HOW TO MAKE BUTTERY SOFT AND FLUFFY ENSAYMADA| USING TANGZHONG METHOD

Описание: HOW TO MAKE BUTTERY SOFT AND FLUFFY ENSAYMADA| USING TANGZHONG METHOD is a video tutorial that Malou Perez-Nievera shares after a series of ensaymada experiments. Using the TANGZHONG method, the result is buttery soft and fluffy ensayamada .

Ensaymada is the sweet Filipino bun that is slathered with butter and cheese on top. It is best for breakfast or brunch and also merienda (mid day snack).

The recipe was developed with the help of her aunt, Nana MIng who is a master baker for more than 70 years.
You can now get Malou's maiden COOKBOOK: CONNECTING THE POTS (Charting Filipino recipes and stories to find home) available on AMAZON https://www.amazon.com/Connecting-Pot...
However, if you want a signed copy get it at shop.skiptomalou.net



Ensaymada

Recipe:
For the Tangzhong starter
4 tbsp water
4 tbsp milk
1/2 cup milk
23 grams (1/8 cup) bread flour
5 eggs


Dough:
Tangzhong Starter
496 grams (4 cups-- see note below)Bread Flour (I used King Arthur Unbleached Bread Flour)
21 grams (1.4 tbsp) Dry Milk
1 Tbsp instant yeast (SAF Gold Label)
1 tsp salt
8 tbsp granulated sugar
2 sticks butter

Buttercream frosting
2 sticks butter
2 tbsp granulated sugar
3 tbsp confectioner’s sugar
2 tbsp condensed milk
2 tbsp heavy cream

Note: To measure flour correctly, lightly spoon the flour directly into the measuring cup from the container or bag. Do not shake the cup and do not pack down the flour. Keep filling up the flour until it forms a mound on top of the cup then level off the top.

Buttercream frosting
2 sticks butter
2 tbsp granulated sugar
3 tbsp confectioner’s sugar
2 tbsp condensed milk
2 tbsp heavy cream

Grated Edam cheese

First step is to make the Tangzhong starter or the milk roux by mixing water and milk and flour. Give it a stir until the flour is dissolved. This process eliminates the formation of lumps. Then when the 3 ingredients are well incorporated, switch on the stove and cook it until the mixture becomes like a paste. Switch it off and pour milk to cool it down. Then pour milk roux into a medium size bowl. Meanwhile beat the eggs on a separate bowl then add it into the milk roux.

The kneading of the dough takes up to 30 minutes so a stand mixer is highly recommended. Pour the flour into the mixer's bowl. Add the dry milk and yeast. Stir the dry ingredients together and then pour the whole Tangzhong starter into the mixer's bowl.

Mix them gently until all the dry and wet ingredients are well incorporated. When there are no visible dry ingredients, leave it or let it. rest fo 20 minutes. This process is called AUTOLYSE.

After 20 minutes it's time to knead the dough. Add salt and sugar and knead the dough until it pulls away for the miser's sides.
Add butter into the dough mix. Add it 2 tbsp at a time. Make sure to use cold butter as it is ideal for a dough that is kneaded in a prolonged period of time. The butter and the dough mixing will take some time but be patient, it will become soft and smooth dough.

Do the window pane test by stretching a small piece of the dough and when you see the light through it without the dough tearing apart, then you are ready to proof the dough.

Proof the dough for 60 minutes in a well greased bowl. Cover it with a Saran Wrap and let it rest in a warm area to facilitate better proofing.

After an hour, your dough is ready for shaping. On a flour dusted table, you must first deflate the dough. Then divide the dough into 2. Using the first half of the dough, and with the help of a rolling pin, flatten to form a rectangular shape. Fold it into 3 parts like a business letter. Divide the dough into 2. then weigh about 30 grams of dough each for each Ensaymada. (you could make it bigger depending on your tin mold) Shape them into a golf bowl or the knotted version.

Put the shaped dough into a lightly greased tin mold. Let it rest for 60-90 minutes. Brush with egg wash( Egg wash is made by beating together an egg plus 2 tbsp of water). Bake at 375 degrees for
10 -12 minutes.

After 5 minutes remove the Ensaymada from the tin mold. Put it in a rack to cool down. Once it had cooled down, slather some butter cream. (Butter cream is made of butter, heavy cream, condensed milk sugar and confectioner's sugar creamed together) Then grate some cheese to top off the ensaymada.

Enjoy!