Kitchen access sa pinakamatandang panaderia sa Panay Island | UB - video Dailymotion

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Transcript

00:00 Meanwhile, Kapusa, we have kitchen access this time

00:04 in the oldest panaderia on Panay Island.

00:07 That panaderia is 150 years old.

00:11 So let's watch this.

00:13 In the many panaderias in the Philippines,

00:21 we are here in a panaderia where they have been through a lot.

00:26 We consider it the oldest panaderia here on Panay Island.

00:32 And we will be with this morning the fourth generation

00:36 who continued in the legacy of Ma'am Christine.

00:39 Ma'am, a blessed morning.

00:41 Thank you so much for having us.

00:44 It is such an honor for me.

00:45 As a chef, Ma'am will give us a quick tour

00:50 of the products they make here.

00:52 Show me around, Ma'am.

00:54 Let's go.

00:55 Although we still follow the old school method,

00:58 of course, we're using somewhat modern equipment.

01:01 This is to make the mixing process faster.

01:04 After we get the right texture and consistency of our meringue,

01:08 we're folding in our all-purpose flour.

01:12 So we can see they're going to fill it up

01:15 in their piping bags.

01:17 After they flip the powdered sugar,

01:20 they'll bake it.

01:21 Yes, they'll bake it.

01:24 So here, Ma'am Christine,

01:25 we've baked it.

01:27 And our cooling rack,

01:29 our cooling tray,

01:31 we can see it's still old school.

01:34 As old school as possible.

01:36 Yes.

01:37 So after this, Ma'am, we'll rest it.

01:40 Is it done?

01:41 Are we going to pack it?

01:42 Not yet.

01:43 There's one more process.

01:44 One more baking.

01:45 Okay.

01:46 Let's go, Ma'am.

01:47 Let's bring this.

01:49 So here, Ma'am,

01:50 we're going to cool it.

01:52 We're going to rest it for another 10 to 15 minutes.

01:56 Yes.

01:57 Okay.

01:58 And here's the oven that's older than us.

02:03 Because these are biscuits,

02:05 so the biscuits are twice baked.

02:07 Okay.

02:08 It also helps with prolonging the shelf life.

02:12 Prolonging the shelf life.

02:13 Yes.

02:14 So we're going to put it in the oven.

02:16 Prolonging the shelf life, right?

02:18 Prolonging the shelf life.

02:19 After we mix our dough,

02:22 flatten it,

02:23 get the right thickness,

02:25 which is like paper thin.

02:28 Here it is.

02:30 So this is the next step in making our galietas.

02:33 Here it is.

02:34 By hand.

02:35 We're putting a lot of this.

02:39 Just like your broas,

02:41 is this also twice cooked?

02:43 This is once.

02:44 Just once.

02:45 After Kuya put the oil on the pan,

02:48 we can put it in the oven, right?

02:51 So we have here,

02:55 freshly baked,

02:56 freshly cut broas.

02:59 What's your favorite partner for your broas?

03:02 If you're going to eat it.

03:03 Coffee.

03:04 Coffee,

03:09 Pateron,

03:11 and anything actually.

03:14 Some actually eat it with pancit cono.

03:16 The tasty and the sweet.

03:19 That's a good point.

03:20 That's a good tip.

03:22 For contrast.

03:23 What is this?

03:24 Ojaldrez.

03:25 Ojaldrez.

03:26 So it's like an otak.

03:27 For world class food adventures,

03:30 you always go to your country,

03:32 Morissio,

03:33 where you're always first.

03:35 First to eat!

03:38 [upbeat music]

03:40 [upbeat music]

03:43 [upbeat music]

03:46 [speaking in foreign language]

03:49 [speaking in foreign language]

03:52 [upbeat music]

03:55 ♪ ♪

03:58 ♪ ♪

Kitchen access sa pinakamatandang panaderia sa Panay Island | UB

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