Best Shortcut Filipino Style Ensaymada Especial Recipes

ENSAYMADA RECIPE

Steps:

• Combine warm milk, yeast, and ½ cup sugar and stir until yeast and sugar dissolves in milk. Set aside to let yeast activate (approximately 10 minutes)
• In a mixing bowl, combine all the dry ingredients starting from the flour, sugar, and salt then mix thoroughly.
• Add the eggs, 1/2 cup butter, and activated yeast mixture (these are the ingredients that we combined in number 1) to the mixed dry ingredients. Mix thoroughly until all ingredients are evenly distributed and a dough is formed.
• Knead the dough until texture becomes fine.
• Put the dough back on the mixing bowl and cover the top with cloth. Allow the dough to rise for 2 hours.
• Put the dough on a flat surface and flatten. Punch the dough lightly to release the air inside.
• Using a dough slicer, divide the dough into four pieces.
• Roll each piece until shape becomes cylindrical.
• Cut the cylindrical dough into individual serving pieces (1 serving piece should weigh at least 80 grams).
• Put the sliced individual serving piece in a flat surface and flatten using a rolling pin.
• Combine ¼ cup melted butter with ¼ cup white sugar. Using a brush, paint the mixture on the flattened dough. Make sure to paint only the center part of the flat dough.
• Sprinkle some cheese over the painted area then seal the dough by folding opposite directions and rolling it until a long cylindrical shape is formed (about 14 inches in length).
• Start forming the spiral Ensaymada shape by crossing the two opposite ends of the dough. The first end should be placed under dough while the other end should be inserted in the middle. (see video for better comprehension)
• Place the dough in a baking tray with wax paper and cover with cloth. Set aside to rise for another 45 minutes
• Pre-heat the oven at 350 degrees Fahrenheit for 10 minutes. Remove cloth on top of the tray and bake the dough for 15 minutes at 350 degrees Fahrenheit.
• Remove the baked Ensaymada from the oven. Using the remaining melted butter and sugar mixture, paint the top of the baked ensaymada and sprinkle additional cheese.
• Serve hot. Share and Enjoy!

ENSAYMADA RECIPE

Steps:

• In a mixing bowl, mix together milk, shortening, sugar and salt.
• Add half of the flour and the bloomed yeast and mix for 3-5 minutes at medium speed until a paste-like consistency is achieved.
• Add the egg yolks and the rest of flour and mix for another 3 minutes. Add more flour if the mixture is too liquid or too sticky but not too much.The dough is supposed to be sticky.
• Scrape the sides while folding the dough in the middle of the bowl and then cover with kitchen towel. Let it rest and rise in a warm place for 2-3 hours or until it doubled its size.
• Scrape the sides of the bowl while tipping the sticky dough over to the thinly floured working surface.
• Roll the dough into a log and cut into 2. Roll each log again and cut into 2. Repeat this process until you end up with 16 slices.
• Using a rolling pin, roll a slice into a rectangle (about 8x4 inch) and brush the surface with softened butter. Roll it from one end of the long side to the other end, creating a long, thin log then shape it into a coil (spiral) with the end tucked under.
• Place each coiled dough in a greased mold and let it rest in a warm place for about 30 minutes to 1 hour until it has risen to almost double its size.
• Bake them in a preheated oven at 300°F /150°C for 20-25 minutes. Once baked let them cool down for a few minutes before removing from molds.Then let them cool completely.
• Meanwhile, prepare the buttercream by creaming ½ cup of softened butter and ½ cup powdered sugar.
• Using a knife or spoon, cover the top of the ensaymadas with buttercream and lastly with a generous amount of grated cheese.

SHORTCUT FILIPINO-STYLE ENSAYMADA ESPECIAL

Steps:

• Take a sweet roll
• Spread butter on top.
• Sprinkle sugar over the butter.
• Garnish with cheese and ham.
• Eat & enjoy!

ENSAYMADA

Steps:

• Combine sponge ingredients in a mixing bowl. Mix until blended and knead until dough is smooth. Shape into ball, cover wit damp cloth and let rise for 2 hours.
• Place the dough ingredients except butter in a mixing bowl. Mix until well blended. Add the sponge and the butter. Knead until dough is smooth and elastic. Shape into ball. Place in a bowl, cover with damp cloth and let rise again until double in bulk.
• Punch dough and divide equally into 8 pieces. Shape into balls, cover with damp cloth and let rise for 30 minute Roll out each piece thinly into 8 x 5 inch rectangles. Brush surfaces with butter. Roll into long rods and twirl into shape, locking the ends to seal. Place on greased ensaymada molds. Let it rise for 2 hours until doubles in size.
• Bake at 325 F for about 10 minute or until light golden brown. Cool slightly and brush with melted butter. Top generously with grated cheese and sprinkle with sugar.

EASY 5 - MINUTE NUTELLA CHAMPORADO (FILIPINO-STYLE)

Steps:

• Follow package directions on how to make a bowl of oatmeal. (To make it "soupy", just add an extra 1/2 cup of water.).
• When oatmeal is cooked, serve in a bowl, and stir in sugar and chocolate-hazelnut spread until thoroughly combined.
• Drizzle evaporated milk over chocolate oatmeal mixture and serve.
• Stir and enjoy!
• Optional: You can add fresh sliced strawberries, fresh blueberries, fresh raspberries, sliced bananas, or any fruit to your taste.