Sunday, 12 May 2013

Ensaymada with Butter-Cream Cheese Topping





Light, cotton-soft, fluffy, and melts-in-the-mouth delicious.  Those were the exact words of my husband while eating and enjoying this wonderful ensaymada.  Thanks to a good friend Richard Ramos  who happens to be a baker/demonstrator at my previous company in the Philippines - Puratos, for the great recipe.

Ensaymada is a sweet bread that is very popular in the Philippines.  It is almost similar to the ensaimades of the Spanish.  The difference between ensaymada with the other soft breads in the Philippines is that, ensaymadas are expected to be soft, fluffy, and buttery while other sweet breads need not to be too soft.

Almost 2 years ago, I had posted another ensaymada recipe which I baked when we were still living in Singapore. See Ensaymada for the recipe.  Since  bread improver is available at Phoon Huat (the name of the store in Singapore where we buy all our baking needs), I was able to make a cotton-soft, fluffy, and delicious ensaymada using the straight dough method.




This time, however, since bread improver is not sold anywhere here in Qatar, I have to rely on the sponge and dough method to achieve a softer sweet bread.  For the purpose of posting this recipe on our blog, I have to convert all my ingredients in US measurement.  I always weigh all my ingredients when I do baking (so please don't scold me :-) ) That is the proper way.  Baking is an exact science you know :-)





For this recipe, the resulting dough was soft, wet, and sticky.  In short, the dough was not manageable.  I am supposed to give up after the mixing process but thanks to my husband and his 1001 ingenious ways of making my life easier and comfortable I / we made it through with flying colors :-) Thank God, I married a Macgyver :-) 

Where to buy ensaymada in the Philippines?  Almost all bakery / bakeshop large and small in the Philippines, including those bakeries found at the street corner, sell ensaymada.  The taste and softness however, may be different.  Who sells the best ensaymada in the Philippines?  Any bakeshop that uses Puratos bread improvers and were trained/educated by Puratos sells good quality ensaymadas :-)

How to eat your favorite ensaymada? If you bought your ensaymada with toppings then just have it with your tea, coffee, juices, and even softdrinks.  BUT if you have a plain ensaymada, you can top it with butter and grated cheese.  If you are not lazy, you can make a butter-cream or cream cheese toppings.  I made a comibination of both for my ensaymadas' topping :-) - butter-cream cheese topping (recipe below)  

This ensaymada is great with or without any toppings.  And, guess what, after more than 48 hours had past my ensaymada is still cotton-soft and fluffy :-) I don't mind baking another ensaymada again provided my husband will help me with the make-up and shaping of these gorgeous things :-)


 




     ENSAYMADA
Ingredients :

     Sponge (60%)

All Purpose Flour  - 3 c
Instant Yeast - 2 tsp
Fresh Milk - 1/3 c+ 1 tbsp
Water - 1/2 c+ 2 tbsp

     Dough (40%)

All Purpose Flour - 2 c
Instant Yeast - 1/4 tsp
Milk Powder -  1 tbsp
Salt - 1 tsp
Sugar - 1/2 c + 2 tbsp
Mashed Potato - 80 g.
Egg Yolk - from 5 large eggs
Fresh Milk - 3 tbsp
Unsalted Butter, (at room temperature) - 1/3 c + 1 tbsp



Baking Procedure :

Yield  :   20 Ensaymada
Mixing Method : Sponge and Dough
Fermentation   :  Sponge - 2 hours
Resting           : Dough - 30 minutes
Scale              :  70 g.
Proofing          :  1 hour
Baking in oven : 200 degrees Celsius for 15-20 minutes



1.  In a large bowl, mix all the ingredients for the sponge using a wooden spoon or your hands.  Cover with a plastic and leave in a warm area (no direct sunlight!) for about 2 hours.
2.  In a mixing bowl (the bowl for your mixer), under low speed, mix all the dry ingredients for the dough.  Add the mashed potato.  Mix.
3. Pour in the fresh milk, egg yolks, and butter.  Mix at low speed for 2 minutes until incorporated. 
4.  Add 1/3 of the  sponge to the dough and mix at high speed until just incorporated.
5.  Add the other 1/3 of the sponge and continue mixing until just incorporated then add in the remaining sponge and continue mixing at high speed until well incorporated (approximately 5 minutes)


To test if your dough is already ready, that is if the gluten has already been fully developed, cut a piece of dough, stretch it with both hands.  If you get a thin film at the center of the stretched dough and it doesn't break, then the gluten is fully developed

6.  Cut and scale the dough to 70 g. then roll it into a rope, then form it into a snail.  Do that for the rest of the dough.



7.  Proof for an hour (leave it as is for one hour)
8. 20 minutes before thproofing period is over, preheat oven to 200 degrees Celsius
9.  Brush each ensaymada with egg wash.
10. Bake ensaymadas for 15 minutes or until the top turns golden brown 



NOTE:  The final dough will be somewhat soft  and sticky, BUT it will still be manageable.  Here's a few tricks I developed as I went on baking using this recipe.


1. Scale and cut the dough then roll it out into string on a floured working surface. 
2. OR you can use this, melt butter and brush it on your working surface and your hands then roll out your dough (scaled and cut) into string on the same surface



Spread a generous amount of Butter-Cream cheese Topping on top of the ensaymadas then sprinkle it with grated cheddar cheese.  Below is the recipe for the topping



     BUTTER-CREAM CHEESE TOPPING

Ingredients :

Butter - 100 g
Cream Cheese - 1/4 c
Icing Sugar - 3/4 c

Mix all the ingredients in a mixing bowl and cream them at low then high speed.





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65 comments:

  1. How do you mix the sponge and dough recipe? In your procedure above after mixing the dough recipe you proceeded to scaling ang cutting the dough.

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  2. hi thanks for pointing that out. I've edited the direction already

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  3. Thanks for your fast reply and editing your direction. If we want to add bread improver to this recipe ( you mentioned that puratos is the best) how much do we put in and where to put ( in the sponge or dough recipe)

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    Replies
    1. hi you can add improver, for this recipe, since I used around 500 g of flour, 4-5 grams can be added. Add it to the dough part

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  4. Hello can i still use bread improver in this recipe? And ifever how much?

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  5. Hi. Yes you can use bread improver. I recommend Puratos' Soft'r Cotton. Based on this recipe add 1 tsp to the dough (not the sponge). Mix the improver with the dough's dry ingredients first.

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  6. I think rhe recipe above lacks liquid/ water. I tried mixing both the sponge and dough and it was only during the mixing that i noticed that there is wrong in the consistency for its almost all dry ingredients. I would appreciate it much if you can go over the ingredients and check if liquid/ water is missing.

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    Replies
    1. I think so too. When I did the sponge it was so dry that I has to add 1/4 cup of milk.

      Delete
  7. Hi. The measurements I provided in the recipe is correct. The total liquid (fresh milk + water) excluding the egg yolk is already at 60% (that is a lot - the usual is usually from 30-45% depending on the flour). Even if you used bread flour or with a high protein flour for this recipe, the resulting dough would still be wet, that is if you followed the recipe above. Please check your process again.

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  8. By the way, how did you measure your flour? I think you may have added too much flour than needed. an extra 10 grams of flour makes a big difference.

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  9. where can i buy puratos improver?

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    1. hi marymighty. if you are from the Philippines you can check their website at www.puratos.com.ph they have different kinds of improvers so just ask them whats the best kind for whatever bread you'd like to make ;-)

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  10. hi, have you tried putting the dough in the fridge overnight before shaping? - Girlie

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  11. Hi girlie. No I haven't tried. But as far as my knowledge dictates, I would not recommend you to do so unless you are using a special yeast meant for frozen doughs. If you freeze the dough for sweet bread, the yeast will not revive anymore, thus, your resulting bread will no longer rise. If you want to freeze your bread, you shape your dough, proof it, then par-bake the bread. After par-baking, then you can freeze for later :-)

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  12. Hello... am inlove with your ensaymada...i wana try making it... would i get the same texture and fluffiness of the bread without using a mixer?

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    Replies
    1. hi, thank you :-) I would not recommend you mixing the final dough using your hands since the dough is a bit wet and unmanageable. That's one. Most importantly, it is difficult for the dough to develop gluten when mixed by hands. I had a hard and long time developing gluten using my ordinary dough mixer which is not a good thing as the resulting bread won't have a good texture

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  13. Hi! Is the butter melted or just in room temperature?Thanks.

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    1. hi thanks for asking, i forgot to mention it. the butter should be at room temp (not melted)

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  14. You didn't explain what did you do in your sticky unmanageable dough. How did you make it manageable and able to coil without sticking? Did you add more flour and knead it?

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    Replies
    1. hi. my husband did the shaping and forming. he sprinkled some flour on our working surface then shaped and formed the dough. the extra flour helps to make the dough manageable

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  15. Hi, can I do this w/ bread maker machine?

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    Replies
    1. Hi amie, I haven't tried it yet but I believe you can do it with your bread machine. I have used bread machine for my ensaymada before and turned out good. see my other ensaymada recipe : http://www.myfresha-licious.com/2011/12/ensaymada.html

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  16. Hi, can i use bread flour instead? Is it the same measurement? Thanks!

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    Replies
    1. yes you can substitute the APF with bread flour directly

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  17. what's 80 grams to a cup. and please tell what you did tomake the dough manageable? and did you use uncooked mashed potato?

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    Replies
    1. hi i used cooked potatoes, drained them, and mashed them after. I cannot convert it to cup measurement, sorry

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  18. hi.. can i ask what is the difference between instant yeast and active dry yeast?? because other recipe in making ensaymada active dry yeast is thyr using and using tht i need to huv lookwarm water then put the active dry yeast and add sugar leave it 4 about a min. until bubbled.. should i follow this procedure in using instant yeast or not??

    ReplyDelete
    Replies
    1. Active dry yeast and instant yeast are different.

      For active dry yeast you need to activate it using lukewarm water and sugar. For instant dry yeast you can mix them directly with the rest of the bread ingredients.

      If you plan to use instant yeast, just follow the procedure as dictated in my recipe. Mix the instant yeast directly to the ingredients as directed.

      If you plan to use active dry yeast, follow the instruction on the label of the active dry yeast (they come with instructions) then directly substitute it with the instant yeast in this recipe. Amount of the active dry yeast will depend on the recommended dosage of the brand you will be using :-)

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  19. I ate Butter cream cheese yesterday. It was delicious. Nice post

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  20. mmp from seattle20 June 2014 at 02:22

    i searched for a lot of ensaymada recipes and I can say this is the best ever!! I am an aspiring at home baker! Just to share what I tweeked with this recipe....I proofed my yeast with the warm milk and water and added 1 Tbs of sugar then added the flour! I used 1 cup of mashed sweet potatoes for this recipe! In the final mixing, I sprinkled 1/4 c of flour with the mixer speed on high as the dough was so sticky! I cannot thank you enough, MyFresha-Licious! My ensaymadas turned out how I want it to be!!! hats off to you for sharing......

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    Replies
    1. I'm glad you liked my ensaymada:-) happy baking!

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  21. Hi thank you so much for the recipe it is really soft and fluffy..nde sya mahangin. super nagenjoy po ako while baking.this is my first time to baked ensaymada and perfect tlga.i followed your instructions. thank you so much.

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  22. hello there. I tried this recipe and it was really delicious and soft. I made this for my 90 Chin refugee students ( made 2 1/2 batch) just now and I'm sure they will love it. So in a way, you were able to help out too with your recipes. In behalf of my students, thank you and may God continue to bless you so you can be of more help to others.

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    Replies
    1. I'm glad we were able to help you. God bless to you too and your organization

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  23. I made the ensaymada but mine was actually burnt on top I baked it on 200C but I am guessing it's the gas mark I use that's why. the base is ok though, it tasted good and I also used sweet potato. I will try it again maybe I'll get it the second time around. Thanks for sharing :)

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  24. Hi

    I have been searching and tried for a good ensaymada recipe! Iam really excited to try your recipe! I have a few queries though....Do I need to prove the dough??? If not, I can only start mixing/preparing my dough after my sponge has proved for 2 hrs?
    Thank you in advance for your help!

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    Replies
    1. after you mix the sponge with the dough ingredients you still need to proof the scaled dough for an hour

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  25. hi can i substitute the all purpose flour to bread flour? what could be the exact measurement?

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    Replies
    1. I don't recommend using all purpose flour for breads as they have lower protein content thus gluten production will be compromised. Please use bread flours when your make breads

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  26. i have no milk powder, what can i substitute instead?

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    Replies
    1. You can do without the milk powder just remove it from the recipe. It would be milkier with milk though

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  27. is the mashed potato in the recipe is the regular potato? bec. some revipe calls for a sweet potato

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    Replies
    1. hi its just potato and not sweet potato. if you're a Filipino we call it patatas not the kamote

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  28. I just tried this today. Really soft and fluffy! It actually doesn't need any improver at all! Thank you for the recipe!

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  29. Hi. Im doing it right now. :) And for the sponge, may i just ask what should be the consistency? Coz mine is not wet.

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    Replies
    1. hi she wolf, sorry for this late reply. How's your ensaymada?
      :-)as to your question, the sponge should be wet and the resulting dough should not be as wet as the sponge but still sticky.

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  30. It turned out good. However. Its like like ball of dough. It's not sponge like looking. I tried to do half recipe and whole recipe end results for both were still the same.

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    Replies
    1. hi she wolf :-) you mean the sponge part was not wet? What kind of flour did you use? if it is APF (al purpose flour) the protein content of what you're using might be higher than what I used meaning the water absorption of your flour is higher. If that is the case add more water, maximum of 30g to 50g (or up to 2 tbsp), for the sponge part. The final dough will be a bit sticky. Just spread butter on your working surface and on your hand to make it more manageable. Do not add more flour anymore.Hope this helps

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  31. hi. i don't have stand mixer, if i knead by hand for how will it take the dough ready? if it is sticky, shall i need more flour to be able to knead the dough? or will it affect the bread later on? thanjks./

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    Replies
    1. hi, i suggest to do half of the recipe if you are kneading byhand so that it will be manageable. knead the dough (sponge and dough mixed together already) for at least 20 minutes, you will notice that the dough is smoother in texture by then.

      Do not add more flour as it will affect the bread, grease your hands with butter instead. The dough will really be sticky that's just how it is:-)

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  32. is the end result of the dough (sponge and dough mixed together) after 20-min kneading by hand be sticky pa rin or smooth to touch? thank you in advanced!

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    Replies
    1. hi, I don't recommend kneading this by hand as the dough is sticky and unmanageable. Use a dough mixer please. Even after using a dough mixer in mixing the sponge and dough, the resulting dough will still be sticky. After the second fermentation, the dough is still sticky

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  33. Hi there...you said this recipe can also be done in a bread machine,but how willi do that?do i have to out firstthe ingredients of the sponge then press start at dough cycle then renove after then put the dough ingredients then press dough start or do i have to mix the sponge or dough ingredients in the machine then press dough cycle?.thanks..:-)

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  34. Hi!you said we can use bread machine.So do i have to mix the sponge and dough ingredients together then press dough cycle ?or do I have to do sponge first then press the dough cycle then the dough ingredients then press again?.can u pls give exact instruction in using this .thanks

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    Replies
    1. yes you can use a bread machine but use it to mix the sponge, then in mixing the dough, then dough + sponge. For those only

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  35. Does your recipe from the first one that can beuse in a breadnaker machine give the sift and fluffy results as the inbredients mentioned above?..will it give the same results- texture, fluffiness, taste,etc.thanks

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  36. Hi, I didn't find the bread improver added on your list of ingredients. I've never bake bread so I am wondering maybe your ingredients do not need bread improver? I think I can buy bread improver in the US if I need it.

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    1. this particular recipe of ensaymada doesn't need breadimprover. But if you have one, you can add it. Just check the dosage, dosage of the bread improver varies from one brand to another

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  37. hi i am so amaze how the result of this recipe. it is very fluffy and soft, but just i have to add little bit of the liquid during the sponge stage coz it turns very stiff. i think measuring by volume is tricky than measurements in grams. but all i can say it turns out so well. im happy i found your blog. but can i make a request if u can give the measurements in grams. i will really appreciate it. thank you for sharing an excellent recipe for ensaymada.

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  38. Hi, thank you for this recipe...I have actually tried this for maybe for more than 5 times already and it is always a hit. Family loves it. Soft and fluffy and kinda melts-in-the-mouth type =)

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  39. Hi do You have To knead The sponge dough before resting for 2 Hours? Or just MIX The mixture? Thanks

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    1. hi kittychang, just mix the sponge mixture. You knead the whole thing when you mix the sponge with the rest of the dough

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  40. Hi. want to make sure is it all purpose flour or bread flour?

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    1. i used all purpose flour. You can use bread flour too

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