ENSAYMADA

Been rather busy today being Sunday, had Alya back from her school...n me having arranged for a Chinese seafood lunch at home. But bread was also another thing on my mind today..a must have..after all was thinking it would be great to bake some for my FIL who has been hospitalised since late last night because of suspected lung infections. Hospitals are definitely not my favorite place. I am absolutely stressed just thinking about it. So me being me..food food is my escape, and it makes me less stress to be baking and cooking..but the again how to loose weight uhmmm

I thought he would have enjoyed my Ensaymada..what a pity he was not even fully aware of everyone around alas my box of Ensaymada which was left unopened... however looking at the frail body of a man who once was someone everyone looked up to is very sad...wish to Allah Al Mighty to give him strength to recover and be himself again..Insyaallah.

The Ensaymada, a Filipino sweet pastry with a long history of its origin behind it, was from Rima's blog, Bisous A Toi..thanks for the recipe..totally loved it. I can't wait for it to be ready to have a bite.. it must be eaten warm as advise..heavenly soft, cheesy and sugary and all...original recipe from here

Ingredients

500 gm of high protein
100 gm of sugar
100 gm of butter
11 gm of instant yeast
1/2 tsp bread improver
4 egg yolks
225ml ice water
1/2 tsp salt

For filling:

1/4 cup sugar }
1/4 cup butter} mix both together
1 cup cheddar cheese - grated

Method:

1. Mix all dry ingredients together, except salt.
2. Add water and egg, mix well and knead till smooth;
3. Add butter and salt, mix well till dough is formed;
4. Knead the dough till texture becomes fine;
5. Put the dough in a bowl and cover for an hour.
6. Take the dough out of the bowl and cut the dough into 4 pieces Roll each piece into cylinders and cut into 50 gm pieces;
7. Flatten each piece and using the brush , paint the butter -sugar on the flattened dough. Only brush the middle part;
8. Sprinkle the cheddar cheese in the middle and then seal the dough by folding opposite directions and rolling until a long cylindrical shape is formed;
9. Start forming the ensaymada shapes by crossing the two opposite ends of the dough;
10. Place the dough in a baking tray with wax paper and cover with cloth. Set aside for 45 minutes.
11. Bake the ensaymada for 15 minutes ina preheated oven at 175 C.
12. Once ready, brush the Ensaymada with butter and dipped into sugar. Sprinkle some cheese over the Ensaymada..I did not though ..I forgot!!
13. Serve hot...enjoy.