SWEET YEAST DOUGH VARIATIONS
****EBOOK CORRECTION: THE SPECIAL ENSAIMADA RECIPE MENTIONS THE USE OF MASHED POTATO, IT IS OPTIONAL, YOU CAN USE 10% -20% IF YOUR FLOUR IS IN QUESTION. YOU MAY OPT NOT TO USE THE MASHED POTATO IF YOUR FLOUR IS EXCELLENT, GOOD ABSORPTION AND TOLERANCE ETC.,. ALSO, IF YOU ARE USING A SPONGE TO MAKE THE ENSAIMADA, THERE IS NO NEED TO USE MASHED POTATOES, BUT IT WILL NOT HURT IF YOU DECIDE TO USE THEM.
MASHED POTATOES ARE SOMETIMES ADDED BY BAKERS TO SOFTEN THEIR BREAD PRODUCTS.
There are hundreds of many variations of a sweet yeast dough recipe, to others once the sugar hits a high 15%, this is considered sweet already. Others use 18% to be considered a sweet yeast dough, some 20% etc.,,
A sweet yeast dough does not only contain a high level of sugar in it, it also has high fat (butter, margarine,shortening) or eggs... Depending on the formula, the eggs can be whole or pure eggyolks, ranging from 4-as high as 40 % (original ensaimadas during Spanish Era) and butter as high as 47% (brioche). With that you already have an idea of what basically a sweet yeast dough should look like on paper.
In the case of the ensaimada, you can start from a low 12% each of the sugar, eggyolks and butter, some use margarine to cut down the cost, others use half of both margarine and butter. Have it your way!!
Below is an example of such formula:
bread flour 100%
yeast 1.8%
sugar 12%
salt 1.75%
butter/margarine 12%
eggs 12%
milk powder 4%
vanilla 1%
water 52-55%
This is a soft roll recipe, you can use 15-18% sugar to adjust the level of sweetness in the dough and leave the butter and eggs as it is..For older folks, a 12% sugar is enough, younger generations may choose more sugar in their bread. After all, we Filipinos put sugar in almost anything, sugar in pasta, sugar in bagoong, sugar in catsup, sugar everywhere... including soy sauce!!! Even the vinegar used for dipping chicharon has sugar. Mama Mia.
The formula above is a No time dough method so you should add a bread improver of your choice, follow the packaging directions as to how much % to use per kilogram base flour. The dough should be soft, so be careful when adding your water, it does not have to be as fluid as a ciabatta dough but in my case, i am a sticker for all dough that sticks to my fingers, as long as i can handle it, i don't care. My family prefers breads that are on the soft and fluffy side, cottony and light.. so i use extra water.
Your basic sweet yeast dough turned into many varieties of breads, dinner rolls, spanish bread, sausage and ham rolls etc.,
More variations coming out of a single dough recipe or formula, fill the dough with raisins and brown sugar to make cinnamon raisin loaf, bake it plain in a loaf pan, braided with sesame seeds or use it to make mongo loaves (top left)
BASIC SWEET YEAST DOUGH
Please omit the yellow food coloring. I find that most bakeries in the Philippines use this yellow food jaundiced coloring in almost all types of breads to make it look like they have tons of eggs and butter in the formula. This is so jurassic and offensive.. Time to make breads that are of natural ingredients.. by the way, bread improvers are made of ascorbic acids, enzymes etc., so be sure to read the packaging. Avoid the ones with the ate, and the ites, at the end of the words. If you find it hard to spell them at first glance then that's it, do not buy it.
By learning how to make one simple basic dough, you can create as many variations as you like. In large bakeries, mixing is done in one large batch, one sack (25 kilograms) and then made up into many variations depending on what the production schedule requires.
You cannot use this dough to make french bread or pizza, ciabatta or pita breads... These are lean dough variations.
You can however make a special pandesal using the formula above, commercial ensaimada (the lesser expensive type with a thick slathering of margarine and sugar on top) image shown on top, you know that pretty inexpensive ensaimada that fell straight flat on a sugar bowl.. I remember shaking this bread (pagpag) to remove the excess sugar on top when i was young.. this is the only bread i remember my mother buys for us aside from pandesal for merienda.
Pan De Coco, fill it with sweetened coconut and you have this!
cinnamon rolls and sweet raisin loaves ready and waiting for the oven...
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| raisin bread perfectly baked with the cinnamon rolls on the right |
You will definitely finish one small loaf of this bread for sure in one sitting. A guaranteed pleaser, i remember my students telling me they did not expect this bread to be this good until they taste it. Since we make 6 pieces of this in my class, and i normally have 6 students per session, each of them gets one mini loaf home to eat.
SOFT BUNS ( ALL PURPOSE AND BREAD FLOUR)
The soft buns made with bread flour retained its shape, during proofing, baking and even after slicing. If you sell breads, you know how crucial the shape is when you package and put the breads on display ready for selling.
This soft bun dough is what i use to make the pan de monggo, pan de coco, spanish bread and other sweet filled breads. We Filipinos like our breads slightly sweet so you can make a snack out of eating this bread even without any "palaman" (filling) at all.
All these recipes you
see are standardized in my ebook, no need to change the recipe of tweak it, if you are a novice baker, not a problem, the procedures are all taken with pictures so you will not get lost... It is not the same as the normal book you buy on the shelves, my friend and former student Gina even commented that she feels like i am in front of her while reading the ebook. Remember, you need to pay at least 4-8 thousand to a baker who will not share his recipes with you, the ebook costs only P1500.00 plus you own the recipes.
http://bakinglessns.weebly.com is my new site, i have no idea when YOla will be able to put my old website back in the world of the www.