Step 1: Follow Ayeen dough recipe up to Step 8.
Step 2: Using a rolling pin, flatten the dough. Then cut the sides to make a big rectangle.
Step 3. Cut a two-inch dough from the rectangle dough and put your ensaymada fillings (ie: macapuno, bacon, chocolate chips) in the middle.
Step 4: Close the dough, by rolling it length-wise, to seal the fillings in.
Step 5: Grab one end of that rolled though and shape it into a coil.
Step 6: Put these pieces on a pan lined with parchment paper.
Step 7: Make sure the oven is turned off and not hot. Put the tray of ensaymada inside the turned OFF oven to rise for about 10-15 minutes (note: it could be longer if humidity is low).
Step 8: Take the pan out of the oven and preheat the oven to 350F.
Step 9: Bake the ensaymada for 12 to 15 minutes.
Step 10: After baking, brush with softened butter (I prefer Star margarine though, because the taste is closer is to "home"). Roll in sugar. Top with grated cheese.
(photos to follow)
as inspired from : Pinoycooking.com
Step 2: Using a rolling pin, flatten the dough. Then cut the sides to make a big rectangle.
Step 3. Cut a two-inch dough from the rectangle dough and put your ensaymada fillings (ie: macapuno, bacon, chocolate chips) in the middle.
Step 4: Close the dough, by rolling it length-wise, to seal the fillings in.
Step 5: Grab one end of that rolled though and shape it into a coil.
Step 6: Put these pieces on a pan lined with parchment paper.
Step 7: Make sure the oven is turned off and not hot. Put the tray of ensaymada inside the turned OFF oven to rise for about 10-15 minutes (note: it could be longer if humidity is low).
Step 8: Take the pan out of the oven and preheat the oven to 350F.
Step 9: Bake the ensaymada for 12 to 15 minutes.
Step 10: After baking, brush with softened butter (I prefer Star margarine though, because the taste is closer is to "home"). Roll in sugar. Top with grated cheese.
(photos to follow)
as inspired from : Pinoycooking.com
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