How to make ensaymada?
What are the ingredients to make ensaymada?
Discussion about bread and Filipinos will consider round, delicate, sugary, and rich ensaymada, a prevalent Filipino bread that is so well-adorned in the Philippines it can both be purchased at neighborhood pastry shops for conventional people and served at very good quality eateries for well-obeyed supporters.
Truly, ensaymada can go from conventional to uncommon.
In any case, it tastes yummy!
- It is best to mix the dough the night before. That way, it will have ample time to proof.
- Baking can take place the next morning.
- To make other versions of ensaymada, you can replace the cheese in the dough with ham, sweet chorizo, ube paste, or macapuno filling.
- Some alternatives to butter for the topping are buttercream, salted duck eggs, or even chocolate spread.
- In a large mixing bowl, pour in water.
- Add in the honey.
- Add flour.
- Sprinkle with salt.
- Add cheese.
- Mix everything thoroughly. It is best to use hands for this step.
- With the exception of the softened butter, add the rest of the ingredients.
- Knead for about five minutes. For this step, it is best to use a mixer turned at low speed.
- Transfer mixture to a bowl.
- Cover the bowl with plastic.
- Set aside for 1 ½ hour.
- Punch down dough.
- Divide into servings weighing 60 grams (a little over two ounces).
- Roll each piece with a rolling pin.
- Pat the middle of each piece with softened butter.
- Close up the piece over the butter like an envelope, pinch long edges together, and roll it with your fingers into a rod shape.
- Coil each rod into a rounded snail shape
- Place each roll on a tray.
- Place in a refrigerator for eight hours or a warm room for four hours. If you have a proofer, then place the dough there for 1 ½ hour.
- Preheat oven.
- Bake at 350 degrees Fahrenheit for 20 minutes.
- Remove from the oven.
- Pat with butter, sprinkle with sugar and place grated cheese on top.