Who said, overloading is unlawful?, but this bread is an exemption. Should I say, overdoing it is even better. On ceteris paribus... hopefully you can achieve the same result.
ENSAYMADA ala Melt
makes about 780g of dough, 15 pcs of 50g each dough.
To look like these:
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| Baked on 04 may 2020 |
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| First product, 12 October 2012 |
What you need--
1/2 c fresh milk {update: use 1 c fresh milk} (this batch was accidentally placed with 1
cup of milk, the result is so soft and fluffy, just be patient in molding it into ball for proofing =)) )
2 tsp instant yeast
2 1/2 c bread flour
4 egg yolks
1/4 c salted butter, melted
3/8 c caster sugar
1/2 tsp vanilla { update: use 1 tsp}
3/8 c shredded cheddar cheese
Note: I use a 1/8 c measurement for easy measuring of 3/8.
Topping: you start with this amount, then just make again if you need some more topping so you wont be having leftover spread.
Shredded cheddar cheese
1 tbsp powdered sugar ( +/-) according to your preference.
1/4 c unsalted butter, softened
Procedure:
1. Place bread flour and yeast in a stand mixer bowl.
2. Using the bread paddle, combine these two ingredients at low speed.
3. With the paddle mixing, add in milk, egg yolk, butter, sugar and vanilla.
Slowly incorporate the cheese.
Then, increase speed to maximum of dough setting.
4. Still in the stand mixer, knead dough for about 10-15 minutes. The longer you knead the better.
5. Using your flour dusted bare hands, roll the dough into a ball and return to the bowl.
6. Cover the bowl with cling wrap and let it rise to double at least an hour or so.
7. When ready, punch dough down and divide into 3 pcs.
8. Roll each piece into a log and cut dough into 30 grams each.
9. Place dough in a baking sheet lined with parchment or place it in a cupcake pan, like what i did.
10. Proof it for 45 minutes to an hour.
11. Pre-heat oven for 350 degrees about 175 degrees with fan.
12. Bake dough for 10-15 minutes or until lightly brown on top.
DO NOT OVER BAKE to keep the bread moist.
13. If done, remove from oven and let it cool.
13. In the meantime, prepare the spread: Cream butter and sugar.
14. Spread over cooled bread and finish it up with shredded cheese.
These overloads landed in good hands. Beware! another batch is in progress. ;-)
Notes:
1. First batch above, was done with 1 c milk, dough is sticky and soggy. It sits for an hour to rise.
But the result is very soft, fluffy and yummy!
2. With the second batch milk is at 1/2 cup and the dough is stiff and sits for 2 hours to rise properly.
The result remains the same. Still delicious!
After several times of making ensaymada, each time is always different from the previous. Manual baking and estimations are always the attribute but everytime is always deliciouso!!!
Today 14 May 2020, I baked ensaymada with 1 c of milk and 1 tsp of vanilla. Again, this dough is soggy and sticky so the time for proofing and resting should be more than an hour is essential. And oh, this bread was baked at around 7 minutes only. I use 50 grams of dough for the mamon liner because i want a "height" for my ensaymada... this is the result...
Hi win? Whats d alternative of bread flour? I dont think we have ot here. When you sa mu punch as in suntukin yunh dough? Why is that? Sorry so ignorant me im just learning to bake. I soooo lub d muchlach ensaymada. The best ive tasted as well better than goldi
ReplyDeletehello, you can use all-purpose flour though sometimes all purpose flour may produce a dense and flatter bread.
DeleteYup (suntukin, just one punch). It is called degassing: there are few benefits of degassing or punching:
1. To halt the yeast from eating the sugar-- to halt the fermentation ( remember that the rise of the dough depends on the yeast -sugar reaction) to prevent the dough to over rise then eventually collapse in the oven during baking.
2. To expel the carbon dioxide while retaining some air to improve the texture and flavor of the bread.
3. To equalize the temperature of the dough, if you notice the inside of the dough is warmer than the outside, in doing so, when you reshape your dough, it will rise evenly during proofing ( refers to the final rise of dough as to distinguish it from the initial rise) which is why in step #6 I use the word rise, then in step #10, I use the word proof... =)
4. Again, degassing will create small and numerous air pockets which contribute to the fine texture of the bread.
hope this satisfies your queries =)
cheers!
Salamat win. Trying ur recipe now. I used goldi recipe before.and palpak. I found a white bread flour finally. How do u knead d dough? It is sticking everywhere in my fingers n table top. I did use d bread flour on my table and hands but it is just sticky. Do u use oil?
ReplyDeleteHi,
DeleteI used stand (electric) mixer, this recipe does not recommend MANUAL/HAND kneading for 2 reasons:
1) It can and is very tedious.
2) Requires adding more flour in kneading which will affect your output.
I would assume you placed 1 c of milk instead of 1/2 cup for the recipe (which happened to me in my first batch) -- that is really sticky and soggy. I used the stand mixer still to knead the dough for 15 minutes. I only touched the dough with my bare hands after I kneaded it that is: punching, rolling, dividing and rolling again. That must have been a very challenging situation (sorry to hear that) and i hoped you still pulled it off.
In my first try when I mistakenly used 1 cup of milk, the dough never touch my work area as it was so sticky and i don't want to make a mess ( avoiding a lot of cleaning up after that).
Note: Do not use oil, instead use flour to prevent dough from sticking but it has to be in an amount that will not affect the proportions of your entire ingredients.
Hi, can I use evap milk instead of freshmilk?
ReplyDeleteYes you can😉
Delete