But this bun suffers from an identity crisis, even though it has all the ingredients, the impression we get is more of cheese-topped sweet bread than ensaymada. True to its name, it emphasizes the cheese. Our team constantly provides our customers with a superior Goldilocks experience. This ensaymada is more subdued, more savory than sweet. And the flavor: saltier, yeastier, with less of the sweet richness and we loved in Goldilocks’ ever-so-moreish take. 1 bag Polvoron, 1 Biscocho, 1 Hopia Black Bean, 1 Mocha Roll, 2 Brownies quantity. The crumb is shorter and breaks apart easier-it leans more toward the cake-y end of the brioche spectrum. 1 bag Polvoron, 1 Biscocho, 1 Hopia Black Bean, 1 Mocha Roll, 2 Brownies. But it’s a short-lived dream as the dough gets crumblier and drier toward the center. 16 th floor, Greenfield Tower Mayflower corner William st., Greenfield District Mandaluyong City, Metro Manila. It’s like sinking the teeth into a cloud. (Butter and sugar are still on the topping ingredient list, we assume it’s melted in underneath.) What it lacks in ornamentation, it makes up for in the cheese, coming in strands that almost meld and become one–physically and texturally–with the bread.Īt first bite, Red Ribbon’s bread feels softer and airier. Red Ribbon takes on a far more minimalist appearance, bare aside from the cheese. We tried the buns untoasted and straight from their packets, evaluating: dough, the topping, and the pastry as a whole. And they both follow the same format of ensaymada as this generation would know it: an enriched yeasted dough topped with butter, sugar, and grated processed cheese. Both are affordable enough that you can enjoy one (two if you must) every day. Purists may shudder at the modern, commercialized breadstuff of their ilk, but for price, convenience, and the simple allure of buttery hedonism on the go, these cheese-topped brioche buns are hard to beat.īoth come pre-packaged and vacuum-sealed, making them ultra-portable and keeping the freshness intact. To this day they’re both still popular with their own respective set of fans, and they manage to save our hungry, cake-hankering asses every time.įor our first round taste tests, we’ll be looking at their take on the panaderia classic: Ensaymada. Goldilocks began as a tiny bakeshop along Pasong Tamo, Makati in 1966 Red Ribbon first opened along Timog, Quezon City in 1979. When pressed for a full-sized birthday cake or a carb-filled quick fix on the go, you are faced with the age-old question: Goldilocks or Red Ribbon?īoth are local bakeshop businesses with small beginnings and tremendous success stories.
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