Thanks to
Manang I can finally make my own ensaymada. I think this is a Philippines bread. The Korean store sell these breads and it cost like $2 for one. The one at the store is pretty good but kind of hard. It is always better to make your own. So hot off the oven and so soft when it's still warm. You can also add your own fillings. I made a mung bean filling for mine. I will try to make the super soft ensaymada with potato for the extra soft texture. I will try to add coconut and yam as fillings next time. Mmmm......
If you look at my recipe and method you can see I'm being lazy compared to Manang. I cut out a lot of steps since I was lazy....hehehe
Here is the similar recipe from
Manang which I used my bread maker to knead the dough for me. This recipe makes 12 ensaymada. So if you think you can not finish this in one or two days then cut the recipe in half.
6 cups all purpose flour
3/4 cup sugar + 1 tbsp
2 envelopes FLEISCHMANN'S Instant Yeast
1-1/2 teaspoons salt
1 cup milk ( I added couple tbsp of milk powder)
1/2 cup water
1/2 cup butter or margarine
1 large egg
3 egg yolks
Topping:
Softened butter at room temperature
Granulated sugar
grated white cheese (optional)
Method:
1. Heat the milk, water, and butter until warm and butter melted. Add in the sugar and stir well. Pour this warm but not hot liquid to the bread maker.
2. Add in the eggs to the bread maker. Then add in the flour and salt. Now close the bread maker and select for dough which it will only help you knead and prove the dough.
3. After the bread maker finish kneading the dough, take the dough out and cover it and let it prove for couple hours (4 hrs) or overnight until the dough double.
4. Now you can make your own fillings. The bread is still good without a filling.
5. When the dough is ready, divide it into 12. Using your hands, try to roll the dough out (see pic below) and add in your filling. Use some flour for dusting to prevent sticking to hands.
6. Dust your baking pan with some flour. Make the coil and then let the dough rest on the baking pan for another 20-30 minutes. Cover the dough when letting it rest (see pic below).
7. Heat the oven 350 F. Bake the dough for 15-20 minutes until golden. Remove from heat and let it cool on a rack to prevent bottom from sweating.
8. When the bread is just warm you can now spread it with butter. You will notice if the bread is too hot then the butter will melt away. So only spread when it's warm. After spreading with butter then dip the bread in the sugar. Or you can sprinkle the sugar all over the bread.
9. Serve warm or on the same day if you want that soft texture. The bread will be harder the next day or two but still good. I put the left over in individual sandwich bag to store for the next day.
