CAGAYAN de Oro City — Want softer ensaymada that stays fresh for days? Local bakers got a practical lesson on how to make it happen as the city kicked off its Higalaay Festival celebrations.

Dozens of bakeshop owners and home bakers gathered at the City Hall covered court on Aug. 25 for the Sugod Bakery Caravan, a hands-on pastry workshop designed to help local food entrepreneurs improve their products and production skills.

The workshop focused on making Cheesy Ube Ensaymada that can remain soft and fresh for up to three days, giving small bakers a technique they can apply to commercial production.

Chef Aileen Asilom, URC Flour VisMin brand ambassador, led the live demonstration and showed participants how ingredient adjustments can help retain moisture in baked products.

One of the key ingredients was mashed potato, which acts as a natural moisture retainer and helps keep the ensaymada soft.

The event was organized by Universal Robina Corporation (URC) under the theme “Matuto at Magsaya sa Bawat Masa.”

Acting City Tourism Officer Marky Jalapadan welcomed the initiative, saying partnerships between the private sector and local government can help home-grown food businesses grow, particularly during Cagayan de Oro's busy festival season.

Soft Cheesy Ube Ensaymada

Demonstrated by Chef Aileen Asilom

The recipe uses 1 kilogram of hard flour, 330 grams of egg yolks, 250 grams of mashed potato, 250 grams of UHT milk, 240 grams of unsalted butter, 220 grams of sugar, 100 grams of cold water, 24 grams of instant dry yeast, and 16 grams of salt.

To prepare the dough, combine the flour, sugar, yeast and salt. Add the egg yolks, mashed potato, UHT milk and cold water, then knead until a dough forms. Gradually incorporate the butter and continue kneading until the dough becomes smooth and elastic.

Cover the dough and allow it to rise until it doubles in size. Divide the dough, roll each portion into long strands and coil them into traditional ensaymada shapes. Place the shaped dough in greased molds and let it proof until puffy.

Bake the ensaymada at 175°C (350°F) for 12 to 15 minutes, or until lightly golden. Once cooled completely, brush the pastries with softened butter, spread with ube halaya or ube buttercream, and top with grated cheese.

For local bakers, the workshop offered more than a festival activity—it provided a practical technique they can use to improve product quality and serve more customers.