150 years old na panaderia sa Iloilo, ating puntahan!
Hindi pinalampas ni food explorer Chef JR Royol na bumisita sa pinakamatandang panaderia sa Panay Island, Iloilo City— ang Panaderia de Molo! Panoorin ang video.
Hosted by the country’s top anchors and hosts, 'Unang Hirit' is a weekday morning show that provides its viewers with a daily dose of news and practical feature stories.
Watch it from Monday to Friday, 5:30 AM on GMA Network! Subscribe to youtube.com/gmapublicaffairs for our full episodes.
Hindi pinalampas ni food explorer Chef JR Royol na bumisita sa pinakamatandang panaderia sa Panay Island, Iloilo City— ang Panaderia de Molo! Panoorin ang video.
Hosted by the country’s top anchors and hosts, 'Unang Hirit' is a weekday morning show that provides its viewers with a daily dose of news and practical feature stories.
Watch it from Monday to Friday, 5:30 AM on GMA Network! Subscribe to youtube.com/gmapublicaffairs for our full episodes.
Category
😹
FunTranscript
00:00 [music]
00:04 In the many Panaderias in the Philippines,
00:07 we're now here in a Panaderia where they've been through a lot.
00:12 We consider it the oldest Panaderia here in Panay Island.
00:18 And we're here with the fourth generation that will continue the legacy of Bob Christine.
00:25 Bob, a blessed morning.
00:27 Thank you so much for having us. It is such an honor for me.
00:31 As a chef, ma'am will give us a quick tour of the products they make here.
00:38 Show me around?
00:39 Yes.
00:40 Let's go.
00:41 [music]
00:43 Although we're still using old school techniques, of course we're using somewhat modern equipment.
00:49 This is to speed up the process.
00:51 After we get the right texture and consistency of our meringue, we're folding in our all-purpose flour.
01:00 So we can see they're going to fill it up in their piping bags.
01:05 After they flip the powdered sugar,
01:07 we'll bake it.
01:09 Yes, we'll bake it.
01:10 [music]
01:12 So here, ma'am Christine, we've baked it.
01:15 And our cooling rack, our cooling tray, as we can see, is still old school.
01:23 As old school as possible.
01:25 Yes.
01:26 So after this, ma'am, we'll rest it.
01:29 Is that done? Are we going to pack it?
01:31 Not yet.
01:32 There's one more process.
01:33 One more baking.
01:34 Okay. Let's go, ma'am. Let's bring this.
01:35 [music]
01:41 So here, ma'am, we'll cool it down and rest it for another 10 to 15 minutes?
01:48 Yes.
01:49 Okay.
01:50 And here's the other oven that's older than mine.
01:54 Because these are biscuits, so the biscuits are twice baked.
01:58 Okay.
01:59 It also helps with prolonging the shelf life, right?
02:04 Yes, prolonging the shelf life.
02:05 After we mix our dough, flatten it, and get the right thickness, which is like paper thin, right?
02:15 Here it is.
02:16 So this is the next step in making our galietas.
02:19 Here it is.
02:20 By hand.
02:21 We're using a lot of ingredients.
02:25 Just like your broas, is this also twice cooked?
02:29 This is once.
02:30 Just once.
02:31 After the older man puts our galietas on the grill, we can put it back in the oven, right?
02:37 So we have here freshly baked, freshly cut broas.
02:46 What's your favorite partner for your broas?
02:49 Coffee.
02:50 Mmm.
02:51 Coffee, Pateron, and anything, actually.
03:00 Some actually eat it with pancit buono, the tasty and the sweet.
03:05 That's a good point.
03:07 That's a good tip for contrast.
03:09 What is this?
03:10 Ohaldres.
03:11 Ohaldres.
03:12 So it's like an otak.
03:14 In world-class food adventures, you always go first in your country, Moray Shoals, where you always go first.
03:21 First to eat!
03:24 [music]
03:27 [music]
03:29 [music]
03:31 [music]
03:33 [music]
03:35 [BLANK_AUDIO]