Bu­la­can presents gi­ant pas­tries

Manila Bulletin - - Luzon News - By FRED­DIE C. VELEZ

ALIUAG, Bu­la­can — The Bu­la­can Arts Fes­ti­val at SM City malls in this prov­ince was an event that awed thou­sands as the old­est bak­eries in the prov­ince pre­sented the big­gest gi­ant “inipit” (flat pas­try) in Mar­i­lao and the big­gest gi­ant “en­say­mada” (puff cake) in this town yes­ter­day.

Veron­ica Baldeo-Cu­nan, SM Bal­i­uag pub­lic re­la­tions of­fi­cer, said it took 150 pieces of salted egg, 470 grams of cheese, 15 kg sugar, 5 kg egg yolk, and 100 kg flour to pre­pare the gi­ant “En­saimada de Mal­lorca” that stood six feet tall.

Bak­ing it was made more ex­cit­ing by hav­ing young stu­dents par­tic­i­pate through a work­shop on bak­ing led by Ma­lene Car­pio Mi­randa, owner of Bal­i­uag’s home­grown brand “Baker’s Have It.”

Baldeo-Cu­nan said mall­go­ers were ec­static as every­one – nearly 2,500 peo­ple – got their treat to taste the en­say­mada for free.

The Bu­la­can Arts Fes­ti­val also fea­tured fun food art ac­tiv­i­ties and work­shops for as­pir­ing Bu­lak­enyo chefs, coached by a multi-awarded Chef Reinald An­daya, a na­tive of Bu­la­can.

Dur­ing the fes­ti­val’s launch­ing at SM City Mar­i­lao, 60 culi­nary Bu­la­can stu­dents cre­ated the big­gest “inipit” that mea­sured 20 feet in length and weighed over 200 ki­los.

Gladiz May La­tiza, mall’s pub­lic re­la­tions man­ager said, the dessert is made from 7,600 pieces of eggs, 350 cans of evap­o­rated milk, 250 ki­los sugar, 167 sacks of cake flour, 125 pieces of un­salted but­ter, 63 liters of cake oil, eight ki­los of bak­ing pow­der, and 11 bot­tles of vanilla fla­vor­ing.

GI­ANT ‘INIPIT’ — Mul­ti­awarded Chef Reinald An­daya and tourism of­fi­cers serve slices of the gi­ant ‘inipit’ (flat pas­try) to the crowd at the grand launch­ing of the Bu­la­can Art Fest held at SM City Mar­i­lao, re­cently. (Fred­die C. Velez)

Newspapers in English

Newspapers from Philippines

© PressReader. All rights reserved.