Aired (June 28, 2024): SILVANAS, KINILALA SA BUONG MUNDO
World-class ang hatid ng ating matamis na silvanas dahil kabilang ito sa Top 50 best cookies sa buong mundo! Paano kaya ito ginagawa? Panoorin ang video.
World-class ang hatid ng ating matamis na silvanas dahil kabilang ito sa Top 50 best cookies sa buong mundo! Paano kaya ito ginagawa? Panoorin ang video.
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00:00Sweetness overload!
00:02Here we have a world-class, delicious Silvanas.
00:06Wow!
00:07One is already missing.
00:08Yes, one is already missing.
00:10What flavor of Silvanas did you get?
00:13Is there a flavor of Silvanas?
00:15There is!
00:16Just one?
00:16No, there's a lot!
00:20Jorello?
00:21So, the classic.
00:23The classic.
00:24The vanilla, right?
00:25It's still different.
00:26What other flavors of Silvanas do you know?
00:29This is the first time I've seen one with Ube, chocolate, matcha.
00:34What is this?
00:35Strawberry?
00:36It's like a dragon fruit.
00:39Mmm!
00:40It's delicious!
00:41It's not too sweet, right?
00:43And it's really delicious.
00:44It's really delicious.
00:46It deserves to be in the top 50 best cookies in the world for 2024
00:50in the online food database, Taste Atlas.
00:53I can really eat a lot.
00:55It's because there's a bite-size version of that.
00:58Kalloy looks like she can eat a lot.
01:01Partner, how are you?
01:03Besh, why did you call me?
01:05You're on a diet.
01:07You two are so funny.
01:09Besh, why did you call me?
01:11You don't know that there are flavors and you can't work.
01:14You have a lot of skills that you need to learn.
01:16And your mouth is full.
01:17There.
01:18But anyway, good morning, Kapuso, and good morning to you in the studio.
01:21We're back here at Morong Rizal in a bakery
01:23where they sell thousands of bite-size Silvanas every day.
01:28And you're right.
01:30Our very own Silvanas is on the list of the top 50 best cookies in the world
01:35according to an international food database, Taste Atlas.
01:40This year is 2024.
01:42And here in this bakery, we'll be with the owner this morning,
01:46none other than Ms. Cherish.
01:48Hello, Ms. Cherish. Good morning.
01:49Good morning.
01:50Good morning.
01:51I just noticed something here.
01:52Earlier, you mentioned that your Silvanas is bite-sized,
01:55not like the usual pump-sized ones.
01:59Why is the size of Silvanas like that?
02:03Actually, it started from a frustration to a eureka moment.
02:09So one of our staff, she made a small pipe,
02:12then she baked it.
02:13When it came out, I said,
02:14we can do it smaller.
02:17So it would not melt in your hand,
02:19but melt in your mouth.
02:20Wow, I love it.
02:21And that's when you realized that you can sell it.
02:24That was the perfect moment to sell the bite-sized Silvanas.
02:28Perfect.
02:29Of course, I'm curious on how you do that and your process.
02:33So show us how.
02:35So we have the egg whites.
02:37We whip the egg whites and the cream of tartar together.
02:40Okay.
02:41Then when it's foamy, we put the sugar gradually.
02:44Is this it?
02:45Yeah, this is it.
02:46Alright.
02:47So the sugar gradually.
02:49And then when it's soft peak, we put cornstarch.
02:53Alright.
02:54And then after that, we fold cashew nuts.
02:59So it really has cashew nuts.
03:01So this is the good consistency, it doesn't fall.
03:05This is the cookie.
03:07Yes, this is the cookie.
03:09So when this is achieved, this is the perfect cookie for them.
03:14Then we will be molding it here so that the size is the same.
03:18Okay.
03:19Let's show it to the camera.
03:21So from the bowl, we'll put it on the molding tray.
03:25Then we'll spread it out.
03:27Yes.
03:28Okay.
03:29Alright.
03:30So that's how much.
03:31Then again, this is the right consistency.
03:35It doesn't fall.
03:36Yes, when you fold it.
03:38Oh, that's how it is.
03:39We'll flip it over.
03:40Perfect.
03:41Okay.
03:42So we'll spread out the mixture on the molding tray.
03:48After this, when we achieve the molding.
03:52We bake this for 15 minutes.
03:5415 minutes.
03:55That's how fast?
03:56Yes.
03:571, 5.
03:58Okay, 15 minutes.
03:59After that, what will we achieve from the 15 minutes of baking?
04:04Okay.
04:05There, they have it ready here.
04:07Let's show it to the camera.
04:10There you go.
04:12This is a lot.
04:13Again, they do thousands of things every day here in their bakery.
04:17Here in Morong Bataan.
04:18So this is what we'll achieve after.
04:20Can I get it?
04:21Yes, you can.
04:22This is the consistency.
04:23Let's show it to the camera.
04:24So when you eat it, it's crunchy.
04:27There you go.
04:28Okay, ma'am.
04:29Cherish.
04:30What's the next step from this?
04:31After baking, when we remove it from baking, what will we do next?
04:36We'll mold our buttercream.
04:39We have to mold the buttercream like this.
04:41It's just like this.
04:42So we'll still use the molding tray.
04:44Yes.
04:45It's a different molding tray because it has a lower height.
04:48Okay.
04:49This is the one in the middle of our cookie.
04:50Yes.
04:51Then we sandwich it until we achieve this one.
04:54There.
04:55This is what I was doing earlier during the teaser, Kapuso.
04:57So these two cookies in between are the ones with cream cheese.
05:03Is that right, Ms. Cherish?
05:04The buttercream.
05:05Buttercream.
05:06Okay.
05:07Cream cheese.
05:08Where did that come from?
05:09Okay.
05:10So this is what we'll achieve afterwards.
05:11So that's the buttercream in the middle.
05:12Then the cookie sandwiching the buttercream.
05:14Okay.
05:15After this, of course, that's not it yet, Ms. Cherish.
05:17What's our next step?
05:18So they have to mold.
05:20We crumb coat it.
05:22And then…
05:23You call it…
05:24Crumb coat.
05:25Crumb coat.
05:26So what is this?
05:27Where are we going to coat this?
05:29Buttercream.
05:30Buttercream then.
05:31It's all over.
05:32So let's see how to coat our Silvanas.
05:40Go ahead.
05:41Let's show Ms. Cherish how to do it.
05:44There you go.
05:45Here.
05:48There.
05:50Your staffs are really used to it, right?
05:52Because again, they make a lot of bite-sized Silvanas every day.
05:56So after this, what is this?
05:58Then she'll coat it with cookie crumb.
06:00Okay.
06:02This is your original, the classic flavor of Silvanas.
06:06Yes, cashew.
06:07Which is…
06:08Cashew.
06:09Cashew flavor.
06:11There you go.
06:12It really needs to be done quickly because again, it's just small.
06:15Then you coat it.
06:16Crumb coat with buttercream.
06:18Then we'll rub it here.
06:21Then we'll coat it with the coating.
06:27Alright.
06:29How much is this usually for a box of Silvanas, Ms. Cherish?
06:33This box is…
06:34All variants is P149.
06:36Eight pieces.
06:37So you can have it as a snack.
06:39Yes.
06:40And you can have it as a dessert after breakfast.
06:42Okay.
06:43And how do you earn from this business, Ms. Cherish?
06:48From home-based, we are now food manufacturing.
06:51So that's how we earn.
06:55Because you have to save also.
06:56Alright.
06:57You can't just take out the cash.
06:59So everything should be just circulated in the rush.
07:03That's right.
07:04That's how the business should be.
07:05It circulates income and profits.
07:07And of course, we hope to export in the future.
07:09Oh yeah.
07:10Right?
07:11We are on the way through that.
07:13Okay.
07:14Can I taste this, Ms. Cherish?
07:15Yeah, you can.
07:16Okay.
07:17This is made very fresh.
07:18We'll taste it before we open it.
07:24Mmm.
07:26I don't want to mess in your mouth, Kapuso.
07:28Kapuso, for other world-class food trips,
07:31just tune in to Panpasang Morin Show.
07:33Where you'll always be first.
07:35Unang Hirip!