Wednesday, March 24, 2010

Another Accomplished Recipe (part 2)

This is the continuation and the second part of my Ensaymada making. You can read my first post about this by following the link. This a very soft mixture when I finally made it the correct way. Maybe it is supposed to be soft to have the Ensaymada consistency, I am not sure. What I sure right now is the next time (if ever a next time), I will omit some liquid from the first rising or simply try another recipe. The image below is what it looks like after the last rising. The recipe was calling to make a ball and let it rise but it is too soft and too sticky. However, it mentioned about adding more flour. I think 5 cups of bread flour is not enough for this recipe. I will suggest to use your best judgment. I will say that 8 cups of bread flour will be suffice. There are only 3 of us who ate this bread. DH did not like it, he likes my pandesal better than this one. And have you seen how much egg yolks are in this recipe? And what am I supposed to make with all the egg whites I have after making this thing? White eggs omelet, marshmallow, meringue, that are loaded with sugar and corn syrup. No thank you. Or maybe white leche flan (custard). Anyway, watch out for my full images this Friday for my FTF entree, Special Ensaymada.

Final Rising
Special Ensaymada by Nora Daza

First rising:

1 tbsp active yeast
1 tbsp sugar
¾ c lukewarm water
1 c bread flour
½ c lukewarm evaporated milk

Pour milk into a bowl. Measure the lukewarm water. Sprinkle the yeast over the water. Allow to dissolve. Stir in the lukewarm milk, sugar and flour. Mix with a wooden spoon until smooth. Cover with a moist kitchen towel and set in a warm place. Allow dough to double in volume.

Second rising:

4 egg yolks and 1 whole egg, beaten
2 c bread flour
¼ c sugar

Mix the beaten eggs, sugar and flour. Beat well. Add to the first mixture. Knead well and shape into a ball. Cover and keep in a warm place to allow the dough to double its bulk.

Third rising:

4 egg yolks and 1 whole egg, beaten
¾ c butter
2 c bread flour
½ c sugar
1 c grated queso de bola

Cream butter and add ½ c sugar, beaten eggs and flour and 1 c of grated queso de bola. Mix with the dough from the second rising. Place mixture on a greased board. Add flour if dough is soft. Knead for about 15 minutes until the dough is satiny and smooth. Shape into a smooth ball and place in a bowl. Brush with melted butter. Cover and allow dough to rise. Divide the dough into 20 balls. Roll out each ball until thin, keeping the final shape a rectangle. Brush with butter and roll like a jellyroll. Press each and so that it seals the dough. Using an ensaymada mold or a muffin pan that is well greased, coil the sweet roll around the pan so that the rolled dough looks like a mound.

Allow the dough to rise until it is almost double in size. Bake in an oven at 350°F for about 10 to 15 minutes. Top with creamed butter, sugar and grated queso de bola.

Watch for my Ensaymada pictures this Friday as entree for FTF.
To be continue...

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