HEC: Ensaymada

In the current lockdown, for HEC we are tasked with creating a baked product of our choice that is appropriate to what we have been leaning. For this task, I have chosen to bake one of my most favourite kind of bread. Ensaymada, originating from Spain, however, I have decided to take my cultures approach of the product, which is similar but a having a quality of a sweeter dough.
https://panlasangpinoy.com/filipino-pastry-bread-baking-ensemada-ensaimada-ensaymada-recipe/

Ingredients:

5 cups all-purpose flour

¾  cup butter melted

¾ cup white sugar

1 tsp salt

1 cup grated cheddar cheese

3 pieces raw eggs

1 pouch rapid rise yeast about 2 ¼ tsp

1 cup fresh milk warm

To how it was made, was quite straight forward, the milk, yeast and a touch of sugar were well mixed, these ingredients we mixed in a wide saucepan which I then turned the heat on to warm. It was then set aside for the yeast to activate; following on I added the butter and eggs, mixing the mixture well. On a separate bowl, the dry ingredients were then incorporate with each other, the flour, sugar and salt, evenly distributed and mixed; the yeast mixture was then mixed until a soft dough was form. After mixing into the bowl the dough is then taken out of the bowl for kneading. Kneading the dough allows for it to develop gluten, incorporating the ingredients further together. The kneading is an important part in making the dough rise later on. It will then only stop once the texture of the dough is fine and dough becomes soft, yet still a bit sticky. The dough is then left to rise in the bowl covered with a towel for 2 hours; then comes after the waiting the 2 hours it is then again taken out of the bowl. From then on the dough that has well risen will be then kneaded again however only lightly and flatten. The dough is then cut into manageable pieces and then form into a cylindrical shape and then cut into approx 80g. Adding on a technique I have seen in the tradition Ensaymada that I used to eat back in my country; the cut pieces are then rolled into an elongated snake-like shape and then rolled like a pinwheel. After they have been formed, the dough is then left to rest for another 45mins. The oven is then preheated at 160oC degrees; the dough is then brushed with a touch of butter on the top and cooked for around 15mins. 

I have made some changes to the method that I was sure that would not affect the outcome; which I believed turn out quite well. What I would've changed would have been the environment, specifically the temperature in which I have formed the dough. When it was set to rise I have noticed that it didn't rise as much as I would've wanted; as I believe the temperature of the kitchen was lower than the ideal temperature in which a dough would proof. Another next step would've been moving tray further down the shelf of the oven, which I did do after the first batch which turned out better; as the first affected the look of the bread as it turned it darker than what I would've wanted. 

The texture of the Ensaymada was soft, it was thick but was not very heavy. I have also added again butter on the top of the bread after it was cooked and then dipped it on granulated sugar. The sugar complemented the texture and feel of the bread; as the bread possesses a softer texture the sugar provided that "crunch" which went well with the butter also. Aside from the next steps that I will be taking,  I consider making Ensaymada as a success and would be keen on making "better" of my results in the future.