Ube Pandesal with Cheese
User Reviews
5
Ube Pandesal with Cheese
Description
This recipe starts by rehydrating ube powder with hot water, then mixing it into a dough of all-purpose flour, sugar, salt, warm milk, vegetable oil, egg, and yeast. Kneading this sticky dough is done on an oiled surface and hands to prevent sticking while developing gluten, checked by the windowpane test. After the first rise to nearly double size, the dough is punched down and divided.
Dough portions are shaped into rectangles, filled with cheese cubes, and rolled up. Each roll is coated in breadcrumbs before baking. The ube adds a subtle color and mild sweet flavor characteristic of purple yam, balanced by the cheese’s creamy melt. The resulting bread is soft with a chewy texture and golden crumb coating.
These rolls make a sweet-savory snack or breakfast bread and are notable for their sticky dough and dough handling techniques needed to incorporate the ube along with traditional pandesal ingredients.
Kneading requires oil to manage stickiness, and the windowpane test helps ensure gluten development is adequate for structure. The cheese cubes provide pockets of melted richness contrasting the subtly sweet bread.
Ingredients
- ¼ cup ube powder
- ¾ cup water only if using ube powder, hot
- 3 ½ cups all-purpose flour
- 1 ½ teaspoon instant yeast
- 1 teaspoon salt
- 6 tablespoons sugar
- 1 cup milk warm
- 2 tablespoon vegetable oil - plus more for greasing
- 1 medium egg
- 1 tablespoon ube extract optional, liquid
- 1 block cheese cut into 12 cubes, quick melt, 165g
- 4 tablespoons breadcrumbs - for coating
Instructions
- Place ube powder in a bowl. Pour in hot water and stir until completely rehydrated.
- In a large bowl, add flour, sugar, and salt. Mix to combine.
- Pour in warm milk and oil and add the egg and mix. Add the yeast and mix again.
- Add the rehydrated ube and ube extract (if using) and mix well until well combined. It will be very heavy and sticky. Use your hand greased with oil if you have to or use a stand mixer.
- Tip the dough on a flat surface. Rub oil to both hands and knead for 7-10 minutes or until soft and smooth. Do the windowpane test to check. (SEE NOTE )
- Form the dough into a ball and lightly coat with oil. Place it back the large bowl and cover with a kitchen towel or plastic wrap and place it in a warm area and let it rise until it almost doubled in size. Depending on how warm it is, could take 30 minutes to an hour or more.
- Punch down the dough and divide it into 2 equal parts using a knife or dough slicer. Shape a part into a rectangle and then divide it into 6 equal pieces. Roll each piece into a ball. Repeat the same with the other half.
- Flatten a ball and place a cube of cheese at the center. Fold the sides of the dough enclosing the cheese cube inside. Form it again into a ball and roll it in breadcrumbs, completely covering all sides.
- Arrange the pieces on a baking sheet living some gaps in between (at least an inch). Leave them to rise for another 30 minutes. While waiting, preheat oven 340° F /170°C. Bake the Ube Pandesal for 20 minutes or until slightly browned. Remove from oven and serve while hot!
Notes
- Grease hands and surface with oil when kneading sticky ube dough to prevent sticking and ease handling.
- Use the windowpane test to ensure sufficient gluten development before shaping the dough.
- The dough will be heavier and stickier than typical pandesal, so expect a sticky texture before kneading.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12pieces
Amount Per Serving
Calories 239 kcal
% Daily Value*
| Calories | 239kcal | 12% |
| Carbohydrates | 33g | 11% |
| Protein | 8g | 16% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 32mg | 11% |
| Sodium | 296mg | 12% |
| Potassium | 119mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 195IU | 4% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 129mg | 13% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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