Comments on: Guava Stick?!?

By: andykamatis

andykamatis — Tue, 06 Jan 2009 15:22:54 +0000

Mr. MarketMan, I was fortunate enough to have actually witnessed Barquillos-making in Bacolod. They spread out the batter in a flat cooking metal like the ones used to make lumpia wrapper in the palengkes and then roll it in a stainless tube.

By: raquelnilson

raquelnilson — Wed, 17 Dec 2008 01:19:09 +0000

I was just looking for an ensaymada recipe and found all these posts which got me laughing like crazy. my neighbor here in san diego has a guava tree and now i am very tempted to ‘accidentally’ break a branch just to be able to try this coiling method. hmmmm …

By: marc medina

marc medina — Tue, 16 Dec 2008 13:21:37 +0000

tamag tam si maria clara. yun mismo. MM baka nga pakita ko sa yo pano paggamit when i get home. kelangan kasi nakatabingi yung stick mo. eniwey, baka nga walang difference talaga, force of habit lang kasi sa kin, and sometimes i add more butter INSIDE the ensaimada BEFORE i spread the queso, kaya nagkaka-layers. ewan. baka sa pag-ikot ko lang….

By: Maria Clara

Maria Clara — Mon, 15 Dec 2008 20:09:15 +0000

Bettyq: You are correct about the sharpened pencil end but the ensaimada stick is different. It is tapered throughout until it gets to the end where it is cut in a biased/slanted at 45 degree angle. In others words the diameter is not uniform like a pencil or dowel. So picture this, the bigger end which is the handle/pick up part is one inch in diameter so in the middle the cut is negatively sloping like I use an increments of an eighth of an inch. So the bigger end is one inch or 8/8th of an inch then it is gradually reduced/sloped (negative sloping) to 7/8th then to 6/8th to 5/8th inch to 4/8th until the reached 2/8th of an inch or 1/4 of an inch then cut an angle two inches long.

By: betty q.

betty q. — Mon, 15 Dec 2008 20:05:20 +0000

Pahabol. MM…say after you have rolled your chilled dough with the stick and taken out the stick, youmight want to do the rolling of the chilled dough and sticking, etc. on all of them first or whatever the yield of the recipe is…by the time you get that last piece of chilled dough, the very first one you have rolled is ready for coiling. It would have softened a bit by then making it way easier to shape it!

And no, MM it isn’t a man thing! My very own sister has coiling issues too!

By: betty q.

betty q. — Mon, 15 Dec 2008 19:48:42 +0000

San, …in other words what Maria Clara is telling us…is picture a pencil when you need to sharpen it and put it in a pencil sharpener…the part that goes inside the pencil sharpener is what she is talking about….tapered end! …now extend that 1 inch sharpened piece to about 18 inches long….that is a really mighty long sharpened tip of a pencil!!!!Can you picture it…

By: betty q.

betty q. — Mon, 15 Dec 2008 19:40:29 +0000

If I recall, MM, we used to chill the dough when we made the croissants. While, one sheet is being rolled out by mnachine, the others stay in the cooler on the racks…keeping the dough cold at all times. …each croissant is hand rolled into crescent shape and I didn’t have any difficulty rolling it. I can see your picture up above that it looks really really soft! Maybe if each ball is kept refrigerated , it would be far easier to roll out, buttered, then smothered with cheese…so when the stick comes in contact with the dough, it will not give any resistance when the stick is taken out…no adhering to anything. I think you don’t e ven need to butter the stick. I think it will work…just work with cold piece of dough….that is if you want to stick it out!!! But i cannot imagine really doing this one at a time if you have to make hundreds like your Ate said!

I don`t use a stick but tom. I do have to make ensaymadas for my dearest little brother. I will try your stick method and my hand rolled method!

By: Maria Clara

Maria Clara — Mon, 15 Dec 2008 19:37:25 +0000

San, I do not have a picture of the ensaimada stick. The best way I can describe it here – it is like a shorter version of a billiard/pool stick. My grandmother had them in 30, 24 and 18 inches long and the bigger end starts with one inch in diameter and the slanted/tapered cut at 45 degree angle at approximately 1/4 inch in diameter. So when you rolled the dough in and right after you pulled out the stick and lay flat the dough – seams down and sticking together with the dough – on the counter you are working on it is a tapered dough – it will pick up the shape of the stick and the smaller end is where you start to coil in the dough. She had them made in woodcarving place in Betis, Pampanga and I know any woodcarving place in Betis, Pampanga knows how to make this ensaimada stick.

By: san

san — Mon, 15 Dec 2008 19:12:50 +0000

Maria Clara…do you have a picture of your so- called ensaimada stick? I really can not imagine such a contraption the way you described it above. If anyone can find a local manufacturer for such a stick…pls ask for mass production…I would be interested in buying a few.

By: Maria Clara

Maria Clara — Mon, 15 Dec 2008 17:54:46 +0000

Your fifth photo if I am using our stick the bigger end is my holding end – where my hands will be (the end where you pull out the stick) and the slanted end is aligned with the dough no showing or peeking of the slanted end of the stick or no stick showing at all on the other end (the slanted end). I can picture the problem when you pull out the stick is like the dough being traumatized from small end you take out the big end of the stick. Your fifth photo is my talking point.