Ensamada Recipe

Ensamada Recipe
Serves 2-3

4 1/2 cups All Purpose Flour
1 tablespoon Active Dry Yeast
3/4 cup Water, Lukewarm
4 Eggs, beaten
3/4 cup Sugar
1/4 cup Milk
1/2 cup Butter, softened
1/2 cup Vegetable Oil
All purpose flour for dusting
Shortening for greasing tin pans
Softened Butter and Sugar for Topping
2 cups Grated Cheese, for Topping

1 Dissolve the yeast in lukewarm water, then add 1 cup flour and a tablespoon of sugar. Set aside for 1-2 hours, until double in size. Transfer the sponge mix in a mixing bowl, add the eggs, sugar, milk and butter and the rest of the flour.

2. Add the vegetable oil a little at a time until the dough is not sticky enough to handle. Start kneading at this point. Knead until smooth and elastic, for about 12 - 15 minutes. Set in an oiled bowl and cover with plastic, refrigerate from 4 hours to overnight.

3. Take the dough out of the refrigerator and let it rest at room temperature for 1 hour. Grease the pans and sprinkle with flour, set aside. Divide the dough in 12 pieces(if using for large mold) or 24 pieces for muffin pans.

4. Flatten each piece to form a rectangle, about 12" x 5", then roll the bottom part inwards to form a long cylinder. Holding both ends, start coiling tucking the right end underneath, and coiling tightly with the left hand -- with both ends tucked underneath. Set on the greased and floured muffin pan.

5. Set them inside the oven (oven is not yet turned on) -- and place a container with boiling water underneath. This will help the dough rise and double in size. After 45 mins to 1 hour, remove from oven, then pre-heat oven at 350 °F;

6. Bake for 20 - 25 minutes, or until slightly browned (not golden brown). Cool the Ensaymada completely, brush with softened butter, then sprinkle with sugar. Top with grated cheese.

Serve and enjoy this delicious Authentic Filipino Food RecipeEnsamada

No comments:

Post a Comment