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 sand mixer. However, they taste the same, so feel free to use either!
3 ½ cups flour
3 tspn instant yeast
½ cup sugar
½ tspn salt
1 cup milk
3 tbsp butter, room temperature
3 tspn Ube extract
At least 1 quarter of a medium roll of cheese (see the video at 2:35 to see how big of a portion you need)
1 medium bowl of breadcrumbs (I improvised and crushed up some sweet biscuits!)
In the sand mixer, dump in the flour, instant yeast, and sugar. Mix these ingredients, add the ½ tspn salt, and then mix all these dry ingredients thoroughly.
In a separate bowl, whisk your 2 eggs and then add into the dry mixture. Turn on your sand mixer to low speed, and while it mixes, slowly pour in the milk. You might need more or less than the whole cup of milk; you just need enough to pick up all of the dry ingredients in the bowl. This said, if 1 cup isn’t enough to pick up all the dry ingredients, slowly pour in more milk accordingly. Make sure your mixture isn’t too wet.
After picking up all the dry ingredients, add in the room temperature butter and the ube extract (the link to the ube extract I use is in the description of my YouTube video!).
Turn up your sand mixer to medium speed to more quickly knead the dough, for about 10-15 minutes. During this time, pause every few minutes and check if the dough is stretchy enough (stretchy test: if you pull on the dough and it stretches out a little bit before it tears, then your dough is ready to rise.). Cover the dough, and set aside and let it rise to double its size.
Once your dough has doubled in size, take 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.
Time to grab your cheese! For this recipe, I use gouda cheese because it is easy to handle (however, if I were to do this again, I would use a creamier cheese). Slice your cheese into 1-inch x 2-inch slices, or as what would fit into each dough. Flatten out a piece of dough and place your cheese in the middle (I put about 2 slices of cheese in each). 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 doughs in room temperature for about 30-40 minutes. Pre-heat your oven to 350º F.
Bake in the oven for about 25-30 minutes. Once done baking, take out and enjoy!
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! :)