Ube Cheese Pandesal has been trending lately so I thought of making one. I cannot count how many times I have made the traditionalPandesalso making this is not actually not hard at all.
![[Filipino Recipes] Ube Cheese Pandesal (1)](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw== "[Filipino Recipes] Ube Cheese Pandesal (1)")
I used my famous Pandesal recipe and just added McCormick Ube extract which I highly recommend because of it's real ube flavor. And of course cheddar cheese in the middle is perfect for this delicious bread.
This bread is super soft and fluffy. To successfully make it, please make sure that you follow all the steps, read my articles on Perfectly Activated Yeast and How to Bake Bread with Success". Try my recipe and let me know by leaving comment below. Enjoy!
UBE CHEESE PANDESALIngredients:
- 3 1/4 cups all purpose flour or more
- 1/4 cup lukewarm water
- 1 pouch or 2 1/4 tsp rapid rise yeast
- 1/2 tbsp sugar
- 1 egg, beaten, room temperature
- 1 cup evaporated milk
- 3 tbsp unsalted butter, softened
- 3 1/2 tbsp sugar
- 1 tsp salt
- 2 tbsp ube flavor extract
- extra flour for kneading
- cheddar cheese, cubed
- plain bread crumbs for coating
- Add yeast and 1/2 tbsp sugar in warm water (110-115°F). Stir to dissolve and let stand for 10 minutes. Set aside. Click here for procedure & tips for a successful yeast.
- While waiting for yeast to bubble, place milk, butter, sugar, and salt into a microwave-safe bowl/cup or saucepan.
- Microwave for around 1 minute or heat over low heat on the stove. (Mixture should NOT be over 115°F or feels hot to the touch, you’ll need to let it sit a few minutes to cool down.)
- In a mixing bowl, combine 2 cups flour, egg and yeast mixture. Mix on level 2 with dough hook to combine.
- Once the milk mixture has cooled enough, add it to the flour/egg/yeast mixture.
- Add the ube extract.
- Continuing on speed 2, gently add another 1 1/4 cup of flour then add 1 tbsp at a time (if needed.) Continue mixing until a dough is formed and clean sides of bowl.
- Form the dough into a ball and transfer the dough to a lightly oiled bowl, cover with a damp cloth or food wrap and let it rise in a warm place for at least an hour.
- After rising, punch down the dough to release air packets and transfer onto a lightly floured surface or baking mat.
- Use a dough slicer to divide the dough into 2 equal parts.
- Roll each part until it forms into a log. Cut each log into equal pieces.
- Take 1 piece of dough, flatten with your fingers then add the cheese in the middle. Gather edges to seal and form small dough balls, coat with bread crumbs and place on baking sheet or in a well-greased pan or lined with parchment paper. (ugly side down).
- Cover the tray or pan with a damp cloth or food wrap and let it rise for at least 20-30 minutes.
- Preheat oven to 350 degrees F.
- Bake for 18-20 minutes.
- Serve immediately.
Enjoy! Please scroll down to read my tips for you.
Notes:
If mixer is not available, follow all the steps but use a large bowl to mix the ingredients and knead the dough by hand on a floured surface.
Oven temperature varies, please check before the set time, say in 15 minutes. Please read my article about "How to Bake Bread with Success".
UBE CHEESE PANDESALPrep time: 00:60
Cook time: 00:20
Servings
Unit System
Main Ingredients
- 3 1/4 cups all-purpose flour or more
- 1/4 cup lukewarm water
- 1 tsp pouch or 2 1/4 rapid rise yeast
- 1/2 tbsp sugar
- 1 egg, beaten, room temperature
- 1 cup evaporated milk
- 3 tbsp unsalted butter, softened
- 3 1/2 tbsp sugar
- 1 tsp salt
- 2 tbsp ube flavor extract
- extra flour for kneading
- cheddar cheese, cubed
- plain bread crumbs for coating
Recipe Steps
- Dissolve yeast in warm water (110-115°F). Stir to dissolve and let stand for 10 minutes. Set aside.
- While waiting for yeast to bubble, place milk, butter, sugar, and salt into a microwave-safe bowl/cup or saucepan. Microwave for around 1 minute or heat over low heat on the stove. (Mixture should NOT be over 115°F or feels hot to the touch, you’ll need to let it sit a few minutes to cool down.)
- In a mixing bowl, combine 2 cups flour, egg, and yeast mixture. Mix on level 2 with a dough hook to combine.
- Once the milk mixture has cooled enough, add it to the flour/egg/yeast mixture. Add the ube extract.
- Continuing on speed 2, gently add another 1 1/4 cup of flour then add 1 tbsp at a time (if needed.) Continue mixing until a dough is formed and clean sides of bowl.
- Form the dough into a ball and transfer the dough to a lightly oiled bowl, cover with a damp cloth or food wrap and let it rise in a warm place for at least an hour.
- After rising, punch down the dough and transfer onto a lightly floured surface or baking mat. Use a dough slicer to divide the dough into 2 equal parts.
- Roll each part until it forms into a log. Cut each log into equal pieces. Take 1 piece of dough, flatten with your fingers then add the cheese in the middle. Gather edges to seal and form small dough balls, coat with bread crumbs and place on baking sheet or in a well-greased pan or lined with parchment paper. (ugly side down).
- Cover the tray or pan with a damp cloth or food wrap and let it rise for at least 20-30 minutes.
- Preheat oven to 350 degrees F.
- Bake for 18-20 minutes.
This recipe and image sources are referred in website: Pinoycookingrecipes.com.Thanks so much!
FAQs
Filipino pandesal, which means salt bread in Spanish, is reminiscent of the American-style dinner roll but it leans more sweet than savory, with a pillowy interior and a golden, sandy exterior dusted with breadcrumbs.
Why is my pandesal so hard? ›
Why is my pandesal so hard? If your pandesal is hard out of the oven (and not burnt), it might not have proofed enough and the gluten did not develop properly. Try to test your yeast to make sure it's not expired by blooming it in warm milk before adding into your flour.
Does pandesal need to be refrigerated? ›
Once it's gone past two days, refrigerate pandesal as it may starts to grow mold. The texture won't be the same – they will no longer have the airy fluffiness than it did on day one – but will still be good.
What is the most popular bread in the Philippines? ›
Pandesal is the most popular local bread in the Philippines.
How do Filipinos eat pandesal? ›
Pandesal is typically consumed as part of the first, simpler meal Filipinos sit down to before a heartier breakfast known as almusal. During the earlier morning meal, pandesal is frequently consumed plain with a cup of black coffee or hot chocolate for dipping, says Ponseca.
How do bakeries make bread so soft? ›
Commercial bread is softer due to the steam process used by bakeries, which is made to keep bread hydrated and fresh.
What is the English of pandesal? ›
Pandesal, also known as Pan de sal (Spanish: pan de sal, lit. "salt bread") is a staple bread roll in the Philippines commonly eaten for breakfast. It is made of flour, yeast, sugar, oil, and salt.
What do you eat pandesal with? ›
They're delicious with peanut butter (as I've told you) or smeared with salted butter and honey or jam. Pandesal make a lightly sweet counterpoint to a savory breakfast sandwich, and while I haven't tried this yet, I think pandesal and sausage gravy might be the Deep South-Filipino fusion dish the world needs.
How many days can a pandesal last? ›
These products are only baked with fresh ingredients; therefore, they only have a short room temperature shelf life of around 4-5 days. However, their life can be extended by up to a month if they are tightly-sealed and stored in the freezer.
Why is my pandesal dough sticky? ›
Your dough can become sticky when you add too much water or the flour isn't suitable for the type of dough you are making. Over proofing or fermenting the dough can also result in the gluten structure weakening causing sticky dough.
Answer: Pandesal is a popular yeast-raised bread in the Philippines. Individual loaves are shaped by rolling the dough into long logs (bastón, Spanish for "stick") which are rolled in fine bread crumbs. While the Baguette is a long loaf of bread closely connected to France.
What is the best pair for ube? ›
A few fruit flavors that pair particularly well with ube are:
- Mango.
- Apricot.
- Guava.
- Orange.
- Pear.
Purple Yam, Powder made from an Ube, a tuberous root -vegetable, that is bright lavender in color, that is dried and then pulverized. Used in a wide variety of desserts and other food applications. Mainly used as flavorings for cakes, pastries, cookies, candies, jams, and ice cream.
Can you buy ube in the USA? ›
Ube is rarely imported as a fresh tuber in North America, but can sometimes be found fresh in the produce sections of Asian grocery stores.
What is the characteristics of a good pandesal? ›
Pandesal is the most popular bread in the Philippines for a good reason! With a golden, crumb-coated exterior, slightly sweet taste, and soft, fluffy texture, this Filipino-style bread roll is delicious on its own or with your choice of filling.
How would you describe pandesal? ›
Pandesal is a type of bread roll that is popular in the Philippines. It is a staple in Filipino cuisine and is often eaten for breakfast or as a snack. Pandesal is made from a simple dough of flour, yeast, sugar, salt, and water, which is shaped into small rounds and then rolled in breadcrumbs before baking.
What is the national bread of the Philippines? ›
The pan de sal
Pan de sal, literally translated as salt bread, is the national bread of the Philippines and while we think we're all initiated with it, there are as many pan de sal varieties as there is adobo.
What is the traditional bread in the Philippines? ›
When asked what a typical Filipino bread is, I would have to say pan de sal. Sometimes spelled pandesal, these rolls are the star of a traditional breakfast in the Philippines. The dough for pan de sal is rolled in breadcrumbs before dividing into rolls.
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