ENSAIMADA
 

ENSAIMADA PRIMER

 

 --USE FRESH, REAL BUTTER, NOT BUTTER BLEND, NOR 50-50 BUTTER AND MARGARINE TO GET THE REAL AUTHENTIC ENSAIMADA, FOR COMMERCIAL LOW END ENSAIMADAS, YOU MAY USE MARGARINE BUT CHOOSE THE ONE WITH LESS SALT IN IT LIKE.....

 

--BUY THE FRESHEST EGGS POSSIBLE AND USE THEM RIGHT AWAY ESPECIALLY WHEN THE WEATHER IS HOT, SAVE THE EGGWHITES FOR A NO MELT BUTTERCREAM ICING, MERENGUE OR SANS RIVAL

--NEVER STORE YOUR BUTTER UNWRAPPED INSIDE THE REFRIGERATOR. THE BEST WAY TO KEEP THE BUTTER FRESH IS TO WRAP IT AGAIN IN FOIL, THEN FREEZE THE BARS.

--THERE'S NO REAL SECRET RECIPE IN MAKING ENSAIMADA, WHAT MAKES IT EXTRA SPECIAL IS USING THE BEST BUTTER, USING PURE YOLKS, AND MILK. USE LESS OF THESE INGREDIENTS, THEN YOU HAVE A MEDIOCRE RECIPE.

BUT WHAT IF YOU WANT TO MAKE A COMMERCIAL TYPE, SOMETHING THAT WOULD BE SOLD FOR LESS?

YOU CAN STILL MAKE A DELICIOUS BATCH WITHOUT RELYING TOO MUCH ON THE BUTTER / YOLK FORMULA.

THIS VERSION USES ONLY TABLE GRADE OR BAR MARGARINE BOUGHT FROM THE GROCERY. MORE TO THE RIGHT.....

 

WHAT YOU NEED TO PERFECT IS THE METHOD AND TECHNIQUE IN MAKING THEM.

I CAN GIVE YOU RECIPES AFTER FORMULA OF ENSAIMADAS, BUT WITHOUT THE PROPER TECHNIQUE ON HAND, IT WOULD BE USELESS.

 

 

STUDENTS FINISHING UP THE ENSAIMADAS

ensaimadas with grated cheese and starting to wrap using a cello sheet by one of the students, mr rene parungao

 

IF YOU WILL NOTICE SOME ENSAIMADAS NOWADAYS ARE NO LONGER COILED OR SNAIL IN SHAPE OR FORM. THIS CUTS DOWN PRODUCTION TIME AND THAT MEANS COST AS WELL. THIS BRINGS YOU TO ANOTHER POSSIBILITY OF FILLING YOUR ENSAIMADA DOUGH WITH ANYTHING YOU WANT, UBE, MONGO, CHEESE ETC.,

WHENEVER I GET SOME UBE, I BOIL IT IMMEDIATELY AND TURN IT INTO HALEYA FOR EVERYONE'S FAVORITE, UBE ENSAIMADA.

THIS LIGHT AND FLUFFY VERSION IS DONE IN A FEW HOURS WITHOUT THE PAINSTAKING METHOD OF WAITING TOO LONG FOR THE DOUGH TO RISE. FIND OUT HOW YOU CAN MAKE YOUR ENSAIMADA SOFTER AND MANY OTHER TECHNIQUES.

 

ENROL IN THE 3-DAY BAKING COURSE TO LEARN ALL THESE PLUS MANY OTHERS.

 

**MAS MASARAP PA SA.........WAS JUST ONE OF THE COMMENTS FROM STUDENTS, WHENEVER I START A CLASS, I TELL THEM TO BUY A PIECE OF COMMERCIAL ENSAIMADA THAT THEY THINK IS SPECIAL AND COMPARE THIS WITH WHAT  WE WILL HAVE IN THE CLASS. THE REACTION WAS OVERWHELMING, UNANIMOUSLY VOTING THAT WHAT THEY MADE WAS SO MUCH BETTER.

 

ALL COILED UP, THIS DOUGH USES ONLY MARGARINE, NOT BUTTER FOR A LOW-END VERSION OF COMMERCIAL ENSAIMADA

DIPPING THE MARGARINE COATED ENSAI INTO SUGAR

THIS ENSAIMADA USES EGGYOLKS ALSO BUT NOT ANCHOR BUTTER, THE TOPPING IS PLAIN TABLE GRADE MARGARINE.

I GUARANTEE YOU THIS WON'T LAST LONG ON YOUR TABLE

 

YUMMY!!!

 SMS or call shirley q villafranca for questions: 9383639//09104642341

THIS ENSAIMADA CLASS IS A GUARANTEED WINNER WORTH TAKING YOUR TIME OFF. IF YOU HAVE AN EXISTING ENSAIMADA RECIPE YOU NEED TO IMPROVE, THIS ONE MIGHT DO THE WORK. IF YOU ARE USING A DOUGH ROLLER IN YOUR BAKERY LIKE SOME OF MY STUDENTS HAVE, YOU CANNOT MAKE THIS DOUGH. YOU NEED A COMMERCIAL MIXER TO BE ABLE TO MIX THIS VERY SOFT AND SLIGHTLY STICKY DOUGH WHICH A DOUGH ROLLER CANNOT DO.

ELMO, A JANUARY STUDENT TOLD THE CLASS HE WOULD PUT UP A STATUE FOR ME BECAUSE OF THIS ENSAIMADA RECIPE. NO NEED ELMO, JUST THE CLASS HAVING FUN EATING THE BAKED GOODIES IS ENOUGH FOR ME, BUT THANK YOU FOR THE COMPLEMENTS. NOW IF ONLY I HAVE A VIDEO OF YOU BITING INTO THE ENSAIMADA, I WOULD HAVE POSTED IT IN THE YOUTUBE CHANNEL. THAT WOULD BE DIVINE.