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Tasty Tangy Tidbits

tina tang

Today is my birthday, which I look forward to for one reason above everything: I can eat and drink to my heart and stomach's content without any guilt whatsoever. Cupcakes celebrating the fact that I have been existing for this long? Sure! A cake later tonight marking the fact that I'm at that age where it lives on as fat instead of me magically not gaining any weight after consuming such a sinful treat? Why not, and add some ice cream on the side please! Aside from the standard birthday confections, I have had some uncommon treats today made especially for my birthday that I would like to share as Tasty Tangy Tidbits. When asked what I wanted for breakfast this morning, I made a request for something I've never tried before: a grilled cheese on wheat with bacon inside. My significant other, a man of talent in the kitchen complied but added his own creative touches with grilled onions and mushrooms. The result was life changing. I realize that there is probably an appalling amount of fat and calories in that meal, but you will soon ignore that fact once you take a bite. I feel like this sandwich is going to catch on and will soon be on every diner menu in America. I'm currently accepting ideas for a name if anyone has some inspiration!My second treat so far today is an old childhood favorite of mine, an ensaymada! An ensaymada is a Filipino confection which is basically a brioche topped with sugar and cheese. Stateside they are available at most Filipino shops such as the Red Ribbon Bakery in Jersey City. For those who aren't fortunate to live near an area populated with my countrymen, the friendliest, most beautiful people on the planet, here is the recipe:Dough• 1/3 cup refined sugar • 1 teaspoon salt • 1/4 teaspoon instant yeast • 1/2 cup all-purpose flour • 2 tablespoons water • 1/3 cup butter Sponge• 1 egg • 1 tablespoon refined sugar • 2 tablespoons water • 1 1/2 cups all-purpose flour • 3 egg yolk • 1 teaspoon instant yeast Topping• grated cheese • melted butter • sugar METHOD 1. Mix sponge ingredients in a mixing bowl. Combine until blended and knead until dough is smooth. Shape into ball, cover wit damp cloth and let rise for 2 hours. 2. Put the dough ingredients except butter in a mixing bowl. Blend until well blended. Add the sponge and the butter. Knead until dough is smooth and elastic. Shape into ball. Put in a bowl, cover with damp cloth and let rise again until double in bulk. 3. Punch dough and divide equally into 8 pieces. Shape into balls, cover with damp cloth and let rise for 30 minute Roll out each piece thinly into 8 x 5 inch rectangles. Brush surfaces with butter. Roll into long rods and twirl into shape, locking the ends to seal. Place on greased ensaymada molds. Let it rise for 2 hours until doubles in size. 4. Bake at 325 F for about 10 minute or until light golden brown. Cool slightly and brush with melted butter. Top with grated cheese and sprinkle with sugar.The end result:Uploaded with ImageShack.usMaria B. (Intern)

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