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Hoy nos vamos a trasladar a Mallorca, y que hay mas tradicional de esta isla aparte de la sobrasada, pues la ensaimada mallorquina.
En el siglo XVII
encontramos las primeras referencias escritas sobre la ensaimada de
Mallorca. En esta época, aunque el destino principal de la harina de
trigo era la elaboración de pan, existen documentos en los que consta la
elaboración de ensaimadas mallorquinas con motivo de fiestas y
celebraciones.
Las referencias históricas demuestran que la ensaimada de Mallorca
forma parte del acervo cultural e histórico de Mallorca, constituyendo
sin duda un referente en la repostería propia de la isla, que en el día
de hoy conserva todas sus características tradicionales. La Ensaimada de
Mallorca es un producto típicamente artesano, siendo fundamental la
experiencia del elaborador para conferir al producto sus características
Today I´m taking you all to Mallorca! And what´s more typical from there, aside from "sobrasada", than "ensaimada mallorquina".
The first documented references to"Ensaimada" date back to the 17th century. At the time, most of wheat flour was used to make bread, but there are documents that show ensaimadas were made for holiday and celebration days.
Historical references prove that ensaimada mallorquina is connected to the cultural and historical baggage of Mallorca, being a point of reference in the own island pastry, that nowadays preserves all its traditional characteristics. Ensaimada Mallorquina is a typical artisan product, so the experience of the pastry artisan is really important to give the product its distinctive features.
Today I´m taking you all to Mallorca! And what´s more typical from there, aside from "sobrasada", than "ensaimada mallorquina".
The first documented references to"Ensaimada" date back to the 17th century. At the time, most of wheat flour was used to make bread, but there are documents that show ensaimadas were made for holiday and celebration days.
Historical references prove that ensaimada mallorquina is connected to the cultural and historical baggage of Mallorca, being a point of reference in the own island pastry, that nowadays preserves all its traditional characteristics. Ensaimada Mallorquina is a typical artisan product, so the experience of the pastry artisan is really important to give the product its distinctive features.
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Voy a compartir con vosotros como elaborar
la ensaimada de Mallorca, este nombre hace referencia a que no lleva ningún tipo de relleno, después vosotros ya podréis experimentar con las otras variantes. Si os gusta rellena de salado la podéis rellenar con
una buena sobrasada mallorquina, solo tenéis que cortarla por la mitad
una vez fría y rellenar.
En caso de preferir nata, por ejemplo, seria el mismo proceso, cortar por la mitad y rellenar de nata montada.
I am going to tell you the secrets to prepare Ensaimada Mallorquina, this one has no filling but you can try out other variations. If you prefer salty things you just have to fill it with a good quality Mallorca sobrassada (Majorcan sausage). Cut once it´s cold and fill in. You can also try it filled with whipped cream, same process.
I am going to tell you the secrets to prepare Ensaimada Mallorquina, this one has no filling but you can try out other variations. If you prefer salty things you just have to fill it with a good quality Mallorca sobrassada (Majorcan sausage). Cut once it´s cold and fill in. You can also try it filled with whipped cream, same process.
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