Shokupan Ensaymada

Shokupan Ensaymada

Imagine a Shokupan loaf (Japanese Milkbread)- that is soft, fluffy, with a cotton-candy like interior- utilized as the base for Ube Cheese Ensaymada (Filipino Brioche with sweet purple yam). You'll end up with a product that is more of a cake than bread. This is best eaten the next day as it is extremely tender. Top it with ube buttercream or more cheese (optional but needed imo)

Recipe:

Yield: 600g x 2ea

For the Tanzhong:

  • 50g All Purpose Flour
  • 150g Milk

For the dough:

  • 350g Bread Flour (Protein 12%-13%)
  • 100g All Purpose Flour
  • 35g Honey
  • 50g Sugar
  • 12g Salt
  • 10g Osmotolerant Yeast (Gold Yeast)
  • 200g Milk
  • 100g Eggs
  • 150g Butter

Inclusion:

  • 100g Cheese (grated)
  • Ube Yam (As Needed)

Directions:

  1. Cook the Tanzhong: Warm the milk and whisk in the flour and cook until it becomes a thick paste- like roux. Let it cool completely. Best when prepared the night before. 
  2. Dough: Mix all of the ingredients (including the tanzhong) except the butter). It will take about 4-5 minutes slow speed then 18-25 minutes high speed until full gluten development. *During high speed, slowly incorporate softened butter- mix in 3-4 stages until fully mixed in the dough. 
  3. Bulk Ferment: Let it ferment for 1-1.5 hours at room temperature- hit the a dough temperature of 23-24C.
  4. Divide/Pre-shape: Divide the dough into 6 pieces (200g ea). Each loaf pan will have 3 balls (600g) of dough. Use a pan with the following dimensions: 8.5"x4.75"x4.37"
  5. Final Shape: Roll each ball and spread the ube jam and grated cheese. Tightly shape and place 3 ball doughs into a pan.
  6. Proof: Proof it for 45 minutes to 60 minutes until the dough almost touches the lid.
  7. Bake: Pre-heat your oven to 190C/375F. Place the bread in the oven and immediately  lower the temperature to 176C/350F for 30 minutes. Take off the lid and add another 15-20 minutes until golden brown or you get an interior temperature of 94C/200F.
  8. Cool: Let it completely cool before cutting and serving. 
  9. Top (optional): Top with more ube jam and grated cheese on top. 

 

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