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  • Ensymada Recipe

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    Jerimiah Miranda
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    This document provides a recipe for super-soft ensymada, a Filipino pastry. The recipe yields 24 pastries that are 49-50 grams each. It includes instructions for making a sponge with bread flour, yeast, water and sugar. The dough is then made by combining the sponge with additional all-purpose flour, egg yolks, shortening, sugar, yeast and salt. The dough is mixed, fermented, divided into balls, proofed in molds, baked and then topped with buttercream and cheese once cooled.

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    Ensymada Recipe :)))

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    This document provides a recipe for super-soft ensymada, a Filipino pastry. The recipe yields 24 pastries that are 49-50 grams each. It includes instructions for making a sponge with bread flour, yeast, water and sugar. The dough is then made by combining the sponge with additional all-purpose flour, egg yolks, shortening, sugar, yeast and salt. The dough is mixed, fermented, divided into balls, proofed in molds, baked and then topped with buttercream and cheese once cooled.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    19 views1 page

    Ensymada Recipe

    Uploaded by

    Jerimiah Miranda
    This document provides a recipe for super-soft ensymada, a Filipino pastry. The recipe yields 24 pastries that are 49-50 grams each. It includes instructions for making a sponge with bread flour, yeast, water and sugar. The dough is then made by combining the sponge with additional all-purpose flour, egg yolks, shortening, sugar, yeast and salt. The dough is mixed, fermented, divided into balls, proofed in molds, baked and then topped with buttercream and cheese once cooled.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    of 1

    SUPER-SOFT ENSYMADA

    Jonathan Q. Miranda

    YIELD: 24 Ensymadas (49-50 grams each)
    Proofing Temp: 34c
    Total Dough Weight: 1243 grams

    SPONGE:

    INGRIDIENTS QUANTITY BAKERS PERCENTAGE
    Bread Flour 300 grams
    Instant Dry Yeast 10 grams
    Water 300 grams
    Sugar 20 grams

    DOUGH:

    INGRIDIENTS QUANTITY BAKERS PERCENTAGE
    Sponge 630 grams
    All-purpose flour 200 grams
    Egg yolks 5pcs (150 grams)
    Shortening/Oil 113 grams
    Sugar 130 grams
    Yeast 5 grams
    Salt 15 grams

    1. Scale all specified ingredients above.
    2. Make the sponge in a mixer bowl, and ferment for 30 mins at 34c in proofer
    3. After sponge has fermented; add the APF, Egg yolks, 1/3 of fat, yeast and salt.
    4. Mix the dough at speed 1 for 5 mins.
    5. Add another 1/3 fat, then move to speed 2, mix for 3 mins.
    6. Move to speed 1 add sugar gradually then mix for 3 mins.
    7. Add last 1/3 fat then move to speed 2 mix for 3 mins.
    8. Transfer to a greased bowl, cover, and ferment for 30mins-1hour at 34c in proofer
    9. After bulk fermentation make a log then divide into 49-50 gram ball.
    10. Place in an individually greased ensyamda mold.
    11. Proof for 15-20 mins at 34c in proofer
    12. Bake at 350f for 12-14 mins
    13. After baking remove from mold when cold enough to handle, let it cool completely.
    14. When cool, top with buttercream and grated cheese.

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