Buerredough

15/12/2020

The first thing you will notice when you over knead a dough is that it will feel very dense and stiff. It will be hard to press the dough down and flatten it on the counter. It will also be hard to knead by hand and resist being re shaped. The dough will likely rip easily rather than stretch when pulled. When the gluten has been over developed due to too much kneading, it will be tight and have almost no give. If this describes your dough, you have definitely over kneaded!

Source: https://www.bakingkneads.com/what-happens-if-you-over-knead-dough/

13/12/2020

What better way to celebrate the holiday than the fresh smell of cinnamon! Come share your holiday with us! PM us for inquiries! 🖤🖤🖤

27/11/2020

Last order for the day! Thank you so much for trusting us! 🖤🖤🖤

24/11/2020

Definitely a must try!!!

THE LONG WAIT IS OVER.✨✨✨

We now introduce our special concoction.

The "Coffe o'clock" specials.☕️

Don't miss out on this and just message us for inquiries.✨🖤

22/11/2020

Getting tired of those dense and hard cinnamon rolls? Why not try our very own, rich, soft, and fluffy BRIOCHE cinnamon rolls!

PM us for inquiries! 🖤🖤🖤

18/11/2020

There is nothing wrong with giving into temptation sometimes. Grab a bite of your daily dose of dough! PM us for inquiries! ♥️♥️♥️

09/11/2020

A classic taste with a modern twist. Soft and rich BRIOCHE bread with a decadent cinnamon filling, topped with PREMIUM cream cheese frosting, and toasted almonds.

Perfect in starting your November! For inquiries, give us a message!

05/11/2020

ANY TAKERS??? We have 4 extras today!!! 3 boxes of CLASSIC CINNAMON ROLLS & 1 box of TOFFEE PORK FLOSS are up for grab! Hurry! FIRST TO PM, FIRST TO BE SERVED!

02/11/2020

Cinnamon's flavourful scent, that is sooo delightful to our senses, make the Holidays so special! 🥰That's why as early as now, we are accepting reservations for the coming Holidays!!! 😃

29/10/2020

Last order for the day! Thank you so much! We truly appreciate it! 🖤🖤🖤

28/10/2020

Proofing is a step in bread- and viennoiserie-baking that activates the yeast in the dough. During fermentation, the yeast cells in leavened doughs consume carbohydrates and expel the carbon dioxide gas that causes the dough to expand, or rise.

If yeasted dough isn’t allowed to proof, the yeast can’t release carbon dioxide, and the gluten won’t stretch to hold the air bubbles. Proofing is an essential part of bread baking and other applications that rely on yeast to create air pockets, such as making croissants.

Source: https://www.masterclass.com/articles/baking-101-what-is-proofing-learn-how-to-proof-breads-and-other-baked-goods -is-proofing

27/10/2020

"I have received these as birthday gifts today and took them home for my family to share and enjoy. Simot lang naman. Thank you! 😊"

- Ma'am Cris Zorilla Dela Rosa

For reservations, kindly PM us at our Facebook or Instagram account. 🖤🖤🖤