It will not take too long and I will be able to formulate the right concotion for my recipe of PUTO. The procedure is also very important in the making of puto. I must design the best procedure to obtain the type of puto I want.
Analysing the defferent result on the puto am developing, I decide to go back on the use of levadura setting aside momentarily the use of instant yeast as leavening. I therefor prepare and culture my levadura once again as I have use in my previous formulation. It's really a challenge on my part making my own type of rice puto. I am using the old technology in combination with the new technology. The old technique is to capture the aroma and flavor of a puto suitable and the best for dinuguan and pancit and the new techno is to be able to make it the same everyday in the easiest way possible.
Having all the ingredients I need I proceed to grind the rice that has been previously soak in water. Coming to think of the soaking, what will happen kaya kung sa warm water ko e-soak ang bigas. I'll try this aproach next time. The one kilo of rice takes me only 5 minutes to grind. I am using the peanut grinding machine. The machine can grind faster and so easy to clean. Obtaining the rice dough or galapong I proceed to mix the levadura on the galapong to blend then I pour all the remaining ingredient and beat it thoroughly. I let the batter to rest for 2 hours and proceed filling the puto molds one by one. It's now time to steam cook the puto. Here I am again excited and feelling the suspence on what will be the result. Wait......wait......ha ha ha ha 10 minutes is a long wait. It's already 10 minutes.......dyarannnn dyadyarannnnn ha ha ha ha ha ha.
Ten minutes waiting to know the result is a time of excitement and suspence waiting for the outcome whether it is successful or not. taradying taradying ha ha, wow it's really the power of levadura that will make my puto better. I see that the puto I like will not take too long and I'll be able to perfect my puto. Onward to the next batch..........la la lalala lala...ha ha ha ha
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