Soft, fluffy and surprisingly easy to make Ube Pandesal. I will show you how to make it, with this easy to understand recipe instructions.
1 packet of active dry yeast 2 1/4 tsp
1 tbsp sugar
2/3 cup warm water
1 cup plain flour
PART 2 INGREDIENTS:
3 cups All Purpose flour
2/3 cup milk
1/4 cup melted butter
1/2 tsp salt
1/2 cup sugar
1 tbsp ube flavouring
2 1/2 tablespoons Ube Halaya
1 1/2 cup bread crumbs
Cheese I used cheddar cheese
Brush deep bowl with oil. Set aside.
PART 1 INSTRUCTION:
Boil 2/3 cup water. Then remove 1/3 of it, and replace it 1/3 cup of cold water.
Add warm water in a small container and add in Active dry yeast and sugar . Mix and let sit for 5 minutes until bubbles form.
When ready, add mixture into the 1 cup flour and let sit for 45 minutes.
PART 2 INSTRUCTIONS:
When yeast mixture is ready, and has doubled.
Warm the milk to 45 seconds and then place the milk, melted butter, sugar, salt, ube flavor, ube halaya,egg into a stand mixer and add the yeast/flour mixture.
Mix using a wire whisk or the hook until ingredients are incorporated.
Add the 1 and 1/2 cup flour and mix until incorporated. Add the remaining 1 and 1/2 flour and knead using hook for 10 more minutes.
Transfer dough in a flat surface and form into a ball. Place dough in an oiled deep container and let sit in a warm temperature for 1 hour.
When ready divide the dough into 2 and form a log. Cut dough and weigh 60 grams each and using your palm flatten and fill with the cheese. Make sure that it is sealed. ( it is ok not to weigh the dough, just try to form an almost equal shape pandesal. Put dough into the baking pan.
Cover dough with damp cloth and let sit for another 30 minutes.
Uncover dough and roll into bread crumbs.
Bake Ube Pandesal in a pre heated 350 F oven at 25 - 30 minutes.
WHAT YEAST TO USE IN THIS PANDESAL RECIPE? Use active dry yeast. Don't use instant yeast
ADDITIONAL TIP: Preheat oven int its lowest setting, for my oven it is 125 F for 2 minutes then turn it off . I use this as the warm place where I can keep rise my dough for two hours. I call it “kinda hot” place for my dough to rise.
For the cheese, I stacked four cheese singles and divide it to 8