Featured Food: Ensaymada

The ensaymada originally came from Spanish origin. The Spaniards were the one who introduces the snack to the Filipinos during the 17th century. It originally was made with lard, and the name ensaymada came from the Arabic word "saim" which means pork lard. The origin of the ensaymada can be traced in spain and in there exploration of the Arab world. But soon the ensaymada evolved to the taste of the Filipinos. Instead of using pork lard the new ensaymada are made with butter. Also butter, sugar, and cheese has been added to fit the Filipino taste. At the present the ensaymada is one of the tastiest and famous Filipino snacks. There are wide varieties of ensaymada now in the Philippines. There are different recipes and styles f cooking it but one of my favorite ensaymada are made in Hizon's bake shop. Hizon's bakeshop can be found in jorge bocobo near robinson's place ermita. Although it is impossible for me to give you the recipe of Hizon's ensaymada I would suggest a recipe that would be easy to do at home. Happy eating! =)






Ingredients:
Dough
• 1/3 cup refined sugar
• 1 teaspoon salt
• 1/4 teaspoon instant yeast
• 1/2 cup all-purpose flour
• 2 tablespoons water
• 1/3 cup butter

Sponge
• 1 egg
• 1 tablespoon refined sugar
• 2 tablespoons water
• 1 1/2 cups all-purpose flour
• 3 egg yolk
• 1 teaspoon instant yeast

Topping
• grated cheese
• melted butter
• sugar 

METHOD
1. Mix sponge ingredients in a mixing bowl. Combine until blended and knead until dough is smooth. Shape into ball, cover wit damp cloth and let rise for 2 hours.
2. Put the dough ingredients except butter in a mixing bowl. Blend until well blended. Add the sponge and the butter. Knead until dough is smooth and elastic. Shape into ball. Put in a bowl, cover with damp cloth and let rise again until double in bulk.
3. Punch dough and divide equally into 8 pieces. Shape into balls, cover with damp cloth and let rise for 30 minute Roll out each piece thinly into 8 x 5 inch rectangles. Brush surfaces with butter. Roll into long rods and twirl into shape, locking the ends to seal. Place on greased ensaymada molds. Let it rise for 2 hours until doubles in size.
4. Bake at 325 F for about 10 minute or until light golden brown.Cool slightly and brush with melted butter. Top with grated cheese and sprinkle with sugar.