Inipit de Leche: Difference between revisions

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(Created page with "File:Inipitrecipe-1.jpg One of the most famous signature desserts from Malolos is Inipit, invented by Salome P. de Ramos in the 1940's in which until now is sold, enjoyed, improved, and never outdated. The word "pressed" in the name "inipit" refers to the sandwiching of the middle layer between the two slices of sponge cake. It is a type of sponge cake where the middle is filled with potato custard. This popular pasty consists of numerous ingredients; mixed togeth...")
 
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[[File:Inipitrecipe-1.jpg]]
[[File:Inipit de Leche Wiki.jpg|thumb|350px|right|Inipit de Leche]]


One of the most famous signature desserts from Malolos is Inipit, invented by Salome P. de Ramos in the 1940's in which until now is sold, enjoyed, improved, and never outdated. The word "pressed" in the name "inipit" refers to the sandwiching of the middle layer between the two slices of sponge cake. It is a type of sponge cake where the middle is filled with potato custard.
Article by: [[Emerie]]


This popular pasty consists of numerous ingredients; mixed together with perseverance and eagerness to create something delicious. To make the sponge cake that will serve as the "wall" of the pastry, mix egg whites and egg yolks, cream of tartar, sugar, pinch of salt, and flour. For the creamy filling in between the sponge cakes, mix mashed potatoes, egg yolks, sugar, condensed milk, milk, butter and lemon rind. After cooling down both of the products, place them above each other and slice in smaller rectangular pieces before serving. 
<h1> Origin </h1>


It is usually sold at traditional Filipino bakeries where it come from various flavours such as custards, buttercreams, and also ube. Eurobake is a restaurant and a bakeshop located in Sta. Cruz Tabang. It is the creator of the original Inipit and home of Malolos Ensaymada and other Filipino delicacies.
One of the most famous signature desserts from Malolos is Inipit, invented by Salome P. de Ramos in the 1940s which until now is sold, enjoyed, improved, and never outdated. The word "pressed" in the name "inipit" refers to the sandwiching of the middle layer between the two slices of sponge cake.<ref>https://www.angsarap.net/2013/06/26/inipit/</ref> It is a type of sponge cake where the middle is filled with potato custard. <ref>https://en.m.wikipedia.org/wiki/Inipit</ref>


Inipit is loved by everyone regardless of their age, from adults to kids, and it is really trouble-free. Make sure to never miss out this Filipino pastry that will give you delight in a bite!
<h1> Ingredients </h1>


<h1> Sanggunian: </h1>
*2 cups cake flour
TasteAtlas. (2016, November 30). Inipit: Traditional dessert from province of Bulacan: Tasteatlas. World Food Atlas: Discover 16953 Local Dishes & Ingredients. https://www.tasteatlas.com/inipit#:~:text=It%20originated%20in%20the%20city,sold%20at%20traditional%20Filipino%20bakeries.
*2 cups sugar
*3 tablespoons baking powder
*1/2 teaspoon Salt
*8 large egg yolks
*1/2 cup Oil
*2/3 cup water
*2 teaspoons vanilla extract
*8 large egg whites
*1/2 teaspoon cream of tartar
*3/4 cup sugar
*1 cup mashed potato
*2/3 cup sugar
*1/4 cup condensed milk
*3 large egg yolks
*1 tablespoon cornstarch
*1/4 cup salted butter
*1 teaspoon lemon extract or lemon zest <ref>https://images.app.goo.gl/7Tz9zA74TWfXoyKY9</ref>


Raymund. (2020, April 30). Inipit. Ang Sarap (A Tagalog word for “It’s Delicious”). https://www.angsarap.net/2013/06/26/inipit/
<h1> Procedure </h1>
 
#In a mixing bowl combine egg whites and cream of tartar, beat in high speed until it forms soft peaks. Gradually add 1/2 cup of sugar until it forms stiff peaks. Set aside.
#In a separate mixing bowl combine egg yolks, milk, the remaining sugar and salt. Mix until creamy in consistency.
#Sift flour and baking powder then combine it with the yolk mixture.
#Fold egg white and yolk mixture together then equally divide them into two and pour them into two rectangular greased pans (I used a 12 x 9 in pans). Bake in a 160C preheated oven for 35 minutes or until an inserted toothpick comes out clean.
#While waiting for the cake, prepare the custard by placing all Potato Custard ingredients except for egg yolks in a sauce pan. Cook in medium heat while occasionally stirring for 15 minutes or until it thickens.
#Turn heat to low then add egg yolks, cook for 5 more minutes while constantly mixing.
#Let the mixture cool down as well as the sponge cake.
#Slowly remove one sponge cake from the pan and place them in a flat container. Spread potato custard on top then cover top with remaining sponge cake. Press the cake so it deflates a bit then slice them into smaller rectangular pieces. Dust it with powdered sugar then serve.
 
It is usually sold at traditional Filipino bakeries where it comes in various flavors such as custards, buttercreams, and also ube.<ref>https://www.tasteatlas.com/inipit#:~:text=It%20originated%20in%20the%20city,sold%20at%20traditional%20Filipino%20bakeries</ref> Eurobake is a restaurant and a bakeshop located in Sta. Cruz Tabang. It is the creator of the original Inipit and the home of Malolos Ensaymada and other Filipino delicacies.
<ref>https://m.facebook.com/eurobakeph/</ref>
 
Inipit is loved by everyone regardless of their age, from adults to kids, and it is really trouble-free. Make sure to never miss out on this Filipino pastry that will give you delight in a bite!
 
<h1> References </h1>
https://www.tasteatlas.com/inipit#:~:text=It%20originated%20in%20the%20city,sold%20at%20traditional%20Filipino%20bakeries.
 
*https://www.angsarap.net/2013/06/26/inipit/
 
*https://images.app.goo.gl/7Tz9zA74TWfXoyKY9)tps://www.yummy.ph/recipe/inipit-cake-recipe-a1793-20200218
 
[[Category:Kaluto]]
[[Category:Index]]

Latest revision as of 02:49, 1 December 2023

File:Inipit de Leche Wiki.jpg
Inipit de Leche

Article by: Emerie

Origin

One of the most famous signature desserts from Malolos is Inipit, invented by Salome P. de Ramos in the 1940s which until now is sold, enjoyed, improved, and never outdated. The word "pressed" in the name "inipit" refers to the sandwiching of the middle layer between the two slices of sponge cake.[1] It is a type of sponge cake where the middle is filled with potato custard. [2]

Ingredients

  • 2 cups cake flour
  • 2 cups sugar
  • 3 tablespoons baking powder
  • 1/2 teaspoon Salt
  • 8 large egg yolks
  • 1/2 cup Oil
  • 2/3 cup water
  • 2 teaspoons vanilla extract
  • 8 large egg whites
  • 1/2 teaspoon cream of tartar
  • 3/4 cup sugar
  • 1 cup mashed potato
  • 2/3 cup sugar
  • 1/4 cup condensed milk
  • 3 large egg yolks
  • 1 tablespoon cornstarch
  • 1/4 cup salted butter
  • 1 teaspoon lemon extract or lemon zest [3]

Procedure

  1. In a mixing bowl combine egg whites and cream of tartar, beat in high speed until it forms soft peaks. Gradually add 1/2 cup of sugar until it forms stiff peaks. Set aside.
  2. In a separate mixing bowl combine egg yolks, milk, the remaining sugar and salt. Mix until creamy in consistency.
  3. Sift flour and baking powder then combine it with the yolk mixture.
  4. Fold egg white and yolk mixture together then equally divide them into two and pour them into two rectangular greased pans (I used a 12 x 9 in pans). Bake in a 160C preheated oven for 35 minutes or until an inserted toothpick comes out clean.
  5. While waiting for the cake, prepare the custard by placing all Potato Custard ingredients except for egg yolks in a sauce pan. Cook in medium heat while occasionally stirring for 15 minutes or until it thickens.
  6. Turn heat to low then add egg yolks, cook for 5 more minutes while constantly mixing.
  7. Let the mixture cool down as well as the sponge cake.
  8. Slowly remove one sponge cake from the pan and place them in a flat container. Spread potato custard on top then cover top with remaining sponge cake. Press the cake so it deflates a bit then slice them into smaller rectangular pieces. Dust it with powdered sugar then serve.

It is usually sold at traditional Filipino bakeries where it comes in various flavors such as custards, buttercreams, and also ube.[4] Eurobake is a restaurant and a bakeshop located in Sta. Cruz Tabang. It is the creator of the original Inipit and the home of Malolos Ensaymada and other Filipino delicacies. [5]

Inipit is loved by everyone regardless of their age, from adults to kids, and it is really trouble-free. Make sure to never miss out on this Filipino pastry that will give you delight in a bite!

References

https://www.tasteatlas.com/inipit#:~:text=It%20originated%20in%20the%20city,sold%20at%20traditional%20Filipino%20bakeries.

  1. ↑ https://www.angsarap.net/2013/06/26/inipit/
  2. ↑ https://en.m.wikipedia.org/wiki/Inipit
  3. ↑ https://images.app.goo.gl/7Tz9zA74TWfXoyKY9
  4. ↑ https://www.tasteatlas.com/inipit#:~:text=It%20originated%20in%20the%20city,sold%20at%20traditional%20Filipino%20bakeries
  5. ↑ https://m.facebook.com/eurobakeph/
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