How Far Can A Kilo of Flour Go? by Renell Pacrin
My superb Editor, Travel with Karla, in her tireless effort to teach me how to further improve writing Mima’s Homey short stories, never runs out of awesome ideas and suggestions. One of her creative thoughts is sharing recipes, especially those I have never done before. I will write about recipes of bread, cakes, and pastries which I innovate according to flavors/fillings I prefer. These bread which I can level up compared to some of our all-time favorites (Pan de Coco, Spanish bread, Pan de Monggo, etc.) are available in our neighborhood panaderia.
How Far Can A Kilo of Flour Go?
Let me first share with you how valuable a kilo of flour is. I am using all-purpose flour (instead of bread flour which is prescribed in our baking class module) for bread production. A kilo of all-purpose flour costs as much as a piece of my favorite cheese floss, a pack of loaf bread, few pieces of monay, etc. If you will make your own bread at home, like I did today, I was able to produce fifteen pieces of Pan de Coco, two dozens of triple cheese bread, a loaf of monggo bread, and an eight-piece pan of glazed cinnamon bread for using only a kilo of flour. Isn’t it amazing and economical? I was able to bake bread more than enough for my family and can be shared with extended family, freshly baked snacks for my Editor!
After fermentation, a kilo of flour doubles its size/weight. You may portion the bread dough according to the desired size/weight of bread you will bake. A loaf of bread (depending on the size of your loaf pan) can range from 300 g to 500 g bread dough. In our module, the standard weight of dinner roll/ Pan de Sal / Pan de coco/ Spanish bread dough is 30 g. During one of our baking sessions, I have made 300 g (instead of 30 g) dough for ensaymada. It occupied the whole baking pan/sheet. I’ve made three pieces of jumbo ensaymada instead of dozens! I did it to save time and energy, we have to do two modules per session, in a half-day class. There are times that it was so tiring to finish two consecutive modules, hence, I’ve made something different.
When it comes to bread fillings/flavors, you can also practice frugality. I am using leftover viands like roasted chicken, sausage/hotdogs, ham. I am also using whatever is available in the pantry – tuna, corned beef, canned mushrooms, pineapple. While for fillings which I cannot substitute, I cook my own, such as freshly grated coconut (for Pan de Coco) and red mung beans (for Pan de Munggo). When you cook a batch (1 piece coconut and/or 250 g mung beans), it can fill three dozens of 30 g bread dough. For a kilo of flour, you can produce five dozens of 30 g bread dough. Your kilo of flour can produce three to four kinds/flavors of bread, this is how far it can go!
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About the Author:
Renell A. Dela Cruz – Pacrin is a development worker (support staff) for seventeen years who loves to cook and bake. She earned a degree in Secretarial Administration and passed the NC II (National Certificate) in Bread and Pastry Production. During her free time, she bakes cookies, cakes, and pastries, mostly for her lovely daughter’s packed snacks, family occasions, and sometimes made to order. Currently self-employed, she focuses more on her spouse’s van rental business, home duties, exploring handicrafts, and taking care of the homey.