Recipes

Ensaymada Bread Recipe

Process Straight Dough Process

Prep Time 5 - 6 hours

Cooking Time 10 - 12 minutes

Ingredients

  • 180 g DANES CHEESE, shredded
  • 100 g CDO PORK ASADO
  • 100 g CDO PORK BARBEQUE
  • 100 g CDO SHREDDED TAPA
  • 1kg Triple “A” All Purpose Flour
  • 8 g Instant Yeast
  • 30 g Skimmed Milk Blend
  • 4 g HiBRIM Pr
  • 8 g HiSoft
  • 180 g Sugar
  • 15 g Salt
  • 480 g Water
  • 40 g Shortening
  • 20 g Margarine

Procedure

  1. Blend yeast, Skimmed Milk, HiBRIM Pr, HiSoft, and Triple “A” All Purpose Flour. Combine with dissolved sugar and salt in water at slow speed (#1) for 1 minute.
  2. Add shortening and margarine. Mix for 10 minutes.
  3. Ferment dough for 45 minutes. Re-mix using 2nd speed mix for 8-10 minutes.
  4. Weigh 60 grams dough piece. Sheet dough by hand and fill with CDO PORK ASADO/ CDO PORK BARBEQUE / CDO SHREDDED TAPA then let it rest for 15 minutes. Mould into a twist and place in a well greased ensaymada moulder (Top dia. 110cm & bottom dia. 60cm)
  5. Proof dough for 2-2.5 hours in a proof box with 85-90% relative humidity.
  6. Preheat oven at a temperature of 180ºC then bake dough for 10 – 12 minutes or until it becomes golden brown.
  7. Cool at room temperature for at least 2.5 hours then serve.

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