TANG’S KITCHEN FILIPINO RECIP

Dec. 10
Tang’s Kitchen Filipino Recip e-book
the second slice of bread.
Cut into quarters and serve.
Ensaymada
Traditional Ensaymada
Makes 10 Ensaymadas
Ingredients
1 cup milk, lukewarm
1 tablespoon instant yeast
1 teaspoon salt
2 tablespoons refined sugar
1 egg
3 cups bread flour
2/3 cups all-purpose flour
zest of 1 Lemon
1/4 cup butter, unsalted
Filling Ingredients
1/3 cup unsalted butter,
softened
1/2 cup quezo de bola, grated
Topping Ingredients
Soft butter, unsalted
grated cheese quezo de bola
refined sugar
Preheat oven to 360°F.
Grease Ensaymada molds.
Dust with flour and set
aside.
Dissolve the yeast in the
milk. Add the rest of the
ingredients except the
butter.
Using the dough hook
attachment, knead at low
speed in the electric mixer
for approximately 4
minutes. Add butter and
knead at medium speed for
8 to 10 minutes until the
dough is well developed. The
dough will be soft and
sticky. Set aside, covered,
and allow dough to rise for
45 minutes.
Using a weighing scale,
scale dough to 80 grams per
piece or use a 1/3 measuring
cup to form into equal balls.
Shape by rounding and
allow the dough to rest for
25 minutes.
Turn the dough pieces
upside down and roll with a
rolling pin into a very thin
oval shape. Brush with soft
butter. Grate cheese on top.
Roll dough into a rope. Rest
for another 15 minutes.
After resting, swirl dough
like a snail and place in
floured molds. Allow the
dough to proof until almost
doubled in size.
Bake until golden brown, for
approximately 15 to 20
minutes. Cool completely
before taking the
Ensaymada out of the
molds. Brush with soft
butter and grate the cheese
on top. Sprinkle with sugar.
Trio of
Empanadas
Tang’s Kitchen Filipino recip e-book Page 39