Cheesy Ube Pandesal is probably a very popular stuffed pandesal nowadays. It originated in Cavite by a female baker. So, I am obsessed with bread making this past few weeks. For no apparent reason and the scorching summer heat I find bread making very enjoyable and satisfying.
It’s been several weeks now that I really want to bake this cheesy ube pandesal. However, due to the current enhanced community quarantine being implemented in the country’s capital, finding all the ingredients, specially ube flavor and yeast, is very difficult. I bought a big pack of instant dry yeast from Shopee and it took two weeks for the item to be delivered.
First and foremost, pandesal is a classic Filipino bread which literally means salt bread. You can find it freshly baked from you local bakery. You can have it lightly baked for a soft pillowy texture or a little toasted for that more crispy outer bread texture. In my case, I always love the lightly baked because of its soft texture and light bread flavor. The toasted version have a stronger bread flavor.
I tried this recipe several weeks ago without the cheese stuffing and ube flavor. I want to find the right bread texture that is soft and moist. Then, I also adjusted the baking time according to my liking.
I made this dough the night before and proof it in the fridge for twelve hours. So why prepare it at night? Well, I can’t stand the heat of the day and find it easier to make the dough at night when the temperature is slightly cooler.
Tips
For this Cheesy Ube Pandesal recipe, I included ube halaya into my dough and adjusted the liquid component for a better dough texture and workability. I also found out that using different ube halaya will definitely affect the dough texture. Initially I used a bottled ube halaya from the grocery and the dough is fine. However, this time I used the ube halaya being sold from one of our neighbors and added a little flour at the end of the kneading process since the dough is too sticky. So have a little flour on the side.
Like what I’ve said, I prepare the dough the night before and proof it in the fridge overnight. However, if you can stand the heat of the day simply proof it for an hour before cutting to desired size. I initially cut the dough into 50 gram weight smaller doughs and find it too big so I decided to make a 40 gram weight doughs. However, you can make it bigger if you plan to stuff it with bigger cubed cheese.
Speaking of cheese, cubed the quick melt cheese a head and keep it in the fridge before stuffing. Just make sure that you sealed the stuffed dough properly or the cheese will puff out. Another thing is, do not put too much cheese or you’ll end up with a very salty bread. If you like it extra sweet, you can also stuff it with ube halaya.
For savory stuffed pandesal you can check out our Homemade Stuffed Pandesal.
Ingredients
| 1 1/2 cups | Bread Flour |
| 1 1/2 cups | All Purpose Flour |
| 1/4 teaspoon | Salt |
| 1/2 Tablespoon | Instant Active Dry Yeast |
| 1/2 cup | Water |
| 1/4 cup | Butter |
| 1/4 cup | Brown Sugar |
| 1/2 cup | Ube Halaya |
| 1/4 cup | Milk |
| 1 piece | Egg |
| 1/2 Tablespoon | Ube Flavor |
| 1/4 cup | All Purpose Flour |
| Cubed Quickmelt Cheese | |
| Bread Crumbs |
Procedure
Preheat oven to 180 degrees Celsius.
In a bowl, combine bread flour, all purpose flour and salt. Mix until fully incorporated.
Add the instant active dry yeast and mix again. Make a well at the middle and set a side.
In a sauce pan, combine water, butter and brown sugar. Heat until the butter melted. Stir and remove from heat.
Add ube halaya and stir until it dissolved.
Add milk, egg and ube flavor. Stir to incorporate everything. Pour mixture onto the dry ingredients. Mix using a spatula.
Transfer the dough onto a clean surface and knead for 15 minutes. If the dough is too sticky after 15 minutes add a tablespoon at a time while kneading. Stop when the dough does not anymore stick on the surface.
Cut a small portion of the dough and stretch it. If the dough does not tear during stretching it is done. Place the dough on a bowl and cover with a cling wrap.
Proof the dough for an hour in an ambient temperature room or overnight in the fridge.
If proofing overnight in the fridge, bring it out of the fridge an hour before baking to thaw.
Lightly punch the dough to release air. Cut the dough into 40 gram weight dough balls.
Stuff the dough ball with the cubed cheese. Be sure that each ball is properly sealed so the cheese will not puff out. Roll the stuffed dough on the bread crumbs and transfer on a baking tray. Let the dough rest for another 30 minutes.
Bake for 14 minutes.
Cheesy Ube Pandesal
Ingredients
- 1 1/2 cups Bread Flour
- 1 1/2 cups All Purpose Flour
- 1/4 teaspoon Salt
- 1/2 Tablespoon Instant Active Dry Yeast
- 1/2 cup Water
- 1/4 cup Butter
- 1/4 cup Brown Sugar
- 1/2 cup Ube Halaya
- 1/4 cup Milk
- 1 piece Egg
- 1/2 Tablespoon Ube Flavor
- 1/4 cup All Purpose Flour
- Cubed Quickmelt Cheese
- Bread Crumbs
Instructions
- Preheat oven to 180 degrees Celsius.
- In a bowl, combine bread flour, all purpose flour and salt. Mix until fully incorporated.
- Add the instant active dry yeast and mix again. Make a well at the middle and set a side.
- In a sauce pan, combine water, butter and brown sugar. Heat until the butter melted. Stir and remove from heat.
- Add ube halaya and stir until it dissolved.
- Add milk, egg and ube flavor. Stir to incorporate everything. Pour mixture onto the dry ingredients. Mix using a spatula.
- Transfer the dough onto a clean surface and knead for 15 minutes. If the dough is too sticky after 15 minutes add a tablespoon at a time while kneading. Stop when the dough does not anymore stick on the surface.
- Cut a small portion of the dough and stretch it. If the dough if done if it does not tear during stretching. Place the dough on a bowl and cover with a cling wrap.
- Proof the dough for an hour in an ambient temperature room or overnight in the fridge.
- If proofing overnight in the fridge, bring it out of the fridge an hour before baking to thaw.
- Lightly punch the dough to release air. Cut the dough into 40 gram weight dough balls.
- Stuff the dough ball with the cubed cheese. Be sure that each ball is properly sealed so the cheese will not puff out. Roll the stuffed dough on the bread crumbs and transfer on a baking tray. Let the dough rest for another 30 minutes.
- Bake for 14 minutes.
