Ensaymada 甜奶油起司麵包食譜 15012018

Ensaymada

(Philippines Sweet Cheese Buns)

Ingredients:

230g all purpose flour,sifted

1 tsp instant yeast

35g granulated white sugar

140g of 1 egg + milk (weight the egg first then only pour in milk)

35g unsalted butter,room temperature

1/4 tsp salt

For Toppings

2 tbsp butter

2 tbsp icing sugar

1/3 cup grated cheddar cheese

By bread machine

Steps:

1) Place all ingredients except butter into the bread pan according to the above sequence (salt and sugar at opposite of the pan)(make an indention at the centre of the flour and add in yeast).

2) Select 'Dough' program, beat for 10mins, press stop. 

3) Reset to 'Dough' program again, add in butter, beat for 10mins.

4) Transfer the dough into a greased large bowl and cover with plastic wrap. Place the bowl in a warm place and let the dough rise for about 1- 1 1/2 hours. (Due to saving time, i place the bowl with dough in the fridge overnight 9.30pm - 5.00am)

5) Punch down the dough to release the air and divide it into 8 pieces weighing 55 grams each.

6) Roll out the dough pieces into 8'x5' rectangles. Brush with soften butter. Roll into log and twirl into shape locking ends to seal Continue with the remaining dough.

Video DEMO

7) Place the dough into a greased individual tart mould. (I use aluminium foil case for Loh Mai Gai)

8) Place the tart moulds onto a baking tray and cover them with clean kitchen towel. Place the baking tray in a warm place for the dough to rise for 25-30 minutes or till double the size.

9) Bake in a preheated 160'C for 10-15 minutes until golden.

10) Cool the bread in the tart mould for 10-15 minutes.

11) Remove from mould and brush the ensaymada with creamed butter with icing sugar. Top with generous grated cheese.

甜奶油起司麵包食譜

材料：

230克中筋麵粉，過篩

1茶匙即食酵母

35克白砂糖

140克蛋奶1個雞蛋+牛奶（先量雞蛋液的重量，才倒入牛奶）

35克無鹽奶油，室溫

1/4茶匙鹽

表面：

2湯匙無鹽奶油

2湯匙糖粉

1/3杯磨碎的切達乾酪

用手揉的做法：

1）將所有材料（奶油除外）倒入鋼盆中攪拌搓揉成為一個不黏手的麵團

2）將奶油加入繼續攪拌搓揉成為撐的起薄膜的麵團。

麵包機做法：

1）將所有材料順次序（奶油除外）倒入麵包桶裡，用“麵團”功能攪拌10分鐘，按停。

2）然後加入奶油，再重複“麵團”功能10分鐘，攪拌攪拌至能成為撐的起薄膜的麵團。

3）將麵團轉移到塗有奶油的大碗中，並用保鮮膜覆蓋。把碗放在溫暖的地方，讓麵團發酵約1-1.5小時。（由於為了節省時間，我把麵團放在冰箱裡過夜下午九時三十分至五時五十分）

4）揉麵團釋放空氣，把麵團分割成8份55克的小麵團。

5）將麵團擀成8'x5'長方形。刷上軟化奶油。將面片從長邊向裡捲成長條狀，再繞成盤旋狀，最後將收口壓緊。

視頻示範

6）將麵團放入塗有奶油脂的撻模中。（我使用糯米雞的鋁箔盒）

7）將撻模放在烤盤上，用乾淨的廚房毛巾覆蓋。將烤盤放在溫暖的地方，麵團再次發酵25-30分鐘或雙倍大，刷上鮮奶。

8）放入預熱到160度C ^的烤箱中烘烤10-15分鐘或金黃色即可。

9）在撻模中冷卻10-15分鐘。

10）從模具中取出，用奶油刷上打發的奶油和糖粉。頂部再撒磨碎的奶酪。