Comments on: An Abundance of More Classic Ensaimadas…

By: Ems

Ems — Tue, 11 Aug 2009 10:54:19 +0000

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

wahini — Wed, 11 Feb 2009 08:21:51 +0000

found this link, thought i’d share it with the MM world.

ensaimada with pork lard!!!

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

By: marc medina

marc medina — Wed, 04 Feb 2009 17:28:34 +0000

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

chris — Sat, 31 Jan 2009 03:26:50 +0000

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

Cai — Fri, 09 Jan 2009 08:00:38 +0000

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!

By: marc medina

marc medina — Thu, 08 Jan 2009 15:52:40 +0000

hi cai,

anong oras ka pumunta sa salcedo? baka naman 1pm na yun at wala nang tinda! 2 dozen lang kasi ata ang ginagawa every week eh. in any case, kung meron kang hinahanap kahit anuman, punta ka lang sa oranizers’ booth yung sa tent na may softdrinks.

hanapin mo lang mga matataray at mga supladitang organizers na si tricia lichauco, des rodriguez torres at mia villanueva at sana naman nababasa nila itong mga comment ko.

pero sa totoo lang mahusay silang mag-manage ng market, better than i did when i was manager.

By: Cai

Cai — Thu, 08 Jan 2009 06:37:58 +0000

Lol @ Marc
Ngayon ko lang nabasa to, I was probably busy partying during the time you guys were chatting (yep, chatting..parang YM na ‘tong blog ni MM hahaha)!

By the way, where can I find Marc’s ensaymada ba? Naikot ko na ng 5 beses yung Salcedo Market di ko naman nakita. Di din alam nung tintanungan ko..feeling ko ayaw lang nila ituro dahil baka pakyawin ko! mwahaha!

Re the Lace cookies, is it similar to Japan’s Yoku Moku? Para shang super thin na lengua tapos may palaman na dark or white chocolate. Although, may type ko yung galing sa Cozy Corner na inuuwi dati ng dad ko from Japan din. Ms. Betty Q. baka naman may recipe ka rin nun! =p

By the way, may I follow up na rin yung promise mong chocolate cake recipe and raddish cake. Thank you!

Oh hi pala MM and Happy New Year to everyone! =p

By: marc medina

marc medina — Mon, 05 Jan 2009 21:46:17 +0000

hi moni,

hayaan mo sanay na nanay ko sa mga fans. may kwento nga kaibigan ko. nanood ba naman ng “exorcism of emily rose” tapos pag labas ng sinehan narinig niya sa likod may nag-uusap…”pare nakakatakot talaga yung boses ng demonyo no? ang baba ng boses… parang si susan calo medina ng travel time…”

By: moni

moni — Mon, 29 Dec 2008 22:42:31 +0000

marc, i bought your ensaimada at Salcedo Market on Dec. 27. Then I walked over to Pamangan to buy the ensaimada of Des Rodriguez. I ate chunks of both and I must say I like your ensaimada more. Hinayupak talaga! As I was walking around the market, I saw your Mom but I wasn’t very sure. I wanted to say hello but I didn’t want her to think I am a fan stalking her. Hahaha. Then when I got home, I saw her on Travel Time on ANC. Siya nga iyon.

By: Jun

Jun — Thu, 18 Dec 2008 12:52:38 +0000

Haay naku I’m thinking of quiting my full time job na lang and just try all the recipes posted here….I’m sure 24hrs/day will not be enough to do this.