Comments on: Lasang Pinoy 7 – Ensaimada Part I

By: Celeste

Celeste — Mon, 22 Oct 2007 14:51:55 +0000

i tried lots of recipe of ensaimada but none of those got d texture of hizons ensaimada..i badly want a recipe dat taste like hizons…dat kinda dry flaky texture but so good ensaimada

By: PiPer

PiPer — Mon, 15 Oct 2007 05:56:40 +0000

I found this post to be such a nice read! So informative (with historical references and all)and with a very very touching sentimentality! Many thanks to your sister, and of course you MM, for making me understand what a true ensaimada is/should be. Can’t wait to make some for my 70-year old Dad. I wish to bring back some good memories for him.

By: Marketman

Marketman — Sun, 26 Aug 2007 14:49:20 +0000

lenitte, part II of this post was the recipe, it is in the archives, just type ensaimada recipe and keep scrolling down until you get to the recipe.

By: lenitte lewis

lenitte lewis — Sun, 26 Aug 2007 11:19:32 +0000

hi,
i am looking for a recipe on how to make an ensaimada.that bread is really taste so good,any body can please give a rrecipe for me?thanks

By: marktreaster

marktreaster — Fri, 27 Jul 2007 02:45:20 +0000

hi.

I am a pastry chef for a few 5star resorts and country clubs!!! I my 30 years of baking I have seen many trys tp a perfect sweet brioche… you are almost there,but need some fine tuning.. I have done some changes to your brioche that will take it to untouchable by anyone!!! would you like to talk to me when I come to manila???

marktreaster

By: Herman

Herman — Tue, 04 Apr 2006 02:53:38 +0000

Meeting Ensaimada in Manila is one of my most pleasant trip
experiences,I met Ensaimada at Hizon’s Patisserie on January
1993 when I went to Manila for business trip. Then I went to
Manila for more than 10 times and buy a box of Hizon’s Ensaimada for home every time has become the most important
issue since 1993.

4 years later,on end of March,I met Mrs. Milagros R. Roasa
in her bake shop. I wrote an article for Baking Industry Magazine on May 1997 to tell the full story.

I wonder why they do not have a website that I can contact Hizon’s more easily?

By: iska

iska — Wed, 08 Mar 2006 08:54:47 +0000

i am not yet into baking but this very informative post makes me wanna start. i envy Joey here who now has an idea how a mid20th century ensaimada should taste as i am one of those who know only the mamon version.

By: joey

joey — Tue, 28 Feb 2006 15:39:02 +0000

Your sister’s letter was poignant and delicious at the same time…I enjoyed reading it and envy the childhood of “playing” in bakery. Thanks to both of you for sharing a recipe that is obviously a labor of much love and has quite a bit of history attached to it. These are the best kinds I think. Like heirloom jewelry. And although you were still “fooling with the recipe” the ensaymadas you gave out during the eyeball were really good. They weren’t like any of the ensaymadas I tasted before and it was gone in the blink of an eye. I can’t wait for the recipe…looking forward to the second post :)

Thanks for joining Lasang Pinoy 7!

By: bugsybee

bugsybee — Tue, 28 Feb 2006 09:45:03 +0000

MM, I don’t bake but I love ensaimadas. Since you will be sharing your family’s heirloom with us, I am tempted to either start learning how to bake or look for somebody who can bake this for me. Thank you very much to you and your sister. I look forward to your next post.

By: RobKSA

RobKSA — Tue, 28 Feb 2006 07:38:42 +0000

Darn, I thought I can start with MM’s ensaimada recipe, hehehe.