Sunday, December 26, 2010

Malolos Ensaymada

A Melt-in-your mouth Malolos Ensaymada that takes less time in the kitchen and it's comparable to the original ensaymada from Malolos. Eat it plain, or top it with butter, sugar and cheese and salted egg if you prefer.

Malolos Ensaymada
5 cups Bread Flour (separated into 1 cup + 1 cup + 3 cups)
1 cup Sugar
2 envelopes yeast (Rapid rise)
1 T salt
1 cup evaporated milk
1/2 cup water
2 sticks unsalted butter
1 cup plain, fresh mashed potatoes (not instant)
3 egg yolks
2 whole eggs
grated cheese (we used cheddar)
1 stick of soft butter

1.Mix 1 cup of flour, sugar and yeast
2.In a seperate bowl, mix lukewarm evaporated milk and salt
3.Add the milk mixture to the dry ingredients
4.Beat for 2 minutes, using a dough hook
5.Add cooled mashed potatoes
6.Add egg yolks and whole eggs and 1 cup of flour
7.Add 2 sticks of soft unsalted butter
8.Beat for 2 minutes
9.Scrape the sides of the bowl
10.Add in remaining flour and mix until smooth
11.Cover with plastic wrap and chill for 24 hours
12.Divide into 3 balls
13.Flatten the dough into squares
14.Spread butter, except the edges
15.Roll it tightly and wrap it in plastic, the dough will be very soft
16.Chill for an hour
17.After chilling, cut into even pieces
18.Put it into a cupcake liner (we used the jumbo muffin pan)
19.Cover with plastic and rise for 45 min to 1 hour in a warm place. until double in size
20.Bake in a preheated oven at 350 degrees for 12-15 minutes
21. cool and top with butter, sugar, shredded cheese.

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