*How to make Melt-In-Your-Mouth Supersoft Ensaymada*
Ensaymada is a Filipino sweet roll topped with creamed butter and sugar,
with optional grated cheddar cheese.
This recipe makes use of ingredients easily available in the American household pantry
or grocery stores, and has been tried and tested by many friends,
who rave that this is even better than Goldilocks or Red Ribbon ensaymada.
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Ingredients:
5 cups bread flour (separate 1 + 1 + 3) />
1/2 cup sugar
2 envelopes Fleischmann’s RapidRise Yeast (1 envelope is 0.25 oz = 2-1/4 tsp)
1 tablespoon salt
1 cup milk
1/2 cup water
2/3 cup shortening (also known as lard, PURICO in Philippines, STRUTTO in Italy)
1 cup finely mashed potato
2 whole eggs
3 egg yolks
2-oz crumbled feta cheese
softened butter (approximately 1 stick to 1-1/2)(for rolled method)
for topping:
melted butter (approximately 1 stick)
a block of monterey jack/cheddar cheese, finely grated (as much as desired; this is optional)
Directions
Combine 1 cup flour, sugar, undissolved yeast and salt. Heat milk, water and shortening until very warm (120º to130ºF). Gradually add to dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in mashed potato, whole eggs and 1 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. Meanwhile, add the crumbled feta cheese to 1 cup flour and process in a food processor to mix very well, then combine with the rest of the flour. Stir this flour mixture to make a stiff batter. Detach dough hook and cover dough plus hook loosely with plastic wrap; refrigerate 2 hours. Remove from fridge and add the 3 egg yolks, stir setting on the mixer. Remove hook from the dough this time and cover loosely again with plastic then refrigerate for 1 or up to 22 hours.
When ready to bake, sprinkle your work surface generously with flour. Grease your hands and place the dough on the work surface. Sprinkle the dough generously with flour anywhere it is sticky, and divide using dough cutter into three portions. Degas by pressing with your palms or rolling pin and shape into a rectangle about 8 inches by 10 inches.
Shaping them can be done two ways: coiling or rolling.
(1) Coiling method: Using dough cutter, cut portions into ropes about 1 foot long and make flat coils, tucking the ends under. Place on greased baking sheets (non-insulated aluminum preferred) 1 inch apart.
(2) Rolling method: Apply softened butter on the rectangular dough except 1/2 inch from edges. Roll from the long side to form a log. Using dough cutter, swiftly cut at intervals of 1-1/2 inches. Place on greased baking sheet cut side up, 1 inch apart. Alternatively, you may use brioche molds (5-inch diameter) sprayed with butter flavored oil. (This whole recipe will yield 3 logs, 8-9 rolls each. A log can be frozen by wrapping tightly in cling wrap. When ready to use, thaw in room temperature for 15 minutes before slicing, then let rise for about 2 hrs to 3 hrs or until doubled).
Brush with melted butter, and cover with greased plastic to rise for 30 minutes to one hour (depends on how warm your environment is) until doubled in size.
Bake at 350ºF for 12-15 minutes or until done and golden light brown. Remove from pans; cool on wire rack for about 30 minutes or until completely cool if not consuming immediately, and store in ziploc bag.
To enjoy ensaymada the traditional Filipino way:
Brush softened butter to warm ensaymadas (not too hot that it melts the butter), dunk in a bowl of sugar (or sprinkle the sugar on top), and top with finely grated cheese (the finer grater gives you soft looking curls of the cheese like in the photo above). Note: Toppings are best added immediately prior to consumption.
Source:
http://www.bukisa.comPURICO OR LARD
o yes!!! purico bitaw ang i hidhid sa mga bakery sa atoa noh? haskang lamia raba sad! yummm!
