tag:blogger.com,1999:blog-10756334068077052412024-03-05T09:11:31.275-08:00Something SweetDouble Dotshttp://www.blogger.com/profile/10401288273758513806noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-1075633406807705241.post-6655970412676992972013-01-01T21:35:00.001-08:002013-01-05T18:56:47.557-08:00Oh Sweet Ensaymada<div style="text-align: center;"><span class="Apple-style-span" style="color: purple; font-family: 'Trebuchet MS', sans-serif;"><i>When I was growing up in the Philippines, I was spoiled for choices of bread to enjoy. Lucky me coz not only did my best friend Niza's family owned a bakery, theirs was the best in town. As an added bonus, I lived next door to theirs. So you could imagine the sweet waft of freshly baked bread that greeted me each day. I remember after school I would go with Niza to their bakery and enjoy the newly cooked bread; ensaymadas, pan de limon, dabianas, the piping hot pan de coco, pan americano or mamon special cooked in leche flan tin. Those were the days when these bread are easily accessible to me. Nowadays, if I want a taste of the Philippine bread, I have to recreate them. This is my first take on ensaymada, a sweet roll bread with butter, dunked in sugar and sprinkled with grated cheese best eaten with steaming cafeng barako or double shot long black</i></span></div><br />
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<h2 style="text-align: center;"><span class="Apple-style-span" style="color: purple; font-family: 'Trebuchet MS', sans-serif;"><i>Ingredients</i></span></h2><div style="text-align: center;"><span class="Apple-style-span" style="color: purple; font-family: 'Trebuchet MS', sans-serif;"><i><br />
</i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: purple; font-family: 'Trebuchet MS', sans-serif;"><i>2 packages dry yeast (equal to 4 1/2 tsp)</i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: purple; font-family: 'Trebuchet MS', sans-serif;"><i>1tsp sugar</i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: purple; font-family: 'Trebuchet MS', sans-serif;"><i> 1/3 cup warm water</i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: purple; font-family: 'Trebuchet MS', sans-serif;"><i>1/2 cup sugar</i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: purple; font-family: 'Trebuchet MS', sans-serif;"><i>1/2 cup butter cubed</i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: purple; font-family: 'Trebuchet MS', sans-serif;"><i>1 tsp salt</i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: purple; font-family: 'Trebuchet MS', sans-serif;"><i>3 large eggs</i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: purple; font-family: 'Trebuchet MS', sans-serif;"><i>1 cup scalded milk</i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: purple; font-family: 'Trebuchet MS', sans-serif;"><i>4 1/2 - 5 cups all purpose flour</i></span></div><div<br />
<h2 style="text-align: center;"><span class="Apple-style-span" style="color: purple; font-family: 'Trebuchet MS', sans-serif;"><i>Topping</i></span></h2><br />
<div style="text-align: center;"><span class="Apple-style-span" style="color: purple; font-family: 'Trebuchet MS', sans-serif;"><i>Softened butter</i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: purple; font-family: 'Trebuchet MS', sans-serif;"><i>Grated cheese</i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: purple; font-family: 'Trebuchet MS', sans-serif;"><i> 1/2 Sugar</i></span></div><br />
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Step 1: In a large mixing bowl, combine yeast, 1/3 cup water and 1 tsp sugar. Mix gently and let it proof for 10 minutes. Your yeast mixture should look like this after proofing.</i></span></div><br />
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Step 2: Boil milk or microwave for 1 and a half minutes. Add cubed butter, sugar and salt into hot milk. Mix until butter is melted and sugar dissolved. Let it stand to cool down.</i></span></div><br />
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Step 3: Add eggs to milk mixture until well incorporated and pour into yeast. Add flour gradually and mix slowly. Keep adding the flour until all mixed. Knead for 5 minutes. You can use any mixer with dough hooks. Note: If you don't have a mixer, you can still work this with your hand. mixture will be slightly thicker than cake batter, so don't panic like I did the first time I made them ensaymadas!</i></span></div><br />
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Step 4: Transfer dough in an oiled bowl, cover with cling or saran wrap and let it rise for an hour or until dough is double in size.</i></span></div><br />
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Step 5: Slice a piece of dough and cut into little pieces, about a size of a golf ball. Roll dough to form a tube and form a snail as shown</i></span></div><br />
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Step 6: Roll dough to form a tube and form a snail as shown. Cover with oiled cling wrap and let it rise for another 30 minutes.</i></span></div><br />
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Step 7: Bake for 15 to 20 minutes or until it is golden brown. In a small bowl, pour half a cup of white sugar. When bread is done, cool down for 5 minutes then brush the top of ensaymada with butter. Dunk buttered part in sugar and grate cheese on top. For a more professional look, use a small grater (though they are pretty good whichever grater you use, I know coz and I get to sample them to make a well informed judgment).</i></span></div><br />
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<h2 style="text-align: center;"><span class="Apple-style-span" style="color: purple; font-family: 'Trebuchet MS', sans-serif;"><i>Enjoy and Share</i></span></div><br />
Double Dotshttp://www.blogger.com/profile/10401288273758513806noreply@blogger.com0tag:blogger.com,1999:blog-1075633406807705241.post-10232780403399334162012-07-15T22:24:00.003-07:002012-07-15T22:24:08.805-07:00Red Velvet Cupcakes<div class="separator" style="clear: both; text-align: center;">
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<br />Double Dotshttp://www.blogger.com/profile/10401288273758513806noreply@blogger.com0tag:blogger.com,1999:blog-1075633406807705241.post-27124302237500260602012-07-15T22:14:00.002-07:002013-01-02T05:06:52.343-08:00Not So Average Chocolate Cupcakes<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnRIOZmngppJWLZ8yycVgKhjDar5JZjXD3R_MfhZYiXoYdUfpg55-VdyBL6oFSnms4MNSWwwGbkw461GIJc0l6rXQETkAgbxFLCrtY0ssGfiPpOTfExBPBkhPXKPtDw0tacUJwtALHt1-W/s1600/IMG_0585.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnRIOZmngppJWLZ8yycVgKhjDar5JZjXD3R_MfhZYiXoYdUfpg55-VdyBL6oFSnms4MNSWwwGbkw461GIJc0l6rXQETkAgbxFLCrtY0ssGfiPpOTfExBPBkhPXKPtDw0tacUJwtALHt1-W/s320/IMG_0585.jpg" width="240" /></a></div><br />
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<h2 style="text-align: center;"><span class="Apple-style-span" style="color: purple; font-family: 'Trebuchet MS', sans-serif;"><i>Chocolate Cupcake</i></span></h2><div style="text-align: center;"><span class="Apple-style-span" style="color: purple; font-family: 'Trebuchet MS', sans-serif;"><i><br />
</i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: purple; font-family: 'Trebuchet MS', sans-serif;"><i>2 cups all purpose flour</i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: purple; font-family: 'Trebuchet MS', sans-serif;"><i>1 cup unsweetened cocoa powder</i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: purple; font-family: 'Trebuchet MS', sans-serif;"><i>2 cups sugar</i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: purple; font-family: 'Trebuchet MS', sans-serif;"><i>1 tsp baking powder</i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: purple; font-family: 'Trebuchet MS', sans-serif;"><i>1 tsp baking soda</i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: purple; font-family: 'Trebuchet MS', sans-serif;"><i>2 large eggs</i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: purple; font-family: 'Trebuchet MS', sans-serif;"><i>t tsp vanilla extract</i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: purple; font-family: 'Trebuchet MS', sans-serif;"><i>1/2 cup vegetable oil</i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: purple; font-family: 'Trebuchet MS', sans-serif;"><i>1 cup buttermilk</i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: purple; font-family: 'Trebuchet MS', sans-serif;"><i>1 cup lukewarm filtered coffee </i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: purple; font-family: 'Trebuchet MS', sans-serif;"><i>large chocolate buttons</i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: purple; font-family: 'Trebuchet MS', sans-serif;"><i><br />
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</i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: purple; font-family: 'Trebuchet MS', sans-serif;"><i>Start with pre-heating the oven to 350F or 185C. </i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: purple; font-family: 'Trebuchet MS', sans-serif;"><i>Line 24 muffin cups with paper liner. </i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: purple; font-family: 'Trebuchet MS', sans-serif;"><i>In a large bowl, combine and sift all dry ingredients, minus the sugar and chocolate buttons. Sift at least three times. </i></span><span class="Apple-style-span" style="color: purple; font-family: 'Trebuchet MS', sans-serif;"><i>Whisk in sugar to the dry mix.</i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: purple; font-family: 'Trebuchet MS', sans-serif;"><i><br />
</i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: purple; font-family: 'Trebuchet MS', sans-serif;"><i>In another large bowl, combine and whisk all wet ingredients</i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: purple; font-family: 'Trebuchet MS', sans-serif;"><i>Add to dry ingredients until well combined. Make sure that no streaks of flour remain visible. Do not over stir.</i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: purple; font-family: 'Trebuchet MS', sans-serif;"><i><br />
</i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: purple; font-family: 'Trebuchet MS', sans-serif;"><i>Divide mix evenly into prepared pans.</i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: purple; font-family: 'Trebuchet MS', sans-serif;"><i>Drop a chocolate button or 2 in the middle. </i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: purple; font-family: 'Trebuchet MS', sans-serif;"><i><br />
</i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: purple; font-family: 'Trebuchet MS', sans-serif;"><i>Bake for 15-18 minutes or until they pass the toothpick test. (insert toothpick off center of the cake until it comes out clean)</i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: purple; font-family: 'Trebuchet MS', sans-serif;"><i><br />
</i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: purple; font-family: 'Trebuchet MS', sans-serif;"><i>Remove from the oven and let cupcake sit on the pan for another 5 minutes. Completely cool cupcakes on a wire rack before frosting.</i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: purple; font-family: 'Trebuchet MS', sans-serif;"><i><br />
</i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: purple; font-family: 'Trebuchet MS', sans-serif; font-size: x-small;"><i>Hints:</i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: purple; font-family: 'Trebuchet MS', sans-serif; font-size: x-small;"><i>Use 1 tablespoon instant coffee to a cup of warm water in lieu of filtered coffee,</i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><i><span class="Apple-style-span" style="color: purple;"><span class="Apple-style-span" style="font-size: x-small;">Mix 1 cup full cream milk and 1 tablespoon vinegar to make buttermilk. (leave for ten minutes before using) </span> </span></i></span></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj21PDtiFiuJ4h2h7O6cDq-jr9G-1rYBuLbspbk9uYHmHPmIV8miCxRoD8jBIalQxDBtS0clBeHFjAJtu1q1cweZ2dPIWfX2QnEkLSlKVH0GIPh_yn4H-c76nIQ0zkrcObkXn0BbLy-xhrZ/s1600/IMG_0592.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj21PDtiFiuJ4h2h7O6cDq-jr9G-1rYBuLbspbk9uYHmHPmIV8miCxRoD8jBIalQxDBtS0clBeHFjAJtu1q1cweZ2dPIWfX2QnEkLSlKVH0GIPh_yn4H-c76nIQ0zkrcObkXn0BbLy-xhrZ/s200/IMG_0592.jpg" width="150" /></a><span class="Apple-style-span" style="color: purple; font-family: 'Trebuchet MS', sans-serif;"><i><br />
</i></span></div><h2 style="text-align: center;"><span class="Apple-style-span" style="color: purple; font-family: 'Trebuchet MS', sans-serif;"><i>Chocolate Buttercream Frosting</i></span></h2><div style="text-align: center;"><span class="Apple-style-span" style="color: purple; font-family: 'Trebuchet MS', sans-serif;"><i>1 cup softened unsalted real butter</i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: purple; font-family: 'Trebuchet MS', sans-serif;"><i>21/2 cups confectioner's sugar</i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: purple; font-family: 'Trebuchet MS', sans-serif;"><i>1/2 cup cocoa powder</i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: purple; font-family: 'Trebuchet MS', sans-serif;"><i>1/2 teaspoon salt</i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: purple; font-family: 'Trebuchet MS', sans-serif;"><i>3 tsp vanilla extract</i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: purple; font-family: 'Trebuchet MS', sans-serif;"><i>4 tbsp buttermilk</i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: purple; font-family: 'Trebuchet MS', sans-serif;"><i><br />
</i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: purple; font-family: 'Trebuchet MS', sans-serif;"><i>Combine and sift sugar and cocoa powder. Sift at least 2 times.</i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: purple; font-family: 'Trebuchet MS', sans-serif;"><i>Cream butter for 2 minutes at medium speed until creamy. Turn mixer to lowest speed and slowly add sugar and cocoa mixture. When dry ingredients are well absorbed by the butter, turn mixer to medium speed. </i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: purple; font-family: 'Trebuchet MS', sans-serif;"><i>Add vanilla extract, salt, and buttermilk and beat for 3 minutes (do not over beat).</i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: purple; font-family: 'Trebuchet MS', sans-serif;"><i><br />
</i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: purple; font-family: 'Trebuchet MS', sans-serif; font-size: x-small;"><i>Hints:</i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: purple; font-family: 'Trebuchet MS', sans-serif; font-size: x-small;"><i>Add more sugar if frosting needs to be stiff.</i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: purple; font-family: 'Trebuchet MS', sans-serif; font-size: x-small;"><i>Add more buttercream to thin out.</i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: purple; font-family: 'Trebuchet MS', sans-serif; font-size: x-small;"><i><br />
</i></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCpiG4fcy2_3IjbKxityTogUO7yqEVbbKDIo-SOskiziiIgnBPj6ZMQm2s3uJsJ7KW4VXlTO6W7W2ks_slRL7YZ28RUy6132tFTPb6DhkOW9mYsO69naFYu65ACnWrP4YlG5pcKBjXuU4J/s1600/IMG_0586.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCpiG4fcy2_3IjbKxityTogUO7yqEVbbKDIo-SOskiziiIgnBPj6ZMQm2s3uJsJ7KW4VXlTO6W7W2ks_slRL7YZ28RUy6132tFTPb6DhkOW9mYsO69naFYu65ACnWrP4YlG5pcKBjXuU4J/s320/IMG_0586.jpg" width="240" /></a></div><br />
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</i></span></div>Double Dotshttp://www.blogger.com/profile/10401288273758513806noreply@blogger.com0