The creator presents a step‑by‑step tutorial for a special ensaymada topped with cheese and homemade dulce de leche. The video begins with exact measurements for water, egg, flour, butter, potato flakes, milk powder, salt, instant yeast, sugar, and cheese, and explains how to soften butter and let the dough rest. The presenter mixes wet and dry ingredients, incorporates butter in two stages, adjusts flour if needed, and kneads the dough. After an hour of first proofing, the dough is portioned into 17‑gram balls, shaped, and placed in a lined 8×8 pan for a second 45‑minute proof. The ensaymada is baked at 350 °F (180 °C) for 12‑14 minutes, then brushed with butter, sprinkled with sugar, generously grated with cheese, and piped with dulce de leche using a simple plastic method. Final tips cover cooling, packaging, and encouraging viewers to tag the creator on social media, like, share, and subscribe for more reliable recipes.
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First, you'll need 1/4 cup plus 2 tablespoons of water, that is about 90 grams, and then mix in 1 large egg, which is about 50 grams. Lightly beat and then add 1 3/4 cups or 219 grams of all-purpose flour. Haluin ylang itong mabute hanggang mamoisen lahat ng harina at maguing equally distributed ang 2 bag. Tapos, let this rest for an hour. While waiting, make sure na ilabas mo na sa ref ang 1/4 cup or 56 grams unsalted butter na ya halo mo sa dough later. You need about 30 minutes to really soften your butter. After an hour, pedi nang nating idagdagang ibang dry ingredients. So that's 1/4 cup or 12 grams potato flakes, 1 tablespoon milk powder, 1/2 teaspoon salt, and 1 teaspoon instant yeast. Halo in mabuti by hand. This is the start of the kneading process. Mahalaga ang roul ng potato flakes sa recipe naito. It makes your bread softer and more moist. I have a link in the caption for where to order online. So after 3 minutes of kneading, you can now add half of your butter. Incorporate this well. Kapag nahanun ang mabute, you can now add the other half of the butter, tapos 2 tablespoons or 25 grams na white sugar. At this point, if it's still too wet, you can add more flour, but 1 tablespoon at a time. Actually, in the shoot, I added flour as I was kneading because I only used 169g of flour. But I realized that I added too much flour because I didn't add potato flakes, which absorbs a lot of water, way more than flour. So ang nagging total na flour na nilagay ko ay about 219 grams. Gayan ang nakalagay sa ingredients. If okay naman, just continue kneading for another 3 to 4 minutes and then you're ready to check if well-kneaded na ang yung dough. If okay na, pwede mo na i-restang yung dough sa isang oiled bowl for about an hour or until doubled in size. After 1 hour, you can now portion and shape your dough. In this recipe, we can make a large 8x8 pan of ensaimada composed of 25 small balls of bread. So I weighed the big dough and I found that every small ball should be about 17 grams. After getting the right weight of each portion, fold its edges towards the bottom to form a ball and then seal the edges at the bottom by cupping the ball of dough with your thumb and a couple of fingers and rotate it against the table. Set this on your prepared pan. I recommend lining your pan with nonstick paper. After this, you need to rest the dough again. This will take about 45 minutes, pero mag alarm ka for 30 minutes so you can preheat your oven to 350°F or 180°C. Then bake for 12 to 14 minutes. You will know it is baked through if a toothpick comes out clean upon poking. Poke from the side towards the middle para hindi kita Tapos, for the topping, brush with butter and then sprinkle with about a tablespoon of white sugar, then generously grate with cheese on top. I used about 100 grams. Lastly, pipe dulce de leche along the grid. I used my own homemade dulce de leche. I have a separate video for that. I will put the link below. Uh, ilagay nyo lang push sa plastic, hindi yung kaylangan talaga nang piping bag or piping plastic. Cake and allow it to cool completely before packaging or storing. As always, I'm looking forward to seeing your finished products. Please tag me on Facebook and Instagram, and don't forget to like and share this video. Also, please subscribe for more legit and reliable recipes. So, ulitin!
