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

By: Larni

Larni — Tue, 30 Jun 2009 04:00:02 +0000

Hello Mr. MM and to your sis,
Thank you for posting this recipe. it turned out really good. I cut my ingredients in half and I am expecting failure for my first try…but it’s OMG!! what I did is that i used my stand mixer and at the same time I knead it by hand and i just used what ever butter i have in my fridge, did not use canola oil, i used vege oil…ohhh well MM what can I say?? A big hug to you and your sis and thank you..my husband is Italian and a picky bread eater he never like sweet buns but this ensaymada? i feel like i win jackpot..he loves its.he start eating right away fresh from the oven. I have picture and i will share them to you if you wanted to. let me know. thank you again and God Bless you Always. Take Care.

By: Mae

Mae — Thu, 02 Apr 2009 03:04:52 +0000

hello marketman and sis,
thanks very much for a fantastic traditonal ensaimada recipe.its one of my favorite snack when i was still in the philippines and still is each time i go back home.Im now based in the U.K. and i dont think we get as much filipino food product as US does.I’ve tried this recipe yesterday and this is the first time i’ve made ensaimada. I only did half of the recipe (just in case i’ll not be successful) so i divided everything into two.Though i have to wait a good 6-7hrs before i could take my first bite, it came out perfect!i had the most delicious ensaimada in the world! In fairness, in between me kneading the dough and waiting for it to rise and punching it,i was able to go to the garden centre to get my summer bulbs, had coffee with a friend in the afternoon and cooked dinner for my other half…I followed every single step of the recipe although I wasn’t sure if self-raising flour will be ok so i used the white strong bread flour. I also used a healthy option margarine (Flora) instead of butter and lard and i used active dry yeast instead of fresh ones.i manually kneaded the dough as my mixer doesn’t have the important dough hook. i suppose i could have used the dough maker setting on the food processor but i wasn’t bothered at all kneading it. I didn’t need to refrigerate the dough either but it was totally delicious!I wished i didn’t half the recipe so we could have enjoyed more of it…but i’m sure i’ll be spreading the good news to my friends soon…and i’ll be making them again the soonest possible time…

Thank you very much again. More power to you and God Bless!!!

By: Sanojmd

Sanojmd — Fri, 27 Feb 2009 10:45:59 +0000

Hi MM. I just finished making this recipe but the dough did not rise, is it because of the yeast? But it was listed on the product that I bought that it is a dry yeast. Or is it because it’s not so hot here. But i also followed the maximum time you told in the recipe. It resulted to actually more like a crust of an empanada than an ensaimada bread. But it taste good. Oh well I just know I did something wrong here. But I’m still gonna give it another try till I perfect your family’s recipe. Any more pointers for me to make this right? Thanks MM. Cheers!

By: Marketman

Marketman — Thu, 26 Feb 2009 11:58:51 +0000

sanojmd, yes, use something like wesson vegetable oil.

By: sanojmd

sanojmd — Thu, 26 Feb 2009 09:21:06 +0000

hello, mm can i use vegetable oil or olive oil instead of corn oil?coz i can’t find the corn oil here in the suburbs..im planning to do this already but the corn oil-hunt is taking so much of my time..thanks!

By: Lilibeth

Lilibeth — Fri, 20 Feb 2009 02:44:09 +0000

I surely will email the link to this recipe to all of my friends and I’m sure they’re going to love me for that. I’m so happy I found your blog – it’s like hitting the jackpot. I can’t wait to try your other recipes as I can see you are a real food connoisseur. I thought 36 ensaimadas was a lot but it went really fast with us. My family is already asking when I will bake again. God bless!

By: Marketman

Marketman — Wed, 11 Feb 2009 04:17:36 +0000

Lilibeth, thank you so much for taking the time to write those kind words. I am so happy the recipe worked for you, in LA, and that your family enjoyed the fruits of your labor. It gives me (and Sister, I am sure) great pleasure to have helped someone create these “artisanal” type ensaimadas… treasure the recipe and share it with others… the more folks who keep baking it, the longer it will remain in our midst. Happy eating!

By: Lilibeth

Lilibeth — Wed, 11 Feb 2009 04:02:18 +0000

Hi Marketman and Sister,

I have been lurking in your blog and have been planning on making the ensaimada but found the time to do it only last Saturday. I have to say that this is the most delicious tasting ensaimada my family and I have ever tried. We used to order from Cunanan when we were still living in the Philippines (we now live in LA, California) and we all agreed that the Cunanan version is not even worth comparing to yours. It tasted heavenly! I have tried so many other ensaimada recipes in the past but none like this – they came out too dense, hard, and not that tasty. This is truly an amazing ensaimada recipe and I do admire your generosity in sharing it with us because I know a lot of people who will not share a recipe as good as this even to relatives. I have experienced being turned down by these people and I am truly grateful to you. BTW, my husband bought me a Kitchenaid Professional 600 Mixer last Christmas and it did all the work for me – mixing and kneading – no sweat at all with the Kitchenaid. Now, when it came to rolling it out, spreading the butter, and coiling it, it was hard work. How I wish the Kitchenaid could also do it for me :) I used just the Ralphs brand of bread flour (that was the cheapest) and Fleischmann’s yeast in a packet and Challenge butter (Plugra is too expensive and the taste comes close and it is also from the same makers of Danish creamery butter which is very similar to Plugra) and I followed your recipe exactly as is and it came out perfect. When I saw the finished product, I could not even believe I made it! It looked so professionally made (rightfully so since I spent a lot of time coiling it and followed sister’s advice of tucking it under) even my kids said it looked like it came from a bakery – nicely coiled on top and evenly browned and soft…and the aroma was wonderful. Of course I gave you the credit – I told them I got the recipe from you guys. With the other ensaimada recipes I’ve tried, even though I would coil it, it never came out that way after baking – the top would even out but this one looked like a real professionally made ensaimada. Aside from butter and sugar, I topped it with grated queso de bola and I used about 1/4 of the big ones – $25 for a big ball here in LA. Never mind if queso de bola is expensive here in the US but for us, ensaimada is not complete without the queso de bola. I wonder how much it is there in Manila…used to be P500 for the big ball when we were there. Anyway, thank you so much marketman and sister from the bottom of my heart and my family’s for this wonderful recipe. God bless you both for your big hearts.

Lilibeth

By: Ernie

Ernie — Mon, 02 Feb 2009 21:42:36 +0000

Hello,

Hi there, do you teach how to make ensamaida personally, I was in Manila last Sept. 08 to learn how to make ensaimada but when I got back in Sydney it is totally dif. or even to charge us fee it is okay to us. thanks you.

ernie

By: sister

sister — Sun, 11 Jan 2009 17:59:49 +0000

I tried this recipe today as written and I used a total of 13 c. flour or a scant 4 lbs. Most bread recipes give you a range because flour can have moisture, different protein or gluten percentages, etc. so some adjustment is often necessary. Even if the dough is soft kneading well increases the elasticity and makes it easier to pull thinly enough to create the layers characteristic of a good ensaimada.