Ensaymada

Toppings

Ingredients:

• 360g Condensed Milk
• 250g Unsalted Butter
• 4g Vanilla
• 280g Cheese

Procedure:

1. Sift powdered sugar, set aside. Using desktop mixer with paddle attachment, mix non-dairy whipping paste and fresh milk for 5 minutes low speed.
2. Add butter and powdered sugar, mix until the mixture becomes light color.

Dough

Ingredients:

• 500g Globe First Class Flour
• 500g Continental All-Purpose Flour
• 15g Instant Yeast
• 20g Skimmed Milk
• 4g Vital Wheat
• 4g Bread Improver
• 15g Salt
• 180g White Sugar
• 450g Water
• 100g Whole Egg
• 80g Egg Yolk
• 180g Unsalted butter

Procedure:

1. In a bowl, sift the flour, skimmed milk and yeast. Place the mixture in the mixer and mix for 2 minutes at low speed.
2. In a separate bowl, combine water, sugar, and salt. Mix until dissolved. Add whole egg then mix until incorporated evenly.
3. Add the water mixture in spiral mixer and mix for 2 minutes using low speed.
4. Once dry ingredients are hydrated, add the butter, mix for 1 minute.
5. Change to high speed, mix for 5 minutes or until dough becomes smooth and elastic (Do the window test).

Fermentation 

• Transfer the dough into a clean container and allow it to ferment for 60 minutes.

Scaling 

• Punch down the dough, scale the dough into 50 grams each.

Molding, Panning Proofing

1. Round each piece then assemble to ensaymada molder, and proof at 35°C & 85% R.H.
2. Proof for 90 minutes or until it doubles its size.

Baking

1. Bake at 140°C for 15 minutes or until done.
2. Allow to cool.

Assembly

• Spread the toppings on top of the ensaymada and sprinkle the cheese.