The air pockets hold the extra butter during shaping so it kinda stayed there after the bake, notice how the bread did not collapse even if the texture is very much open. Proper technique, formula and baking.
Divide the icing evenly so you won't ran out and end up scraping icing off. If you notice i purposely bake my Ensaimadas this brown, the high sugar, yolks and butter of my dough will make browning inevitable, if i bake them PALE, like some Ensamaidas in the market, nahihilaw ang loob and then THEY COLLAPSE. Hindi po sunog yan, hindi rin dry, talagang if you're eggsyolks are in the 26 to 30% range, it will be hard to adjust the oven temperature. If i am using my mother's digital oven, i can do that but still i prefer a golden brown finish, much like what AUTHENTIC ENSAIMADAS SHOULD LOOK LIKE.
Take note of the height of the bread after the bake. They do not collapse, no wrinkles and shrinking. When i bake them pale at this size, they always collapse on me plus the taste of the Ensaimadas become "malansa" when i bake them Mestiza. After 3 to 4 days, iba na ang lasa, they taste like raw eggs. Yuck! I only did that twice and i never did it again. I think if you will eat them in 2 days, maybe, but Ensaimadas can last for a week!!! So no.
I took a shot while inside the oven, opened the door for a few seconds just to look at the ovenspring. If your dough does not look like this in the first 2-3 minutes of baking, then you need to improve your technique and look at the formula.
Before you can put the butter inside the dough, you have to portion them out. I added extra yolks, sugar and butter to this batch because my brother ordered them for their Baler trip. Yield is 50 pieces at 45 grams each.
For baking lessons, please visit www.breadmakinglessons.com or text me, Shirley at 09495705091. Drop me a line or ask baking questions for free.