Quezo De Bola Cream Cheese Ensaymada Recipes

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QUEZO DE BOLA CREAM CHEESE ENSAYMADA



Quezo de Bola Cream Cheese Ensaymada image

Provided by New Gen Baker

Categories     Bread

Number Of Ingredients 16

1 1/4 cups + 2 tablespoons fresh milk
1 tablespoon+ 1 teaspoon instant dry yeast
1/2 cup refined sugar
6 egg yolks
1/4 cup melted butter
4 cups MAYA All-Purpose Flour ((plus additional, if needed) )
1/2 teaspoon salt
melted butter ((for brushing) )
1/2 cup soft butter
1 - 2 cups grated cheddar cheese
1 package cream cheese (softened )
1/4 cup unsalted butter
1 1/2 cup confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt
grated quezo de bola, (for toppings )

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 Filipino
Estimated Reading Time 1 min
Category 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.
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