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Thank You: Ensaymada

Misc.
Thanks Elly for sharing your Ensaymada recipe for the whole world to see. Just to let you know that I have made it twice now, just came out of the oven half hour ago. It's really delicious! (I don't make too big of a deal if the bottom is a bit golden brown.
If it's alright to make this recommendation... perhaps, if the oven temperature be lowered to 300F when placing the pan in, but it's still okay to preheat the oven to 350F. I'll be doing this step the next time (3rd try) I make this sweet bread - I'm getting better at it! Goodnight from this part of the world.

Happy Cooking!! :-)

And, my thanks to all those who are behind the scenes and make thing work in this website...we are grateful for your effort and your time!
MsgID: 035324
Shared by: Maria, Canada
In reply to: Recipe: Ensaymada
Board: International Recipes at Recipelink.com
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Reviews and Replies:
1 ISO: Ensaymada
  Cheryl
2 Recipe: Ensaymada
  Elly, Ohio
3 Thank You: Thanks for the help!
  Cheryl
4 Thank You: Ensaymada
  Maria, Canada
5 ISO: pandesal
  eric-jersey city, NJ
6 Recipe(tried): Pan de Sal
  eggy/m'sia
7 Thank You: Ensaymada
  Leslie Lee
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POST A NEW MESSAGE
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Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
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  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!