Baking Ingredients 101 - Market Manila

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It canâ€™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, cookiesâ€¦ 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 interestedâ€¦ 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.