jimbo de panadero Archives - Online Baking and Cooking Classes - The Bailiwick Academy https://blog.thebailiwickacademy.com/tag/jimbo-de-panadero/ Helping people to be financially stable thru our online baking and cooking classes. Wed, 27 Dec 2023 23:49:56 +0000 en-US hourly 1 https://wordpress.org/?v=6.6.2 https://blog.thebailiwickacademy.com/wp-content/uploads/2017/09/cropped-TBA_logo2-64x64.png jimbo de panadero Archives - Online Baking and Cooking Classes - The Bailiwick Academy https://blog.thebailiwickacademy.com/tag/jimbo-de-panadero/ 32 32 Asian Bakery Breads You Must Taste! https://blog.thebailiwickacademy.com/asian-bakery-breads/ https://blog.thebailiwickacademy.com/asian-bakery-breads/#comments Tue, 30 May 2023 11:32:07 +0000 https://blog.thebailiwickacademy.com/?p=2233 Filipinos have a deep love for bread, agree? That’s why we can easily make a list of Pinoy bakery products we love to eat. But have you ever tried any…

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Filipinos have a deep love for bread, agree? That’s why we can easily make a list of Pinoy bakery products we love to eat. But have you ever tried any from the also-delicious world of Asian bakery breads?

Wait, do Asian countries eat bread? Absolutely! Asian countries have a strong bread culture, with numerous Asian bakeries across different nations offering a wide variety of delightful Asian bakery breads for everyone to enjoy.

That’s why even if we hold our cherished pan de sal close to our hearts, there’s nothing wrong with expanding our bread-loving horizons. Keep reading to discover twelve enticing creations from different neighboring Asian countries. All these on our Asian bread list are guaranteed a must-try!

A Word About These Asian Bakery Breads

If you’re not familiar with Asian bakery bread, you might be tempted to do what others do: classify all kinds as products of a Chinese bakery. We can’t blame you, since China is probably the most well-known Asian country in the world.

However, doing that wouldn’t be fair to a lot of these products, as China isn’t the only one that produces traditional Asian-style breads. While China certainly boasts a rich baking heritage, it’s important to recognize the diversity and regional specialties of other Asian countries. Asian bakings can be products from Malaysia, Japan, and Taiwan.  

Got it? Good. Okay, now… On to the actual breads!

Coffee Bun

A Kopi Roti or a coffee bun is a delectable bun topped with a crispy, coffee-infused crust and delicious butter on the inside, offering a harmonious blend of sweetness and a hint of caffeine. The coffee bun is a 2002 creation of a restaurant in Penang, Malaysia, called Rotiboy.

See? Not all Asian bakery breads are from China!

What makes this a must-taste? Well, consider the fact that there are a lot of shops that offer only this offering. Now, even Western coffee shops offer them!

Maybe because a coffee bun is not only filling but is also a great way to enjoy coffee without actually making one or buying a cup. They’re pretty convenient to eat while you’re on the go, too!

Polo Bun

Originating from Hong Kong, the polo bun is also called pineapple bun, but ironically, it’s not really an Asian pineapple bread. It doesn’t contain any pineapples, after all!  These Chinese bakery buns do, however, have a top crust pattern and texture that resembles a pineapple’s skin. 

Oh, and the “pineapple skin?” It’s crumbly, buttery, makes a delightful crunch when you bite into it, and encases a very fluffy interior. In short, it’s very satisfying to eat! 

Polo or pineapple buns came into popularity thanks to Tai Tung Bakery, a bakery in Yuen Long, Hong Kong that has been making 1,000 buns daily since 1943. Before long, the Hong Kong government declared the polo bun as an intangible cultural heritage. 

Although it’s already delicious in its original form, many variants of it have surfaced, such as polo buns filled with pork, butter, and even actual pineapple. Because, well, why not?

Ham and Egg Bun

This Asian egg bread with ham that also originates from Hong Kong is pretty basic: it’s a ham and egg sandwich. But doesn’t it look cool?

It’s not only a visual treat, though. It’s can satiate your hunger and is a great option for breakfast when you’re in a hurry. Two or three of these should fill you up… but at the same time, might leave you wanting more, especially variants that also contain cheese.

They’re that good!

Pizza Bun

Ever had pizza cravings but stopped at ordering one because it’s just too huge for one person? This Asian pizza bread is your answer! It’s smaller and in the form of a bun–great for small servings or for an individual who wants pizza but can’t eat a lot!

Treasure Roll

The origins of the name “treasure roll” aren’t clear. How to best describe this, though? Well, think of it as a Swiss roll bread, the Asian version.

This kind of bread can be made of different fillings such as chocolate, custard, or even pork floss. We guess the treasure is finding what’s inside when you unwrap or bite into it.

Floss Bread

Floss bread is a pastry that came from Taiwan but was popularized by BreadTalk. The visually appealing floss is typically tender pork or beef. Bakers use mayonnaise to stick the floss to the soft and fluffy bread. 

It makes for a delicious burst of savory goodness and a rich, umami taste in your mouth!

And if for some reason you’re abstaining from beef or pork, you don’t have to worry. You can still try out this Asian bread bun recipe since there are now other variations that use fish, rabbit, and duck. You’ll have to go to China to experience these, though.

Sausage Roll

Sink your teeth into a savory delight with the sausage roll. This popular pastry enjoyed in Asia, Europe, and Western countries, comes in various variations, featuring different sausages and types of dough. 

Whether made with puff pastry or dough, this savory treat is sure to satisfy hunger and become a quick favorite for you, your family, or your customers. Its versatility allows you to customize and tweak it to your liking, making it a versatile option to enjoy or sell. It looks pretty cute, too!

Cheese Bread with Streusel Topping

Cheese bread needs no introduction in the Philippines–we love our cheese bread! But this one is different: it combines the flavors of cheese and the sweet streusel crust!

But what exactly is streusel? Derived from the German term meaning “sprinkled” or “topped,” streusel is a topping made from butter, flour, and sugar. Adding it to the bread will give you a delicate, crumbly texture and a touch of sweetness to pastries, such as the topping in your buko tart.

Now, picture this irresistible streusel adorning your homemade soft and flavorful cheese bread—a delightful combination that truly tastes like a slice of cheesy heaven. YYou’ll experience the perfect balance of sweet and savory in every bite!

Finally, Japan makes an entry into this Asian bakery breads blog article with the AnPan! For such a cute bread, it’s ironically made by a former samurai. It’s a fluffy bun topped with sesame seeds and filled with sweet red bean paste, providing a delightful balance of softness and sweetness. 

This sweet Asian bread is a must-try for those with a penchant for Japanese cuisine–eating like the locals if you will. The red bean paste takes some getting used to, though. But hey, if it was good enough for an emperor to have the bread supplied to them on a daily basis back in 1875, it’s more than good enough for you!

Sausage and Veggie Salad Bread

Love bread, meat, and vegetables? Have them all in one delectable bite! This soft bun filled with savory sausages and a refreshing mix of crunchy vegetable salad combines flavors and textures that are both satisfying and nutritious.

It’s a healthier option for snacking as well–can’t go wrong with being healthy, right?

Japanese Cream Pan

Picture this: a soft, buttery bread filled with a luscious custard or sweet whipped cream—in short, a Japanese Cream Pan! Eating this Asian sweet bread lets you feel the soft and fluffy texture of the bread mixing in with the cream filling. 

And when you finish one piece of this Asian custard bread, experiencing all its delicious richness, you’re definitely going to want seconds or even thirds!

Butter Bread

Simple yet irresistible, Asian butter bread showcases the rich and creamy flavor of butter with a sugary twist. Soft, fluffy and cutely shaped, this bread is perfect for enjoying as is or pairing with your favorite spreads or fillings. 

What’s so special about this, you ask? Well, you’ll have to try one to find out. And believe us, it’s worth the try! 

Final Thoughts

There are a lot more Asian breads out there, to be honest, but this list is already a good start if you want a unique bread experience. They’ll not only tickle your taste buds but also showcase the creativity and artistry of Asian baking traditions. 

And if you’re a bread-loving baker who also wants to expand your food business, trying these Asian bread dishes gives you the opportunity to diversify your offerings and get new customers. With distinct flavors and textures, these breads can become possible hits in your home bakery, your cafe, or even as specialty items for your online food business. 

Embrace the flavors and artistry of Asian bakery breads, and watch your culinary venture thrive!

Want to learn how to make Asian bakery breads?

If you’re thinking about putting up your own version of an Asian bread bakery, The Bailiwick Academy has two classes by Chef Jimbo de Pandero that can help you do that! Oh and incidentally, these courses teach you how to make exactly what’s on this list!

Presenting Asian Breads 1:

Where you’ll learn Chef Jimbo’s techniques in making:

  • Coffee Buns
  • Polo Buns
  • Ham and Egg Buns
  • Pizza Buns
  • Treasure Buns
  • Floss Bread
  • Cheese Bread; and 
  • Sausage Buns

And one of his newest classes, Asian Breads 2:

In part two of learn Chef Jimbo’s popular class, he’ll continue with teaching four additional Asian bakery breads:

  • AnPan
  • Sausage and Veggie Salad Bread
  • Japanese Cream Pan
  • Butter Bread

In both classes, Chef Jimbo de Panadero will meticulously lead you through every phase of the journey – from combining and kneading the dough to forming and perfecting the baking of the bread. You will gain insights into the distinct ingredients and methods that lend a unique character to Asian breads. And most importantly, you will acquire the confidence to venture into crafting your own delightful renditions.

So what are you waiting for? Sign up at The Bailiwick Academy and start your own Asian bread shop today!

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Keep coming back to The Bailiwick Academy blog for more kitchen tips, tricks, and much more!

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Online Class: Pinoy Pasalubong https://blog.thebailiwickacademy.com/online-class-pinoy-pasalubong/ https://blog.thebailiwickacademy.com/online-class-pinoy-pasalubong/#comments Sat, 13 Jun 2020 00:00:00 +0000 https://blog.thebailiwickacademy.com/?p=2175 Pinoy Love The Philippines is a diverse country, rich in culture and history. Every region is unique on its own; topography, dialect, architecture and of course, local DELICACY. Food. I…

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Pinoy Love

The Philippines is a diverse country, rich in culture and history. Every region is unique on its own; topography, dialect, architecture and of course, local DELICACY.

Food. I think it’s safe to say that Pinoys love to eat. Which province are you from and what dish is the first thing that comes to people’s mind whenever they hear the place? It doesn’t have to be an ulam, right? Pinoys love sweets and we have all sorts of it. We have sweets for dessert, MERIENDA, or just plain munching on something while working or watching TV.

Our love for food is undeniable, and the way we’ve adapted and developed our dishes from foreign influence is just mind blowing.

I mean, Pinoys have always been all about flavor and spices since the beginning of history, yet we never really stopped evolving and adapting, or creating new dishes! When it comes to food, I think foreign influence wasn’t all that bad.

We were mostly influenced by the Spanish because of how long they settled in the Philippines. Three hundred years is more than enough time to influence us about a thing or two, is it not? Another great influence when it comes to food were the Chinese, since we had close ties with them in terms of the Barter Trade. We were literally trading flavors with them! No wonder some of the oldest restaurants in Manila are Chinese restaurants.

Pinoys love to travel as well and I, personally am trying to get to as much tourist spots in the Philippines before I travel overseas. Literally dozens, if not hundreds of world class tourist spots within our country, making it impossible to visit them all within the next five years.

Beaches, museums, natural land formations and of course, architecture. Again, inspired mostly by the Spanish. Have you seen churches that are hundreds of years old? It will really take you back in time.

Aside from the love of traveling, we Filipinos are known for being generous, and once we go on that trip, it’s a must for us to bring home souvenirs for those who weren’t able to come with us on our trip.

Photo Credit – explora.ph

“Pasalubong.” How Filipino is this term, huh? I don’t have any idea if we can directly translate that to any other language. It’s just a Pinoy thing, isn’t it?

I mean at every souvenir or pasalubong stop, there are a lot of items we would buy, from shirts, figurines, purses, accessories and the list goes on. The thing is, half of what we buy is not actually for us, but for those we left behind. Admit it, you know what I’m talking about.

While we browse some of the items, we think about what to buy and whom to buy them for. Sometimes there’s even a list of requested pasalubong!

What would you bring home for your loved ones? Something simple, maybe a fridge magnet? A keychain, perhaps? Well, I’d love those little things as I believe it’s the thought that counts, but if you asked me what I wanted for a pasalubong? Honestly? I’d answer FOOD in a snap! Real quick!

Photo Credit – G CLEFT

You see, I prefer food a lot more because it’s just practical. Plus, I love food! I’m a Pinoy! Besides, souvenirs will become dust collectors sooner or later. Unless you collect magnets or stuff like that.

With food? You eat it, then discard or recycle the container, end of story.

More Than A Pasalubong

Of course, there are times when we crave for food which are local to different regions, and we would have to wait for us or someone else to visit that specific place just to satisfy our cravings. Baguio, Ilocos, Cebu.. traveling to these places for a flight or a twelve-hour drive just to get your goodies is just well isn’t worth it. I mean, yeah, you would most likely enjoy the place, but who always has the time and money to go on a trip just for a craving? Not me!

So what are our options? Delivery? Probably not. Pray and hope that someone might head out to these places real soon? You wish, with the on-going community quarantine. Making them? Yes, yes and yes.

Don’t you get a feeling of satisfaction whenever you make something you’ve really wanted? Seeing something that makes you drool on a Facebook post and making it instead of ordering or having to go out to buy one? Having simple knowledge in cooking and baking may surprise you with its advantages in times of need and sudden craving.

An Opportunity

Were you reading this because you wanted to know how to make these goodies or maybe you were looking for ideas on what to sell? Well say no more! We got you! This is an opportunity to LEARN and EARN!

What if I tell you this course will teach you how to make some of our favorite pasalubong right at the comfort of your homes? Maybe to binge eat or satisfy your cravings? Or better yet, sell these scrumptious munchies in your neighborhood or online and make everyone else happy!

You know what’s better than being able to MAKE what you want? Being able to sell them as well! A little bit of extra income wouldn’t hurt, will it? You’d get the OPPORTUNITY to make what you’re craving for and EARN at the same time.  It’s a win-win!

During the Covid-19 Pandemic, I bet you were able to observe that one of the fool-proof ways of earning is online-selling. Everyone selling their own product, especially food, because uhm, everyone needs to earn and everyone needs to eat! No brainer there. Now because of the quarantine, nobody is allowed to travel and grab their favorite pasalubong anywhere.. Sad. You see I can’t just go to Ilocos for an Empanada, can I? That will be against quarantine measures. Now, if I or my neighbor can make whatever it is I am craving for, we’d both be happy, right? I earn, he’s full.. or vice-versa!

So if you’re willing to take the opportunity, or not, I’ll elaborate and explain the products you’ll be able to make and sell with this tutorial bundle anyway.

Let’s Go On A Trip

Pinoy pasalubong or long shelf-life bread are pastries that require longer expiration as these are meant to withstand long travel hours (or days) or just longer storing time if you bought a lot of them, ‘cause you know, they’re not that easy to get and they might come from a distant place since it’s a pasalubong.

The magic here is by making everything naturally and without preservatives, yet, being able to store it for a long period of time, with proper containers, of course, as they can still lose their quality.

Here is the list of pasalubong you will learn in this bundle:

OTAP – or sometimes “utap” is a type of cookie which originated and is definitely famous in Cebu. It is an oval-shaped puff pastry with a hint of sweetness from the sugar sprinkled on top. Though it may be brittle, it breaks easily and is quite delicate.

Otap is usually around 4 to 6 inches long and 2 to 3 inches wide. Cebu is the most popular place to get otap as this is where it originated, but they make it in other Visayan provinces like Negros Oriental and Negros Occidental nowadays.

For more details and enrollment on this Otap class, click here.

PUTO SEKO – also known and referred to as Puto Masa, though the latter has a little difference with ingredients, is more famous in Southern Luzon, around Batangas and Laguna area. Derived from “puto” or Filipino “steamed rice cake” and the Spanish word “seco” which means “dry”, simply because it has a dry powdery texture.

Puto Seko is usually round-shaped, around 1.5 to 2 inches in diameter and about half an inch thick, though I’ve seen Puto Seko in different shapes and sizes. I’d say milky sweet, very dry and powdery, finer than that of a polvoron.

A lot of variations have come up in the present by adding different colors and flavors, but this course offers the traditional white Puto Seko.

Oh yeah, you may want to prepare a glass of water by your side while devouring these bad boys.

For more details and enrollment on this Puto Seko class, click here.

LENGUA DE GATO – when translated from Spanish means “cat’s tongue” because of its shape. You were thinking milk because of “gato”, weren’t you? Well you’re not entirely wrong as it does have milk as an ingredient. These are very thin and crispy versions of butter cookies with a very milky flavor.

This one you can find in almost any pasalubong stop. Though presented as a cookie, Lengua de Gato is actually a toasted variant of a mamon.

For more details and enrollment in this Lengua de Gato class, click here.

BISCOCHO – Aahhh, yes. A personal favorite. The sweetness perfectly balances with the bitterness in a hot cup of coffee. There are a lot of varieties of Biscocho, there’s Biscocho de Manila, Biscocho de Rosca, Biscocho de Sebo and and a number more versions around the Philippines.

In this particular video though, we are going to make Biscocho Iloilo otherwise known as Biscocho de Caña. The sweet, twice-baked variant which is one of Iloilo’s pride.

Biscocho was derived from the Spanish bizcocho, but this is entirely different from the Filipino version. The Spanish bizcocho is softer and is more like what we call a Broas or Lady Fingers.

Biscocho Iloilo may be twice-baked or made to save a bread that went stale. You know, as Filipinos, we don’t like food going to waste.

For more details and enrollment in this Biscocho class, click here.

ROSQUILLOS – Another one that originated in Cebu but has a more precise history. Said to be created by Margarita “Titay” Frasco from Liloan, in 1907. Rosquillos, not to be mixed-up with Spanish Rosquillos or Rosquillas, is a cookie made from the usual suspects of eggs, shortening, sugar, baking powder and of course, flour. Spanish Rosquillos on the other hand resembles more of a baked donut.

The name Rosquillos, from the Spanish word “Rosca”, meaning ringlet, was said to be coined by the late President Sergio Osmeña.

Rosquillos are circular in shape and has petal-like edges. It has a hole in the middle like donuts, hence the “ringlet” term, and is thin like a biscuit. Some bakers change the shape of the hole in the middle, to add design to the biscuit.

For more details and enrollment in this Rosquillos class, click here.

BROAS – or ladyfingers, like Lengua de Gato is another variant of mamon, because of its low density. Another personal favorite of mine as it pairs perfectly with coffee or hot chocolate.  Yes, I love coffee.

It is a spongy, soft cookie with a touch of crunch. This is why toddlers are able to eat this with ease.

Our Muslim brothers created a local variant, either crunchy or soft, and they call it broa, b’rua, bulwa or baulo, but they are basically the same.

Broas, another term derived from the Spanish word, “Broa”, is a type of corn and rye bread, from Portugal and Galicia.

Though the term may be Spanish, the ladyfingers which originated in Italy, hence our derived term, has a more accurate look and texture when compared to ours than the Spanish Broa.

Ladyfinger or “Savoiardi”, its Italian name, was created in the 15th Century in the court of Dutchy of Savoy for the visit of the King of France. It was later given the name Savoiardi, became the official court biscuit and part of the local cuisine. This cookie is quite known in Europe.

Of all those in this list, ladyfingers may be the most commonly made in other countries especially in Europe as it has the most translations for each country, they may have minor differences or different variants but they all have the same principle.

For more details and enrollment in this Broas class, click here.

There you go!

So, which one’s your favorite from the list?

Are You Excited?

You should be! Those are just some of the Pinoy pasalubongs we have in-stored for you. If you guys really liked this tutorial, maybe we would make a part two with more Pinoy pasalubongs!

By the way, this training video will be conducted by no less than James Magos a.k.a. Chef Jimbo de Panadero. Need I say more?

Here’s a glimpse of Chef Jimbo in action:

Did you like it? I know you did.

Here’s something you’ll like even more. I’ve provided links for each individual class details and enrollment.

Now click the button below if you want to avail of all the class and save! You know you want to. Wink, wink. See you in class!

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Online Class: How to Make Spanish Bread https://blog.thebailiwickacademy.com/how-to-make-spanish-bread/ https://blog.thebailiwickacademy.com/how-to-make-spanish-bread/#comments Mon, 07 Jan 2019 23:00:11 +0000 https://thebailiwickacademy.blog/?p=1402 Spanish Breads are a staple in the Filipino bakery. I love eating them during merienda or our version of afternoon tea. It is sweet and the bread itself is moist…

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Spanish Breads are a staple in the Filipino bakery. I love eating them during merienda or our version of afternoon tea. It is sweet and the bread itself is moist and similar to our pan de sal.

It is also great for breakfast!

Hey! Any meal that goes with a hot drink like coffee or hot coco, the humble Spanish Bread will fit right in.

Is it from Spain?

Before I go further, NO, this is not a Spanish invention. It is a Filipino invented bread. As to why it is called Spanish Bread, the closest that I could find is that it was made during the colonial time.

The bread which is similar to pan de sal and the butter or margarine used to make it, is influenced by the Spanish colonizers.

Yes it is a Filipino bread!

Why Make Them?

There is a certain magic in the air when you smell freshly baked bread coming out of your kitchen. You get to know what is going into your bread and you can be certain that it fresh.

We love this bread because it can also be a great business alongside other commercial breads. You can find this in almost all of the bakery shops here in the Philippines!

Want to learn to make them?

There are several recipes out there that teach you how to make Spanish bread. However, not all have tried and tested and not all are made by experts not to mention the lack of detail in making them.

Imagine wasted time in searching and possible wasted ingredients that may come when trying out these recipies.

Good thing I have a solution for you!

A fool-proof proof recipe from an expert! Chef James Magos or widely known as Jimbo de Panadero shares you his techniques and knowledge gained over years of experience in the baking industry.

It is not only a class for making Spanish Bread but also a baking class. You can pick up the knowledge and skills that will help you make great breads for your family and for your business!

Sign up and learn!

Below is the class overview. Chef Jimbo will go into detail on each one of them as you go along. As if he is there right at your kitchen guiding you.

We start with detailed explanation on the ingredients and their measurements.
You get to get to work with your hands or with equipment if you want to.
Chef Jimbo will teach you of course how to do it properly including how to knead.
Proper portioning.
He will teach you how to make the filling and how to properly place and roll them.
All properly spaced.
You get to learn to make these bread from scratch!
Hand made makes the best breads as you get to feel the dough’s texture.
After kneading you get to prepare them for portioning.
Portions ready for the filling.
Once done lay them out ready for the oven.
Who would not want freshly made bread coming straight from their kitchen?

Try it out and gain confidence to try out other breads or pastries!

Sign up in the Spanish Bread online class by Chef Jimbo de Panadero by clicking this link.

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