If you’re using a loaf bread, you can choose to trim the edges or not, as it won’t matter. It is recommended that you sliced your bread in not more than ½ inch for ideal baking time. Thick bread requires a longer baking time. I also shaped and cut it similarly, like a hotdog bun cut lengthwise into four. I remember the bread to be buttery so I used the pandesal recipe I have and added a little more butter. Since I wanted to make it as close to the ones I had years back, I decided to make everything from scratch. The most common ones would be Pandesal, Ensaymada, Monay and white loaf bread. Different kinds of bread can be used for making Biscocho. It gives it an added milkiness and just the right amount of sweetness.īiscocho is called a twice-baked pastry for a reason, and that is to remove the bread’s moisture effectively.įor best results, it is recommended to use a day-old bread since it is starting to dry up on its own. The other ingredients are butter, sugar, or sometimes garlic for coating.įor this recipe though, I am using condensed milk instead of sugar. For starters, you just need bread as your main ingredient. But it is more commonly known as an Iloilo delicacy.īiscocho goes very well with your favorite hot beverage and can be taken at any time of the day-may it be as a breakfast or afternoon snack and even as a dessert.īiscocho only requires just a few and primary ingredients which are already likely to be found in your kitchen. Well, in fact, it has several variants depending on where you are in the country. But Biscocho itself is 100% Filipino.īiscocho is widely available in the Philippines. Its name might have been derived from the Spanish word ' bizcocho', which pertains to a kind of sponge cake, or 'broas' as know to us locally. A twice-baked pastry, usually from stale bread, that is coated with butter or margarine and dusted with sugar.
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