Thank you sooo much for this recipe🙏 I stopped making Ensaymada as I just cannot get it right☺️ but when I tried your recipe, it was perfect 👌 it was sooo soft and yummy 😋 my family loved it! Thanks again!
It’s such a wonderful feeling to wake up reading your comment. All the hard work I put in is all worth it. Thank you for your kind words... They fuel me up😜
I just baked it today!! My kids and my husband were so amazed. So pillowy soft and yummy! Hubby said it's way better from the one you can buy from the mall. Thanks a lot for this recipe!!!
Thanks for the recipe, so far the softest and yummiest ensaymada i have tried! For some reason though, my dough😀 was softer, i was afraid to add more flour because i wasn't risking it to become a hard one! Turned out really soft! I now just have to figure out how to let my filling stay inside the ensaymada! Thank you!
Thank you so much for sharing your very successful recipe of ensaymada! Finally After of so many trials, i got the texture I really wanted. Thank you so much for sharing! God Bless hou always!
Good morning ! Just found your blog anyway kung Arthur is my favorite flour , and I used Tangzhong every time I made cinnamon roll . I don’t know where you live but I go to King Arthur 2x a year they have an amazing store. Will try your recipe later . Thanks
Hello, Ms. Malou. I baked some ensaymada following your recipe and I shared with my admin team (puti at di puti alike) at school and they all loved it. It was "on point" was how they described it. Kaya, I am super thankful to you for your channel. Also, I'd like to make a request for Spanish bread and other bread recipes po, if you don't mind. Thank you very much and thanks for sharing your talents.
Thank you for stopping by and for the kind words. You are exactly one of the reasons why I push myself to work harder. I am working on other Filipino breads. Thank you for the inspiration ❤️
I tried this and it’s very good! This is the best recipe for me so far. Btw, I used a hand mixer, it took a long time but it turned out so soft and fluffy, too. Thanks Malou. P.S. It’s day 3, still soft and delicious.
Is it just me??? It's cool, the time you said "hey google set the time" (3:46). Google on my phone also setting its time as i play your video. 😁. Who else experience that?
Hi good morning from Dubai, Ms Malou, not sure what time of the day in ur place right now. Just want to thank you for sharing ur recipe. I made it and it was a huge success. Loved the softness of the bread and, yes, it was light and fluffy. Finished product disappread in two days so, I don't really know how many days the bread will stay soft. Right now am baking again, this time using an All Purpose Flour (ran out of Bread flour😣). Bread is autolysing (is that correct?😁) at the moment, so i just thought of scribbling some note while waiting for the time. Thank you so much. Have a good day.
hello there! I am soooo flattered by your comment. thank you for scribbling a note for me. that's so sweet of you. sorry for the late reply tho, this is my week 4 to be sick so please stay safe. how did the all purpose flour turn out. the ap flour works too, you just need to knead it further. I am just curious how yours turned out. thank you for stopping by and your note perked me up. I hope you stick around. se you around1
I will definitely try this recipe . I used tan zhong method in most of my bread except for the ensaymada . Thank you for sharing your recipe . New subbie here . I have a question though . How many buns you made with that recipe using the 3 inch mold ? Thanks . ❤️
wow you must be an expert by now...I have not perfected my first try - the dough did not rise as much. It could be the flour am using as I am based here in Italy. Waiting for some tips from malou... thanks for sharing any techniques to make them as fluffier as they should :-)...
@@gelirina3879 I have tried lots of recipe on RU-vid, and wasted soo much ingredients. This is the best recipe that you can find for ensaymada. I modify the cream by adding cream cheese and lots of condensed milk
Thanks so much for this recipe. I baked a batch today for the first time and it turned out so soft, creamy, and fluffy. It was a big hit! One question- what kind of mixer do you use? My Kitchenaid artisan mixer might not stand the heavy/constant use. Thanks so very much!
Hi Maria! Thank you for your comment. You made me smile. I love it when i read comments like yours😛! Mine is kitchenaid . It’s very sturdy and I had it for years already! I hope yours will withstand all the baking that you do! 💕
thank you for sharing your recipe... Just want to ask if I can still add Bread improver to the recipe? if yes, how many tbs or tsps? if not, why? thank you so much..
you do too. Before I used to edit my videos for just a day. Now it takes me days to edit it so I can make it interesting and entertaining. I hope it shows heheh. Thanks Vel for the love and support throughout all these years!
Hello po miss Malou.I love your recipe and the outcome is fantastic, its soft. However, the only concern I have is that my dough is sticky till the end.I tried your recipe twice and I still received the same result with my dough it's still sticky after 25 mins of mixing it in my stand mixer. Can you help me fix the result of my dough pls and thank you. 😊 God bless
I made a batch it was sooo soft and chewy thank you a bunch for the recipe. I used cream cheese and smoked gouda for the topping it came out good too. My husband said my ensaymada's taste way better than the store bought. I wish I can buy the right size mold. I am just using an xl muffin pans. I tried getting them at Amazon but I keep getting the wrong size lol any suggestion?
I’m glad to hear that the recipe worked for you! I’ve been absent from YT for a long time and getting a comment like yours is a puck me upper! Now for the size i think i got a 5 or 6 let me check that when I get back home. I’m out of town but will definitely check it for you. One recommendation though i love to use the silicone moulds as they are easy to clean afterwards.
Am excited to try but there was a question too about cold proofing. Can I store in fridge overnight to slow down the proofing? Comments from below tried but dough did not ise in the oven. Thanks for any suggestions if possible to put in fridge overnight
@@TheSkip2MalouShow Hi Malou sincere thanks again for the recipe. I tried but the rising of the dough was not the same as in your youtube. Am in Italy so could it be because of the type of flour? I used a semolina bread flour. The dough struggled with rising should I lessen butter or egg? And because of the cold weather, it needed to be microwaved otherwise it is tough - maybe becuase of the cold buttery texture? I would like to try to do it once again but would appreciate any of your super useful advise to: 1) make it fluffier; 2) not much struggling of the yeast to double it's size; 3) any advice to leave it soft. Thanks so much once again.
Hi Geli! I am so sorry that you didn't yield a good result. first let's tackle the flour: Bread made with semolina has a crusty crust. It is best for croutons or bread for bruschetta. It is very different and much finer than bread flour . Now if it's cold over there, what I usually do is to put it in my oven at 170 degrees F. That way it helps rise the dough faster and efficiently. in my recent baking of ensaymada, I substituted 2 tbsp of butter to that of cooking oil and it yielded a very soft ensaymada. I hope these tips will help. Thanks for stopping by. xo, Malou
@@TheSkip2MalouShow hi Malou. I am planning to make your ensaymada. May I know if you replaced 2T butter out of the 2 sticks butter in the dough with oil?
I just edited the recipe and converted the grams into cups. But I would encourage you to use a scale.The key to measuring flour correctly is to use a baking scale and measure your cup every time. I weigh my flour because it’s more precise than cups. Sometimes the variance is up to 30 grams and that’s not good for baking. But as I've said, I've edited the recipe and converted the grams to cups. Please read the note below the recipe as my sincere hope for you is to have a successful ensaymada outcome! Good luck and please let me know how it goes.
i love your channel.. i made your pandesal recipe and it was a hit! for this ensaymada, is the liquid really just 4 tb water (with the tanzhong) and 1/2 c milk? also, 2 sticks butter is 1 cup - is that correct?
Thank you for your comment. Especially the first statement hihi! It made my day! Yes it’s 4tbsp water and 1/2 c milk. And yes 2 sticks is a cup! Good luck! Let me know how it goes!
HI Catherine! Great to see you here! So with regards to dry milk, you can actually use coffee mate. I hope this helps. Let me know if you have any other questions. And please let me know how it goes. thank you!
Hello, where can I buy or order the molds you used? Can I use muffin tins or would that be to small? By the way, I just ordered your cookbook. Can't wait for it to arrive.
Hi AC. I bought them on amazon. You might was to buy a bigger one. Mine is 3 inch tart mold. It would be better if you buy the fluted one also. Thanks for dropping by
Hi! i tried your recipe and its so delicious... I placed the unbaked dough inside the refrigerator to bake it the next day, but when i put it in the oven, it didnt expand... how am I going to store the dough?Can you give me the proper technique how to store it? thanks again.
Hi Ms. Malou. We don't have bread flour here in our country. The consistency of my dough does not look good as yours when I use APF. I found a recipe on how to make a bread flour. May I ask how much protein content does your bread flour have?
What is the best alternative to Eden cheese I’m in England and sometimes Filipino cheese are out of stock. Don’t know what can I use as substitute. Pls can you help thanks
Hello po, I didn’t have bread flour so I used all purpose and my dough was very wet. I’m not sure if I did the tanzhong method wrong? When I mixed the egg in I kept mixing it until there was almost no lumps. I did use a scale to get the right measurements for the flour and dry ingredients, but i was wondering if it’s wet cuz of the flour or what? Thanks.
Bread flour has more protein content so it builds more gluten. Most bread requires higher amounts of protein to produce lots of gluten. What you can do is 1. add more flour but go slow on it. 2. you can also chill the dough after the first proofing. This aids in better shaping the dough. I am so sorry that it turned that way. But try it again. It took me sometime to perfect it too. So I hear you! Let me know how it goes. My sincere hope is that you will have an ensaymada success.
@@TheSkip2MalouShow Thank you for sharing the recipe! I am making the ensaymada right now and waiting for it for proof. I was told that leaving it in the unheated oven with just the lights on creates the perfect environment. Anyway, I used bread flour and same as @Jam-Jam Chaney, my dough was wet when I combined the wet and dry ingredients. Does the dough get firmer and "drier" the more I knead? Thank you for sharing your recipe!
how many minutes have you been kneading. it really takes time and specially when you put the butter the dough doesn't come together easily. However if it's still wet after you proofed it, you could put it in the fridge for 2-3 hours for easier shaping. but nonetheless, if you can shape it, go ahead and do so. you'll be surprised with the results: soft and fluffy good luck. I am hoping it will come out nicely. let me know!
@@TheSkip2MalouShow I must have kneaded it for 20 mins and I did the windowpane test. I am at the last proof prior to baking. The dough is very very soft so I cannot wait until I bake it. I think it will come out great! Thanks for posting about your cookbook. I just purchased it. Can't wait to try out your other recipes!
I am excited to know the results. You can share it on Instagram and tag me @skiptomaloustl or with a hashtag #stmfoodgram . Also thank you for buying my book! Let me know if you got it from Amazon or my website. I could sign the one from my website tho. If from my website is it the one from Georgia?
I tried.a couple of other recipes of ensaymada but didnt.get the result i want. I would like to try your recipe. I would just like to.ask what oven function to use? Is it all.around or.just up and down function? Thanks.
Hi Malou! I just subscribed to your channel. I love ensaymadas and would want to try your recipe. Can I use active dry yeast instead of the instant as it’s all I have in my pantry right now. 😊
SKIP TO MALOU: COOKING WITH A FILIPINO ACCENT Omg Malou! Your recipe is the bomb!💣 So delish and I like the texture & softness of the ensaymada buns. I was out of heavy cream for the frosting though and so I used 1/2 c cream cheese 1/2 butter and 1/2 c powdered sugar for the frosting then generously sprinkled them with extra sharp cheddar cheese that’s closest to the taste of queso de bola. I will definitely use this recipe for our noche buena this Christmas!🎄 I could never thank you enough. L❤️VE this! 🙏🤗
Lourdes De Guzman i am soooo thrilled to hear that your ensaymada was a succes. Yipee! I literally worked so hard to fine tune this recipe. It will definitely land on my second edition of my cookbook. I eish i could see it! Do you have IG or share it on my FB page! And ih btw share the link too ha? Thanks so much!
Hi Norma I just edited the recipe and converted the grams into cups. But I would encourage you to use a scale.The key to measuring flour correctly is to use a baking scale and measure your cup every time. I weigh my flour because it’s more precise than cups. Sometimes the variance is up to 30 grams and that’s not good for baking. But as I've said, I've edited the recipe and converted the grams to cups. Please read the note below the recipe as my sincere hope for you is to have a successful ensaymada outcome! Good luck and please let me know how it goes.
hello and welcome to Skip to Malou, Cooking with a Filipino Accent community. Thank you for subscribing! I am so excited to have you. Ok, for your question: the salt and sugar are added after because the salt especially will interfere with the Autolysis of the dough. During my experiments I put the sugar with the the dry ingredients before the Autolyse but it resulted to a "yeasty" bread and there was a slight after taste. I found out from my research and also from my aunt that it could be the sugar. So in my succeeding "experiments". I mixed the sugar after and voila, the bread tasted a lot better. I hope this helps! Let me know if you have anymore questions. Thanks for asking!
Pwedeng gumamit ng all purpose flour. Mas mahaba lang ang kneading process. Gawin mo yung pinakita kong window pane test para sigurado na tama na yung pagmasa. Salamat sa pagtangkilik!
hi there. sorry for the late reply but I've been sick for the longest time. so to answer your question, I used edam as mentioned in the video. thank you.
I tried your recipe twice. It taste good, soft. However, I was having problems. Hindi ko May achieve yong nag pull out yong mixture from the side of the mixing bowl. Lagi malagkit, basa. What do you think I might have been doing wrong. I have a scale that I used to measure the weight of the ingredients.
Hi there! Im sorry to hear your frustrations. But don’t fret. Just continue to knead it. It may look like it doesn’t come together but it will eventually take its shape. Also make sure your tangzhong mixture or roux is paste-y and not watery. That way the mixture could absorb the moisture from your dough. I hope this works. Let me know how it goes 💕
Hi. I just tried your recipe. Unfortunately it did not work for manual kneeding. The dough is very sticky. Anyway, thanks for sharing your recipe. Keep safe.
about 25 or so. what you see on the picture on the video thumbnail (the cover photo for this video) is how much it yielded. I hope this helps. thanks for dropping by and good luck
Hi Jona. Sorry to hear that your dough turned out to be so wet. Here are some remedies: 1. Continue to knead it it will take its shape 2. Add some flour but do it by small quantities 3. You could also put the dough in the fridge. This will help you shape the dough. I hope this helps . Let me know how it goes,
Isnt it a little bitter? The edam i mean? Bec I remember the queso de bola we had back in the Philippines was a bit bitter. Some say though, that edam tastes like EdEN cheese which i miss back home (Phil.)
I followed exactly the measurement but the dough is sticky, tacky. This is my first time to use my new kitchenaid mixer, so disappointed😭. I discarded the dough mixture.. will try again tomorrow.
Oh Amie I am so sorry 😏. Next time that it's so sticky just continue to knead it. As I've said in the video it looks like it's not get together but it will eventually do. There are also other factors like your flour did you measure it using a cup or weighing scale? How accurate did you measure it etc. I hope you can try tomorrow and hopefully everything will work your way.
I hope it turns out good. But this is how I exactly make my ensaymada and if you read the comments of everyone who followed it are delighted with their results. Just be patient you'll get there
@@TheSkip2MalouShow I made this again today and its a success. The best, most fluffy & soft ensaymada i've ever tasted!💞. Thank you very much for the recipe! (I'm proud of myself as a novice baker😂! )
