I remember always wanting to use a rolling pin the first time I saw my mom baking. She didn't need it, but it was always in her pile of baking equipment. I don't think I ever saw her use it. She always made us birthday cakes when we were kids -- with frosting and all! And perhaps that was the beginning of me liking the time in the kitchen and also liking baking in general. The ability of a chef to bake is part of how I choose favorite chefs I see on TV - and I sometimes wonder what makes a cook not like the baking aspect of the food world. It is a science, and maybe that's another reason why I like it.
A couple of weeks ago my friend G sent me a care package for Christmas -- ensaymada from Goldilocks in California. It's becoming to be a tradition - I send him the famous Eli's cheesecake from Chicago and he sends me Pinoy treats, which are not available in Michigan. It was then I decided I should try out making these. I looked for recipes online -- everyone seem to have different versions, and I picked the one that looked simple, and that all ingredients were already in my pantry.
I left the dough to rise when I left for my customary run. And it was ready for rolling when I came back, and that's where the work begins. After dividing the dough for individual servings, it has to be rolled and buttered and twisted to form it's expected shape. Then it goes in the oven. After it cools, a little butter and a dip in sugar and viola! Little
ensaymadas. I placed it in a pack as I intended it as a Christmas dinner snack for my friend P. Too bad B had to work that night I made it.
Although it looks like an
ensaymada, I wasn't convinced that this particular recipe was the ensaymada I wanted when I tasted it (don't get me wrong, freshly made bread always tastes good). However, my impression was very similar to what P had to say -- it's like a good pandesal! Maybe I had discovered something here.... Now if I could only get some time to have part 2 of experimentation!
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Ensaymada making, Christmas Eve 2012
My Kitchen
