The ensaimada is of Mallorcan origin and, although it appears already documented since the seventeenth century, the truth is that its origin is really unknown. However, it was not until the 70s that the ensaimadas began to be seen with filling: angel hair, chocolate -speaking, cremated cream, ensaimated with dulce de leche, or in salty version, such as this one that we provide with A delicious overflow filling, another star product of the Balearic Islands. In addition, you should also know what to make a long process, but with a fascinating result. Therefore, if you want to embark on this exciting process, do not miss this recipe and make from home without having to travel to the wonderful Balearic Islands. We point out that the Menorca Ensaimada is made with the same processes and ingredients as this recipe that we propose. In recipes we teach you how to make an easy left over. We explain all the secrets!
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| Ingredients to make Sobrasada Ensaimada: |
| 250 grams of strength flour 50 grams of sugar (¼ cup) 1 tablespoon of salt 75 milliliters of water 1 egg m 25 grams of fresh yeast 1 tablespoon of olive oil 250 grams of sobrasada 2 tablespoons honey dessert 100 grams of pork butter 1 egg to brush olive oil to grease |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make Sobrasada Ensaimada:
1. To start with the Mallorca Sobrasada Ensaimada recipe, first use a kneader, it will take less time and less work. We also recommend that you prepare the mass of the ensaimated one day before cooking in the oven. To do this, put in a bowl the flour, sugar, salt, water and egg. Then place the kneading and knead hook for 10 minutes.
2. crumble the yeast, add to the bowl and continue kneading, this time for 15 minutes to medium power.
3. At the end of the kneading time, add the teaspoon of olive oil and knead 1 or 2 more minutes until the oil is well integrated.
4. Gente a work surface and also hands. Then, turn the dough and lock it with your hands. Raise the dough, hit the table and pick up the ends. Stretch again, hit and, followed, collect the ends until it is more manageable. It will take you about 10 minutes to work it in this way.
Trick: The dough will be very sticky, therefore, you must grease your hands as many times as necessary. The more you work, the less sticky it will be.
5. To know that the dough is ready, perform the membrane test. To do this, stretch the dough and forms an almost transparent small membrane and that does not break easily.
Trick: Your fingers should be seen through this membrane.
6. AGRASA A bowl with olive oil. Next, it forms a ball with the dough, covers with a transparent film paper and let stand for 2 hours in a warm place without air stream.
7. When the dough has rested, grease your hands with olive oil and shape 7 bags of ensaimada mass of about 60 g each. Also grease a work table to give rounded shape to the balls. Then, fodge a tray with baking paper and place the balls in it. Then, cover with a cloth and let stand for 15 more minutes in a warm place without air currents.
Trick: If you are not going to use the entire dough or you cannot bake it the next day, freeze the balls wrapped in film paper until you are going to use them.
8. While the ensaimada dough balls rest, prepare the overflow. To do this, put in a bowl the sobrasada, honey and a spoonful of the softened pig butter. Mix well with your hands until you have a homogeneous mixture. Booking.
9. grease the work table and hands with olive oil. Then put one of the ensaimada dough balls and stretch with a small greased roller. Take a small portion of softened last butter and spread over your hand.
Trick: There must be a very finite and almost transparent mass.
10. carefully stretch the dough on the sides, raising and stretching to be a smoking paper. Nothing happens if you break a little, its normal. Give it a somewhat rectangular shape.
11. At one end of the extended dough puts the filling online.
12. Role carefully and stretch to make it a little longer.
Trick: You must do it very carefully and with your hands well greased.
13. Fodo a tray with baking paper and rolled the dough giving it a set shape. Leave space with each other, so that when you grow, you have a hole. Follow the same process with the other ensaimada mass balls.
Trick: You should not tighten the ensaimada.
14. Cover with a kitchen cloth and let stand between 12-14 hours. Let it preferably a whole night to make light, in a warm place without air currents.
15. When you go to cook the tests of Sobrasada, preheat the oven to 190 ºC. Then, beat an egg with a splash of water and brush the ensaimated. Bake at 190 ºC with heat up and down for 15 minutes.
16. Once cooked, let cool in a grid and sprinkle with a little sugar sugar.
17. If you have plenty of mallorca for the next day, cover with a cloth in a dry place or cover with film so that it does not dry out. Enjoy your delicious Ensaimada de Sobrasada and, if you dare to do them, tell us the result! I hope you liked the recipe and invite you to visit my blog target = _blank relic = NOFOLOW CLASS = OUTBOUNDCAKES FOR YOU.
