"Kusina" = Kitchen; "Manang" = older sister
A Filipina's unabashed chronicle of her adaptations in the American kitchen. Includes step-by-step photos on how to make pan de sal, ensaymada, pan de coco, siopao, hopia, pandelimon, pianono, atsara, crema de fruta,etc., and if you are lucky, you will find videos too!
Baking & Cooking
Thursday, April 30, 2009
I finally got my brioche molds which I ordered week before the Lenten season! I got the size shown here (5.5 inch for the widest diameter. I think that's the perfect size for mamon and special ensaymada. These molds that I got are heavy tin and sturdy, to my surprise, unlike the molds I got from a friend which she bought in the Philippines. They are made in France (oh, and brioche is a French bread).
Now I can make supersoft ensaymadas flavored with fillings - ube, yema (will experiment on this, per Bobong's suggestion), hazelnut cream filling, etc.
I just need to find the time...it's hard during summer...gardening season, outing season, vacation time (not that we plan to go anywhere far this year). Sigh....
Posted by Manang at 4/30/2009 07:57:00 PM