Simple Trouble Shooting In Bread Making

POOR TEXTURE:
Improper mixing -  mix dough properly until elastic.
Weak Flour      -   use good quality flour like RFM quality flour.
Slack dough     -   too much water, use only  enough  water.
Proof too much -  reduce the time of proofing to height.Do not over proof.
Use BREAD IMPROVER to insure best quality of your baking products.

Pan De Sal

Ingredients:
first class flour      1000 grams
sugar                     160  grams
salt                          20  grams
lard\shortening         40  grams
instant yeast            7.5 grams
bread improver          3 grams
water                     500 grams

Procedure:
1. In a mixing bowl, dissolve sugar, salt in  water and add all of the dry ingredients . Then add the shortening at the last stage. Knead the dough until smooth and fine.
2. Ferment for 2 hours then punch down and rest for 30 minutes.
3. Cut the dough into strips and make into bastons.Roll in bread crumbs then rest for another15 minutes.
Cut into desired sizes and proof to height.

• 4. Bake at 375 degree farenheit for 5 to 10 minutes.

How Did I Came Up To Be A Baking Enthusiast

Actually it's my husband the real baker. He is a Baking Technician working for one of the huge company in our country. I was working as sales lady in a department store but i was forced to resign because of family matter. One day my husband ask me to help him baking HOPIA. I was reluctant because i don't have knowledge about baking. He insisted that I should try to help him so that i willl be able to get to know what he is doing.
Baking HOPIA is not as easy as ABC.There's a lot of things to do especially if you prefer to make your own filling. HOPIA MONGGO is my first baking product. After we had done baking hopia ,we give samples of our product to some of our friends  and asks for their comments, they said it was   very delicious that they ask me for more.I can't believe it myself that the first time i bake i made a very delicious HOPIA. So, that starts my love interest in baking.