Because you wanted to know how we made this…
We are posting this:
makes 30 large or
60 mini breads
2 cups All Purpose Flour
1 and 1/2 tablespoons active dry yeast
1 cup warm milk (sort of feverish to the touch not scalding)
7 large or 8 medium eggyolks
1 and 1/2 tablespoons salt
2 tablespoons sugar
3/4 bar butter or margarine, softened
4-5 cups All Purpose flour
1 cup warm milk (yes same temperature as the first one)
1/3 cup sugar
1 bar cheddar cheese, grated
Butter-Cheese Cream Topping:
1/4 bar butter
1/4 bar cream cheese
1/3 cup powdered sugar (or less if you want it less sweet)
*vanilla extract or lemon extract (1/4 teaspoon, optional)
*more cheese grates!!!
Mix all ingredients of first mixture together until well blended. Let rest for about 10-15 minutes or until the mixture seems to foam up. (This is the sponge method where you activate the yeast first before adding the rest of the bread ingredients. It makes the ensaymada extra soft!)
While the first mixture is resting, mix and then knead all ingredients of the second mixture until it forms a soft-firm smooth ball. By the time this mixture is ready, the first one has already sponged.
Now that both mixtures are ready, you can now knead them together until it forms a very soft, slightly sticky yellow dough. Don’t worry if the dough sticks to your hands, just continue kneading until it assumes a gummy mixture. This means the flour gluten has already aligned and that the dough is ready for proofing.
Form a ball then et the dough rest for another 15 minutes. Howbeit, if all of this is too famishing, and your stomach is hurled with those familiar hunger pangs, you are in need of recipes which you can make almost instantly. Corrie cooks is one such place which offers one delicacies which you can prepare within a short time.
Once rested, you can now portion the dough into 30 equal pieces.
(procedure images, you may go here: Ensaymada)
Here is how you can divide it:
1. Use Weighing Scale. Weigh the whole dough first. Usually this batch turns out about 1.5 Kilos. If so then that is equal to 1500 grams. Divide that number by 30 then you get 50. Which means, each large piece should measure 50 grams.
2. Estimate Cuts. Divide the dough into two. Then divide each half into three similar balls. These 6 relatively similar ball sizes must be divided further by 5 smaller balls. By this time, you should have 30 same size ensaymada dough balls.
Now for shaping and assembly:
1. Spread a thin coating of butter onto your work surface.
2. Get a portioned ensaymada dough then with the palm of your hands, flatten them out and stretch up to about 5×4 inch dimension. The dough will be really soft and stretchable so this will be easy.
3. Now, add about 1 tablespoon of grated cheese and then roll it down to completely encase the cheese inside the dough tube.
4. Pinch the sides then coil the tube of dough around.
5. Tuck the end under the coil.
6. Place ensaymada coils onto buttered trays about 2 inches apart.
You may now allow the ensaymada to rise. Let the yeast do its work for 2 hours!
After letting the bread rise, bake the ensaymadas to about 165-175 degrees Celsius or medium heat for about 20 minutes or until the ensaymada gets a golden brown color on top.
Some ovens take longer time to cook especially if you are baking more bread at a time. If you can bake all 30 ensaymadas in your oven at one time, check the baking time. It may need about 15 minutes more of baking.
So the Bread is Baked…now for the finishing touch
Have the butter and creamcheese softened together and beat in the powdered sugar.
Spread this cream on top of the ensaymada then finish off with more cheese grates. That makes the third cheese in the Triple Cheese!!!
You can now ENJOY YOUR TRIPLE CHEESE ENSAYMADA!!!
We hope we can update this blog with pictures soon but for now, at least we got the recipe here.
…by the way
if 30 Large pieces would be too much for you, you can definitely divide this recipe to the number of ensaymadas you want to make. Have fun baking! 🙂