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<YouTube url="https://www.youtube.com/watch?v=iwM35ZnFWSM&t=628s" />

## The Origins of Ensaymada

The ensaymada Filipinos know and love today traces its roots back to Spain, specifically Mallorca.

The name itself is derived from the Spanish word "ensaïmada," a pastry from the Balearic Islands.

Over time, this treat found its way to the Philippines during the Spanish colonization, and Filipinos embraced and adapted it, adding their unique touch.

One of the more popular cafes serving this amazing dish is Cafe Mary Grace. They are famous for their pollowy soft ensaimada, which we'll attempt to copy today using Chef Rose of Caro and Marie, Cebu.

The secret to super soft Ensaymada is its high liquid content. In technical terms, it has around 80% of liquid to flour ratio.

This recipe uses Tangzhong which allows the dough to absorb lots of liquid without it becoming too unmanageable to handle.

When making this recipe, be sure you are working in a cool environment and try not to get your dough too warm or it will stick everywhere!

## Ingredients

### Tangzhong

- 250g whole milk
- 83g all-purpose flour

### Dough

- 167g whole milk
- 1 tsp instant yeast
- 550g all-purpose flour
- 1 tsp salt
- 120g sugar
- 4 egg yolks
- 113g butter

### Cheese Insert

- 500g cheese strips

### Optional Toppings

- Soft butter (not melted)
- Sugar
- Grated cheedar cheese

## Instructions

### Making the Tangzhong

1. Combine the milk and flour in a pan then mix with a whisk until the lumps have dissolved.
2. Transfer over medium heat then stir continuously until it forms a thick paste and a thin film has fomred at the bottom of the pan.
3. Let cool to room temperature, maximum 30C or 90F.

### Making the Dough

1. Warm the milk slightly maximum 30C or 90f. Bloom the yeast as necessary with the milk. If using fast action yeast, you can skip this step.
2. In a mixing bowl, combine the flour, salt, and sugar. Make a well in the center and add the egg yolks, and the room temperature (maximum 30C or 90F) Tangzhong mixture. Start kneading until incorporated into a rough dough. Add cold butter chopped into cubes and continue kneading until fully incporporated.
3. Knead the dough until smooth and elastic. To test, try to pull the dough gently and if it forms a very thin film then you're good to go. Place in a greased bowl, cover with cling wrap, and let it rise in the fridge overnight. Be sure your bowl is big enough to let the dough expand.
4. Once risen, divide into 24 portions, around 53g each. Avoid putting additional flour into the dough at this stage. Smooth the dough into balls, then flip the smooth side down. Using a rolling pin, shape each dough into a rectagle with the width slightly longer than your cheese stick so that you can fold in the dough to the cheese. Roll into a into a log with the cheese strips in the center.
5. Place the coiled dough on a baking tray, cover, and let it rise again until double in size.
6. Preheat the oven to 170C or 340F and bake until golden brown. Once out of the oven cool on a wire rack until room temperature.

### Topping and Serving

1. Once the ensaymadas have cooled completely, optionally bursh with some soft butter (not melted).
2. Sprincle with some sugar and top with grated cheddar cheese.
3. Serve warm and enjoy!

## The Perfect Pairings

Mary Grace Ensaymada, with its buttery and cheesy goodness, pairs beautifully with a cup of hot chocolate or coffee. For a more festive touch, serve it alongside fruit salads or even a scoop of vanilla ice cream.

## Ingredient Substitutes

If you're unable to find certain ingredients, don't fret! Here are some alternatives:

- All-purpose flour: You can use bread flour for a chewier texture.
- Whole milk: Almond or soy milk can be used for a dairy-free version.
- Cheese strips: Grated cheddar or mozzarella can be a good substitute.

## Nutritional Information

Per serving of 100g (around 1.5 rolls), this dish has around:

- Calories: 320
- Carbohydrate Content: 45g
- Cholesterol Content: 85mg
- Fat Content: 12g
- Protein Content: 8g
- Saturated Fat Content: 7g
- Sodium Content: 300mg
- Sugar Content: 15g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 4g

Please note that these values are estimates only and may vary based on the specific ingredients used.

## Tips and Tricks

- Be sure you measure the temperature of the milk. It should not be hotter than 30C or 90F or the yeast will die and your dough will not rise.
- For an even softer and more tender texture, use bread flour instead of all purpose flour.
- Do not add any additional flour to make the dough less sticky. Use the slap and fold method to prevent the dough from sticking or grease your hand with some shortening or oil.
- It is precisely the quantity of liquid in the dough that makes these cheese rolls very soft. So don't try to make them less sticky by dusting them with more flour.
- Make sure to let the dough rise in a warm place to activate the yeast and allow the dough to expand.
- If you don't have cheese sticks, you can use any type of cheese you like. Grate the cheese into small pieces and place them on top of the dough before rolling it into a log.
- You can also experiment with different toppings like chocolate or ube jam for a fun and unique twist.
- If you live in a cold climate, use your oven as a proofing room by boiling some water on a kettle and poring it over a dish placed at the bottom of the oven. The oven should be turned off. The temperature inside the oven should be around 30C or 90F.

## FAQs

### What is Ensaymada?

Ensaymada is a traditional Filipino pastry that is soft and buttery, topped with butter, sugar, and grated cheese.

### What is the origin of Ensaymada?

Ensaymada has Spanish roots and was brought to the Philippines during the Spanish colonial era.

### How long does it take to make Ensaymada?

It takes around 3-4 hours to make Ensaymada, including the rising and baking time. This can be longer for cooler climates as the dough will rise slower.

### How should Ensaymada be stored?

Store Ensaymada in an airtight container at room temperature for up to 3 days. You can also freeze them for up to a month.

### Can I use margarine instead of butter?

While you can use margarine as a substitute for butter, it may affect the taste and texture of the Ensaymada. It is best to use butter.


Super soft and fluffy copycat Mary Grace Ensaymada filled with cheese and topped with butter and sugar. Perfect for a delightfully sweet snack.

Mary Grace Ensaymada Recipe


## So, What Exactly is Brioche?

Originating in France, this rich, tender treat is a testament to the art of French baking.

With its unique texture and a buttery flavor that's simply to die for, brioche can transform any ordinary meal into a culinary delight.

## Ingredients

- 250g white bread flour: The foundation of our dough, giving it structure and body.
- 125g eggs: Helps in achieving that light, fluffy texture.
- 70g milk (room temperature): Adds moisture and aids in gluten development.
- 1/2 tsp instant yeast: The leavening agent responsible for our brioche's rise.
- 25g sugar: Adds a touch of sweetness and helps in browning.
- 5g salt: Enhances flavors and controls yeast activity.
- 120g diced butter (room temperature): The star of the show, providing that rich, buttery flavor and tender crumb.

## Method

1. Activate the yeast by mixing it with luke warm water (maximum 30C or 90F). Any warmer and the yeast will die and will prevent your dough from rising.
2. In a mixing bowl, combine all the dry ingredients, then introduce the wet ingredients at room temperature (not exceeding 30C or 90F) in a stand mixer.
3. Use the dough hook on low speed for 5 minutes until the dough clumps together. Once a lump of dough forms, increase speed to high, and knead for another 15 minutes. The dough should now pull away from the side of the bowl, showing signs of its elasticity and gluten development.
4. Using a dough scraper, empty the dough onto a flat surface. Shape the dough until you have a nice smooth surface.
5. Slightly grease the mixing bowl, then transfer back the smooth dough. Covered with a damp cloth and let it rise at room temperature until it doubles in size. If you're in a cold country, use your oven (turned off) to proof your dough by pouring boiling water into a small heat proof container placed at the bottom of the oven. The steam will ensure your dough does not dry out.
6. Once the dough is roughly double in size, take it out of the bowl by scraping the sides using a bread scraper. In a flat surface, deflate the dough by using your fingers then fold unto itself. Form into a ball then put back into the bowl covered with cling wrap then refrigerate for at least 2 hours or even overnight. This develops the flavour of the dough further.
7. Shape the dough as desired, then let it rise until roughly double in size before baking. Do not dush with any additional flour.
8. Before baking, optionally brush the dough with an egg wash to achieve a shiny golden brown colour.
9. Bake at around 170C or 340F for around 15 minutes or until slightly golden.

## The Nutritional Breakdown

Each serving of approximately 100g contains:

- Calories: 350
- Carbohydrate Content: 45g
- Cholesterol Content: 85mg
- Fat Content: 15g
- Protein Content: 8g
- Saturated Fat Content: 9g
- Sodium Content: 400mg
- Sugar Content: 10g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 6g

Please note these values are estimates only and should not be used as refernece for medical and dietary requirements.

The white bread flour provides a good source of essential carbohydrates and dietary fiber, while eggs and milk contribute to the protein content. Sugar, aside from adding a touch of sweetness, provides quick energy, and the fat content primarily comes from the butter.

While brioche is richer than most bread due to its high butter and egg content, it can certainly be enjoyed in moderation as part of a balanced diet. Keep in mind that everyone's nutritional needs are different, so it's always a good idea to consult with a registered dietitian or nutritionist for personalized advice.

## Why Does My Brioche Dough Not Rise

- Best to use instant yeast that are individually packaged. This helps to ensure that your yeast is still going to be active. This also cuts the process of blooming that needs an additional step.
- Make sure your yeast is not dead or expired. Always check the best before date on the pack.
- When blooming yeast, make sure the liquid you are using is around 30C or 86F. Using hotter liquids will kill your yeast and will prevent your dough from rising.
- Make sure all your other ingredients are at room temperature, especially the liquids. For example, when using milk, water, eggs, and if using melted butter, make sure their temperatures don't exceed 30C or 86F.
- Use a kitchen thermometer when checking the temperature of your ingredients. I wouldn't trust just feeling the ingredients as room temperature might feel different in different places.
- When proofing your dough, try to look for a warmish room (above 10C or 50F). Colder rooms (below 10C or 50F) will delay the blooming process of the dough.
- Try not to over-proof your dough or it may end up too bubbly and will easily break apart. One way to prevent this is to store the dough in the fridge overnight to delay the process. Take out at room temperature to continue to rising process once ready.

## Why is my brioche too dense or heavy?

- Make sure to follow the ingredients measurements without trying to reduce any measurements.
- Usually, dense or heavy bread is due to the lack of water in the dough or the dough did not have enough time to rise.
- After kneading for around 15-20 minutes by stand mixer, the consistency of the dough should be elastic. It should not break apart when you try to pull a piece from it.
- I would use the window pane test on a part of the dough. You should be able to stretch it very thinly without it breaking apart. If it breaks apart, then you probably should add more water.

## Why does my Brioche Have a Weird Taste?

- The yeast might not have been fully cooked. You can try to put back the dough into the oven to bake it a bit more.
- To avoid burning the bread, lower down the temperature to around 170C or 338F.
- You can then bake the bread for slightly longer to ensure the yeast taste is removed.

## Complementing Your Brioche

A good brioche is like a blank canvas—you can pair it with countless dishes to create a masterpiece. Serve it as a side to a hearty soup, use it to sandwich your favorite ingredients, or simply slather it with your favorite jam—the possibilities are endless!

## Ingredient Swaps for the Adventurous Baker

We understand that sometimes certain ingredients might be hard to find. Here are some substitutes you can use:

- Bread flour: All-purpose flour can work, though the texture might be slightly less chewy.
- Milk: Non-dairy milks such as almond, soy, or oat milk can be used.
- Butter: If you're vegan or dairy intolerant, coconut oil or margarine can be used, but it will affect the flavor.

## Frequently Asked Questions

### Can I make brioche without a stand mixer?

Yes, you can! It'll take a bit more elbow grease, but the process remains the same.

### How can I store leftover brioche dough?

You can refrigerate the dough for up to 3 days. Make sure it's well-covered to prevent it from drying out.

### Can I use active dry yeast instead of instant yeast?

Yes, but keep in mind that active dry yeast needs to be dissolved in warm water before use, unlike instant yeast.


Learn how to make perfect brioche at home! This rich and buttery dough is easy to make and the final bread comes out really soft and fluffy. Happy baking!

Classic Buttery Brioche Dough


## What is Matcha?

Matcha is a high-quality green tea powder made from finely ground young tea leaves. Unlike regular green tea, matcha comes from shade-grown tea plants, which increases the chlorophyll content, resulting in a vibrant green color and a higher concentration of nutrients.

## Health Benefits of Matcha

Matcha is rich in antioxidants, vitamins, and minerals, offering numerous health benefits, such as:

- Boosting metabolism and burning calories
- Enhancing mood and mental focus
- Supporting a healthy immune system
- Detoxifying the body

## The Perfect Matcha Bread Recipe

### Ingredients

- 500g bread flour
- 100g sugar
- 10g salt
- 7g instant yeast
- 240g milk, room temperature
- 60g unsalted butter, softened
- 1 large egg
- 20g matcha powder

### Instructions

1. In a large bowl, combine bread flour, sugar, salt, and instant yeast.
2. In a separate bowl, whisk together milk, softened butter, and egg.
3. Gradually add the wet ingredients to the dry ingredients, mixing until a dough forms.
4. Knead the dough for 10-15 minutes until smooth and elastic.
5. Divide the dough into two equal portions. Add matcha powder to one portion and knead until evenly incorporated.
6. Cover both dough portions and let them rise for 1-2 hours, or until doubled in size.
7. Gently punch down the dough and roll out each portion into a rectangle.
8. Place the matcha dough on top of the plain dough, aligning the edges.
9. Starting from one of the shorter sides, roll the dough up tightly into a log.
10. Place the log in a greased loaf pan, seam side down, and let it rise for another 45 minutes to 1 hour, or until doubled in size.
11. Preheat your oven to 350°F (180°C).
12. Bake the matcha bread for 30-35 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
13. Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

## Nutrition Information

### Matcha Bread Nutritional Profile

Here's the approximate nutritional information per 100g of bread:

- Calories: 280
- Carbohydrate Content: 50g
- Cholesterol Content: 20mg
- Fat Content: 6g
- Protein Content: 8g
- Saturated Fat Content: 3g
- Sodium Content: 400mg
- Sugar Content: 10g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 3g

## Variations and Adaptations

### Vegan Matcha Bread

To make vegan matcha bread, replace the milk with a non-dairy milk alternative and the butter with vegan butter. You can also substitute the egg with a flax or chia egg.

### Gluten-Free Matcha Bread

For a gluten-free version, use a high-quality gluten-free flour blend in place of regular bread flour.

## Serving Suggestions and Pairings

Matcha bread is delicious on its own or paired with a variety of spreads, such as:

- Butter
- Cream cheese
- Nut butters
- Fruit preserves

Enjoy matcha bread with a cup of tea, coffee, or a matcha latte for a delightful and comforting treat.

## Storing and Reheating Matcha Bread

Store matcha bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. You can also freeze matcha bread for up to 3 months. To reheat, simply toast individual slices in a toaster or oven until warmed through.

## Frequently Asked Questions

### Can I use all-purpose flour instead of bread flour?

Yes, you can substitute all-purpose flour, but the texture of the bread may be slightly different.

### How can I tell if my matcha powder is high-quality?

Look for vibrant green color, a fine texture, and a slightly sweet, earthy aroma.

### Can I add other flavors or mix-ins to my matcha bread?

Absolutely! Feel free to experiment with adding nuts, dried fruits, or even chocolate chips to your matcha bread.

### How do I store matcha powder to maintain its freshness?

Store matcha powder in an airtight container in a cool, dark place, away from direct sunlight and moisture.

### Why is my matcha bread not as green as I expected?

The intensity of the green color in matcha bread can vary depending on the quality and amount of matcha powder used. If you prefer a more vibrant green color, try using a higher quality matcha powder or increasing the amount slightly in your recipe.

### Can I make matcha bread without a loaf pan?

Yes, you can shape the dough into a freeform loaf or divide it into smaller portions to make individual rolls. Just adjust the baking time accordingly and keep an eye on the bread as it bakes to ensure it doesn't overcook.

### Can I make matcha bread in a bread machine?

While we haven't tested this specific recipe in a bread machine, it should be possible with some adjustments. Follow your bread machine's instructions for adding ingredients and use the appropriate settings for a milk bread or similar loaf.

### Is matcha bread suitable for people with a caffeine sensitivity?

Matcha does contain caffeine, although it is generally lower in caffeine than coffee. If you're sensitive to caffeine, you may want to limit your intake of matcha bread or avoid it in the evenings.

### Can I make matcha bread using a sourdough starter instead of yeast?

Yes, it's possible to make matcha bread with a sourdough starter. Replace the instant yeast with an appropriate amount of active sourdough starter, and adjust the flour and liquid quantities accordingly. You may also need to adjust the fermentation and proofing times to achieve the desired texture and flavor.


Let's make some marbled matcha bread loaf at home with this simple recipe. Be sure to follow the slap and fold method to ensure you have a soft bread.

Marbled Matcha Bread


<YouTube url="https://www.youtube.com/watch?v=TMjtZJk1U4o&t=1077s" />

## Ingredients for making the perfect Pandesal

Here's what you'll need to whip up some pandesal magic:

- 600 grams / 4 1/4 cup first-class bread flour
- 75 grams / 6 tablespoons sugar
- 115 grams / 1/2 cup water
- 115 grams / 1/2 cup fresh milk
- 1 whole egg
- 1 egg yolk
- 85 grams / 6 tablespoons butter or margarine
- 12 grams / 1 tablespoon instant dry yeast
- 5 grams / 1 teaspoon salt

## Let's Roll! How to Make Chef RV's Pandesal

Now that we've got our ingredients, let's dive into the nitty-gritty of making these scrumptious bread rolls.

1. Mix the Dry Ingredients
   In a large mixing bowl, combine the bread flour, sugar, instant dry yeast, and salt. Give it a good whisk to ensure everything is well-mixed.

2. Add the Wet Ingredients
   Add the water, fresh milk, whole egg, and egg yolk. Mix until a dough forms.

3. Knead, Knead, Knead!
   Add the butter or margarine to the dough and knead until smooth and elastic. This process usually takes around 10-15 minutes. You can do this by hand or use a stand mixer with a dough hook attachment mixing on medium-high speed. Check for doneness by stretching the dough to see if will pass the windowpane test.

4. Let it Rise
   Once the dough is ready, shape it into a ball and place it in a greased bowl. Cover the bowl with a damp cloth and let the dough rise for 1-2 hours, or until it has doubled in size.

5. Shape Those Rolls
   After the dough has risen, punch it down to release the air. Divide the dough into equal 55g portions (usually 20 rolls), shape them into smooth balls, and roll each ball in bread crumbs.

6. Final Proofing
   Place the pandesal rolls on a baking tray lined with parchment paper, leaving enough space between each roll for them to expand. Let them rest for 1-2 hours, or until they have doubled in size. Do not overproof.

7. Bake Your Heart Out
   Preheat your oven to 180°C (350°F) and bake the pandesal rolls for 15-20 minutes, or until they're golden brown.

8. Enjoy Your Pandesal!
   Remove the rolls from the oven and let them cool for a bit. Enjoy your freshly baked pandesal with your favorite spread or a steaming cup of coffee!

## Tips and Tricks for the Perfect Pandesal

To elevate your pandesal game, here are some helpful tips and tricks:

- Use high-quality bread flour for a better texture.
- If the dough is too sticky, do not add more flour as too much flour can result in tough bread. Refer to Richard Bertinet's slap and fold method to learn how to handle sticky bread.
- Make sure your yeast is active to ensure proper rising of the dough.
- Ensure your ingredients are at room temperature especially the liquids. Use a thermometer to check that they do not exceed 30C or 90F otherwise your yeast will die.
- When shaping the rolls, use a light touch to avoid deflating the dough.
- Use an oven thermometer to ensure the correct baking temperature, as oven settings may vary.

## Substitutes for Hard-to-Find Ingredients

If you're having trouble finding certain ingredients, here are some substitutes you can use:

- Bread flour: If you can't find first-class bread flour, you can use all-purpose flour. However, the texture might be slightly different.
- Fresh milk: You can substitute fresh milk with whole milk or a non-dairy milk alternative, such as almond or soy milk.
- Instant dry yeast: If you can't find instant dry yeast, you can use active dry yeast instead. Just remember to activate it in warm water and sugar before adding it to the dry ingredients.

## Nutritional Information

Assuming a 55g serving of each pandesal, each pandesal roll contains approximately:

- Calories: 192 kcal
- Carbohydrates: 32 g
- Protein: 5 g
- Fat: 4 g
- Saturated Fat: 1 g
- Cholesterol: 15 mg
- Sodium: 272 mg
- Potassium: 81 mg
- Fiber: 1 g
- Sugar: 5 g
- Vitamin A: 170 IU
- Calcium: 33 mg
- Iron: 1.8 mg

Keep in mind that the actual weight may vary slightly depending on factors such as dough handling, shaping, and baking.

## Frequently Asked Questions

### Can I freeze pandesal dough for later use?

Yes! You can freeze the dough after shaping the rolls. Place them on a baking tray and freeze until solid, then transfer to a freezer bag. When you're ready to bake, let them thaw and rise before baking.

### Can I make pandesal without a stand mixer?

Absolutely! You can knead the dough by hand. It might take a bit more effort, but the results will be just as delicious.

### How do I store leftover pandesal?

Store leftover pandesal in an airtight container or plastic bag at room temperature. It's best to consume them within 2-3 days.

### Can I use whole wheat flour for a healthier pandesal?

You can substitute some of the bread flour with whole wheat flour. Keep in mind that the texture and taste will be slightly different.

### Is there a vegan version of this pandesal recipe?

To make a vegan pandesal, replace the egg and egg yolk with a flax egg, and use a plant-based milk and butter substitute.


Discover Chef RV's pandesal recipe, the classic Filipino bread rolls! Learn how to make these fluffy, golden delights perfect for breakfast or snack time.

Chef RV Easy Pandesal


## Embracing the Purple Yam Magic: The Ube Cheese Ensaymada Story

Ube seems to be one of the popular ingredients when everyone started baking at home during COVID.

We had all sorts of desserts being made into an ube variety, like pandesal (bread rolls).

Now let's try making some ube cheese ensaymada.

Traditionally, ensayamada is a soft and fluffy pastry covered in sugar and butter.

We bring in the unique taste of ube (purple yam) to put a twist into this popular snack.

Try to get your hands on the best quality ube jam to get the best out of this treat!

## Ingredients

### For the Dough

- 38 grams of sugar
- 1 teaspoon instant dry yeast
- 60 grams of a whole large egg
- 240 ml of fresh milk (max 30C or 90F)
- 15 ml of ube flavoring
- 405 grams of bread flour
- 3 grams of salt
- 45 grams of unsalted butter

### For the Filling

- Ube (Purple Yam) halaya/jam (for filling)

### For the Topping

- 95 grams of powdered sugar
- 170 grams of unsalted butter, room temperature
- 60 grams of all-purpose cream (chilled)
- 1/ teaspoon vanilla extract

This recipe yields 18 pieces, each weighing 45 grams (excluding the filling). It's recommended to use a 3.75-inch top and 2.5-inch base molder for the best result.

## Let's Get Mixing: Crafting the Ube Ensaymada

1. Start by whisking together the sugar, instant dry yeast, egg, lukewarm milk (max 30C or 90F), and ube flavoring in a large bowl. Ensure everything is well incorporated.
2. In another bowl, combine the bread flour and salt. Gradually add this mixture to your wet ingredients, ensuring the dough remains smooth and elastic.
3. Incorporate the unsalted butter, kneading for approximately 5 to 7 minutes until the dough achieves a smooth texture. The dough will be very sticky so use the slap and fold method. Alternatively, use a stand mixer and knead on medium-high for around 15 minutes.
4. Allow the dough to rest, letting it proof until it has doubled in size.
5. Once proofed, divide the dough into 18 equal parts, roll each part into a ball, and flatten it into a disc. Place a spoonful of ube halaya in the center of each disc and fold the dough over it, sealing it completely.
6. Arrange the rolls on a baking tray and allow them to proof again until they've doubled in size.
7. Bake the rolls in a preheated oven at 160C or 320F for around 20 minutes or until they turn slightly golden but not brown. Remember, every oven is unique, and baking times may vary.
8. While the rolls are baking, prepare the topping by mixing powdered sugar, unsalted butter, all-purpose cream, and vanilla extract until it achieves a creamy texture. Be careful of using cold butter as it will split.
9. Once the rolls are done, allow them to cool slightly before generously applying the topping. Finally, top with some grated cheese.

## Nutritional Insights

Given that the recipe yields 18 servings, each serving size is 45 grams (excluding the filling). This serving size contains approximately:

- Calories: 180
- Carbohydrate Content: 25 grams
- Cholesterol Content: 30 mg
- Fat Content: 7 grams
- Protein Content: 4 grams
- Saturated Fat Content: 3 grams
- Serving Size: 60 grams
- Sodium Content: 50 mg
- Sugar Content: 10 grams
- Trans Fat Content: 0 grams
- Unsaturated Fat Content: 2 grams

Please note that nutritional values may vary slightly depending on the specific brands of ingredients used.

## Perfect Pairs: What to Serve with Ube Ensaymada

Your Ube Ensaymada can easily be the star of any meal, but pairing it with a cup of hot chocolate or coffee elevates the entire eating experience. The warmth and bitterness of the beverages perfectly contrast the sweetness of the ensaymada, making each bite even more enjoyable.

## FAQs

### Can I use dry active yeast instead of instant yeast?

Yes, but remember that dry active yeast needs to be activated before use. This is done by dissolving it in warm water with a pinch of sugar.

### Can I substitute the Ube flavoring with something else?

You could try using Ube powder or fresh, grated Ube. However, the unique flavor and vibrant color might vary.

### How long does the Ube Ensaymada last?

If stored properly in an airtight container, it should last for about 3 to 4 days.

### Can this recipe be made vegan?

Absolutely! Substitute the regular milk with a plant-based one, replace the egg with a flaxseed egg, and use vegan butter.

### Can I freeze the Ube Ensaymada?

Yes, the ensaymada freezes well. Just make sure to wrap it securely in plastic wrap or foil and place it in a freezer bag.


Let's learn how to make these delicious Ube Ensaymada. Learn how to craft this pillowy delight right in your kitchen.

Ube Cheese Ensaymada


## Unraveling the Magic of Milk Bread Rolls

Milk Bread Rolls, a staple in many Asian bakeries, is known for their soft, fluffy texture and subtly sweet taste. These heavenly rolls are a perfect addition to your breakfast table, or a midday snack that pairs delightfully with a cup of tea or coffee.

## What Makes Milk Bread Rolls So Special?

The secret to these rolls' irresistible allure lies in a simple yet ingenious technique called 'Tangzhong', a water roux method that yields a light, fluffy and moist bread. The use of sweetened condensed milk further enhances the flavor, creating a delightful treat that will make you the star baker of your home.

## Ingredients

- 300g bread flour
- 140ml whole milk
- 7g or 1 packet instant yeast
- 2 tablespoons sugar
- 1 teaspoon salt
- 80g sweetened condensed milk
- 60g unsalted butter
- 1 large egg

## Method

### Tangzhong Preparation

To kick things off, we need to prepare the Tangzhong. This involves combining about 30g or 1/4 cup of the flour with the milk in a saucepan. Stir continuously over medium heat until it slightly thickens and the temperature reaches around 65C or 150F. Once done, cover with a lid and let it cool at room temperature.

### Laying The Foundation

Here's a neat trick to ensure your baking success: Make sure all your ingredients, especially the eggs and butter, are at room temperature (about 30C or 86F). This helps the dough to combine more effectively.
Next, combine the remaining flour, Tangzhong, condensed milk, yeast, and sugar in a food processor equipped with a dough hook and mix until combined.

### Working the Dough

It's time to get your hands dirty! Add the salt and butter and continue to knead until the dough becomes elastic. You'll know you've hit the sweet spot when the dough forms an almost thin film without breaking when stretched. This kneading process will take around 20 minutes, depending on your machine.

### Rise

Let the dough rise for about 4 hours or overnight at room temperature until it doubles in size.

### Shaping the Rolls

After the dough has risen, punch it down and start forming balls weighing 50g. Dust with flour, then arrange in a baking tin lined with parchment paper. Let these rise for another 1-2 hours or longer until they double in size.

### Baking to Perfection

Brush the rolls with a beaten egg before baking them at 170C or 340F for around 20 minutes or until they turn a beautiful golden brown.

## Possible Ingredient Substitutes

Can't find all the ingredients? No worries, here are some possible substitutes:

- Bread Flour: You can substitute bread flour with all-purpose flour, but remember that bread flour gives the rolls a fluffier texture due to its higher protein content.
- Sweetened Condensed Milk: In case you don't have sweetened condensed milk, you can use a combination of milk and sugar.

## Serving Suggestions for Milk Bread Rolls

Milk Bread Rolls are versatile and pair well with a variety of dishes. They can be enjoyed with a smear of butter, dollop of jam, or a slather of cream cheese for a delightful breakfast. You can also turn them into sliders, or serve them alongside a hearty bowl of soup or stew for a comforting meal.

## The Nutritional Breakdown

Given the each servig of a 50g roll:

- Calories: 150
- Carbohydrate Content: 20g
- Cholesterol Content: 15mg
- Fat Content: 5g
- Protein Content: 4g
- Saturated Fat Content: 3g
- Sodium Content: 120mg
- Sugar Content: 5g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 2g

Remember, nutrition can vary based on the specific brands of ingredients used, so be sure to check the labels on your products.

## Tips and Tricks for Perfect Milk Bread Rolls

Here are a few tips to ensure your Milk Bread Rolls turn out perfect every time:

- Temperature is key when making Tangzhong. Make sure it reaches around 65C or 150F.
- Always let your dough rise in a warm environment around 30C or 86F. If your kitchen is cold, it may take longer for the dough to rise.
- When forming the rolls, ensure they are of equal size for even baking.
- The rolls are done when they have a beautiful golden-brown color. But don't just rely on the color; tap the top of the roll. If it sounds hollow, they're done.

## Top Tips and Secrets for the Perfect Milk Bread Roll

- Use instant yeast - saves you time for blooming and ensures your yeast is alive!
- Keep all ingredients at room temperature
- Keep milk at 30 degrees Celsius. Any hotter and the yeast will die!
- Be sure to test for the consistency of the dough after kneading. Look out for the window pane effect.
- Do not store the bread in temperatures over 30 degrees Celsius or the yeast will die!
- Use a thermometer to measure the temperature. Luke warm and room temperature is cooler than you think.

## FAQs

### Why Use Instant Yeast

I have bought so many cans of (non-instant) yeast. Since I don't bake bread often, I would end up not using the can of yeast for a couple of months.

Because of this, the yeast has a high probability of dieing. Using instant yeast avoids all of this hassle. Because instant yeast is individually packaged, it will always stay fresh.

### What Makes this Bread So Soft?

More liquid! The more liquid you are able to put into your dough, the softer your bread will be. The dough will be very sticky because of the amount of liquid, but if you use a stand mixer with a dough hook, it should not be a problem, plus it makes the whole process easier!

### What is Tangzhong?

Tangzhong is just a mix of flour and water that is cooked until it thickens. The word Tangzhong is Japanese but the same process is done throughout the world.

### Why Use Tangzhong?

Flour can absorb more liquid when heated compared to being in room temperature. Before using your Tangzhong, be sure it is in room temperature, not exceeding 30 degrees Celsius.

### How to Make Tangzhong

1. Combine 1 part flour and 5 parts water by weight. Stir until no lumps occur.
2. In a saucepan, heat the flour and water mixture until 60 degrees Celsius. Continue stirring to ensure nothing sticks at the bottom of the pan.
3. Take the mixture out of the heat and let it cool to room temperature or not exceeding 30 degrees Celsius before incorporating with the yeast.

### How Long Should I Let the Dough Rise?

Depends on how hot or cold your room is. The colder the room, the longer it will take for the dough to rise. The warmer the room, the quicker. You can let your dough rise in the fridge overnight. Be sure to leave at room temperature before shaping.

For the first rise, the amount of time can be as much as a day.

For the second rise, try not to leave the dough to rise for too long or the dough will be too fluffy and will lose its shape.

### How long do the milk bread rolls stay fresh?

The rolls stay fresh for about 2-3 days when stored in an airtight container at room temperature.

### Can I freeze the milk bread rolls?

Yes, the rolls freeze well. Just ensure you wrap them properly to prevent freezer burn. When ready to eat, thaw them at room temperature and warm them up in the oven.

### What can I serve with milk bread rolls?

Milk bread rolls are versatile. They can be served with butter, jam, or cream cheese for breakfast. They can also be turned into sliders, or served alongside soup or stew.


Let's make some soft, fluffy and absoluetly delicious milk bread rolls perfect as a side dish or a snack.

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