https://deltanine.net/mw/index.php?action=history&feed=atom&title=Ensaymada_%28Pinoy%29 2026-04-27T20:58:17Z Revision history for this page on the wiki MediaWiki 1.32.1 https://deltanine.net/mw/index.php?title=Ensaymada_(Pinoy)&diff=395&oldid=prev 2013-07-25T08:08:07Z

<p>1 revision</p> <table class="diff diff-contentalign-left" data-mw="interface"> <tr class="diff-title" lang="en"> <td colspan="1" style="background-color: #fff; color: #222; text-align: center;">← Older revision</td> <td colspan="1" style="background-color: #fff; color: #222; text-align: center;">Revision as of 08:08, 25 July 2013</td> </tr><tr><td colspan="2" class="diff-notice" lang="en"><div class="mw-diff-empty">(No difference)</div> </td></tr></table>

Chris https://deltanine.net/mw/index.php?title=Ensaymada_(Pinoy)&diff=394&oldid=prev 2012-05-31T10:00:01Z

<p>Created page with &quot;===Ingredients:=== &lt;div style=&quot;column-count:3;-moz-column-count:3;-webkit-column-count:3&quot;&gt; *5 cups all-purpose flour *¾ cup butter, melted *¾ cup white sugar *1 tsp salt *1 cup…&quot;</p> <p><b>New page</b></p><div>===Ingredients:===<br /> &lt;div style=&quot;column-count:3;-moz-column-count:3;-webkit-column-count:3&quot;&gt;<br /> *5 cups all-purpose flour<br /> *¾ cup butter, melted<br /> *¾ cup white sugar<br /> *1 tsp salt<br /> *1 cup grated cheddar cheese<br /> *3 pieces raw eggs<br /> *1 pouch rapid rise yeast (about 2 ¼ tsp)<br /> *1 cup fresh milk, warm<br /> &lt;/div&gt;<br /> ===Cooking procedure:===<br /> #Combine warm milk, yeast, and ½ cup sugar and stir until yeast and sugar dissolves in milk.<br /> #Set aside to let yeast activate (approximately 10 minutes)<br /> #In a mixing bowl, combine all the dry ingredients starting from the flour, sugar, and salt then mix thoroughly.<br /> #Add the eggs, 1/2 cup butter, and activated yeast mixture (these are the ingredients that we combined in number 1) to the mixed dry ingredients.<br /> #Mix thoroughly until all ingredients are evenly distributed and a dough is formed.<br /> #Knead the dough until texture becomes fine.<br /> #Put the dough back on the mixing bowl and cover the top with cloth.<br /> #Allow the dough to rise for 2 hours.<br /> #Put the dough on a flat surface and flatten. Punch the dough lightly to release the air inside.<br /> #Using a dough slicer, divide the dough into four pieces.<br /> #Roll each piece until shape becomes cylindrical.<br /> #Cut the cylindrical dough into individual serving pieces (1 serving piece should weigh at least 80 grams).<br /> #Put the sliced individual serving piece in a flat surface and flatten using a rolling pin.<br /> #Combine ¼ cup melted butter with ¼ cup white sugar.<br /> #Using a brush, paint the mixture on the flattened dough.<br /> #Make sure to paint only the center part of the flat dough.<br /> #Sprinkle some cheese over the painted area then seal the dough by folding opposite directions and rolling it until a long cylindrical shape is formed (about 14 inches in length).<br /> #Start forming the spiral Ensaymada shape by crossing the two opposite ends of the dough.<br /> #The first end should be placed under dough while the other end should be inserted in the middle.<br /> #Place the dough in a baking tray with wax paper and cover with cloth.<br /> #Set aside to rise for another 45 minutes<br /> #Pre-heat the oven at 350 degrees Fahrenheit for 10 minutes.<br /> #Remove cloth on top of the tray and bake the dough for 15 minutes at 350 degrees Fahrenheit.<br /> #Remove the baked Ensaymada from the oven.<br /> #Using the remaining melted butter and sugar mixture, paint the top of the baked ensaymada and sprinkle additional cheese.<br /> #Serve hot. Share and Enjoy!</div>

Mina