FLUFFY ENSAYMADA

The ensaymada i made was a huge success (sa mga friends syempre hindi pwede okrayin hahaha). Yung mga friends namin na nakakita ng pictures sa facebook syempre hindi pumayag na hindi ako ulit magbake. Pro i wanted to try another recipe so here it is. They all like it and some of our friends said that they like this one better.

DOUGH AFTER 1 HOUR

CUT

COIL INTO DESIRED SHAPES AND SIZES

PROOF FOR 1 HOUR OR UNTIL DOUBLE IN SIZE

WAIT....

AFTER 1 HOUR

BAKE

COOL THEN SPREAD BUTTER, DIP IN SUGAR AND GARNISH WITH CHEESE

FLUFFY ENSAYMADA

INGREDIENTS:

6 to 6-1/2 cups all-purpose flour (separate bowls 2 cups,1/2 cup and 4 cups then separate 1/2 cup for dusting)

3/4 cup sugar
4 1/2 tsp dry active yeast
1-1/2 teaspoons salt

1 cup milk
1/2 cup water
1/2 cup butter or margarine
1 large egg
3 egg yolks (reserve 1 egg white for Egg Glaze )


Topping:
Softened (not melted) butter or margarine
Granulated sugar
grated cheese (optional)



PROCEDURE:

• Mix the first 4 ingredients, use 2 cups of flour first
• Heat milk,water, margarine (heat lang,dont boil)
• Remove from stove, add in the flour mixture
• Add the egg,eggyolks and 1/2 cup flour mix.
• Then add the rest of the flour mixture but set aside 1/2 cup flour for dusting
• Knead the dough. Then rest for 1 hour.
• Divide into 24 pcs (or how small or big you want it).
• Coil using butter or margarine or oil.
• Put in a greased pan r muffin cups.
• Bake in 350F preheated oven for 15 to 30 mins or until done.
• Top with butter, sugar and cheese.
• Salted egg also (optional)
  

Ensaymada, Enseimada, Ensaimada

First stop ensaymada. The other day i was craving for ensaymada so kahit gabi na go ako to make a dough, yun nga lang kinabukasan ko pa mabe-bake kc its too late na. The next day i bake it and hmmm yummy. ok na ako at nakatikim na naman ng ensaymada my husband loves it too at nagdala siya sa office pra sa mga office mates nya filipinos and foreigners. Like naman nila so happy ako hehehe.



HISTORY/DESCRIPTION

Ensaymada, a Filipino sweet bread, is one of the many pastries derived from spanish origin. Ensaymada in fact are very much the same as their european counterpart ensaimada, which are a pastry specialty of the Balearic Islands, most notably Mallorca (Majorca). Although it is a spanish specialty, the origin of ensaimada can theoretically be traced to the arabic occupation of the Ibizan Peninsula from 740 to 1235 AD and the exploration of the arab world by the spanish and portuguese.

One belief is the pastry may have been castilian, as the root of the name, sain, is the castilian medieval word for lard, from which are breads are commonly made today. However the arabic word for butter is saim, which seem to be a better fit for the name, and for the pastry, which was known to be made originally with butter. It is thought that the Mallorcan pastries onle were made with lard when the catholic church encouraged the use of pork products to eradicate the arab indocrination of the region and to derived jews and arabs from the region altogether. Controversial stuff.

However, by the time it got to the Philippines, the recipe had reverted to its butter-based origins. The original sweet bread is one large snail-like coil dusted in sugar, but today individual sized cakes are more popular throughout the country. They are soft,buttery, milky and rich and the added slather of butter, sugar and cheese, a sinful pillow of extravagance for your breakfast or tea. (from wikia.com)


Heres My recipe i got it on line matagal na but i cant remember where.... hmmm... san nga kaya... anyway here it is.

INGREDIENTS:

5 cups bread flour (separate 3 cups, 1cup and 1 cup)
1/2 cup sugar
5 1/2 tsp. yeast
1 tbsp. salt

1 cup milk
1/2 cup water
1/3 cup shortening

1 cup mashed potato
2 eggs
3 eggyolks
2 oz. grated cheese( add to 3 cups flour)

1/2 to 3/4 cup melted butter for rolling



PROCEDURE:

• Combine 1 cup flour, sugar, yeast and salt.
• Heat milk, water and shortening until very warm. (do not boil)
• Gradually add to dry ingredient. Beat for 2 mins using electric mixer.
• Add mashed potato, eggs and 1 cup flour. Mix.
• Stir in remaining flour to make a stiff batter. Cover loosely and refrigerate for 2 hours.
• Remove from fridge, add 3 yolks. Mix again (using heavy duty mixer or by hand). Cover again loosely. Refrigerate for 1-22 hours.

COIL:

• Get some chilled dough, chill again the rest because its hard to handle the dough when its warm.
• Shape into a rope, around 1 foot then coil (like katol hehehe) and placed it in a gresad pan or mamon muffin cups.

BAKE:

• Let it rise for about 30 mins. to 1 hour or until double in size.
• Bake at 350F for 15 to 20 mins. or until done(sometimes it depends on the oven)
• While warm but not hot brush with butter, dip in sugar and top with cheese.
• If you want you can also top it with salted egg.