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Merienda Mondays: Bibingka Ensaymada

4 months ago

A special recipe that combines together these two fantastic Filipino classic desserts!

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Bibingka Ensaymada

Sponge :

3 Tbsps Yeast

1 1/2 cups Fresh milk

2 3/4 cups All-purpose flour

Dough:

1/2 cup + 2 Tbsps Sugar

1 1/2 tsps Salt

10 Egg yolks from large eggs

4-4 1/3 cups All-purpose flour

1 1/2 cups Unsalted butter, cubed and softened

Toppings:

400g Kesong puti

12 Salted duck eggs, sliced

1 cup Melted butter

1 cup Grated coconut

1 cup Muscovado sugar

  1. To make the sponge, heat the milk to lukewarm temperature or about 100oF . Whisk the yeast into the milk. Set aside.
  2. Transfer flour in a bowl and stir in the yeast-milk mixture. Cover with a plastic wrap and ferment at room temperature for 35 minutes.
  3. Place the sugar, salt, and yolks in a mixing bowl. Using a mixer with a paddle attachment, beat at medium speed until the mixture is well-blended. Turn the mixer to low speed and beat in the flour until it is absorbed. Stop the machine and change to dough hook. Add the sponge. Knead until the dough is smooth and elastic. Drop in the pieces of butter until it is well-blended into the dough.
  4. Let the dough rise in an oiled bowl then cover it with plastic wrap for about 1 1/2 hours or until it doubles in size.
  5. Punch the dough and let it rest on a floured surface for 5 minutes.
  6. Scale at 60g for large ensaymadas. Preheat oven to 325oF. Place in greased pans and proof until double in size for about 1 1/2 to 2 hours.
  7. Bake at 325˚F (15 minutes). When baked, cool down and smear with the melted kesong puti and top generously with the salted duck eggs. To serve, top with melted butter, grated coconut, and muscovado sugar.
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