Thank you u/ChillBoi0769 for posting Fleischmann's Bakery pamphlet for Filipino bakers (1936).
MSU [Michigan State University] has an extensive antiquarian cookbooks held in America. They have an ebook copy of Fleischmann's Recipes(1922) – .
Flip through the pages until you reach White Bread Overnight method that is similar to pandesal.msuspcsbs_fley_fleischman20.pdf
msuspcsbs_fley_fleischman20.pdf https://share.google/cTHNZGaiVz9LpcBc1
The ensaymada might be a variation of the Brioche. So the 50 eggs means they use 50 medium eggs from Native chickens that were smaller.
Then Filipino bakers use 1st, 2nd and 3rd class flours for making dough, batters and mixes on their baked goods.
For Americans, we classified as bread flour, all purpose flour and cake flour in that order.
3rd book is Fleischmann's Bakery Tested Formulas New Basic Sweet Dough Series. These are American Danishes, sweet rolls, buns and making sweet fillings, and glazes.
by GreatRecipeCollctr29
5 Comments
Wow I would’ve never guessed bread was made w lard at one point in time. Thats very unique!
That’s quite the yeast manifesto we’ve got here.
That’s quit the yeast manifesto we’ve got here.
Thanks for posting. This is the [original post being referred to](https://www.reddit.com/r/FilipinoHistory/s/aAJ1N00QVZ).
With that, the usage of the term 2nd class flour is no longer being done today by Filipinos, not sure about the rest of the world. Also, regarding the eggs, Americans brought many breeds of chickens which lay larger eggs, larger than those of native chickens, hence the 50 eggs mentioned are certainly from these American-brought chickens.
But margarine was not used much today. So bakers use butter, leaf lard or a butter flavored shortening.