Ube Cheese Pandesal are a new twist on our classic Filipino dinner roll. Ultra-soft and delicious with an intense purple-yam flavor and melty cheese filling, they’re great for breakfast or anytime snack.
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How to Make Ube Pandesal with Cheese
✅Ingredients
1/4 cup warm water (105 to 115 F temperature)
1 packet (2 1/4 teaspoons) active dry yeast
6 tablespoons white granulated sugar
3 tablespoons butter, softened
2 eggs, lightly beaten
1/4 cup warm milk
1/2 cup mashed cooked ube
1 1/2 tablespoons liquid ube flavoring
1 teaspoon salt
3 1/2 cups flour
1 tablespoon vegetable oil, for kneading
1/2 pound Velvetta cheese (or any quick melat cheese), cut into 14 two-inch and 1/4-inch thick squares
1/2 cup bread crumbs
✅Instructions
In a mixing bowl, add the warm water (105 to 110 F in temperature) and sprinkle the active dry yeast and 1 tablespoon of the sugar. Stir the mixture and let stand for about 5 minutes, or until foamy.
Add the softened butter, eggs, the remaining sugar, warm milk, mashed purple yam, ube flavoring, and salt. With a wooden spoon, stir the ingredients until well combined.
Add 3 cups of the flour, one cup at a time, stirring well after each addition until the dough forms a shaggy mass. Add just enough of the remaining flour (you might not use the whole 1/2 cup) to manage stickiness and stir until the dough comes together in the center of the bowl.
Lightly grease a kneading board with the oil, and turn the dough out.
Lightly grease hands with oil and knead the dough, pushing the dough down and away from your body using the heels of your palms, until it's smooth and elastic but still somewhat tacky.
Place the kneaded dough in a lightly oiled bowl and cover with a kitchen towel. Let rise for about 1 1/2 to 2 hours or until double in size.
.Gently deflate the risen dough and form into a 20 to 22-inch log. Cut the log vertically in half and then cut each half into 7 smaller portions to yield 14 portions.
Using the palm of hands, flatten each dough portion and place a piece of cheese in the center. Fold the dough around the cheese and form it into a smooth ball, tucking the ends under to seal.
Roll the dough in bread crumbs and arrange in a single layer at about 1/2 inch apart on a parchment-lined baking sheet. Cover loosely with a clean kitchen towel and let rise for about 30 to 60 minutes or until puffy and have doubled in size.
Bake in a preheated 350 F oven for about 20-23 minutes. Remove from the oven and allow to slightly cool as the filling will be hot!
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