QUEZO DE BOLA CREAM CHEESE ENSAYMADA
Steps:
- Grease two to three dozens of ensaymada molds (depending on sizes) with vegetable oil shortening or butter. Muffin pans may also be used in the absence of ensaymada molds.
- Dissolve the yeast in milk, and add in the rest of the ingredients, stirring the mixture until it is blended thoroughly
- Knead the dough for 15 to 20 minutes or until smooth and elastic. Transfer the dough to a bowl greased with vegetable oil shortening or butter. Cover with a damp towel or plastic wrap, then allow to rise for 1 hour or until the dough has doubled in size.
- Once the dough has doubled in size, transfer it again to a flat surface. Gently push or punch down the dough to deflate.
- Divide the dough into 50- to 80-grams pieces, and form into small balls. Set aside and let them rest for 20 minutes.
- With a rolling pin, roll each portion into an oval. Brush with softened butter, and sprinkle with grated cheese.
- Roll each into a rope, and shape like a snail; then place in the greased molds, making sure to tuck the ends.
- Let the shaped dough rise again (covered with damp towel or plastic wrap) for 1 to 2 hours or until they double in size.
- Preheat the oven to 350°F. Bake in the preheated oven for 15 to 20 minutes or until golden in color. Let the breads cool a bit; then brush the top with buttercream, and sprinkle with grated quezo de bola.
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Cuisine FilipinoEstimated Reading Time 1 minCategory Bread
- Grease two to three dozens of ensaymada molds (depending on sizes) with vegetable oil shortening or butter. Muffin pans may also be used in the absence of ensaymada molds.
- Dissolve the yeast in milk, and add in the rest of the ingredients, stirring the mixture until it is blended thoroughly
- Knead the dough for 15 to 20 minutes or until smooth and elastic. Transfer the dough to a bowl greased with vegetable oil shortening or butter. Cover with a damp towel or plastic wrap, then allow to rise for 1 hour or until the dough has doubled in size.
- Once the dough has doubled in size, transfer it again to a flat surface. Gently push or punch down the dough to deflate.
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- Melt butter in a saucepan over medium heat. Sprinkle flour and cook for 1 minute. Slowly add milk and bring to a simmer.
- Meanwhile, place ensaymada cubes on a parchment-lined baking sheet. Toast in a toaster oven or in an oven preheated to 350ºF until golden, about 5 minutes. Set aside.
- Pour queso de bola dip into a serving bowl. Top with grated queso de bola. Serve with ensaymada cubes on the side.
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