Comments on: An Abundance of More Classic Ensaimadas… http://www.marketmanila.com/archives/an-abundance-of-more-classic-ensaimadas A food blog that talks about food, produce, recipes, ingredients, restaurants and markets here in the Philippines and around the globe. Sun, 12 Feb 2012 07:35:15 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Ems http://www.marketmanila.com/archives/an-abundance-of-more-classic-ensaimadas/comment-page-3#comment-201125 Ems Tue, 11 Aug 2009 10:54:19 +0000 http://www.marketmanila.com/archives/an-abundance-of-more-classic-ensaimadas#comment-201125 Wow I didn't know there were some ensaimada makers in Cebu. (I mean the special ones, not your cheap corner bakery ones that are drowning in margarine). Never heard of them when I was still there. But then again I've been away for so long now. Nice to know :-) Wow I didn’t know there were some ensaimada makers in Cebu. (I mean the special ones, not your cheap corner bakery ones that are drowning in margarine). Never heard of them when I was still there. But then again I’ve been away for so long now. Nice to know :-)

]]> By: wahini http://www.marketmanila.com/archives/an-abundance-of-more-classic-ensaimadas/comment-page-3#comment-162606 wahini Wed, 11 Feb 2009 08:21:51 +0000 http://www.marketmanila.com/archives/an-abundance-of-more-classic-ensaimadas#comment-162606 found this link, thought i'd share it with the MM world. ensaimada with pork lard!!! http://www.flagrantedelicia.com/en/cakes-muffins-and-madeleines/majorcan-ensaimada/ found this link, thought i’d share it with the MM world.

ensaimada with pork lard!!!

http://www.flagrantedelicia.com/en/cakes-muffins-and-madeleines/majorcan-ensaimada/

]]> By: marc medina http://www.marketmanila.com/archives/an-abundance-of-more-classic-ensaimadas/comment-page-3#comment-160901 marc medina Wed, 04 Feb 2009 17:28:34 +0000 http://www.marketmanila.com/archives/an-abundance-of-more-classic-ensaimadas#comment-160901 hi chris, sumakit ba ang mga brazo mo sa kaka-lamas ng ensaimada? biruin mo hung tinuruan ako ng yaya ng aking tatay (na matagal na pong patay) ay sabi niya dapat daw kamay lahat ang gamit ko at di pwedend mag mixer. since 10 years old pa lang ako nun, isa't kalahating tanga sumunod naman ako. bwisit. yes, you can reduce the yeast. depende kasi siguro sa gamit ko. naalala ko na yung brand na ginagamit ko. it's FERMIPAN na brown ang vacuum packed na foil na bag. ewan ko where you buy it, but it should be available in the grocery. o kaya sa mga wholesalers ng baking supplies. actually, ang recipe talaga is for 2 HEAPING tablespoons of yeast. pero yung fleischmann's yeast yon. yung nasa lata. sobrang tagal ka maghihintay mamumuti ang buhok mo. bawasan mo nalang siguro yung yeast na lang. weniwey, am glad you enjoyed the ensaimada. yes, using marca pato or marca pina makes a difference. gumawa ako dati niyan na gamit ko anchor queso de bola. mas mabilis siya mag melt at mas nakaka-umay ang lasa. halos naglalangis na yung queso. and yes, pwede mong dagdagan ang asukal, sa dough mismo, o sa ibabaw as topping over the spread butter. nasa yo na yun kung ano gusto mong lasa. sa pampanga kasi halos ulam ang ensaimada eh.... hi chris,

sumakit ba ang mga brazo mo sa kaka-lamas ng ensaimada? biruin mo hung tinuruan ako ng yaya ng aking tatay (na matagal na pong patay) ay sabi niya dapat daw kamay lahat ang gamit ko at di pwedend mag mixer. since 10 years old pa lang ako nun, isa’t kalahating tanga sumunod naman ako. bwisit.

yes, you can reduce the yeast. depende kasi siguro sa gamit ko. naalala ko na yung brand na ginagamit ko. it’s FERMIPAN na brown ang vacuum packed na foil na bag. ewan ko where you buy it, but it should be available in the grocery. o kaya sa mga wholesalers ng baking supplies.

actually, ang recipe talaga is for 2 HEAPING tablespoons of yeast. pero yung fleischmann’s yeast yon. yung nasa lata. sobrang tagal ka maghihintay mamumuti ang buhok mo. bawasan mo nalang siguro yung yeast na lang.

weniwey, am glad you enjoyed the ensaimada. yes, using marca pato or marca pina makes a difference. gumawa ako dati niyan na gamit ko anchor queso de bola. mas mabilis siya mag melt at mas nakaka-umay ang lasa. halos naglalangis na yung queso. and yes, pwede mong dagdagan ang asukal, sa dough mismo, o sa ibabaw as topping over the spread butter. nasa yo na yun kung ano gusto mong lasa. sa pampanga kasi halos ulam ang ensaimada eh….

]]> By: chris http://www.marketmanila.com/archives/an-abundance-of-more-classic-ensaimadas/comment-page-3#comment-159605 chris Sat, 31 Jan 2009 03:26:50 +0000 http://www.marketmanila.com/archives/an-abundance-of-more-classic-ensaimadas#comment-159605 hi marc! first off, thank you for sharing your recipe of the hinayupak na ensaymada. i made them for media noche. this is the third year of a new tradition na we will make our ensaymada for media, and eat it no matter how it looks or tastes like (huwag lang poisonous). what can i say about the ensaymada? grabeee! hinayupak talaga! sa trabaho!!! started doing it at three in the norning at natapos ako ng mag-a-alas dose na yata ng tanghali. ang ginamit ko po ay instant yeats at ginawa ko lang na 1 1/2 teaspoons as suggested by mr.mm... feeling ko ang askad pa rin ng lasa at amoy ng yeast, siguro mga 1 tsp. ok na yun, maganda naman ang tubo (rising) niya, kahit di parepareho ang itsura dahil di ako marunong magcoil ng maayos. medyo natusta ko lang ang ibabaw ng unang salang (6 pcs), but medyo okay na yung second salang. btw, anchor edam lang ang ginamit ko kasi yun lang ang meron dito sa bahay. yung apat na ensaymada, nilagyan ko ng haleyang ube na gawa ng byenan ko... hulaan niyo po kung ano ang unang naubos? sobrang laki ng ensaymada that i had to slice them into quarters. as for the taste? am not really sure if i was able to capture the taste... kasi unang una sa keso na lang, anchor lang and i used queensland sa lata dahil yun ang afford ko among the available canned butters. definitely ang masasabi ko, malayo siya sa mala-mamon sa lambot at tamis ng ensaymada na nakasanayan ko. although okay sa akin ang hinayupak na ensaymada, request lang ng mga junakis ko na dagdagan ko raw ang tamis. so far, proud naman po ako sa ginawa kong ensaymada. may mga pictures po ako ng preparations, process, and finished product... pag-aaralan ko po kung paano ma-post yun... salamat po uli... hi marc! first off, thank you for sharing your recipe of the hinayupak na ensaymada. i made them for media noche. this is the third year of a new tradition na we will make our ensaymada for media, and eat it no matter how it looks or tastes like (huwag lang poisonous).
what can i say about the ensaymada? grabeee! hinayupak talaga! sa trabaho!!! started doing it at three in the norning at natapos ako ng mag-a-alas dose na yata ng tanghali. ang ginamit ko po ay instant yeats at ginawa ko lang na 1 1/2 teaspoons as suggested by mr.mm… feeling ko ang askad pa rin ng lasa at amoy ng yeast, siguro mga 1 tsp. ok na yun, maganda naman ang tubo (rising) niya, kahit di parepareho ang itsura dahil di ako marunong magcoil ng maayos. medyo natusta ko lang ang ibabaw ng unang salang (6 pcs), but medyo okay na yung second salang. btw, anchor edam lang ang ginamit ko kasi yun lang ang meron dito sa bahay. yung apat na ensaymada, nilagyan ko ng haleyang ube na gawa ng byenan ko… hulaan niyo po kung ano ang unang naubos?
sobrang laki ng ensaymada that i had to slice them into quarters. as for the taste? am not really sure if i was able to capture the taste… kasi unang una sa keso na lang, anchor lang and i used queensland sa lata dahil yun ang afford ko among the available canned butters. definitely ang masasabi ko, malayo siya sa mala-mamon sa lambot at tamis ng ensaymada na nakasanayan ko. although okay sa akin ang hinayupak na ensaymada, request lang ng mga junakis ko na dagdagan ko raw ang tamis. so far, proud naman po ako sa ginawa kong ensaymada. may mga pictures po ako ng preparations, process, and finished product… pag-aaralan ko po kung paano ma-post yun… salamat po uli…

]]> By: Cai http://www.marketmanila.com/archives/an-abundance-of-more-classic-ensaimadas/comment-page-3#comment-154734 Cai Fri, 09 Jan 2009 08:00:38 +0000 http://www.marketmanila.com/archives/an-abundance-of-more-classic-ensaimadas#comment-154734 I always come early, not later than 9:30 baka nga ubos na by that time. I'll try next week after my fasting! Thanks Marc! I always come early, not later than 9:30 baka nga ubos na by that time. I’ll try next week after my fasting!
Thanks Marc!

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