Comments on: 12.12 – 5 Glass, Crystal Bottles, Pitchers & Decanters…

By: Melissa

Melissa — Wed, 19 Dec 2012 11:06:52 +0000

I’ve been surprised and delighted at the variety of glass jars (not bottles, I know, but perhaps they’re there) at Robinson’s department store at Galleria, of all places. Give it a shot.

By: kristin

kristin — Sun, 16 Dec 2012 22:33:18 +0000

love collecting bottles..especially blue ones! but then i also come to like Voss water bottles lately too :) …i used a lot of the blue ones lined around a flower bed near the pool, was amazing to look at…a striking pair to the lavender bush it corralled,and the blue pool water..

By: Sister

Sister — Fri, 14 Dec 2012 18:35:13 +0000

You do not need a dowel, wine bottle, or or any rolling pin to make ensaimada. Flattening out with the palms of your hands works well, too. Ultimately the stretching depends on lifting the edges of the dough with you fingers and pulling outwards. If you have patiently developed the gluten in the dough while kneading it will be very elastic.
I have made ensaimada successfully in the least equipped kitchens. Even mixing and kneading does not require more than your hands. If there is no clean counter top simply wash and dry a cookie sheet and use the back of it to knead and roll out the dough.
Merry Christmas to you all!

By: hechoayer

hechoayer — Thu, 13 Dec 2012 19:35:33 +0000

I collect red and sparkling wine and champagne bottles. I just put them in different places of our house, including our sala. But yeah, I think we should start using them this season to serve water!

By: Marketman

Marketman — Thu, 13 Dec 2012 07:45:21 +0000

Go bettyQ, go! Once you get started, there’s no turning back… :) Then maybe I can retire from blogging once and for all cause I have yours to read… :)

By: ConnieC

ConnieC — Wed, 12 Dec 2012 21:24:53 +0000

Yes bettyQ looking forward to that blog!!!

By: betty q.

betty q. — Wed, 12 Dec 2012 19:56:15 +0000

Hey Fards…am currently in the East Coast and will be back home a few days before Christmas. Had I known you needed a tutorial on ensaymada 101, I would have given you one before I left. I am here in Toronto to give tutorials to my nephews who wanted to learn everything!!!….not an easy task but they are very quick learners! My nephew suggested I start a blog and went ahead with setting me up with WordPress but I am stumped as to what my first post should be….maybe a tutorial on ensaymada complete with tricks of the trade….

By: ConnieC

ConnieC — Wed, 12 Dec 2012 12:20:29 +0000

Footloose: Thanks for the link . I watched the full 7 minutes of it in total amusement and fun with the guy who did not seem to pay attention to the size of the dough cuts and the whole process in a seemingly “whatever, however, whichever way” attitude.

And yes, Farida, you do not need a dowel, unless you are a stickler to a very sexy looking ensaimada.

On my first venture making ensaimaida, I just braided them and they looked nice after they came out of the oven. BettyQ would remember the photos I sent her in appreciation of the dozens of ensaimada molds she gifted me and to show they were put to good use.

Here’s another link which makes the process seem effortless:
https://www.youtube.com/watch?feature=endscreen&v=Bx3uZSMzHcI&NR=1

By: Footloose

Footloose — Wed, 12 Dec 2012 01:40:39 +0000

To MM, I take the liberty of replying to Farida.

I use a 3/8” dowel cut down to 30” length. Sanded it smooth and wiped it clean with a damp cloth.

Scale the dough and allow the portions to rest (in the fridge) to lessen resistance when being flattened. You still have to roll out the dough with a rolling pin into an oval. Smear the flattened dough with softened butter. Pinch along the edge, lift a bit and stretch it out all around into a thin film taking care not to break holes in it. Smear some butter on the dowel too. Pick one end of the stretched out dough by slinging it over the dowel. Rotate the dowel to spool and stretch some more the film of dough around it. Free the rope of dough from the dowel by pulling the dowel out like a sword from its sheath.

Here is how they do it in Spain with a seasonal soundtrack:
https://www.youtube.com/watch?v=4D8jvXowfcs
Jump to 3:24 for rolling out the dough; 4:50 for stretching out. They use no dowel, this is a Filipino labor saver.

By: farida

farida — Tue, 11 Dec 2012 22:19:05 +0000

Hi MM, this is out of topic. But am just getting ready to make ensaimadas so i went to a previous post. I just loved going through the comments and reading all the tips from Sister, bettyq and others. What gets me is that wood used to roll the dough. I am thinking of getting a dowel but how do one roll the dough with it and take the dowel out/off the dough. It would make my life easier as I am just not a good roller. I am thinking of making the ensaimadas to give as gifts this Christmas.
Thank you.