Baking Ingredients 101 - Market Manila

It can’t be the holiday season unless you have baked SOMETHING! In our home, the ovens go into overdrive this time of year and at Marketmanila, we started over a month ago testing ensaimada recipes, making several leche flans, pan de sal, lenguas, angel food cake, upside down pineapple cake, cookies… and the list goes on and on. Several readers have left comments regarding some of the key ingredients that I use for pan de sal and other baked goods so I thought I would put a quick post on the basics for those of you who are interested… First, the flour. I normally use the readily available Gold Medal All-Purpose Flour for recipes that specify all-purpose flour. Even though it says pre-sifted, always re-sift if the recipe asks for it. For breads, ensaimada, etc., I use a harder wheat flour, in this case from Liberty Mills and purchased from a bakery supplies store in Nasugbu town (though this is available in Manila and all towns above 5,000 population, I would think). It appears in the photo here and essentially it is better for bread.

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