FERNA FLAVORED
ENSAIMADA
DOUGH
| Ingredients |
Quantity |
| All-purpose flour |
3 ¾cups |
| EAGLE INSTANT DRY YEAST |
2 tsps. |
| Bread improver |
1 tsp. |
| FERNA IODIZED SALT |
1 tsp. |
| Refined sugar |
½cup |
| FERNA MASINA BUTTER SUBSTITUTE |
½cup |
| Water |
¾cup |
| Egg yolks |
8 pcs. |
| FERNA MASINA BUTTER SUBSTITUTE |
for brushing |
FILLING
| Ingredients |
Quantity |
| Refined sugar |
½cup |
| All-purpose flour |
½cup |
| Evaporated milk |
1(370 ml) can |
| Egg, medium |
1 piece |
| FERNA PRIMERA UBE FLAVOCOL |
3 ¼ tsps. |
Other FERNA PRIMERA FLAVOCOL
Options:
FERNA PRIMERA MOCHA FLAVOCOL
FERNA PRIMERA BUKO PINA FLAVOCOL
PROCEDURE
1. Combine all dough ingredients and knead for
8 minutes or until gluten is fully developed.
Ferment for 1 1/2 hours or until double in bulk.
2. In a heavy sauce pan, combine sugar flour,
evaporated milk, FERNA PRIMERA UBE FLAVOCOL
and cook until slightly thick. Add the egg.
Cook until mixture coats the spoon.
3. Transfer to a mixing bowl and mix for 2 minutes
until smooth. Set aside.
4. Scale the dough into desired weight. Using
a rolling pin, flatten the dough into 1/8 inch
thickness. Spread about 1 tablespoon ube filling
on the flattened dough then roll. Shape the
rolled dough into a coil. Make sure that the
ends are tucked under.
5. Proof for 1 1/2 hours.
6. Bake at 350°F for 15-20 minutes. While
still hot, brush with FERNA MASINA BUTTER SUBSTITUTE.
Yield: 18 pcs x 60 grams
36 pcs x 30 grams
|
