Let the dough rest for about 15 minutes at room temperature.ħ. Transfer the dough in a greased bowl and cover with plastic.Ħ. Add the butter and continue mixing at medium until gluten is slightly developed.ĥ. Mix at medium speed for approximately four minutes.Ĥ. Add the remaining water and pre-dissolved yeast. In a mixing bowl with dough hook or flat beater attachment, place the sifted all-purpose flour, sugar and salt. Here are the recipes I baked based on the book:Ģ. It is where Filipino traditions, tastes and flavors are incorporated into the shop’s creations. Goldilocks, to me, is more than just a bakeshop. The cakes sold out, with the first-day sales at P574.įrom its humble beginnings, Goldilocks has grown to 320 stores all over the Philippines, plus three in Bangkok and 23 in the United States! Clarita Leelin Go It had two cake displays and 10 employees. “The name Goldilocks was chosen because of two very important words embedded in the name-gold and luck, which suggest fortune and success.”Īs the story goes, on May 15, 1966, the sisters, with their sister-in-law Doris Wilson Leelin, opened a small bakeshop on a 70-sq-m space on the ground floor of a three-story building along Pasong Tamo, Makati. “My sister and I decided to start a business when we began to receive requests for the cakes,” Milagros recalled. “I feel truly blessed that my passion became my profession,” Clarita said. Clarita developed her fondness for baking when she got a portable oven from her parents when she was 10 years old. We would wake up early in the morning to cook for him,” Milagros said.ĭuring World War II, Milagros learned to cook while helping her parents run the household. How did the Goldilocks enterprise start out? I learned that Milagros and Clarita were two of the nine children of Pascual Leelin and Trinidad Tancioco. Truly, many of our favorite treats, as we know and enjoy them today, emanate from these recipes The doughnuts, mamon and polvoron tasted just like they did back when life and the palate were simpler. To my surprise, the meringue came out perfect, as did the corned beef rolls. That day, I felt like kneading dough with my hands. Piping the fluffy and colorful sweets on a baking tray is fun. I did the meringue because making them makes me happy. The only instruction I didn’t follow was using a mixer with a dough hook. I instructed my assistants Roni and Arnel to prepare the polvoron, mamon and doughnuts based on the recipe. I chose five basic recipes, picking those that I used to do when I was 6 years old with the help of our cook Manang Emy: polvoron, mamon, doughnuts, meringue and corned beef rolls. I figured that if I was to call it a “must-have,” then I should test some of the recipes first. The next day, I set out to satisfy my urge. It is also inspiring, as reading it made me want to bring out my mixer and bake simple yet delectable treats. The book is a temptation to every sweet tooth, a bible for every baker, and an almanac for every culinary historian. It chronicles the evolution of the Filipino palate and brings forth long-lost gustatory cravings. Mamon, cathedral gelatin and chiffon cakes easily come to mind.Īs I browsed the book, I was convinced it was more than just a cookbook. Many of the recipes brought me back to the good old days, when my lola baked, mom cooked, and people brought a bag or box of treats from Goldilocks when visiting. I was overjoyed when I received a copy of the Goldilocks cookbook from dear friend Alan German.
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