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Showing posts from May 13, 2010

Dense Ensaimada

This is in response to an email from Chris Porgee regarding his ensaimada, why it almost did not rise at all and why it was dense once baked....
Inside the ensaimada, light and fluffy texture, the dough melts in the mouth, and shelf life is up to 7 days....



The baked ensaimada, bursting out of the molds... You can see the dough tripling almost in size...This is how your bread should look like in the end. The "ovenspring" i was talking about, if your dough does not puff up after about 10 minutes of baking, then it is time to go back to the drawing board.



HEIGHT OF THE DOUGH AFTER 3 HOURS OF PROOFING. I used a sponge and dough method here... I only use a No time dough method when i make breads with very low sugar, eggs and fat...





Chris i hope these images and my response would give you an idea of what is wrong with your dough..




**Ensaimadas are made with high eggyolks, sugar and butter to really get that creamy light rich pastry goodness,... the problem is, these ingredients if use…