A Taste of Piyaya Bread

Someone asked me to make a demo for fruit wine making, mango wine to be specific. I will post the name of requester and the video when I get my file copy.

I never know the type of demo they want. A full technical demonstration with quality control measures or just a simple cooking recipe. Definitely, wine making is a very delicate process.

I went to my alma mater to borrow some technical equipment, the refractometer and alcohol hydrometer. Refractometer is for sugar adjustment while hydrometer is for checking of alcohol content.

After getting what I need my friend gave me some piyaya. The piyaya was different from what I previously tasted, slightly sweet and yummy. Plus its color is violet instead of white. Changing the color from white to violet is a marketing strategy, to differentiate it from ordinary piyaya.

I first saw piyaya at mall food exhibitions. I never like eating it because the taste is blunt and the texture is powdery. I will try making delectable piyaya for my next article.

piyaya tinapay

Piyaya is a fried dough with muscovado sugar fillings.

Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.

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