In My Kitchen

Today for Willa's one year anniversary at Food Trip Friday, here is my entree "Special Ensaymada" from my kitchen. This is a lot of work to make however, I was able to make it. I think they call it special because of the cheese in the ingredients. (who knows...lol). I added white cheese and creamed butter with sugar. My family did not like it very much. Like I said there are only 3 of us who ate it. I still have 4 left and I put them in the freezer for later. The recipe called for 20 pieces, but being sooo sticky and soft I was able to make 18 pieces. Below it what it looks like after taking it out of the oven. The dark speckled are the cheese I mix in with the dough. Below is what they look like after making the spiral and rising for the fourth and last time, before going into a 350°F oven for 15 minutes. The recipe can be found in my previous post and read about my mishap also. I will make this again when I have fellow filipino guests in my ...

I had the recipe for this for about 2 weeks now, and I finally decided to make them. I got the recipe from DH friend. This recipe include some sour cream and his friend put some Italian twist to it. Not perfected yet, because he hand wrote the twist, and he forgot to add the cooking time. I cooked it the regular way, and way too crunchy for me. DH, in the other hand enjoyed them. Below was the way I am supposed to cook it. I kinda missed this part, but since I only have two muffin pans, the left over got thrown in 9x13 pan. Which I am supposed to use. The one below I liked a little because I drizzled it with some honey. I will post about this again soon, with the recipe of course. Enjoy the not so perfect corn muffin/bread for now.

Whole wheat rolls, home made. With butter melting... And my mussels cooked in coconut milk with ginger...DD can't stop eating them until they are all gone...:) More FTF entry at Miss Willa's Blog. Pay her a visit by following the image below.

This is the continuation and the second part of my Ensaymada making. You can read my first post about this by following the link. This a very soft mixture when I finally made it the correct way. Maybe it is supposed to be soft to have the Ensaymada consistency, I am not sure. What I sure right now is the next time (if ever a next time), I will omit some liquid from the first rising or simply try another recipe. The image below is what it looks like after the last rising. The recipe was calling to make a ball and let it rise but it is too soft and too sticky. However, it mentioned about adding more flour. I think 5 cups of bread flour is not enough for this recipe. I will suggest to use your best judgment. I will say that 8 cups of bread flour will be suffice. There are only 3 of us who ate this bread. DH did not like it, he likes my pandesal better than this one. And have you seen how much egg yolks are in this recipe? And what am I supposed to make with all the egg whites I have afte...

There are three recipes I wanted to make. As you all know cinnamon rolls is one of them. I accomplished that twice already. I also wanted to try making Ensaymada, I'm not really sure if non-filipino know what it is, but you can Google it to find out...lol. And lastly, I wanted to make Siopao. It is a bun filled with pork, well in my case it will be more likely filled with beef or chicken. Since DH was not home over the weekend, I was able to make Ensaymada. My first try, I put too much liquid. I read the milk and water measurement wrong. The good part is, I was only in the first step. No, worry I have plenty of yeast and milk. So, that one went down the drain. Ensaymada mistake Second batch, I was in the second step and it turned out I added way too much potato flour. I was using all purpose flour and adding potato flour for bread consistency. I used 4 egg yolks and 1 egg. I end up putting it in a cup cake mold just to cook it. It already have the ensaymada smell and taste but ver...

This is my home made rolls. The same recipe I used to make the dinner rolls I posted a long time. I only omitted the sugar and this time I did not cut them into small pieces. My family loves this when they first come out of the oven. Nothing like it they say. This one is ready to be bake. Just came out of the oven, can you smell it? The butter melts as soon as it touches the bread.

1 1/4 cups sugar ( you can probably use honey, I know you need to use less but how less I don't know ) 1/2 cup margarine/butter, softened 2 eggs 1 1/2 cup mashed ripe bananas (3 to 4 medium) 1/2 cup buttermilk 1 tsp vanilla 1 1/2 cups flour (you can use whole wheat also) 1 tsp baking soda 1 tsp salt 1 cup chopped nuts, if desired Place oven rack in lowest position. Heat oven to 350 ° F. Grease bottoms of two loaf pans, like the one I have in the picture above. Mix sugar and margarine/butter in large bowl. Stir in eggs until well blended. Add bananas, buttermilk, and vanilla. Beat until smooth. Stir in remaining ingredients except nuts just until moistened. Stir in nuts. Pour into pans. Bake for 1 hour or until wooden pick inserted in center comes out clean. Cool for 5 minutes. Loosen sides of loaves from pans; remove from pans. Cool completely before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

I think this was my 4th batch of pandesal/dinner rolls . The key is let dough rise and knead as much as you can. I found out also that by putting the baking dish on the very top rack inside the oven. It helps to even up the color, on my first try I put it in the middle rack it end up cooking the bottom of pandesal faster than the top. The bottom is crunchy while the top look like its not even cook yet. This is very easy to make. 6 cups all-purpose flour 1/3 cup white sugar 1 1/2 tsp salt 1/4 cup cooking oil 2 tsp dry yeast or 1 packet 2 cups lukewarm water 1 tsp white sugar Soften yeast in lukewarm water with 1 teaspoon sugar added. Set aside for 5-7 minutes. In a bowl, mix together sugar, salt, and shortening. Add softened yeast and half of flour (3 cups). Blend well. Gradually add the remaining flour and continue mixing until dough ceased to stick on the side of the bowl.Transfer dough on a slightly floured board, knead until smooth. Form into a ball and place in a slight...