Online Class: Asian Breads

The Segue

Okay. I’m writing this to get you to enroll in our online classes. This will end with very a tempting offer, but let’s get to that later. For now, I wanna talk to you.

Yeah, you. I’m not just here to sell you courses.


I want to share stories with you. Share knowledge and experiences. This way, if you haven’t enrolled yet (which you should), maybe you would learn a thing or two from this article alone. Meh.

We learn basic things in school, but experience, is what makes us tougher and wiser. Experience will be one of your most powerful tools in this jungle of a life.

You may just be taking a walk somewhere, catching a nice breeze, and what you see next will inspire you or help you decide on what you want to do with your life. Maybe a change of direction? Maybe an answer to something you can’t decide on? Or maybe to start something new.

Who knows, right?

Opportunities are everywhere, but the thing is we don’t always hear it knocking.. or worse, we ignore it. Why? Because sometimes we’re looking at a different direction, or we want to do something different. The ending? We don’t always entertain the opportunity and miss something that would have turned out great.

Whose loss? Ours.

What if we widen our perspective and broaden our options? Surpass the limits you’ve set for yourself and escape your comfort zone. Start doing things you’ve only thought of before. Try something new. What’s to lose other than the opportunity if you didn’t actually try?

If you think you can, you can. Life decisions aren’t exactly easy, but it’s not rocket science as well. It’s a matter of hit and miss. If you don’t try anytime soon, you’ll be stuck, ‘cause nobody’s going to decide for you.

Hey, we all got decisions to make.


As a Pinoy, we’re not ready to turn down opportunities. Especially an opportunity to earn. Being a third-world country, standard salaries sometimes just wouldn’t cut it. Yeah, we survive, but where’s the fun in that?

A little extra moolah for leisure or a little self-spoiling from time to time isn’t too much to ask, right? So how do we get this aside from our day jobs?

“Sideline.” Yeah, you know it. We Pinoys love this!

Now the question is, which sideline would you take? A second job? That, most of the time is not an option in our country, as most jobs, regardless the rate, requires a full-time 8-hour shift.. or more. Not to mention the commute, with probably a minimum of two hours one-way, makes it even less of an option.

Now what? Home-based sideline is the answer! You can maybe resell something and earn a little profit, our actually MAKE something, sell and have a reseller, then gain a bigger profit. Your choice.

Make something , say, on a weekly basis. Sell what you can make over the weekend.

What is it you can make at home and sell, you’re asking? FOOD. Like I always say.

Take a second. Breathe. Think. Realize.


In my recent article, I’ve mentioned traveling, the generosity of Pinoys and the pleasure of buying pasalubong to our loved ones.. and receiving them as well! Yummeh!

I’ve also mentioned how I prioritize traveling within the Philippines first. Well, it’s not a lie. I love all things Pinoy. I’m proud to be one and most especially because, I. Support. Local.

That doesn’t mean I haven’t been out of the country, though.

There come opportunities, either business or pleasure that I do fly out of the country. I’ve been in a number of countries in Asia and the West as well.

Of course, we have very limited time and resources whenever we are in a foreign country, and whenever I don’t get to visit every place in a country that has to be visited, I make sure I get to eat the food that’s a must to be tried. It’s like I travel for food more than sight-seeing. Fact.

Why? Nothing outside of our basic necessities is more worth spending for than food. In my opinion, at least.

With its presentation, food is art. The ingredients and process, food is science. With its history and flavor, food is culture. Its just a one-stop shop of a country’s representation. An all-in experience of a culture. Dining customs, table set-up, food preparation, every country is just unique. It seems every dish is trivial and has an interesting backstory.

Unlike Western cuisine, it seems Asians are more accustomed to keeping traditions. Yeah, Asian restaurants try to evolve and incorporate modern techniques, trying out fusion of cuisines once in a while, but of course, nothing beats tradition.

Taste Of The Orient

From Chef Allan Mertola‘s Dimsum 101 Course

We all know how distinctive the flavor of Asia is. Not only when it comes to savoury meals, but also unique snacks, desserts and of course what Asia is notorious for, street food.

Asian food is basically connected. It’s like having a favorite dish in a certain country and having a different version of it in another.

How can you go wrong? With all the natural herbs and spices Asians are known for, you wouldn’t miss it if you come across an Asian dish.

Tangy, spicy, sour, sweet. You’d be able to taste all that in a single dish! It’s like your taste buds go into a frenzy with all the fusion of flavors a single dish would deliver.

How can you argue this when even the term “umami” originated in Asia? Japan to be specific. There’s no other term that perfectly translates this.

So, if you’re still doubting that selling food is one of the best options, you may want to re-think that.

Which ones specifically? A hundred percent your choice, but since this article says “Asian Breads,” let’s talk about bread.


Now you ask, “why bread?”

Well, besides the fact that you can eat it at any time of the day, you can also bring it with you and eat it anywhere you please. Plus, it will not make your house smell from all the spices and it has a lot of rest and waiting time in the process so you can do other things as you please.

Then you say, “but we have a local bakery nearby.”

No. I’m not talking about those type of bread. We have a different course for that, silly. That course is titled “Commercial Breads.”

This course, however is all about different kinds of bread which are popular in different countries in Asia.

Interested yet?

Just like its cuisines, Asian breads are unique, definitely flavorful, and have evolved from influences all around the world.

“Is it hard to make?” Well, if you enrolled, you would know.

Just kidding, everything may be hard at first, naturally. You’d get used to it.

If you have an experience in baking, then it’s a piece of bread. Err – cake.

“What types of bread are in this course?” Hold your horses, I’m on it.

The List

In this course you will learn to make the following types of bread:

COFFEE BUN – These are butter-filled buns with toasted coffee flavor on the outside. Mexican Coffee Bun, Kopi Roti, Kopi Bun or simply Coffee Bun.

This was created in Penang, a state of Malaysia by a restaurant called Rotiboy in 2002. Yes, that recent. Now they have branches in Singapore, Thailand, South Korea, Indonesia and the Middle East.

This is widely popular in Hongkong and Singapore, and now Western Cafes offer them too.

See what the popularity of a simple bun has brought them?

POLO BUN – more popularly known as Pineapple Buns are sweet buns with (spoiler alert) no pineapples! It was called Pineapple Buns because of its top crust’s pattern and texture that resembles the “skin” of the pineapple.

Polo Buns are largely popular in Hong Kong and Chinatowns around the world. Tai Tung Bakery, a bakery in Yuen Long, Hong Kong which have been making Polo Buns for almost 80 years, was a big part of why the Pineapple Buns are now added to Hong Kong’s cultural heritage.

Yep, that’s how good and popular it is.

Other variants from surrounding areas have surfaced by making miniature versions or adding fillings such as pork, butter, custard, red bean paste and the list goes on. Some have put actual pineapples in it. Why not?

What would you add to this bun to make it unique or Pinoy? Adobo? Maybe.

HAM AND EGG BUN – another one from Hong Kong. This may be in the form of a bread or a bun, but the course will be offering the bun version. The presentation may also vary, but they are all basically the same. A typical meal for breakfast or tea time. Brazil also has this but in the form of a sandwich.

It may have a hint of sweetness. The size and shape of ham and egg varies as well, some versions may contain cheese like the one in this course.

PIZZA BUN – of course, with so many versions. Like the pizza pan de sal, Pizza, but not in the form of a pie, like what Italy, Brooklyn or Chicago is famous for.

This one is in the smaller form of a bun, more likely single serve. I’d eat two right away.

Once you get the hang of this, you can basically make this into any flavor of pizza that you prefer.

Use your imagination, be creative.

FLOSS BREAD – is a Taiwanese pastry first popular in Singapore and boomed in and around Asia. It is a bread, spread with mayonnaise or an alternative then topped with crispy dried meat floss with the mayo acting as an adhesive.

Rousong also referred to as meat wool is typically made from pork or beef, originated in China. It is a dried meat with a dried coarse cotton like texture and is used as a topping on many dishes other than bread such as congee or porridge, soup, tofu and a lot more.

Drying these meats is quite a lengthy process, starting from a stew, until the meat is so tender that it breaks down easily with a fork followed with the drying process involving baking and the use of a large pot. It’s like pulled pork but a lot finer and dry.

But of course, you can buy it ready-made.

Other variations now have fish meat such as tuna floss and other animal meats such as rabbit and duck floss are now available in China.

TREASURE ROLL – or treasure bread roll is another pastry with many variations, the one in our course is a mix of sweet and savoury version with pork floss for filling.

It is a sweet bread roll with pork floss filling and topped with spring onions and sesame seeds.

Maybe making these would bring you a fortune, huh?

SAUSAGE ROLL – Okay. This might not be entirely Asian, but because of its popularity in Asia, Europe and Western countries, we decided to throw this one in too.

Sausage rolls has different variations as well. With different kinds of sausages in different countries, to the types of dough. It can be made with puff pastry or dough. No matter what combination you use though, this savoury pastry will surely fill your or your customer’s stomach quick.

That’s why this pastry is so popular all over the world. Everyone loves to snack on it! Me too!

This is another versatile pastry as you can always tweak it to your preference and make it the way you want or sell it.

CHEESE BREAD WITH STREUSEL TOPPING – I love cheese, you love cheese, everybody loves cheese!

This bread is so popular in the Philippines that it doesn’t require an introduction. But first things first.

What is a streusel?

Streusel – a German term, which means sprinkled or topped, is a topping used in pastries using butter, flour and sugar. It can also be used in between layers of cakes. It has a delicate crumbly texture and sweetness in taste. It’s commonly used in pies or cakes.

Yes, this is what’s on top of your favorite buko tart.

Now combine this with your homemade soft and flavorful cheese bread, and you’d taste a little bit of heaven. Cheesy?

Now all of this will be included in this course. Question is,

Are You Ready?

To try out baking?

Ready LEARN and EARN from the safety and comfort of your home?

Excited to eat or sell all of these baked goodies?

If not, you will be, eventually. Trust us and TRUST YOURSELF.

Here’s a short preview of this course:

Yes, that was Chef James Magos a.k.a. Jimbo de Pandero who will be conducting this course. Makes you more excited, doesn’t it?

Oh, the offer?

I’ll leave you this enrollment button below, just in case I haven’t convinced you yet (oh, you know you will click that button.)

Eight kinds of bread, one button. Let’s go.

It’s a wrap! See you in class! Peace!

2 thoughts on “Online Class: Asian Breads”

  1. Pingback: Chicken Liver Pâté Uses - 10 different ways! - The Bailiwick Academy

  2. Pingback: Common Middle Eastern Foods! - The Bailiwick Academy

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