Motherhood Stuffs: Homemade Ensaymada

Friday, January 31, 2014

Homemade Ensaymada

As per request, I am sharing what I baked last Thursday afternoon, the Ensaymada. I am a big fan of Filipino food, that’s why when I moved here I missed all the dishes I enjoyed back in my hometown.

The ensaïmada (Catalan pronunciation: [ənsə.iˈmaðə], pl. ensaïmades; Spanish: ensaimada) is a pastry product from Majorca, Spain. It is a common cuisine eaten in most former Spanish territories in Latin America and the Philippines. The first written references to the Majorcan ensaïmada date back to the 17th century. At that time, although wheat flour was mainly used for making bread, there is evidence that this typical pastry product was made for festivals and celebrations. – Sources from Wikipedia

There you go a little background about the dish. Before things get too boring, I have followed the recipe that I got from my favorite website.
Fresh baked Ensaymada

put butter on top and dipped it in white sugar
·         For the dough:
·         4 cups bread flour
·         2/3 cup warm water
·         3/4 cup evaporated milk
·         2 tsp rapid rise yeast
·         1/3 cup sugar
·         2 tsp salt
·         1/3 cup unsalted butter (softened) plus 1/4 cup (melted)
·         3 large eggs

·         For topping:
·         1/2 cup sugar
·         1 cup unsalted butter, creamed
·         1 cup grated cheddar cheese

1 cup of Mung beans or red beans
2 tbsp butter
1 cup brown sugar
1.      In the bowl of an electric mixer, combine water and evaporated milk and stir until well combined. Add the yeast to the mixture then the sugar, softened butter, eggs, salt and 2 cups of flour. Mix on low speed until ingredients are wet, then turn to medium speed and mix for 2 minutes. Stop the mixer and add the remaining flour then mix on low speed until the ingredients are wet, then turn mixer on medium speed and mix for 4 minutes more. Scrape the dough off the sides of the bowl and pour approximately one tablespoon of olive oil (vegetable oil will do) all around the sides of the bowl. Turn the dough over in the bowl so it is covered with the oil. (This helps prevent the dough from drying out.) Cover with plastic and let the dough rest for 15 minutes at room temperature.

2.      On a floured surface, punch out the dough and divide into small pieces about 60 grams each. Roll out each piece thinly into 8"x5" rectangles. Brush surface with melted butter or put the Mongo paste. Roll into a long rod and twirl into shape, locking the ends to seal. Place each piece in a greased ensaymada mold. Cover with plastic or wet kitchen towel so the dough won't dry up as they rise. Let rise in a warm place until the rolls are double in size (approx. 1-1 1/2 hours). If you don't have ensaymada molds, you can just arrange the twirled dough 1 1/2 inches apart on a parchment paper-lined cookie sheet.

3.      Preheat oven to 325F. Bake for 15-20 minutes or until golden brown in color. Remove ensaymada from heat and allow to cool down in molds for 5 minutes. Carefully remove from molds and transfer to a cooling rack. Brush with creamed butter and sprinkle with sugar and grated cheese.

How to make the filling:

1.      Put the beans in the pot and put water to boil it until it softens. When it is soften remove from heat and drain, mashed the beans, set aside.

2.      On the same pot, melt the butter, put the mashed beans in, and add the brown sugar. Mix thoroughly for about 3 minutes and remove from heat to cool down.  

1 comment:

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Thanks, Novah!