Comments on: Lasang Pinoy 7 - Ensaimada Part II (The Recipe!)

by: mamma baker

Mon, 17 Nov 2008 10:52:16 +0000

dear mm, thank you for that recipe. you guys need to try it. the dough could be the spanish bread and kolache too. i baked a lot and freeze them . it is pure AWESOMENESS SARAP!!!maraming salamat again. I’ll be watching you soon on the travel channel NO RESERVATION WITH ANTHONY BOURDAIN.Keep the good recipe from coming.

by: Del

Wed, 12 Nov 2008 21:25:49 +0000

I have been lurking for over a year now and have been visiting your blog almost daily. But now I really have to leave a comment to say THANK YOU VERY MUCH to you and your sister for sharing your ensaimada recipe! I had been hesitant to try it because of the number of egg yolks needed - I didn´t know what I´d do with the 20 egg whites. So for a year now I´ve been using a recipe I found somewhere which used only 3 eggs (it was good enough to ease the homesickness). But tomorrow being my birthday and my little girl requesting we bake ensaimada today, I thought why not give your recipe a shot. I AM SOOOO GLAD I did - it is REALLY REALLY good!

Oh and I know what to do with the eggwhites now - half will be made into Walnut Meringue cookies and half will go into the quiche filling for Saturday lunch ;)

by: sister

Wed, 23 Jul 2008 03:50:14 +0000

To Pebs:
Try adding another 1/4 to 1/2 cup of flour to the dough so it has more body, and don’t let it over rise. The dough will feel greasy when you knead it, chill it for better handling when you roll it out and coil it. Always use bread flour.
It will take a few tries to get it right.

by: Pebs

Tue, 10 Jun 2008 09:53:43 +0000

Sister/MM,
I finally got around to trying the ensaimada recipe yesterday. Thanks so much for sharing this! The ensaimadas turned out delicious-my husband and mother in law loved them! Just one thing though. The dough came out very greasy after I added the butter, so I ended up only putting about 1/3 of the oil stated in the recipe. Even then, the dough came out very soft so that it was a little difficult to roll. Then when I coiled the pieces in the molds, they became like blobs - you could not distinguish the coil anymore. What do you think was wrong? Maybe I should have added more flour? I used the max stated in the recipe - 6 cups.

Also, is the oil necessary?

by: Clarissa

Tue, 10 Jun 2008 01:26:42 +0000

hi MM :)
i tried your recipe over the weekend and it turned out great :) i made a few changes, like making it sweeter, and tried to make it more healthful by using whole eggs rather than just egg yolks. my mom did say it would have been creamier with just the yolks, but i was happy with the results.

if not eating it freshly out of the oven, i suggest toasting the ensaimada first (without the butter, sugar and cheese topping)and creating that crunchy crust. you can add all the stuff atop it or do way that i do, i just eat it plain. (i think making it cured me from wanting any more butter on it :P )