The making of Pinoy favorite Brazo de Mercedes | Farm To Table - video Dailymotion

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Aired (September 29, 2024): In this sweetest episode, let us join our guests Atching Lillian Borromeo and Chef Pixie Sevilla, as they share how to make the Pinoy favorite—the sweetest treat, Brazo de Mercedes.

Transcript

00:00There are also a lot of traditional sweet treats that you can enjoy in Pampanga.

00:04The culinary expert, Aching Lillian Borromeo,

00:07is known for making different kinds of panghimagas

00:11that were cooked by the Filipinos during the time of the Spaniards.

00:15One of them is the amazing brazo de maiz,

00:18which has its own twist to the brazo de mercedes.

00:22Brazo de mercedes is one of the foods that the Filipinos learned to make

00:26during the time of the Spaniards.

00:28It is included in a lot of pastries

00:30that are a product of the efforts of the Filipinos

00:33for the excess material from the eggs that were used in the construction of churches.

00:52But nowadays, you don't need to convert to another religion

00:56to learn how to make brazo de mercedes

00:59because it will be taught to us by our friend pastry chef, Chef Pixie Sevilla.

01:04I chose this recipe for today's sweet episode

01:08because brazo de mercedes is very traditional,

01:11especially for people from Bulacan like me.

01:14This is our favorite.

01:16And we know that Filipinos have a very sweet taste.

01:20So, let's start with the egg whites.

01:23Then we add in the cream of tartar,

01:27and sugar.

01:32We wait for the egg whites to become stiff peaks.

01:36Let's prepare a pan like this,

01:38lined with parchment paper.

01:40If you don't have parchment paper, you can just use wax paper.

01:52Beat the egg whites until stiff peaks form.

02:09Okay, so egg yolks, flour.

02:14So whisk together.

02:16Let's beat it together.

02:18This is to thicken our filling.

02:20And then, we'll add the evaporated milk

02:25to the pan.

02:27Let's heat this up a bit.

02:32And then, we'll add the condensed milk.

02:36For sweetness.

02:37This is the traditional brazo de mercedes.

02:41Let's heat up the evaporated milk and condensed milk a bit.

02:46It doesn't have to boil.

02:47Just heat it up a bit.

02:51That's why we're doing this,

02:53because we can't pour the hot milk on the eggs,

02:57because we'll end up with scrambled eggs.

02:59And we don't want that.

03:00We want the brazo to have a custard-like filling.

03:04So, we'll just introduce the hot milk to the eggs.

03:11Then, we'll also solidify the eggs.

03:13We'll also add it to the milk.

03:15We can't do this all of a sudden.

03:17It's like, you know, it's just love.

03:19We can't do this all of a sudden.

03:20Let's start with the intro, right?

03:21Let's heat it up a bit.

03:25Let's thicken this.

03:28There.

03:29Until it bubbles.

03:30We'll let this boil.

03:32But we need to keep stirring.

03:35For me, it's sweet,

03:36because there are different degrees of sweetness.

03:38But for me, my personal taste,

03:40I don't put too much sugar.

03:42I don't put too much sweetness.

03:44So, I just want the sweetness to be balanced

03:46with the other flavors.

03:47Not just the sweetness.

03:49Okay.

03:50So, we need to remove the paper.

03:54So, let's just be careful with the steam.

03:56The merengue, because it's a bit hot.

03:59It's hot.

04:00It needs to be removed while it's hot,

04:02because when it's cold,

04:04it's harder.

04:05It's more sticky.

04:06So, brazo is easy to make,

04:08but you can't leave it.

04:11That's the complicated part.

04:17But it's worth it.

04:19Because if I leave it,

04:20and I don't peel the paper right away,

04:22it will be too sticky.

04:24So, it won't be straight.

04:27The sides won't be straight.

04:29So, let's go back to the filling.

04:31Let's go back.

04:32It's a bit thick already.

04:34You can see that the filling is bubbling.

04:37So, when it bubbles,

04:39it's just right.

04:40It's also thick.

04:41So, let's stop the heat.

04:45And then,

04:47we'll add the butter on top.

04:54Then, we'll add vanilla.

04:57If you want a different flavor,

05:00instead of vanilla,

05:01you can add pandan, strawberry, coffee.

05:05Anything you want.

05:06So, let's mix it.

05:08Until the butter melts.

05:12Normally,

05:13this needs to be cooled down to room temperature.

05:18So, we'll add the filling that we cooled down.

05:22You can see that it's a bit thick.

05:25Of course, this is colder and thicker.

05:29But it might be hard for you to roll

05:31if it's too cold.

05:32It's hard to spread.

05:34So, let's spread it.

05:37I want to put more at the end

05:40to make it look like there's a lot when you roll it.

05:45So, this is our brazo de mercedes.

05:52The sweetness of the food

05:53gives a lot of benefits.

05:55From instant energy and happiness

05:58to enriching culinary experiences

06:01and building a culture.

06:02Doodle overload.

06:05However,

06:06it's also important to maintain its consumption

06:09to maintain a balanced diet and health.

06:15Five different flavors.

06:17A lot of delicious possibilities.

06:20On the other side of our unique food adventure,

06:23we got to know the elements and the basics

06:25of the flavors of each food that we taste.

06:29Each one has an important part

06:31on how we can make each bite more delicious.

06:36Each flavor serves as an inspiration

06:38to us Filipinos

06:40in cooking and building our culture.

06:44Whether it's street food,

06:46home-cooked food,

06:47or even 5-star food.

06:50To good health?

06:51Yeah, good health.

06:52This flavor is what makes

06:54our love for the foods that make us rich

06:59not only in our stomachs,

07:01but also in our hearts.

07:08DOODLE OVERLOAD

The making of Pinoy favorite Brazo de Mercedes | Farm To Table

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