Comments on: Ensaimadas by Imang Salud Dayrit-Santos

By: Tia

Tia — Mon, 26 Apr 2010 14:29:40 +0000

The ensaymada topic is hot and i love ensaymada. Could someone tell me where to get a good and affordable baking course on ensaymada and other breads.Preferably around makati or cubao.

By: marc medina

marc medina — Sun, 23 Nov 2008 21:13:16 +0000

korek.

By: cai

cai — Fri, 14 Nov 2008 07:46:50 +0000

Grabe!!
Kahit anong klaseng ensaymada pa yan, que recipe pa ni Jose Rizal yan..nakakataba pa rin yan! hehehe..

By: maria

maria — Sun, 02 Nov 2008 22:49:47 +0000

wow, didn’t realize the passion about ensaimada was this…fantastic. i love it. i thought i was alone. yup, the original ensaimadas really were different.

but just keep the discussion going…

tossing in my share, i too make ensaimada but i don’t make a batch unless i have the entire day dedicated to it. yup, ensaimadas will not go rancid IF it was properly cooled before it was packed and, but of course, the tools, kitchen and ingredients were not contaminated with unmentionables.

a good ensaimada that was really given the right time and temperature to rise will last long.

i’m only good as the last ensaimada i baked so i might as well go somewhere to test them out. i don’t have the energy nor the time to really make it as i want it to be. sigh.

maybe when i retire…

By: Meliza

Meliza — Fri, 31 Oct 2008 00:29:05 +0000

Peace to all. Just to correct, I never profess that our ensaimadas are the originals since my grandmother learned to bake ensaimadas after attending cooking lessons in San Fernando in the 30s or maybe late 20s from a Kapampangan who studied cooking in Paris. She just revised her recipe when she started selling them. I guess the genres of these large Kapampangan ensaimadas evolved from there.

BTW, Marc, your sister Lui was my daughter’s high school classmate at Assumption.

By: Marketman

Marketman — Thu, 30 Oct 2008 22:17:29 +0000

bettyq, the molds I use are nearly 5 inches across, so they are large… :)

By: betty q.

betty q. — Thu, 30 Oct 2008 21:15:54 +0000

I agree with you Marc! …It’s just like the Lechon of Mang Tomas, or Mang Pedro or Aling Ising or Aling Petra!!!! I am sure they are all winners in their own right!!!

MM…I clicked on the link again of your family’s ensaymada. Please bear with me for I have a few questions….the yield esp. in your post, you only get 36 muffin size? How big are your tins? are they the size of the giant humongous muffins? I read the volume of your ingredients…and judging from the volume…I could be wrong though but if you scale your portions about 1 oz. (ABOUT THE SIZE OF A GOLF BALL) each and use a regular brioche mould the size of which when your ensaymada has risen and is baked would be the size of a regular muffin, your recipe should yield about 8 dozens (muffin size)…I use two sizes of moulds when I make my ensaymada. I have a mould that measures 2 inches on the bottom and 4 inches top from the widest point…would yield about 60 ensaymadas….
The smaller mould measures 1 3/4 in. on the bottom and 3 1/4 in. from the top….would yield 8 dozens ensaymadas. This yield is based on the volume of your ensaymada dough.

Which means ..more ensaymadas for you, your family and your crew to eat, I think!!!!

By: marc medina

marc medina — Thu, 30 Oct 2008 18:38:37 +0000

para namang napaka special yang ensaimadang yan di naman ginto! the rodriguezes of san fernando have an excelent version, so do the de leons of bacolor…you don’t hear them saying theirs was the original no? i mean realllly….WHO CARES?????

By: Marketman

Marketman — Thu, 30 Oct 2008 08:53:09 +0000

Edna, there is a detailed ensaimada recipe in the archives, check there. Or if you read the post carefully up above, it has links directly to the recipe.

By: Edna U. S.

Edna U. S. — Thu, 30 Oct 2008 02:43:25 +0000

I love ensaymada and I have yet to find the real thing here in the East Coast (USA).

Can anyone please post a good recipe I can follow so I can have a Filipino Christmas?

Thanks!