Surprise your guests with Sobrassada Ensaimada. Everyone will ask you for the recipe! Photo: YouTubeCooking with Caty Wheels
Sobrassada Ensaimada is of Mallorcan origin, and although it is documented since the 22nd century, the truth is that its origin is not really known. However, it wasn’t until the 1970s when stuffed senemada began to appear: chocolate ensaimada, ensaimada cream or in a savory version, like today. We bring you delicious Suprasada filled with another star product of the Balearic Islands.
In addition, you should know that making insayamada is a long process, but with a great result. So, if you want to start this exciting process, do not miss this recipe and make it at home, without having to travel to the wonderful Balearic Islands.
At StiriDiaspora.ro we teach you how to make sobrassada ensaimada easily. We explain all the secrets!
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Ingredients for making Sobrassada Ensaimada
– 250 grams of flour
– 50 grams of sugar (half a cup)
– 1 tablespoon of salt
– 75 milliliters of water
– 1 or M.
– 25 grams fresh yeast
– 1 tablespoon olive oil
250g soprasada (raw pork sausage)
– 2 tablespoons honey
– 100 gm pork fat
1 egg and olive oil for brushing.
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How to make Ensemada suprasada
To start with the recipe from Mallorca, use the blender first, it will take less time and less work. We also recommend that you prepare the dough for compost the day before you cook it in the oven. To do this, put the flour, sugar, salt, water and eggs in a bowl. Then attach the dough hook and knead for 10 minutes.
Crush the yeast and add it to the bowl and continue kneading this time for 15 minutes on medium strength.
At the end of the kneading time, add 1 teaspoon of olive oil and knead for a minute or two until the oil is well combined.
Grease the work surface and your hands. Then turn the dough over and work it with your hands. Lift the dough and hit the table and tighten the edges. Go back to stretching and tapping and then assembling the ends so they are easier to work with. It will take about 10 minutes to work this way.
Tip: The dough will be very sticky, so grease your hands as necessary. The more you work on it, the less sticky it will be.
Grease a bowl with olive oil. Then form a ball with the dough, cover with cling film and let it rest for two hours in a warm place.
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When the dough rests, grease your hands again with olive oil and form seven balls of senimada dough weighing about 60 grams each. Also grease the workbench to give the balls a rounded shape. Then cover a tray with baking paper and put the balls on it. Then cover it with a cloth and let it rest for another 15 minutes in a warm place.
Tip: If you don’t use all the dough or can’t bake it the next day, freeze the plastic wrap until you’re ready to use it.
While the ensaimada dough balls are resting, we prepare the filling for the soprasada. To do this, put the soprasada, honey and 1 tablespoon of soaked lard in a bowl. Mix well with your hands until you get a smooth mixture. Set it aside.
Grease the workbench well with olive oil. Then put one of the “Insaimada” dough balls and roll it with a small oiled rolling pin. Take a small piece of soft lard and flatten it with your hand.
The trick: The dough should be very soft and translucent.
Carefully roll the dough out on both sides, and lift and tighten to fit. Nothing happens if it breaks a little bit, that’s normal. Give it a somewhat rectangular shape. On one end of the dough, lay the filling in a line. Carefully roll it up and stretch it to be a little longer.
Tip: You need to do this very carefully with your hand well-lubricated.
Line a baking tray with parchment paper and roll the senemada dough. Leave a space between them so that they have a gap when they grow up. Follow the same process with the other balls of Ensaimada dough.
Cover with a kitchen towel and leave for 12-14 hours. It is best to leave it overnight in a warm place.
When you are going to cook ensasimadas suprasada, preheat the oven to 190°C. Then beat an egg with a drop of water and grease it. Bake at 190°C over high and low heat for 15 minutes.
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Once cooked, leave to cool on the grill and sprinkle with a little icing sugar.
If the sausage remains for the next day, cover it with a cloth in a dry place or cover it with plastic wrap so that it does not dry out.
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