Goldilocks Polvoron Copycat

            

Goldilock's Polvoron Closeup

             Goldilock's Bakeshop was the very first high-end bakeshop in the Philippines. During that time, each Philippine Air Lines flight from Manila , unloaded hundreds of passengers, each carrying with them several boxes of cakes, rolls and packages of goodies, ready to wow the loved ones eagerly awaiting their ' pasalubong.'  I guess, you could say that any Goldilock's treat was the ultimate pasalubong. The shop's branches quickly spread throughout the country.

        In 1990, instead of reviewing for board exams, I attended several cooking classes of Ms. Sylvia Reynoso-Gala, the country's premier culinary expert. 

          I still remember my excitement mounting as we, her students, were busy shaping polvoron in moulds. Who could ignore the delicious aroma of melted Anchor Butter? So, when time came to give our products a taste, oh wow! Absolute decadence!

               I will never forget Ms. Gala's special instructions, when she expressly said; " the only way for this recipe to taste like Goldilocks, is to use KLIM Milk Powder and Anchor Butter,   anything else and, you won't ever get the same results."

             Sad to say, that the products available now, no longer have that mmm! factor like they used to. If you have ever visited any branch in the country, or a Filipino store anywhere in the world, and still think you've found pastry heaven, are missing out a lot. Even the kind of butter they use now, lack the heavenly scent of premium butter. They don't make them like they used to. And only those who tasted it back then, will ever know the difference.

             Maybe it's because the makers of KLIM, ( whose only tv advertisement still showed the then 7 year old, future Miss Saigon Superstar, Leah Salonga ) folded up maybe, some 15 years ago. So you will understand, there can never be the original Goldilock's polvoron taste ever again.

             Today, the nearest equivalent for KLIM locally, would be NIDO Fortified, though it's not that creamy. So, simply find the creamiest whole milk powder you can find, and use nothing but Anchor Butter or the best tasting, premium butter you can get your hands on. 

              To the uninitiated, Polvoron has an almost similar makeup ( though, not quite) to short breads. It's best classified as candy.

              Time to wow your taste buds. This recipe will make 45-60 pieces

INGREDIENTS:

2 c. All Purpose Flour, sifted after measuring

1 c. Nido Full Cream powdered milk, or substitute

1 c. white sugar

1 tsp. vanilla

1 c. Anchor Premium Butter, or substitute( 1 bar = 1 cup)

PROCEDURE:

1. Toast flour in a pan some 3-5 minutes until light brown.

Toasted Flour

2. In a glass dish, mix powdered milk and sugar. Stir in toasted flour.

3. Melt butter in the same pan. Add to the flour mixture while hot. Add vanilla.

Melt butter

4. Mix well with the back of a spoon, making sure everything is incorporated, and there are no lumps of milk or flour.

Polvoron  with moulder

5. Shape with polvoron moulds and arrange on a baking pan. If polvoron moulder is not available, you can use a small muffin mould.

Shaped polvoron

6. Freeze for 5-8 minutes or until firm. 

7. Wrap in colored tissue or Japanese paper or colored water cellophane.

center polvoron in colored paper

line up both edges

Fold down twice to seal, then pinch edges

Gather ends neatly and twist both ends to seal

8. Serve as dessert, snacks, party favors, giveaways or package as gifts.

NOTE: To create a variety of flavors; add 1/2 cup of any of the following:

toasted and ground peanuts, crushed Oreo cookies, toasted pinipig, ground cashews, or ground peanut brittle.

For chocolate polvoron, replace 1/2 cup of flour with cocoa powder.

Goldilocks Polvoron Candy

      I hope you try this one. They look pretty for a kid's party, baby shower or any occasion. Simply match the wrappers with your colour theme. Have fun!

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