So today, let's prepare the
most requested bread recipe that I'm 101% sure that is going
to make many of you happy. This is my Special Ensaymada. So take note, okay?
There is really 'Special' Because this is very soft, it stays
soft and very affordable as well. So let's start with the bread. Many of you already really
know how to make this one. So first, this is water,
into the bowl. Yeast, I'm using
instant dry yeast. Sugar. And then in here,
I will explain a bit. So as you can observe,
let's consume all the yeast. You can observe that I'm
using here a mixture of egg yolks. I have here 6 pcs of egg yolks
and I have 2 whole eggs. Just to be honest,
the Ensaymada, when you make that, it is just like
you're making any ordinary bread, right? You already make
Pandesal, Monay, Donuts. What makes this
different is the formula. This is an ultimate rich... it's fantastic
since it even has ultimate, right? The dough is really rich because
we are using pure egg yolks. The reason why I just put 2 whole
eggs is for the bread to be fluffy and it's soft when you
handle the dough, right? Because of course,
eggs is liquid. It contributes to the liquid
content of your dough. So egg yolks, that is
really the secret, right? Of putting a lot
of egg yolks. And then this is bread flour. So for this recipe, it's really better
if what you're gonna use is bread flour. If you are living in Western
countries, you are from Europe, the bread flour is also
known as the hard flour. If you really don't have bread flour,
you can use all-purpose but you can notice that it will raise better
if you are going to use bread flour. So I'm going to put my bread flour,
this is 5 1/4 cups. So this recipe is
really tried and tested. So you don't need to change
the measurement that: "Oh! It's a bit gooey,
it is just too hard." As long as your measurement is
very correct and then of course, the salt. You put the salt. Just really a bit salt. So I'm going to mix this into my mixer,
so let's put it this side for a bit, so there. I'm going to mix it here. Of course, you may
also knead that one. When you're using mixer,
you mix it for around 12 minutes. If you are kneading it manually,
you knead it for around 15 minutes because remember that our body pressure
isn't as consistent as the machine, right? When we get tired, we also
knead it a bit less powerful. So when you mix it a bit like this, you can notice
that your dough seems to bind together already. Right? It's time for you
to put the butter. So another secret aside from the
egg yolks is using really good butter. So if you have the extra budget,
go for the premium brands of butter because this is really gonna
give the flavor to your Ensaymada. So you just pour it
there when you mix your dough like that already,
you just put in the butter. Okay, and then you just
continue on kneading it. You will notice that this
dough is a bit sticky. It's really a bit sticky,
that's very normal, okay? Do not attempt on keeping on putting
flour because your bread will also get hard. So I want to show you just in case you don't have
mixer and then you're just going to knead it manually. I want to show it to you because I know
you will say on the comment section that: "The dough seems to be so sticky
that it's like I can't knead it." So you just get it like that. I'll show you, okay?
The technique that I do. So this is your dough. You will notice that it seems
to be really so sticky. That's very normal. When it's sticking on your hands,
what you want to do is you get a bit of butter, you put butter on your hands
and then you just knead. So this is normal that it
sticks a bit on the table. You just get your scraper. Just like that, okay? So if it sticks on the hands,
you put a bit butter again. So you just make Zumba, right? Actually, this is easier to knead manually
compare to other breads because it's softer. It go along with you,
there it is, right? You won't be stressed. If it go along properly,
less stress in life. So it's just like your
Ensaymada dough. So there. Well of course,
I will continue this on mixer. I just show it to you how do
you knead it manually, okay? When it sticks, you put
butter into your hands again. "Butter is a bit expensive."
Then oil will already do. Okay. And then we continue kneading it
here in the mixer for 10 more minutes. So it's been 10 to 12 minutes. Turn off the mixer. And then you can see it, right?
Your dough is already very smooth and elastic. You mean elastic,
so there it is. It seems like it will
fight off already, right? It won't just easily tear apart. So you get your scraper and then you
just get all the dough here in the mixing bowl and then you just smoothen it,
you just form it into a smooth ball. Just like that, you
just pull it like that. See? Until you form it into a smooth bowl
just like this and then you pull. When you see these blemishes,
those white spots that you see. Right? It means that you mix the
dough properly because you see those spots, those
are actually the gluten, right? So when there is gluten already,
it means that is the connection of the proteins. It means that you have
really mix you dough properly so its finished product will have
a perfect or very good structure. Right? And then, you
put it in a bowl that has a bit of oil or you can
also use butter or margarine. You are putting the oil so that
while your dough is rising, right? It becomes slippery,
it doesn't become stressed. Okay, that's it. And then of course, you have to
cover it with plastic wrap so it won't dry. So I'm getting a plastic wrap and then you
rest this for around 30 minutes to an hour. When I'm making Ensaymada,
I don't hurry up it's rising. If it's 1 hour, I really
let it rest for 1 hour because fermentation or resting
the dough is very very important if you are making special
breads like Ensaymada because its flavors and texture
really improved there. So it's just like love, right?
Love takes time. That's also how you
make special breads. If its special, you will really
take your time for it. So let's go back
on this after 1 hour. So while we're waiting for the
dough to rise, it is 1 hour again. Let's prepare the icing,
the butter cream. Very important because Ensaymada,
it's the bread, the icing, and then a lot of cheese. Of course, depending
on your creativity, you can put different flavors or variations
that is going to make you happy, right? But today, let's
prepare the classic. I'm going to combine
into my mixing bowl, I have here good butter,
I'm using salted butter. This is salted butter and then this is my
secret with my Ensaymada icing, I put a bit of
cream cheese, right? You can observe
that on this recipe, The cream cheese will act
as the stabilizer and binder. It's not like the ordinary that
if it's only butter and sugar, when it's heated a bit,
it liquifies, right? This cream cheese will
hold those ingredients. So you just put a bit but again,
if you feel the recipes' price go up or it may spoil quickly because there is
cream cheese then you can remove that. It's a personal preference. For its icing becomes
more smooth too and of course to sweeten it, I'm using
Peotraco Premium Confectioner's Sugar, right? Very smooth so there
is really no lumps. You won't feel any
lumps using this sugar and then you just beat it
until light and creamy or fluffy. Of course, you can prepare
this ahead of time. You just put it on
refrigerator, covered, okay? In an air-tight container or clean wrap
and then when you're ready to use it, just bring it to room temperature and then
you just spread it on top of your Ensaymada. Just beat it, medium speed
until it becomes a bit fluffy. If you want to make Mocha Ensaymada,
so someone told me this one, okay? It sounds more grandeur than Mocha,
but Mocha still sounds grandeur though but let's make it more grandeur,
you can call it Cappuccino Ensaymada. There it is, right? If you want to turn it into Cappuccino Ensaymada,
you just put a bit of instant coffee powder to this. There it is, right? And your Ensaymada
will be instant grandeur, you can call it Cappuccino
Ensaymada with Almonds. You just put a bit of
toasted almonds on the top. There it is, right?
So those variations. Because of course, if your
Ensaymada are selling already, your regular customers will
eventually look for new flavors so that's the time that you
introduce your new flavors. Simple, familiar,
yet grandeur. Alright, this looks smooth,
light, and fluffy to me. Of course, you can
taste that one. So you can't wait for your
Ensaymada, you taste it. If you find it sweet, make your
sugar 1/2 cup from 3/4 cup. There it is, right? If you want it not really sweet,
make it 1/4 cup, it's all on you and then you just
transfer it into a container. See how nice and smooth. So after 1 hour,
so I really rest it for 1 hour. If you exceeds a bit,
no problem. So you can see
the dough, right? As you can see,
it doubles, it tripled. This is a really good indication
that it has really rest, right? You can see it. So it becomes stable and it's
smell is like an Ensaymada already. So the next step,
you want to punch it down. Remove the excess air
and then you divide it. The size of the Ensaymada that I
will be making is 60 grams, right? 60 grams. So you get 60. So 60. It doesn't need to be
really perfect though. For example you have cut and then
you get 59, don't be stressed anymore. Don't be stressed,
that's okay already. That 1 gram is not
really obvious anymore. So continue dividing this. You need to have a plastic if you
divide it, you cover it with a plastic. If you don't like plastic,
you use cheesecloth because especially you're on an air conditioner,
open air, or there's an open electric fan, the dough may be dry,
that's big NO NO because if it dries, it will
have a hard time to rise. So I'm going to
continue dividing this. So after dividing it,
60 gram piece. So what you'll do next,
of course, you just round. See. Because the dough is very soft,
you can just quickly round it. You won't be stressed, promise! You will not really be stressed
with this Ensaymada recipe. Remember first in,
first out. You round first what
you did weight first, okay? That gives the dough
time to rest for a bit. So you just round it,
make sure you round it nicely. Don't worry because in the start,
you really need to practice a bit but as it lasts,
you can perfect that. Alright, so last one. Finished. Alright, you still
cover it with plastic. So I have here my
Ensaymada molds. I know that you will ask so
this is 4.5 inch in diameter. So we measure the outside, right? So we've greased
this with margarine. You can use butter, shortening,
any of those three mentioned. You just brush a bit for
the Ensaymada not to stick and then you just put it
there, on the middle part. So I don't style my Ensaymada anymore
because I don't want to be stressed. I like it plain,
circle like this. As you put that, this is
very important, don't forget. You have to press it. Right? Not that strong
but not that light. It's like you
deflate it for a bit. You are doing this technique to make sure that
there's no big air bubbles trap inside your bread and also, for the rising
of the bread to be even. Okay, so you put it there. You can also use
this for Asado rolls. Dinner rolls. Any roll that you wanna do,
that is flexible. Press. Cheese roll. Ube Roll. Whatever kind of roll. So there. And then you will let
it rise in a warm place. So I will remove that here because there's air
conditioner so that I am fresh while I'm being recorded. So I will remove it here because if there's
an air conditioner, it will take long time to rise. It's better that it is
just room temperature. Not that hot also. How do you know
if it's too hot? If you yourself feel it's hot,
if you feel uncomfortable on the... For example, I will put it beside
the oven so that it will rise quicker. So you stand besides
the oven first. So for example, so here's oven,
you stand besides it first. If you can't stand there for more
than 5 minutes so is your Ensaymada. The yeast might die. Just on the right heat,
you know that? The heat that is comfortable,
you put it there, right? And make sure to cover it with
plastic, don't choke the Ensaymada. So when you cover it, just light,
so there it is, right? Just very light, just put it on top so that
if it starts to rise, it will not be stressed. Right? Don't be: "Oh my!" Don't be too overprotective,
just light only. You need to trust the Ensaymada,
it will rise naturally. So there, so it's just light
because if you put it tightly, how would it be if it starts to rise?
It may get stressed, it will go down. Okay. So we will leave it for
around 2 to 3 hours. When the climate is warm then
2 hours, it will double already. If it's cold like now, it's usually
rainy, around 2 1/2 to 3 hours. So let's go back on it
if its size doubled already. So now, after
around 2 1/2 hours, you can see that its size
has doubled already, right? When it's like this already, you ready
your oven for I will set this up already. You don't want it to wait it for
too long because it may get sour. If the bread rise too much,
it become sour. So I will set this up at a preheated
300° F oven, it can also be 325° F. If 350° F, it will
brown for a bit. If you want it a bit
mestiza, just 300° F only. For around 15-16 minutes. Okay, so let's set it up. It will be bigger. Alright, let's set the timer,
15 minutes. After 15 minutes,
let's remove it already. You see it's nicely golden brown. This one is literally
a bit mestiza. Alright, so you don't need any special
tools or equipments on cooling that. What you can do is this,
I'm going to show you. So you can get a spoon
because it it hot. You just raise it up a bit. Oh my wait! let's
just have this rubber. So there, you just
raise it like that so that the bread would be
able to breath, right? You can also use your
bare hands if you are brave. My hands is still a bit
used on the hotness. You just raise it up like
that because it's beneath needs to breath a bit so
that it won't form steam. For when it forms steam, that's where
the bread becomes spoiled quickly. Don't remove it then you put it on the
cooling rack because it will also dry quickly. While you're cooking steak,
while you're cooking meat, you want the moisture of the
bread just to rotate within the bread. That it will not get out, okay? So just like that and then you just
let it cool down if it becomes cool. That's the time you put it on
a cooling rack or a clean pan. It takes around 10 to 15 minutes
before you let it cool completely. So let's just go back on it. So the Ensaymada has
cooled down completely. Make sure that before you put the icing is
that your Ensaymada has cooled already. Right? So here, it's
really cool already. I'm putting the icing,
that's just really enough. What you can do first if you
are not really good on estimating, you put it 1 scoop all before you
spread it using your angled spatula. This is what I've been
explaining to you, okay? Because we are using bread flour,
you can see your bread coming back. Okay, you see that. It bounces back. It doesn't just deflate. Because one of the problems of Ensaymada
is when you put a lot of toppings on top, you traveled it,
you box it up, you will see the bread
getting distorted, it deflates. So that's why I mentioned to you earlier the
importance of using bread flour for this recipe. So again, you can use all-purpose
in the absence of bread flour but for best results,
use bread flour. So really here, okay? I really revealed all of the secrets
of Ensaymada so you just practice it and if you want to put a variation or flavor,
that's all on you on how you will put it. So I'm just consuming all the
icing because it will be wasted and then of course, I'm going to
teach you how to properly pack it. For the traditional,
we are using this. This is called the 'Cello Sheet', you can
buy this from the baking supplies store. You put the Ensaymada on the center of the
Cello sheet and then you just grate some cheese. It's better if you grate cheese
when you put it on the plastic already. I'm just using processed cheese,
that's just all on you. You go for any cheese that
is going to make you happy and then you just
fold it like this. See? You meet both of the tip. You shake it first
as the cheese enters. You meet both the tip,
you fold it like that. And then the edges. I don't know what's this
folding called as long as like that. You just fold it like that. One more time. If you want to make a bit grandeur
Ensaymada, this is Parmesan cheese. How you do it is you
just put it circularly. So it's now covered
with Parmesan. Put it on the middle
and then same thing. You fold it like that. You have another option,
you may put it on this. Let's say that you
wanted it mix. You will put Parmesan. It's actually 'pärməˌzän',
so that's how you say Parmesan cheese. So there. Two are Parmigiano. Okay. And then your two is
just the ordinary cheese. Processed cheese. Okay, there. And then before you close it,
you take a look at it closely because especially that now, it's rainy,
those flying particles are widespread. Okay. So there you have your
very amazing Ensaymada. So whether you want the Parmesan,
me, I want the Parmesan. So let's taste it. You see,
it's very easy to do. You will be shocked and
it's really really special. When eating Ensaymada,
you open it like that as per them. Oh my! So any way
that you like it. So let's look at its inside. You see how soft it is. Super soft. Okay, it's super soft. See? I felt like I need more cheese
so you may just dip it there, right? You can also do two cheese, three
cheese, four cheese, five cheese. You put all of the cheese. Let's show to them
how soft it's inside is. It's really pillowy soft
and I share this to you because I'm sure that this
recipe will make you extra happy. You will earn from this recipe and
I don't want you to be frustrated that you will make a recipe, it won't rise,
it's hard, or any secrets you still need to do. This is a very honest
Ensaymada recipe and be happy. I'm going to see
you real soon :)
