Comments on: Ensaymada Part I — ala Scones

By: joy

joy — Tue, 15 Jul 2008 09:44:43 +0000

Elle — Thank you for the encouragement. Once I get settled back in the kitchen, I’ll tackle this head on!

Chet — Thanks for the link! I’ll give that one a try. You’re so lucky…eat an ensaymada for me. :P

Chiropractor Vancouver — Wow, that sounds excellent. Ask her for the recipe!

Manggy — Damn, 8??? That’s the consistency I’m looking for. I’ll let you be the guinea pig for the recipe first. hehehe. Thanks for reminding me about the Spanish bread. I want to make those, too! Too many recipes, so little time and calorie allocation….tsk, tsk.

Hélène — Thanks!

JMom — Wow, that looks good! Thanks for the link. I’d need an army to feed with all the ensaymada I want to try.

By: JMom

JMom — Sat, 12 Jul 2008 01:45:59 +0000

I have been meaning to make ensaymada for the longest time too. I made the June Daring Bakers challenge mentioned above, and that is a great dough to use if you want to make croissants. However, I think it would be a tad too flaky for enseymada.

I have bookmarked these enseymada recipes from Manang Kusinera for the longest time as it looks like she had good results. Her family used to own a bakery in the Philippines so I’m pretty sure she knows what she’s talking about. You should check out her recipes.

By: Hélène

Hélène — Thu, 10 Jul 2008 18:06:29 +0000

I enjoyed reading this post. Nice picture.

Hélènes last blog post..Mmm…Canada, The Savoury Edition

By: Manggy

Manggy — Wed, 09 Jul 2008 17:16:34 +0000

I’ve a recipe too, but I’m going to check it out before giving it to you– need to know first if it’s worth spending 8– I said 8! egg yolks on. It is also the chewy, brioche-y kind of ensaymada– I’m not sure if that’s the kind you like.

I salute you for attempting to make it :) The reason I tried making them (like the Spanish bread) despite being able to buy them is that I know the time will come when I will crave it too :)

Manggys last blog post..Cauliflower Risotto

By: Chiropractor Vancouver

Chiropractor Vancouver — Wed, 09 Jul 2008 04:58:44 +0000

A continual saga of mine is trying to duplicate my mother’s rice pudding from Peru. It always tastes amazing, but is missing that little extra thing. I’ve come to realize that I don’t think I’ll ever figure out what I do differently, nor will I ever cook as good as my mother!

Chiropractor Vancouvers last blog post..Chiropractor in Vancouver Loves Yoga!

By: chet

chet — Wed, 09 Jul 2008 01:31:30 +0000

Hi! why don’t you try this link? you might find what you have missed out :) http://filipinorecipes.org/ensaimada/ Nice to know that there are brave souls like you who try out these stuff in the kitchen. Fortunately for us here back home, we just buy these yummy stuff :)

By: Elle

Elle — Tue, 08 Jul 2008 23:43:20 +0000

Joy, Ben’s right about that! You take a challenge head on and keep trying until you get it right. I really admire that!

Mmmm, Edam. Cheeeese…..

Like i said, it looks scary to make the dough, but the directions are just wordy from details.

Mix dough, wrap, rest. Roll, fold, wrap, rest for 30 minutes–repeat 3 more times, rest for 5 hours. Then your dough is ready to do what you want with. So yes, it’s time consuming as far as down time, but not actual work time.

I hope you get to make them the way you remember them to be!

Elles last blog post..Beef Stroganoff? In July? Seriously? And some awards, too!

By: joy

joy — Tue, 08 Jul 2008 20:58:13 +0000

Elle — Thanks! I saw that and I chickened out of making it. I definitely like the flavors you have there on the braided bread…I think try it! The flavor in the ensaymada dough come from butter, and 4 egg yolks are used. The cheese traditionally used is edam, but I just got mild cheddar.

Ben — I have to credit my obsessiveness. :) Thanks! Oh my goodness, I remember the gorditas you made! Send me some of those sugar blocks and I’ll eat them on their own. Hehe.

By: Ben

Ben — Tue, 08 Jul 2008 17:31:39 +0000

One of the things we’ve learned about you is that you never get discouraged and when something doesn’t go your way, you try and try again until it is right. I admire that from you. :)

And one food I tried to recreate from my childhood with great success was gorditas de piloncillo. My mom was an expert at making them and I think I did a pretty good job when I made them. Here’s the recipe http://whatscooking.us/2008/02/27/sweet-breakfast-memories-gorditas-de-piloncillo/

Bens last blog post..Fat chefs or skinny gourmets?

By: Elle

Elle — Tue, 08 Jul 2008 14:56:45 +0000

Joy, if it’s any consolation, they look really good! The June Daring Baker’s Challenge was a Danish Braid/puff pastry. It was very simple and straightforward, and you can do so much with it!

What flavors are you going for in them? What kind of cheese? the flavors in the puff pastry are orange, cardamom and vanilla, but you can leave those out or change them to suit your recipe.

You can see the recipe all over the place, and on my blog as well.

Elles last blog post..Beef Stroganoff? In July? Seriously? And some awards, too!