Mary Grace Ensaymada Recipe

Steps

1. 1.

   Begin with the Tangzhong.
2. 2.

   Combine the milk and flour in a pan then mix with a whisk until the lumps have dissolved.
3. 3.

   Transfer over medium heat then stir continuously until it forms a thick paste and a thin film has fomred at the bottom of the pan.
4. 4.

   Let cool to room temperature.
5. 5.

   For the dough, warm the milk slightly maximum 30C or 90f.
6. 6.

   Bloom the yeast as necessary.
7. 7.

   In a large bowl, combine the flour, salt, and sugar.
8. 8.

   Make a well in the center and add the egg yolks, cold butter, and the room temperature (maximum 30C or 90F) Tangzhong mixture.
9. 9.

   Knead the dough by hand or using a stand mixer until smooth and elastic.
10. 10.

    Place in a greased bowl, cover, and let it rise until doubled in size.
11. 11.

    Once risen, punch down the dough and divide into 24 portions, around 53g each.
12. 12.

    Smooth the dough into balls, then flip the smooth side down.
13. 13.

    Using a rolling pin, shape each dough into a rectagle with the width slightly longer than your cheese stick so that you can fold in the dough to the cheese.
14. 14.

    Roll into a into a log with the cheese strips in the center.
15. 15.

    Place the coiled dough on a baking tray, cover, and let it rise again until double in size.
16. 16.

    Preheat the oven to 170C or 340F and bake until golden brown.
17. 17.

    Once out of the oven cool until room temperature.
18. 18.

    Brush with butter and top with sugar and more cheese.