Osang’s broas (ladyfingers) are made from the simplest ingredients: eggs, sugar and flour. The mixed ingredients are placed into a piping bag, and then piped in a strip onto a thin metal sheet, with the perfect length and width from each finger.
The sheet of10 fingers are placed in a stone oven with controlled heat coming from the charcoals below where the broas hardens and forms its shape. They are then cooled and packed into brown paper bags for delivery.
Osang is Rosa Clarion, after whom these awesome baked goodies are named. The recipe for her special broas was originally developed in the 1800s by Osang’s aunt and was passed on to her. Osang then used it to start her small backyard business.
They hand mix all of their batters. The slow mixing motion is the key to the consistency of their baked goods. They mix very small batches of dough, using a maximum of only 6 eggs at a time. They can make up to 30 batches or so of dough on a given morning and only bake up until mid-day, after wards they are packed by the 100′s in paper bags and wrapped by thin plastic.
D’ Original Osang’s Homemade Pastries
Baclayon, Bohol, Philippines.
|Food Trip Friday|
* * *
I very much appreciate my articles and photos appearing on fellow bloggers' sites, popular broadsheets, and local broadcast news segments, but I would appreciate even more a request for permission first.