Light, cotton–soft, fluffy, and melts-in-the-mouth delicious. Those were the exact words of my husband while eating and enjoying this wonderful ensaymada. Thanks to a good friend Richard Ramos who happens to be a baker/demonstrator at my previous company in the Philippines – Puratos, for the great recipe.
Ensaymada is a sweet bread that is very popular in the Philippines. It is almost similar to the ensaimades of the Spanish. The difference between ensaymada with the other soft breads in the Philippines is that, ensaymadas are expected to be soft, fluffy, and buttery while other sweet breads need not to be too soft.
Almost 2 years ago, I had posted another ensaymada recipe which I baked when we were still living in Singapore. See Ensaymada for the recipe. Since bread improver is available at Phoon Huat (the name of the store in Singapore where we buy all our baking needs), I was able to make a cotton-soft, fluffy, and delicious ensaymada using the straight dough method.
This time, however, since bread improver is not sold anywhere here in Qatar, I have to rely on the sponge and dough method to achieve a softer sweet bread. For the purpose of posting this recipe on our blog, I have to convert all my ingredients in US measurement. I always weigh all my ingredients when I do baking (so please don’t scold me 🙂 ) That is the proper way. Baking is an exact science you know 🙂
For this recipe, the resulting dough was soft, wet, and sticky. In short, the dough wasnot manageable. I am supposed to give up after the mixing process butthanks to my husband and his 1001 ingenious ways of making my lifeeasier and comfortable I / we made it through with flying colors 🙂 Thank God, I married a Macgyver 🙂
Where to buy ensaymada in the Philippines? Almost all bakery / bakeshop large and small in the Philippines, including those bakeries found at the street corner, sell ensaymada. The taste and softness however, may be different. Who sells the best ensaymada in the Philippines? Any bakeshop that uses Puratos bread improvers and were trained/educated by Puratos sells good quality ensaymadas 🙂
How to eat your favorite ensaymada? If you bought your ensaymada with toppings then just have it with your tea, coffee, juices, and even softdrinks. BUT if you have a plain ensaymada, you can top it with butter and grated cheese. If you are not lazy, you can make a butter-cream or cream cheese toppings. I made a comibination of both for my ensaymadas’ topping 🙂 – butter-cream cheese topping (recipe below)
This ensaymada is great with or without any toppings. And, guess what, after more than 48 hours had past my ensaymada is still cotton-soft and fluffy 🙂 I don’t mind baking another ensaymada again provided my husband will help me with the make-up and shaping of these gorgeous things 🙂
All Purpose Flour – 3 c
Instant Yeast – 2 tsp
Fresh Milk – 1/3 c+ 1 tbsp
Water – 1/2 c+ 2 tbsp
All Purpose Flour – 2 c
Instant Yeast – 1/4 tsp
Milk Powder – 1 tbsp
Salt – 1 tsp
Sugar – 1/2 c + 2 tbsp
Mashed Potato – 80 g.
Egg Yolk – from 5 large eggs
Fresh Milk – 3 tbsp
Unsalted Butter, (at room temperature) – 1/3 c + 1 tbsp
Baking Procedure :
Yield : 20 Ensaymada
Mixing Method : Sponge and Dough
Fermentation : Sponge – 2 hours
Resting : Dough – 30 minutes
Scale : 70 g.
Proofing : 1 hour
Baking in oven : 200 degrees Celsius for 15-20 minutes
1. In a large bowl, mix all the ingredients for the sponge using a wooden spoon or your hands. Cover with a plastic and leave in a warm area (no direct sunlight!) for about 2 hours.
2. In a mixing bowl (the bowl for your mixer), under low speed, mix all the dry ingredients for the dough. Add the mashed potato. Mix.
3. Pour in the fresh milk, egg yolks, and butter. Mix at low speed for 2 minutes until incorporated.
4. Add 1/3 of the sponge to the dough and mix at high speed until just incorporated.
5. Add the other 1/3 of the sponge and continue mixing until just incorporated then add in the remaining sponge and continue mixing at high speed until well incorporated (approximately 5 minutes)
To test if your dough is already ready, that is if the gluten has already been fully developed, cut a piece of dough, stretch it with both hands. If you get a thin film at the center of the stretched dough and it doesn’t break, then the gluten is fully developed
6. Cut and scale the dough to 70 g. then roll it into a rope, then form it into a snail. Do that for the rest of the dough.
7. Proof for an hour (leave it as is for one hour)
8. 20 minutes before thproofing period is over, preheat oven to 200 degrees Celsius
9. Brush each ensaymada with egg wash.
10. Bake ensaymadas for 15 minutes or until the top turns golden brown
NOTE: The final dough will be somewhat soft and sticky, BUT it will still be manageable. Here’s a few tricks I developed as I went on baking using this recipe.
1. Scale and cut the dough then roll it out into string on a floured working surface.
2. OR you can use this, melt butter and brush it on your working surface and your hands then roll out your dough (scaled and cut) into string on the same surface
Spread a generous amount of Butter-Cream cheese Topping on top of the ensaymadas then sprinkle it with grated cheddar cheese. Below is the recipe for the topping
BUTTER-CREAM CHEESE TOPPING
Butter – 100 g
Cream Cheese – 1/4 c
Icing Sugar – 3/4 c
Mix all the ingredients in a mixing bowl and cream them at low then high speed.
DO CHECK US ON FACEBOOK AND PINTEREST
– myFresha-licious on Facebook
– myFresha-licious on Pinterest
© myFresha-licious (12May2013)