SPECIAL ENSAIMADA
(Using B & S Sweet Dough Mix)
|
INGREDIENTS |
BAKER’S % |
WEIGHT IN GRAMS |
| B & S Sweet Dough Mix |
100.00 |
1000.00 |
| Instant Yeast |
1.20 |
12.00 |
| Whole Eggs |
10.00 |
100.00 (2 pcs.) |
| Unsalted Butter |
6.00 |
60.00 |
| Margarine |
3.00 |
30.00 |
| Ice Cold Water |
38.00 (+/-) |
380.00 (+/-) |
| Egg Yellow Color Powder (Optional) |
–As desired– |
|
Suggested Fillings: |
||
| Ube Paste Filling |
20.00 |
200.00 |
| Sliced Cheese |
48.00 |
480.00 |
Toppings: (Butter Crème Topping for Cheese Filling; Sugar & Cheese for Ube Paste Filling) |
||
| Softened Unsalted Butter |
9.00 |
90.00 |
| Vanilla Extract |
0.10 |
1.00 |
| Evaporated Milk |
0.30 |
3.00 |
| Powdered Sugar |
4.50 |
45.00 |
| Grated Cheese |
18.00 |
180.00 |
| Refined Sugar |
12.00 |
120.00 |
Procedure:
- Combine all ingredients except butter and margarine. Mix at low speed for about 2 minutes.
- Add butter and margarine and continue mixing to form a dough. Rest for 30 minutes.
- Remix to full gluten development or until dough becomes smooth and elastic.
- Scale at 70 grams dough weight then flatten the dough and add filling and mould.
- Deposit into a well-greased prepared pan and proof for 2 to 2.5 hours or until double in size.
- Bake at 180˚C for 15 to 20 minutes or until done.
- Brush topped with butter crème for cheese filling and topped with sugar and grated cheese for ube paste filling.
Note:
- The (+/-) means more or less. In the recipe, water can be adjusted depending on the capacity of the dough to absorb water and develop gluten during mixing.
This material is supplied as reference and guide for your testing. All recommendations are based on tests and research believed to be reliable. While it may meet your needs, no guarantees are assumed or implied.
