Sunday, July 14, 2013

Ensaymada with Avocado Cream Cheese Spread

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Sweet, soft, buttery and cheesy snack we Filipinos really enjoy is ensaymada.  I could still remember my childhood when my mom would buy this coiled bread with margarine and sugar spread on top from a local bakery.  Ensaymadas from most local bakeries or we call it panaderia has this slightly chewy bite smothered with margarine and sugar.  It comes in affordable price, normally under Php10.00 and paired it with a glass of juice or a small bottle of soft drink and we have a perfect afternoon snack.  (I know soft drink is unhealthy but as a child, well up to now but in moderation, I really enjoy it.)

As we grew, we were introduced with different kind of ensaymada.  A soft ensaymada smothered with butter and sugar, and topped with grated cheese.  Yes, this kind of ensaymada is special and somewhat pricier than the local bakeries, usually double or triple the price, but its worth every penny.  It does not have this chewy texture that when you bite its as if the bread is fighting back.  The butter is "butter" and not margarine and the most happy part is the cheese.  When I get hold of a box of ensaymada and and get the chance to first get one, I get the grated cheese toppings from the other ensaymadas and put it on top of mine.  I know its selfish but who cares, I love those cheeses.

This is my first attempt of baking ensaymada.  And how does it fares?  Well, I'm proud that it turned out well.  Though the bread itself lacks sweetness (please take note that the recipe below is already been adjusted to address this) the sweetness from the butter-sugar toppings compensate for it.  Instead of using softened butter and grated cheese, I made used of softened butter, cream cheese and mashed avocado for a creamier toppings and finished it of with sprinkle of white sugar. 

The original recipe comes from Kusina ni Manang: Supersoft Ensaymada but I made used of mashed avocado instead of mashed potato as avocado is in season and has more fats.  Instead of using shortening, I used nice melted butter.  

Ingredients
Dough
1 cup                             Flour (sifted)
3/4 cup                          White Sugar
0.50 ounce                    Instant Dry Yeast (4 1/2 teaspoons)
1 cup                             Milk (fresh or evaporated)
1/2 cup                          Water
3/4 cup                          Butter
1 1/2 cups                     Mashed Avocado (about 2 medium sized avocados)
2 pieces                         Eggs
3 pieces                         Egg yolks
1 cup                             Flour (sifted)
3 cups                     Flour (sifted)

Avocado Cream Cheese Spread
8 ounce                         Cream Cheese
1/2 cup                          Softened Butter
1/2 cup                          Mashed Avocado
Sugar

Procedure:


1.  Preheat oven to 180 degrees Celsius.  Whisk together a cup of flour, sugar and yeast.


2.  Combine milk, water and butter.  Heat to 50 to 55 degrees Celsius.  Add this to the flour-yeast mixture and beat for 2 minutes at medium speed.


3.  Add mashed avocado, eggs, egg yolks and flour.  Mix for another 2 minutes at high speed.

4.  Add remaining flour and mix well until all flour is incorporated. The dough will come out a bit sticky but that's alright.  Do not knead.  Just ensure that the flour is well incorporated.  Leave for an 1 1/2 to 2 hours or until the volume doubled at room temperature and pop it in the fridge for another 2 hours to firm it up.


5.  Slightly punch the dough and transfer on a heavily floured surfaced.  Roll the dough using a rolling pin and divide the dough into three parts.  Return the remaining dough in the fridge for easy handling.


6.  Roll each part into a log and divide into 9 pieces.  Shape each pieces into a rope 7 to 8 inches long and coil or knot it like the photo above. Rise for another 45 minutes.


7.  Bake for 15 to 20 minutes or until the top is golden brown in color.  Cool for 45 minutes.

8.  For the spread, beat together cream cheese, butter and mashed avocado until creamy in texture.  Smother over the cooled ensaymada and sprinkle with white sugar.



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