Christmas Hang-ups

CHEF MOM / Adoree Chong-Uy

As we welcome the New Year with every taste bud satisfied, while still craving for more festive delicacies or sweets, we would like to spread the spirit of gratitude as we tackle questions about well-loved Christmas goodies.

This column shall be as a forum for homemakers and bakers, beginner or not, to raise their questions about or express problems encountered in baking, like the ones below. Rest assured, we will do our best to answer them to the best of our ability.

Question 1: Fruitcakes may be slowly disappearing from the scene during the Christmas season, but I am proud to say our family still serves and enjoys it during Noche Buena. My question is, since we usually have a lot of leftover fruitcakes, how can I possibly prolong their shelf life?—Evelyn de Dios, Parañaque City.

It is definitely a welcoming thought that there are still some of us who likes our fruitcakes. Fruitcakes usually last for one year, or even more, if kept in the freezer. The brandy used to douse the fruitcake with acts as a preservative, so that the fruitcake can last that long. Plus, the flavor that the alcohol lends to the fruitcake gives the cake its distinct flavor. It would be ideal to store the fruitcake wrapped in cheesecloth that was soaked in brandy or any liquor, so as to prevent molds from forming. In doing this, we are also improving the flavor of the fruitcake.

Question 2: My daughter tried making rum butter cake during her last Christmas vacation. I would say the cake was properly baked. The problem was the rum syrup that she poured onto the cake; it made the cake wet and soggy. What went wrong?—Amalia V. Bautista, Taguig City.

Thanks for sending your question, Amalia. I sure hope this incident did not dishearten your daughter. That’s the thing about baking: You make mistakes and learn from them. I am glad that the cake came out nice, and the problem was only the rum syrup.

The technique for the syrup to be absorbed by the cake without it make the cake soggy is to add, brush or pour the syrup hot while the cake is still warm. Let the cake cool a bit and make sure it is still warm; reheat the syrup if you made it in advance, and pour the syrup in the manner you want onto the warm cake. Send my regards to your daughter, and please encourage her to keep on baking.

Question 3: This is a very timely column, especially for us bakers who would like our baking problems solved. Kudos! My concern is my Food for the Gods. There are times it comes out perfect, but most of the time the center collapses, so it comes out uneven. I don’t do any changes, so how come it’s perfect sometimes, but imperfect most of the time?—Marissa Ong, Makati City.

I can totally relate to you, Marissa. Baking can be a pain in the a–. Do not give up. There is a solution to your problem: Try using a smaller baking pan next time. Let’s say that, you are using a 9×13 rectangular pan, switch to an 8×8 square pan. If you are already using a square pan, switch to a smaller-sized one. You see, this is how your batter (especially if it contains a chemical leavener, like baking powder or baking soda) behaves in a bigger pan. The sides are the first to rise up inside the oven, followed by the rest.

This also means that the sides are the first to set and form their structure. By the time the whole thing is baked, though, the center did not reach the height of the sides and had already set.

Using a smaller pan will solve this problem, because the whole thing will, more or less, rise up and set at the same time.

Question 4: My family loves panettone! We have it in our fridge every Christmas, so everyone can just get a slice and enjoy it with his or her favorite coffee or tea. I just get irritated when the panettone turns dry and crumbly. Is there a way to avoid this from happening? Thank you in advance.—Paul Apelleda, Quezon City.

The panettone is slowly turning heads or, should I say, tummies, among Filipinos. This sweet bread originated in Italy and is enjoyed during Christmas. Its main ingredients are flour, candied fruits and raisins. Just like other kinds of bread, it is best to store the panettone in the freezer, tightly wrapped in aluminum foil, then in plastic.

Keeping it the fridge will make it dry up fast. Before serving, let it thaw, then toast it to enjoy. Freezing the panettone will also prolong its shelf life.

We would be happy to hear from you, our dear readers. Please send your questions to chefmom.tmm@gmail.com, and keep them coming as we reveal oven secrets! Happy baking!

Adoree Chong-Uy works as a chef instructor at the Center for Asian Culinary Studies and has a home-based bakeshop, called Baker’s Barn. She is also a food consultant of some bakeshops and food companies.