Ensaïmada

Ensaimada

Ensaimadas
Alternative names	Ensaimada
Course	Pastry
Place of origin	Mallorca, Balearic Islands, Spain
Serving temperature	Cold
Main ingredients	Flour, water, sugar, eggs, mother dough, saïm (reduced pork lard)
Media: Ensaimada

The ensaimada is a pastry product from Mallorca, Balearic Islands, Spain. It is a common cuisine eaten in Southwestern Europe, Latin America and Southeast Asia (mainly the Philippines). The first written references to the Mallorcan ensaïmada date back to the 17th century. At that time, although wheat flour was mainly used for making bread, there is evidence that this typical pastry product was made for festivals and celebrations.

The ensaïmada de Mallorca is made with strong flour, water, sugar, eggs, mother dough and a kind of reduced pork lard named saïm. The handmade character of the product makes it difficult to give an exact formula, so scales have been established defining the proportion of each ingredient, giving rise to an excellent quality traditional product. The name comes from the Catalan word saïm, which means 'pork lard' (from the Arabic shahim, meaning 'fat').

In Mallorca and Ibiza there is a sweet called greixonera made with ensaïmada pieces left over from the day before.

Variants

The Balearic Islands

Among the variants of ensaimada the most common are:

• Llisa (literally plain) with no extra ingredient.
• Cabell d'àngel (literally angel's hair), the stringy orange strands found inside pumpkins are cooked with sugar to make a sweet filling that is rolled inside the dough.
• Tallades (literally sliced) covered with sobrassada and pumpkin, obtaining a bittersweet taste. It is typical of Carnival days, just before Lent, when meat (including lard and sobrassada) are not supposed to be eaten.
• Crema (literally cream) with cream made with eggs.
• Filled with sweet cream, chocolate or turrón paste.
• Covered with apricot.

The Philippines

Philippine ensaymadas

The Philippines also adopted the Mallorcan ensaïmada (commonly spelled ensaymada in Philippine languages). As a Spanish colony for over 300 years, the Philippine variant has evolved over the centuries and is perhaps one of the most common delicacies in the country and it serves as festive bread among affluent families in the Islands. The localized pastry is a brioche baked with butter instead of lard and topped with grated cheese and sugar and can be found in almost all neighborhood bakeshops. In Bulacan, particularly in Malolos Ensaimada became delightful at it became popular bexause.of its toppings, taste and size. Malolos Ensaimada are pioneered by the Panaderia Villegas in 1940 then other bakeries along the town followed.Ensaimada de Malolos are topped originally with lard made of pork fat or buttercream, salted red egg slices, and a specially aged type of Edam cheese called queso de bola. Malolos Ensaymada is quite large, unique than the original Mallorcan. Pampanga has it also ensaimada features a very rich dough with layers of butter and cheese.

It is customary to eat ensaymada with hot chocolate made with native tablea during the Philippine Christmas season.

Due to its popularity, bakeshop chains such as Goldilocks, Red Ribbon, Julie's and Kamuning Bakery offer ensaymada with their own recipes.

Puerto Rico

In Puerto Rico, another Spanish colony until 1898, the ensaïmada is called pan de mallorca and is traditionally eaten for breakfast or as an afternoon snack.

External links

• The ensaimada Report by MallorcaWeb, in English
• Artisan baker and ensaïmada chef, in English
• [1] General interest about ensaïmadas and vegetarianism, in English
• Traditional ensaïmada recipe Take a taste of Mallorca, in Spanish
• Traditional Ensaimadas of Pampanga, Philippines
• Ensaimada, the sweet temptation Video in English