If you are in the Philippines, it would be almost impossible to go to any bakeshops without seeing the famous ensaymada being displayed. This is a very popular bread all over the country and it is so good you can take it almost every day of the week without getting tired of the taste.
Some versions have fillings while others don’t. This recipe is the plain version but still very delicious nonetheless. It is flavorful and light but with some heft, not like the commercial ones you buy from bakeries.
You can create so many different variations ! I have with my pastry chefs done ;
Plain , cheese , chocolate , caramel , coffee , leche flan , mongo beans , pandan , Bavarian, coconut , ham, ube, peanut butter , m&m , banana, pineapple, pinacolada ,strawberry, honey, adobo, corned beef , gummy bears , mango .. All these have been done and sold ! But you can create your own , just follow the basic recipe and add your filling before proofing the dough .
Shapes and size is up to you !
10-SOFT'R COTTON (BREAD EMULSIFIER)
105G PER ONE CUT
BUTTER CREAM FOR ICING
SHERREDED QUICK MELT CHEESE ON TOP
Just remember to twist and twist again, plus proofing is done two times , first as a dough for 1 hour , then after you shape and stuff your ensaymada .
A signature dish of any good chef holds the potential to captivate the palate and fascinate the imagination. From the selected ingredients to the chef’s culinary zeal, it’s the inspiration that truly makes a signature dish unique and be well-loved by the most discerning guests.Every chef and cook has his or her signature dish. This is the dish, whether sweet or savory, that best represents the person who prepared it.