ENSAYMADA

DIRECTIONS

  1. Make the Sponge by mixing all-purpose flour, cake flour, water and yeast. Mix well and cover with plastic let it rest for 30-40 minutes until bubbly.
  2. Combine the sponge with the dough ingredients and knead for 7 minutes.
  3. Form the dough into a ball and put in a bowl , then cover with plastic. Rest the dough for 1 hour or until double in size.
  4. Divide the dough (60g/pc) and form into a ball and rest for 5 minutes.
  5. Shape the dough to ensaimada.
  6. Let it rest again for 30 minutes or until double the size.
  7. Bake at 160° C until light brown.
  8. Top with the butter mixture and garnish with grated Prochiz.
INGREDIENTS
QTY
UNIT
SPONGE
cake flour
100
g
all-purpose flour
150
g
sugar
65
g
yeast
6
g
water
250
g
DOUGH
cake flour
100
g
all purpose flour
150
g
sugar
65
g
yeast
6
g
egg yolk
5
pcs
salt
1
tsp
Master martini Gioia
Special Margarine
50
g
FOR THE TOPPING
Prochiz
150
g
powder sugar
300
g
Master Martini Gioia Special Margarine
150
g
Metro Cebu

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Metro Manila

302 Millenium Place Bldg., Meralco Ave., Ortigas Center Pasig City 1605

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