Ensaymada recipe goldilocksl

Yesterday while doing some errands, I went to my favorite bakeshop Red Ribbon to get some of my favorite baked goods there. I loved their baked goods like the caramel cashew bar, empanadas, cakes, mamon(butter and mocha varieties) and the cheesy ensaymada. They discontinued my favorite coconut macaroons which were excellent and remembered the taste in the Philippines. So I brought the meal with the 2 empanadas, Avocado ice latte and a slice of yema caramel cake. The avocado iced latte was a great combo of creamy, sweet and some cold coffee latte on top. It is part of the new drink lineup in Jollibee in the Philippines. But in the US, it is available in Red Ribbon. So I guess they are spreading the menu served in the Philippines to different restaurants and bakeshops owned by the Jollibee Food Corporation which are Mang Inasal, Jollibee, Red Ribbon Bakeshop, Chowking, Greenwich Pizza, Smashburger, The Coffee Bean and TEa Leaf, Yonghe King, Hong Zhong Yuan, Tortas Frontera in the overseas market. In the US, they have Jollibee, Red Ribbon and SEafood City.
Below is the recipe of the Red Ribbon Chicken Empanada:
They changed the spicy version of the chicken empanada filling which might be the spicy sprinkle for the chickenjoy. The spicy sprinkle tasted like this which they make their own chili powder and hot sauce. The chicken filling is similar to the tuna pie filling that I had tried in the Philippines. I will provide a better version of the Red Ribbon Chicken empanada (regular and spicy):
EMPANADA DOUGH: (SAVORY PASTRY DOUGH):
2.25 CUPS (270GRAMS) AP FLOUR
3 TBSPS (38 GRAMS) GRANULATED OR CANE SUGAR (Signature Filipino sweet taste on the savory pastry dough)
2 TSPS (12 GRAMS) KOSHER SALT
8 TBSP (1 STICK OR 114 GRAMS) BUTTER, COLD & CUT INTO 1-INCH
1 LARGE EGG
1/3 CUP (80 ML)COLD WATER
1 TBSP (15ML) WHITE VINEGAR
In a food processor, add 2.25 cups of all-purpose flour, 3 tbsp granulated sugar, and 2 tsp of kosher salt. Pulse a bit to mix up dry ingredients.
Then add in 1 stick (8 tbsp) of very cold butter that have been cut into 1-inch cubes. Pulse until the butter pieces are the size of peas, and flour looks like coarse meal.
Then add in 1 tbsp of white vinegar, 1 cold egg from the fridge, and one-third cup of ice-cold water. Pulse again until the mixture looks shaggy and is just incorporated.
Working quickly, turn the mixture onto a smooth clean surface, and briefly knead for 5 to 10 seconds, just so that the dough comes together. Form the dough into a flat rectangle shape, wrap it very well in plastic wrap, and rest it in the fridge for a minimum of 1 hour.
CHICKEN FILLING:

• 185g boiled chicken, shredded)
  
• 1 small white or yellow onion, finely diced
  
• 1 stalk of celery, finely diced
  
• 1/2 cup diced carrots
  
• pinch of salt
  
• 1 tablespoon all-purpose flour
  
• 1/4 cup heavy cream
  
• 3/4 cup whole milk
  
• 1 teaspoon mustard (any kind will do)
  
• pepper to taste
  

Make the filling. Boil the chicken with quarter onion, bay leaves and little whole peppercorns until well cooked and tender. Transfer to a bowl and cool slightly. Shred the chicken using a whisk or with two forks, then pull apart the boiled chicken. Heat a skillet on medium heat and sauté onions, celery, and carrots with canola oil. Once the carrots are tender, sprinkle flour and continue stirring for a full 2 minutes. Drizzle milk and cream while stirring constantly to avoid lumps. Cook until the sauce is thick and boils in the middle. Remove from heat and add mustard and pepper. Stir in the tuna chunks, being careful not to break them too much.
Let the mixture cool completely before filling the crusts.
Assembling Empanadas:
Place oven racks on the lower and upper thirds of the oven, and preheat your oven to 400 F (205 C). Take 2 large sheet pans and line them with parchment paper.
Take the dough out of the fridge, and by eye, use a bench scraper to divide the dough into 12 equal pieces. Taking one piece of dough at a time (keep the remaining pieces covered loosely with plastic wrap), shape the dough into a ball using your two hands, and then place it onto a lightly greased surface. Then with a lightly greased rolling pin, flatten the dough into a slightly elongated circular shape, about 1/8 inches thick, that's about 4 to 5 inches wide and 7 to 8 inches long.
Spoon about 3 tablespoons of filling onto one side of the flattened dough, ensuring that there's at least half an inch from the meat till the edge of the dough. Fold the dough in half to enclose the filling. Then lightly press the edges of the dough together to seal.
Transfer this empanada onto the prepared parchment paper-lined baking sheet. Using the tines of a fork, decoratively crimp the edges of the dough. You can also use the fork to even out any uneven edges, so that the empanada is a smooth half-moon shape.
Lightly greasing the work surface and rolling pin between each empanada, do the same steps with the remaining 11 pieces of dough, to make 11 more empanadas. Arrange the 12 empanadas evenly between the 2 baking sheets, with 6 empanadas on each baking sheet.
Create an egg wash by beating together 1 eggwhite and 1 tablespoon of water in a bowl. Lightly brush the smooth middle surfaces of the empanadas with this egg wash. Avoid getting egg wash over the edge and onto the parchment paper.
**If you want to brush with the signature yellow colored empanada after baking, brush it with 1 eggyolk and 1 tbsp water in a small bowl. Mix and brush with this eggwash before baking.
Bake the empanadas on the lower and upper third racks in your preheated oven at 400 F (205 C), for 25 to 28 minutes, or until they're golden brown. Transfer the empanadas to a cooling rack to cool for a minimum of 5 minutes. Then serve and enjoy!
If you want to make Spicy tuna filling, I suggest to add few drops of Louisiana hot Sauce or Frank's Red hot sauce to the tuna filling. I prefer Frank's Red Hot sauce for a mild hot sauce. Crystal is pretty good on this recipe, but it is more savory, salty and spicy hot.
NOTE: You can substitute the shredded chicken for ground beef or flaked tuna in water or oil (remove the liquid first, then add when cooking the filling).
*****
BONUS RECIPE FOR THE JOLLIBEE'S SPICY SPRINKLE:
This is the closest that I can get:
2 TBSPS CALIFORNIA CHILE POWDER (for a deeper red in color) OR CHILI POWDER
2 TBSPS IODIZED SALT OR KOSHER SALT, CAN BE ADJUSTED
1.5 TBSPS GROUND CUMIN
1.5 TSPS CHICKEN STOCK POWDER BASE
1.5 TSPS GARLIC POWDER
1.5 TSPS GRANULATED SUGAR (OR SWEET PAPRIKA, IF WIDELY AVAILABLE)
1.5 TSPS GROUND WHITE PEPPER POWDER
1/2 TSP MSG OR MORE
​

Hello, I posted on baking first but I'm scared I won't get an answer there
I'm about to throw some bread in the oven but my mom got to the oven to bake some marinated chicken first. I heard that the aroma could affect my bread and that honestly worries me. My Google hates me and I'm bad at wording so I couldn't find the answer by myself.
How long should I wait to put my bread dough in the oven after baking chicken?
If you need to know the bread it's ensaymadas (recipe from Jeanelleats).

Hello, I'm about to throw some bread in the oven but my mom got to the oven to bake some marinated chicken first. I heard that the aroma could affect my bread and that honestly worries me. How long should I wait to put my bread dough in the oven after baking chicken?
If you need to know the bread it's ensaymadas (recipe from Jeanelleats).
Edit:I got a bit worried after posting. My Google hates me and I'm bad at wording so I couldn't find the answer by myself.

I’m making a Filipino ensaymada that’s supposed to be soft and fluffy I’ve seen so much recipes that use APF and some that use Bread flour and then some that use both APF and bread flour What would be the difference between making it with APF compared to bread flour And using both APF and Bread flour?
TLDR; Which flour is best for making soft and fluffy Filipino ensaymada? Thanks.

Thank you po sa inyong lahat!

I’ve been wanting to make a loaf of bread but as the title says, I’ve got a crappy oven. It’s probably from the 60’s. It heats up too much (like at least 15 degrees F more than what I set it to). I don’t dare try because I’ve had many fails than success (maybe 7:0) which is really disappointing and discouraging. I’ve made ensaymada before and that went partially successful (it was too dense for what it was) that I was fine making a second batch. Also tried to make pandesal and it didn’t rise as much and it was yeasty and dense af.
I’ve baked store bought doughs and mixes and I always have to take it out 5-7 mins early because it would get too brown. I’ve learned to adjust the temp and cooking time for meals like frozen pizza and casserole and such but never had success with from-scratch bread.
I’ve got a bag of all purpose flour and yeast packets, and some metal pans and a loaf pan, which probably do not yield the best homemade bread. But when I was growing up, my aunt only had the basic stuff and it was freaking delicious so I must doing something wrong/not doing enough.
Any recipe/tips that are stupid-friendly for both oven and person?

Every year for Christmas I choose a country from around the world and I make around 3-4 signature dishes, this year I chose the Philippines, and was looking to see if anyone could give me the names or recipe of some dishes that you would recommend. Right now I've found a recipe for ensaymadas, and a roast pork belly.

Hi all! Anyone care to share a good ensaymada recipe. The filipino one.. Thanks

Hi all! I'm looking for a good recipe for ensaymada but the filipino version. Thanks!