#239_ Ube Ensaymada

Ensaymada with Ube Halaya Filling



Click on post #118 ( here) on how to make filled ensaymada,

For Ensaymada recipe, click here.
For Ube Halaya recipe, click here.


This is a picture of Pan de Sal with
Ube-Macapuno filling, see post #240
You can absolutely make the same filling for Ensaymada.

#178_Basic Sweet Dough Recipe (Bread Machine)

Sweet Dough
in its first rising in the bread machine pan (bucket).

This is actually the recipe for the
Reduced Eggs Ensaymada, post #114, click here
but, I thought it would be a good idea to post a
dough recipe that can be used in making
different varieties of bread.
I also had made some adjustments in the ingredients
and changed the procedure a little to make it
simpler and easier to follow and
not too complicated for a beginner.

With this dough recipe, you can make several kinds of bread,
such as Pani Popo, Dinner Rolls, Ensaymada, Brioche,
Cinnamon Rolls, Monkey Bread, Braided loaf,
just to name a few.

Bread Machine Sweet Dough Recipe:
1-3/4 cups warm milk
1 stick butter, softened
1/2 cup white sugar
6 cups bread flour
1 tbsp. instant yeast, (saf yeast)
1 tsp. dough enhancer (my secret ingredient)
1 tsp. vital wheat gluten(another secret ingredient)
1 tsp. salt
4 large eggs, slightly beaten


I like to place the slightly beaten eggs on one side on top of flour
and the yeast, dough enhancer, vital and salt on the other side
with a little levee in between them.
The reason for this is that my bread machine takes 10 minutes
to actually start after I push the start button,
and I'm afraid that the dry ingredients I mentioned
will clump up when soaked with the eggs...
that's just me thinking and being cautious.


Here's the procedure:

1) Put everything in the bread machine pan in the order listed above starting with the milk.
2) Set the bread machine on dough cycle and let it do the mixing and kneading.
3) Let the dough rise in the bread machine pan.
4) When doubled in bulk, lightly punch down the dough then take it out onto a floured surface and form into desired shapes and varieties.
5) Let the shaped doughs rise until doubled in size. (second rising)
6) Bake in a pre-heated 350 degrees oven for 18-20 minutes
Baking time depends on the variety of bread.

Here are examples of different varieties of breads
you can make with the
Basic Sweet Dough Recipe:

Swedish Tea Ring


Ensaymada....
just came out of the oven.
post #114, click here

Ensaymada
slathered with softened butter
and sprinkled with white sugar
post #114, click here

Swirled Rolls with Cream Cheese Frosting
a.k.a. Plain Ensaymada with frosting

Panipopo or Coconut Cream Buns
post #122, click here

Plain Ensaymada
post#114, click here

Monkey Bread
post #23, click here

Braided Loaves

Brioche

Swedish Tea Ring, Braided Loaf, and White Bread Loaf...
made from one recipe,
or you can make 4 different varieties, but smaller sizes.
You might also want to check out the Pumpkin Dinner Rolls recipe #192, click here.

************

Important bread-making tips from KAF bakers

http://www.kingarthurflour.com/recipes/100-whole-wheat-sandwich-bread-recipe

• Don't bother heating the orange juice to lukewarm; you can use it straight out of the fridge. The orange juice won't add its own flavor to the bread, but will mellow any potential bitterness in the whole wheat.
• If you're kneading bread by hand, it's tempting to keep adding flour till the dough is no longer sticky. Resist the temptation! The more flour you add while you're kneading, the heavier and drier your final loaf will be.
• The amount of liquid you use to make the "perfect" dough will vary with the seasons. Flour is like a sponge; it absorbs water during the humid days of summer, and dries out during the winter. Your goal should be making the dough as it's described (e.g., cohesive, soft but not sticky), rather than sticking religiously to the amount of liquid.
• When making yeast bread, let the dough rise to the point the recipe says it should, e.g., "Let the dough rise till it's doubled in bulk." Rising times are only a guide; there are so many variables in yeast baking (how you kneaded the dough; what kind of yeast you used) that it's impossible to say that bread dough will ALWAYS double in bulk in a specific amount of time.

#118_Red Beans Ensaymada

Bean Paste-Filled Ensaymada Bun

There were two blogs that inspired me to make this
version of ensaymada:
Firs, I saw burnt lumpia's post on ensaymada, click here,
where he filled the dough with cheese.
Well, I don't like cheese that much, that's why I don't put cheese
on my ensaymada, but the idea is good and is new to me
as I never had cheese-filled ensaymada before.
Second, I saw cafenilson's post (here) on bean paste buns....
I love the bean paste in sesame balls (bochi),
and her bean paste buns look so delicious that I want to try to them.
Then a thought came, why not combine the two ideas.

Red Bean Paste

I bought this pouch of bean paste at a Korean store.
They are pre-made red bean fillings for bochi or sesame balls,
just snip off one corner of the pouch and ready to go.

I used the dough for the Reduced Eggs Ensaymada recipe#114,
but you can also use richer Ensaymada recipe #113 as well.
They are both soft as long as you follow the
whole procedure of proofing and rising.

Divide dough equally into 24 pieces.
Roll each dough out into approximately
10 inches long by 3 inches wide
and fill each one with the bean paste.
If you have a mini rolling pin like the one pictured here,
it makes it easier to roll out these little doughs.

Roll the filled dough tight and pinch the seams really good
so they won't open up during the rising process.

Coil each filled dough like you do ensaymada
and follow the rest of procedure
as directed on the ensaymada recipes.

Top the baked ensaymada with softened butter,
sprinkle with sugar and grated cheese.

I find the bean paste to be too sweet,
so I prefer mine without the toppings.

NOTES:
1) A friend of mine suggested these for variations:
For fillings, use mung bean paste or ube halaya

2) If you want to make your own red bean paste, go to cafenilson for the link.

#114_Reduced Eggs Ensaymada

This is a Reduced-Eggs Ensaymada recipe

using only 4 whole eggs and takes 3 risings
(If this recipe is a little complicated for you, you can use the
Basic Sweet dough recipe #178, click here.)


For the Sponge:
1 cup whole milk
1 tbsp quick rising yeast or instant
1 tbsp sugar
1 cup bread flour

1) Warm the milk in a bowl in microwave.

2) Stir sugar in the milk and sprinkle yeast over the mixture. Use a whisk to dissolve the yeast.
3) Let this mixture sit for a few minutes until it becomes foamy about 10 to 15 minutes.
4) Mix in the flour and stir with a sturdy wooden spoon.
5) Cover with a plastic wrap and let it rise for about 20 minutes or until bubbly. This will be a sticky, wet dough but should not be runny.
This mixture is called sponge and will be mixed in with the dough.

The Dough
3/4 cup milk, very warm
1 1/2 sticks butter, softened
2/3 cup white sugar
the sponge
1 tsp vanilla extract
4 large large eggs, slightly beaten (1 cup)
4 1/2 to 5 cups bread flour
1 tsp salt
1 tsp dough enhancer (my secret ingredient)
1 tsp vital wheat gluten (another secret ingredient)

1) Put everything in the bread machine pan or bucket starting with the warm milk making sure the paddles are in place.

2) Use the dough cycle and let the machine do the stirring and kneading.
3) When the cycle is finished, take the dough out and place it in a well-greased bowl and cover with a plastic wrap to rise until doubled in bulk.
This is the SECOND RISING.

Option: Instead of transferring the dough into a bowl, you can leave the dough in the bread machine bucket or pan, put the lid down and let the dough rise until doubled in bulk.

The Traditional Coiled Ensaymada

How to coil the dough:

1) Lightly punch the dough down and take it out onto a floured surface.

2) Divide the dough into half then cut the half into 12 pieces.
3) Do the same thing with the other half of dough, cutting it into 12 pieces, so you have 24 pieces all together.
4) Roll dough into ropes about 8 inches long, fat on one end and tapered on the other end. Take the fat end with your forefinger and thumb and coil dough around tucking the tapered end under.

Braided Ensaymada

5) For braided ensaymada, divide dough into 48 pieces. Twist together 2 ropes. Hold the twisted dough with your forefinger and thumb, and coil the rest of dough around, tucking the tapered end under.

6) Place coiled dough in greased molds.

(Sorry, I did not get to take pictures while braiding the doughs. Burnt Lumpia, a blog, gives a very good illustrations on how to braid the doughs. Click here for the link).


This recipe makes 24 braided pieces using the ensaymada moulds with base measuring
2 1/4 inches in diameter.

If you're using ensaymada molds, grease each mold with shortening, then place the molds on a cookie sheet.

If using cookie sheets without the molds, line the sheets with parchment papers.

The 3rd Rising

This is an important process in order
to achieve a flavorful pillow-soft, but not airy rolls

The picture above is recycled from ensaymada recipe #113.

1) Place the molds with coiled doughs in cookie sheets.
2) Turn the oven on for just 1 minute or until the temperature reaches 8o degrees and then turn it off. (Make sure the temperature is not hotter than 80 degrees).
3) Place the cookie sheet with the ensaymadas below the middle rack, then shut the oven door. Let the dough rise until they are soft and springy to the touch, about 20-30 minutes.

4) Or boil some water in a pot and place this pot right on the oven floor.
5) With the oven door shut, let the dough rise for about 30 minutes or longer.
6) When dough has doubled in size, soft and spongy or springy to the touch, take the pan and pot out and turn the oven on to 350 degrees to pre-heat.
7) Bake the ensaymadas for 18-20 minutes.

You can leave them plain or slather them with butter

then sprinkle sugar and grated cheese on top.
They are good for meriendas or for breakfast.

Notes from MaMely
1) You can use this recipe for almost any kind or shape you want such as for dinner rolls, croissant rolls, Parker house rolls, etc.

2) If you want to let the dough rise overnight in the fridge, here's some tips:
a) use regular yeast, not instant as the dough might rise too fast if you use the instant kind.
b) after the dough cycle if finished, take the dough out and place it in a well greased bowl, turning it upside down to coat the other side of dough with grease or oil. Cover the bowl with plastic wrap and put it in the fridge overnight,(about 8 hours). The next day take out dough and let it stand for about 1 hour then proceed to the rest of the procedure, i.e. punch dough down, shape, etc.

3) Store this kind of breads in plastic bread bags or in air tight containers to keep them soft for days. Microwave old rolls for 10-15 seconds to make them oven-fresh.
Do not store them in paper bags as they will get hard. French breads and baguettes kind of breads are stored in paper sacks to keep their nice crusts.

Important bread-making tips from KAF bakers

http://www.kingarthurflour.com/recipes/100-whole-wheat-sandwich-bread-recipe

• Don't bother heating the orange juice to lukewarm; you can use it straight out of the fridge. The orange juice won't add its own flavor to the bread, but will mellow any potential bitterness in the whole wheat.
• If you're kneading bread by hand, it's tempting to keep adding flour till the dough is no longer sticky. Resist the temptation! The more flour you add while you're kneading, the heavier and drier your final loaf will be.
• The amount of liquid you use to make the "perfect" dough will vary with the seasons. Flour is like a sponge; it absorbs water during the humid days of summer, and dries out during the winter. Your goal should be making the dough as it's described (e.g., cohesive, soft but not sticky), rather than sticking religiously to the amount of liquid.
• When making yeast bread, let the dough rise to the point the recipe says it should, e.g., "Let the dough rise till it's doubled in bulk." Rising times are only a guide; there are so many variables in yeast baking (how you kneaded the dough; what kind of yeast you used) that it's impossible to say that bread dough will ALWAYS double in bulk in a specific amount of time.

#64_OBAMA ROLLS (into the whitehouse)

Obama Bread

I was watching the Rachael Ray show today where she was showing how to make some Chicago pizzas to munch while watching the inaugural coverage tomorrow. Then, in other shows they mentioned that some celebs will be there to perform. That gave me a lightbulb moment. Although I can't sing or dance or any of that sort, I can make some bread. Well, I thought if I want to be a part of the history I would make some bread and name it after President Obama.

So here goes the OBAMA ROLLS!!!!!!!or OBAMA BREAD,
13 inches across, symbolizes the gargantuan task ahead of him at the White House.

I used the POTATO DINNER ROLLS recipe (recipe #63) then coiled them up to make them look like the Philippines ENSAYMADA ROLLS and sprinkled with cinnamon-sugar.

The only problem is....how can I take this to him????

NOTE:

For those who aren't familiar with the ensaymada rolls, they are sweet bread and are a Filipino favorite snack and breakfast item. They are soft in texture, rich in flavor, buttery in taste and very labor-intensive to produce as they require 2-3 risings. They are slathered with butter and sprinkled with sugar have grated cheese on top. It is a really rich pastry and it is my favorite bread sans the cheese.

CONGRATULATIONS AND GOOD LUCK TO YOU, PRESIDENT OBAMA!!!