Ensaymada

Ensaymada is a soft, sweet and delicious bread that is similar to Brioche-a-tete. It originated from Majorca, Spain. To give its bread a pillowy texture, butter is usually added instead of lard. For its filling, you can have ube, macapuno, chocolate, red bean paste, yema or anything that suits your fancy.

For the toppings, you can have as simple as sugar, butter or butter icing  and topped with a generous amount of grated cheese. To contrast to the sweet and creamy taste of the bread, you can also top it with salted egg or ham depending on your mood. 

Ingredients:

1 cup milk
2 teaspoons active yeast
1/2 teaspoon sugar

3 1/2 all purpose flour
1 cup butter
6 egg yolks or 4 whole eggs
3/4 cup sugar
1/2 teaspoon salt
Toppings:
1/2 cup butter at room temperature
3/4 cup white granulated sugar
1 cup grated cheddar cheese

Method:

• Warm the milk add the yeast and 1/2 teaspoon sugar wait until it foams.
• Add  eggs, sugar, salt and 3 1/2 cups flour, mix and add butter.
• Knead for 8 to 10 minutes, use spatula to mix as it is very sticky.
• Transfer to plastic bowl and cover, let rise for 1 to 2 hours.

• Punch down risen dough, use rubber gloves or spatula.
• Refrigerate for 2 hours to rest so it is easy to handle.
• Form the dough into a ball and cut to 2 portions, roll each ball as a log.
• Cut to desired sizes, roll each piece to form small balls, flatten it one by one, add filling if desired and roll as a log and coil it.
• Place it directly on prepared sheet or to ensaymada tins.
• Let it proof for 1 hour.

• Preheat oven 30 minutes before final proofing ends.
• Bake at 350 degrees F for 20 minutes.
• Brush eggwash on each ensaymada. 
• Let cool and dip on melted butter then to white granulated sugar or top with grated cheese.

Enjoy your homemade ensaymada.

Itlog Maalat (Salted Egg)

Salted eggs are easy to prepare, we use a brining solution to cure the eggs. Brining or curing is the process in which the eggs are submerge in salty water for a certain period of time. Salt will then give the flavor to the eggs, grainy texture and the natural oil of the eggs to develop is what we want to achieve in the curing or preserving process. The video is a step by step guide on how to prepare the salted eggs, I've tried 25 days before harvesting the eggs and it's proven to be perfect. You can try checking the eggs after 12 days if you prefer but I tell you, 25 days is just the perfect recipe. You will need water, salt and a container to store up the eggs during curing process. Duck eggs are best to use rather than chicken eggs because of its high fat content that produces oil after curing. Salted eggs are consumed as an appetizer or side dish, it can also be used in other dishes and recipes. I can use this on my ensaymada and puto pao recipe as well.

You'll need:
12 eggs preferably duck eggs
3 to 4 cups water
1 cup sea salt
Method:

• Wash eggs thoroughly, set aside.
• Bring the water to a boil add and dissolve salt, let cool and set aside (Brine solution).
• Arrange eggs in a container or a clean jar and add brine solution.
• Keep the eggs submerged in water, fill plastic bag with water seal it and place on top of eggs.
• Keep the container covered in a cool place and leave for 25 days.
• Wash the eggs with cold water and boil the whole batch once cured. It should be salty and grainy, refrigerate.

Enjoy your homemade salted eggs.

Curing