bread Improver and Bakers Choice Baking powder. Combine the dry ingredients to the liquid mixture. Add Red Star Instant Yeast. Knead by hand. Add the shortening to the dough. Continue hand kneading until a dough ball forms. Pass the dough thru the roller several times until smooth and elastic/ fully developed. Divide by 60 grams each and shape into a ball. Using a sharp knife, make a deep slit on top of the dough balls. Proof for 45-60 minutes. Bake @ 200 deg C for 12 -15 minutes.               

TORTILLA Aug 1, 2023 | GMC Let’s Bake Share Share Post   Tortilla is a thin, circular flatbread originally made from maize hominy meal, and now also from wheat flour. Soft and tender, with just a little bit of “chew,” you can have this Tortilla on the table in under an hour; with simple ingredients (flour, salt baking powder, fat, and water), no long proofing, and no baking required. Before you start making your tortilla dough, choose your fat and flour. Tortillas made with lard stay soft. If you plan to have leftover tortillas, consider using it. Wheat tortillas can be made 100 % flour or you can add brown flour (Whole Wheat, Cracked Wheat, or Wheat Meal) for that extra nutty flavor and aroma. Mix the dough. Working the lard, butter, or shortening into the flour is key to producing tender, easy-to-roll tortillas. Use hot water. Water at this temperature (43 – 49  0C) will begin to gelatinize the starch in the flour, which allows it to absorb more liquid. If the dough is fully hydrated, the tortillas will be easier to shape and less likely to crack as you work with the dough. Now the dough should rest for about 30 minutes. Tortillas should be cooked quickly over high heat without any oil or fat in the pan. As soon as you smell the tortillas cooking (they smell like toast!) and they’re puffed up around the edges, give them a flip. One of the best things about Tortillas, aside from being incredibly easy to make, is versatility. Serve your tortillas any way you like. Here are a few ideas: Use them to make soft tacos filled with meat or veggies (or both!). Make a cheese quesadilla by topping one tortilla with shredded cheese and putting another on top; warm over low heat until the cheese is melted. Make an easy dessert by adding chocolate hazelnut spread and sliced strawberries. Serve as  Burrito filled with savory ingredients, most often meat such as beef, chicken, or pork, and often include other ingredients, such as rice, cooked beans (either whole or refried), vegetables, such as lettuce and tomatoes, cheese, and condiments such as salsa, pico de gallo, guacamole, or crema. Snacking on a freshly made tortilla while it’s still warm is highly encouraged! How To Make Plain Tortilla: Ingredients Weight (grams) General Hard Flour  150 Islands Soft Wheat Flour  150 Baker’s Choice Baking Powder (1 tsp) 5.69 Iodized Salt (1/2 tsp) 2.84 Unsalted Butter 57 Warm water 120 – 150   Procedure: Combine/ Blend dry ingredients (General Hard Flour, Islands Soft Wheat Flour, Baker’s Choice Baking Powder and Iodized Salt). Work the fat into the flour until it disappears. Coating most of the flour with fat inhibits gluten formation, making the tortillas easier to roll out. Pour the warm water and bring the dough together. Add more water if needed. On a lightly dusted table, knead the dough by hand, until the dough forms a ball. Divide the dough (50- 85 grams). Round the pieces into balls and allow to rest. Cover for about 30 minutes. While the dough rests, pre heat a ungreased pan over medium heat. Flatten the dough (one at a time) to a round shape as thin as possible. Keep the remaining dough covered while you work. Fry the tortilla in the pan for at least 30 seconds each side. Wrap the tortilla in a cloth once it comes off the pan to keep it pliable. Repeat with the remaining dough balls. If there are leftovers, allow them to cool completely, then wrap tightly in plastic and store in the refrigerator. Reheat in an ungreased skillet, or for a few seconds in the microwave.

Let’s Bake with a Perfect Taste! July 28, 2023 | GMC Let’s Bake, GMC Stories Share Share Post   General Milling Corporation is now available in Lazada and Shopee.  Visit our official Lazmall and Shopeemall stores now for the best quality baking ingredients.  Shop Now!  Nationwide Shipping of Quality Baking Needs. Click down links below! Shopee – https://shopee.ph/shop/602884933/ Lazada – https://www.lazada.com.ph/shop/general-milling-corporation

Let’s Bake with Master Baker Rogelio Amparo, Jr. Feb 21, 2022 | GMC Let’s Bake, GMC Product Stories Share Share Post How can you elevate your favorite bread to new levels of pillowy softness? The answer is Tangzhong, the Asian yeast bread technique.With origins in Japan’s Yudane, Tangzhong is a yeast bread technique popularized across Asia. The technique is best known for giving Japanese Milk Bread its signature feathery soft texture. As a result, Tangzhong is closely associated with this style of bread, versions of which can be found in convenience stores, grocery stores, and bakeries across Japan and elsewhere in Asia. How does this technique affect yeast dough? It pre-gelatinizes the starches in the flour, meaning they can absorb more water. In fact, the flour will absorb twice as much hot water or milk as it does the cool/lukewarm water or milk you’d usually use in yeast dough. Not only does the starch in the flour absorb more liquid; since heating the starch with water creates structure, it’s able to hold onto that extra liquid throughout the kneading, baking, and cooling processes. This means: Since there’s less free (unabsorbed) water in the dough, it’s less sticky and easier to knead; The bread or rolls may rise higher, due to more water creating more internal steam (which makes bread rise in the oven — along with the carbon dioxide given off by the yeast); Having retained more water during baking, bread and rolls will be moister and will stay soft and fresh longer. Because of Tangzhong, bread truly goes from good to great. Not only do they have an enticingly soft texture that will have you dreaming of feather beds and cumulus clouds, but they also stay just as pillowy long after baking. Now that’s something worth celebrating all year. Ready to bake? Try out our Recipe for Japanese Milk Bread, Matcha Milk Bread & Chocolate Milk Bread. Plus more! We will also be demonstrating Japanese Cotton Cake. Watch our Technical Seminar on February 26, 2022 from 11am to 1pm at the conference hall of the 2022 FCBAI E-bakery fair.     Happy baking! link: http://www.ebakeryfair.com/register

Patatas Oct 23, 2021 | GMC Let’s Bake Share Share Post How to make Patatas Cracker: PROCEDURE: ”Banya’ Preparation– In a clean bowl, mix Group 2 ingredients until fully incorporated. Set aside. PROCEDURE:1. Mix all Group 1 ingredients until fully incorporated.2. Remove the dough from mixer. Develop and flatten dough through dough rollers.3. Spread out the flattened dough on the table and apply “banya” using a brush.4. Fold into “letter fold” and flatten using dough rollers.5. Fold into “book fold” and flatten again.6. Repeat step No. 57. Final sheet dough into 4 to 5 mm.8. Cut into square shapes with dimension of 4cmx4cm.9. Par-boil in boiling water until the dough floats.10. Arrange on baking sheets.11. Bake at 180°C for 15-18mins https://drive.google.com/drive/folders/1Uvp-7JTPVmk0VQAso9beSdBrVkYSc2Jb?usp=sharing

Sweet Dough Pork Floss Bun Oct 23, 2021 | GMC Let’s Bake Share Share Post Pork Floss Bun is a soft and fluffy bread topped with pork floss. It originated from China locally known as “rousong”. Before it was used for bread, this is a popular food inclusion in Chinese and Taiwanese cuisines commonly used as topping in congee, tofu and soy milk. INGREDIENTS: PROCEDURES 1. Place Group I ingredients and water into the mixer. Mix until incorporated.2. Add Group II ingredients and continue mixing until the dough is developed.3. Remove the dough from the mixer, cover and rest for 30 to 45 minutes.4. Cut and scale into 60grams or into desired weight.5. Mold into hotdog bun shape and place on well-greased baking sheet.6. Proof until it doubles its size.7. Bake at 180°C for 12minutes or until done.8. Cool and partially slice at the center but not cutting the bread into half thenfill in with mayonnaise.9. Brush the top of the bread with mayonnaise and coat with pork floss.

Monay/Pan de Rosa Oct 23, 2021 | GMC Let’s Bake Share Share Post   PROCEDURES Combine ingredients in group I and mix at low speed. In a separate bowl combine ingredients of Group II.  Mix ingredients I and II. Add margarine and shortening after flour is hydrated then rest for 1 hour. Using dough roller, break the dough for 60 rounds until fully developed thru window testing. Cut the dough into150 grams or desired weight. Make the dough in round shape-and rest for 20 minutes and cut into crust of desired design. Proof at 36 C -41 C for 2 hours. Place on the baking pan and bake at 180C for 15 minutes.

FOCACCIA BREAD Sep 15, 2021 | GMC Let’s Bake Share Share Post How to make Focaccia Bread: PROCEDURES: I. Pre-Fermented Dough Preparation          1 . In a clean bowl, mix all Group 1 ingredients until fully incorporated.           2. Place the dough mixture in a clean container and let it rest for at least 12 hours at                   room temperature. II. Final Dough Preparation          1. Place all Group 2 ingredients into the mixer and add in the Pre-Fermented Dough.          2. Mix until dough is elastic or fully developed.          3. Remove the dough from mixer, lightly round the dough to smoothen surface and                      place on a greased baking tray.          4. Cover the dough with plastic, let it rest & ferment the for 1 hour.          5. Lightly stretch the dough to flatten and rest the dough for another 30 minutes.              (Dampen your hands with olive oil before you stretch the dough)          6. Repeat step No. 8 until the dough covers the whole space of the baking tray.          7. Dock the dough with your finger tips leaving spaces between docker marks.          8. Proof for 30 minutes.          9. Carefully brush the dough surface with olive oil. Apply toppings as desired: Rock                     salt & Caramelized Onions         10. Bake 180c for 15 to 20 – 25 minutes.         11. Let it cool and remove from baking tray.         12. Slice into desired sizes and enjoy.