Easy Ensaymada and Spanish Bread at Home | Filipino Breads | Chef Martin

Summary

In this video, Martin demonstrates how to make three Panaderia classics using one dough recipe: Spanish Bread (Pan de Coco), Pan de Coco, and Ensaymada. The process involves preparing a dough with bread flour, sugar, yeast, eggs, and fresh milk, then resting it to develop flavors and gluten. Martin shows how to prepare fillings such as brown sugar, breadcrumbs, and desiccated coconut, before assembling the breads. After shaping the dough, it’s left to rise, then baked and brushed with margarine or egg wash for a shiny finish. The video offers a fun, easy approach to making these delicious Filipino breads at home.

Takeaways

• 😀 The script demonstrates how to make three classic Panaderia breads using just one dough: Spanish bread, Pandeko, and Ensaimada.
• 😀 The dough is made by combining bread flour, sugar, yeast, and milk, followed by eggs and butter. The dough is left to rest in the fridge for gluten development.
• 😀 The dough is kneaded to develop gluten, with margarine brushed on the surface to ensure smooth texture and easy shaping.
• 😀 Three different fillings are prepared for the three bread types: a simple butter and sugar filling for Pandeko, a brown sugar and breadcrumbs filling for Spanish bread, and a coconut and condensed milk filling for Ensaimada.
• 😀 The dough is divided into 30-gram portions, shaped, and allowed to rest before being filled with the prepared fillings.
• 😀 Spanish bread is shaped by flattening the dough, adding filling, folding the dough, and rolling it into a log, then coating it in fine breadcrumbs.
• 😀 Pandeko is shaped by rolling the dough, sealing the edges, and twisting it into a bun, then placing it on a buttered pan to rise before baking.
• 😀 Ensaimada is made by rolling the dough into a spiral shape, pinching the center to prevent it from unrolling during baking.
• 😀 After baking, the breads are brushed with egg wash to give them a golden shine and allow for a slight spring in the bread, indicating it's ready.
• 😀 The final breads—Spanish bread, Pandeko, and Ensaimada—are served warm, with each showcasing a delicious, buttery texture and distinct fillings.

Q & A

What is the first Panaderia classic that Martin makes in the video?

The first Panaderia classic Martin makes is Spanish bread (Pande Coho).

What ingredients are needed to make the dough for the Panaderia classics?

The dough requires bread flour, white sugar, instant yeast, salt, eggs, fresh milk, and room temperature butter or margarine.

Why does Martin leave the dough in the refrigerator for gluten development?

Martin leaves the dough in the refrigerator to develop the gluten and allow the flavors to set over time before proceeding with the shaping and baking process.

How does Martin prepare the fillings for the Panaderia breads?

For the fillings, Martin prepares a butter and sugar filling, a Spanish bread filling using brown sugar and breadcrumbs, and a third filling made from desiccated coconut, powdered milk, and brown sugar.

What is the method used to shape the dough for the Spanish bread?

For the Spanish bread, Martin flattens the dough, spreads the filling, then rolls it and seals the edges before placing it on the pan and letting it rise.

What is the key step for ensuring the dough rises properly?

The key step for proper dough rise is letting the shaped dough double in size before baking, and brushing it with egg wash for a shiny finish.

How long should the breads be baked, and at what temperature?

The breads should be baked at 350 degrees Fahrenheit for 12 to 15 minutes, though Martin suggests checking after 8 to 10 minutes.

What is the final step for the Ensimada after baking?

After baking the Ensimada, Martin brushes it with whipped margarine while it's still hot and then lets it cool down to achieve a rich, buttery finish.

What is the main difference between the fillings for Pande Coho and Ensimada?

Pande Coho uses a filling with brown sugar and breadcrumbs, while Ensimada primarily uses butter and sugar as its filling, making it simpler in comparison.

Why does Martin recommend letting the fillings rest for a few minutes before using them?

Letting the fillings rest allows the butter, sugar, and other ingredients to absorb into the bread, enhancing the flavor and texture.