Ensaymada Malolos Recipe

Make tangzhong (a water roux) by mixing 40 grams of bread flour and 200 grams of water. Cook on low heat until you see a paste-like texture. Cool tangzhong in the refrigerator for 6 hours.

Combine 580 grams bread flour, 60 grams sugar, 12 grams salt, 10 grams yeast, and 10 grams dry milk powder in a large bowl. Set aside.

In a separate bowl, whisk 260 grams milk and 50 grams egg.

Gradually add the dry mixture to the wet ingredients. (You can either use a mixer or a spatula to incorporate the ingredients.)

Add the tangzhong and the butter. Mix continuously.

On a flat, well-oiled surface, knead the dough for 10 minutes until you form a smooth dough.

Place the dough in an oiled bowl, cover, and let rest for 30 minutes.

Once doubled in size, divide the dough into 14 small balls. Flatten each, and fill with sliced sweet ham and cheese. Make sure to close each side to avoid the filling from breaking out of the bread.

Place each roll in an ensaymada mold. Cover and allow to rise for 45 minutes to 1 hour. Once risen, brush with egg wash.

Meanwhile, to make the buttercream, combine milk, butter, cornstarch, sugar, and egg yolks in a saucepan. Place over low heat and cook until you reach a creamy consistency. Allow mixture to cool completely.

Beat the cream mixture, then add vanilla, butter, and powdered sugar.

Preheat the oven, and bake the rolls at 355 degrees Fahrenheit (180 degrees Celsius) for 25 to 30 minutes. Remove from the oven. 

Once cooled down, remove from the molds, frost with buttercream, and top with grated cheese.