August 22, 2014

Inspired by BHM ensaymada posts, it was trending the other day.  I decided to follow Doc Rachelle Mencia's recipe:


1. Mix yeast, sugar and milk
2. Set aside for 10 min to rise
3. Mix all dry ingredients
4. Add the remaining ingredients including yeast mixture
5. Knead
6. Add the remaining flour
7. Set aside for 1-2 hours
8. Shape into ensaymada
9. Set aside for 1-2 hours
10. Bake for 12-15 minutes at 350deg

The picture above is the prettiest of the bunch (haha! It might not even be pretty enough!)

I didn't have the mamon mold while my cupcake pans were too small. So I decided to make them stand on their own. (Yaya said some looked like poop hehe)

After another 15minutes, Yaya now says they're too big! 

I was literally staring at it bake. But I placed them too low in the oven that the bottom was burning. Milen suggested I turn the heat to top only.

Yaya and I were too excited to eat it that I forgot you need to cool down the bread before spreading the soft butter and cheese.

Although it looked so elementary, it was actually very good! It tasted sooo good that I completely forgot about the second batch in the oven. And this was the result:


Happy baking!

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