Compared to the original pandesal recipe I created, there are a few modifications to the dough I use for this pandesal recipe. This recipe uses a stand mixer. However, they taste the same, so feel free to use either!
3 ½ cups flour
3 tsp instant yeast
½ cup sugar
1½ tsp salt
1 cup milk
3 tbsp butter, room temperature
3 tsp Ube extract
At least 1 quarter of a medium roll of cheese, preferably gouda or a semi-soft cheese (see the video at 2:35 to see how big of a portion you need)
1 medium bowl of breadcrumbs
In the stand mixer, dump in the flour, instant yeast, and sugar. Mix these ingredients, then add the salt and mix all these dry ingredients thoroughly.
In a separate bowl, whisk your 2 eggs and then add into the dry mixture. Set your stand mixer to low speed, and slowly pour in the milk. You may only need more or less than 1 cup of milk; you only need enough to pick up all of the flour.
Add the butter and the ube extract (the link to the ube extract I use is in the description of my YouTube video).
Set your stand mixer to medium speed and knead the dough for about 10-15 minutes. During this time, pause every few minutes and check if the dough passes the windowpane test (watch the video to see how it works).
Once it passes the test, cover the dough with plastic wrap and let it rise until it doubles in size.
Once your dough has doubled in size, tip it out on a clean, floured surface and press out as much air as you can.
Divide your dough into 4 equal pieces. Cut these 4 pieces into equal quarters again, giving you a total of 16 pieces of dough.
Slice your cheese into 1-inch x 2-inch slices, or what you can comfortably fit into each pandesal. Flatten out a piece of dough and place your cheese in the middle (I stacked 2 slices of cheese in each one). Stretch the dough over the cheese to cover it, and then pinch it closed.
Roll around the piece of dough in a bowl of breadcrumbs. Repeat this process until you’ve stuffed and coated all 16 pieces of dough.
Lay out the dough on a baking sheet, with a little bit of space between each one to allow room for expansion. Cover the whole baking sheet with a plastic bag, and allow the dough to rise for about 30-40 minutes.
Pre-heat your oven to 350º F. Once pre-heated, place the pandesal dough in the oven and bake for about 25-30 minutes. Once finished, allow to cool for at least 10 minutes before enjoying.
This recipe is so easy to do at home, and all it takes is time and patience. I hope you enjoy your yummy, ube cheese pandesal!