Ube Cheese Pandesal

These Ube Cheese Pandesal are soft filled with cheddar cheese. They are perfect for breakfast or snacks after work or school.

It is not hard to make your own Ube Cheese Pandesal at home. I am using this recipe for my home business before. I used to sell kakanin and bread to my fellow Filipinas here in Esbjerg.

Ube Cheese Pandesal

How to make Ube Cheese Pandesal

If you already tried my Pandesal recipe, then this recipe will be easy peasy for you. Just follow my pandesal recipe, then add ube extract and cheese to make this Ube Cheese Pandesal. If you have ube halaya, you can also add it to your dough. ☺

Ube Cheese Pandesal
Ube Cheese Pandesal
Ube Cheese Pandesal

I used my stand mixer, but you can, of course, knead the dough by hand. For faster and easier kneading, I recommend investing and using a stand mixer with a dough hook.

I used Eden cheese for the cheese filling, which I think is the Philippines’ favorite cheese. If you don’t have Eden cheese, you can use any thick cheese available in your areas. And I suggest you don’t use a quick-melt cheese, believe me, I have been there.

Ube Cheese Pandesal Ingredients

These rolls are made with a few simple ingredients:

  • Flour. I like to use both bread flour and all-purpose flour, but if you don’t have bread flour, you can use plain all-purpose flour for this recipe. While you can substitute all-purpose flour for bread flour, it is highly recommended to follow the recipe’s type of flour to yield optimum results. 
  • Granulated white sugar
  • Instant dry yeast. If you don’t have instant dry yeast, you can also use fresh or active dry yeast. When using fresh or active dry yeast, make sure to activate it first by mixing it with warm milk and 1 tsp sugar. If the yeast did not turn foamy after 10 minutes, discard the mixture and start again.
  • Milk. I usually used whole milk with 3% milkfat, but you are also welcome to use any milk in your fridge.
  • Salt.
  • Baking powder.
  • Egg.
  • Ube extract.
  • Vegetable oil.
  • Unsalted butter.

What makes my Pandesal good?

There are several reasons why just these Ube Cheese Pandesal Rolls are better than all other rolls.

  1. I do not put more flour in than is necessary. I have taught myself to handle a sticky dough and let it soak in moisture as it swells. When you put so much flour in the dough, the finished result will be dry rolls! Therefore, be patient and put in too little flour to begin with.
  2. I knead my dough for 10 to 15 minutes. The long kneading time activates the flour’s gluten so that the dough raises well and gets a nice and airy bread net inside.
  3. A crispy crust is never the same the next day. Therefore, when the Pandesal rolls come out of the oven, I place a clean kitchen towel on top of them. This is to hold the moisture in the rolls and make the crust soft and delicious. It also makes the Pandesal rolls stay fresh and soft for longer because they are less dry.
Ube Cheese Pandesal

Other tips and notes for making Ube Cheese Pandesal

  • Make sure you read the recipe first, watch the tutorial video, and don’t skip.
  • I used my stand mixer for faster and easier kneading, but you can, of course, knead the dough by hand.’
  • I used McCormick flavor extract, and for the cheese filling, I used the cheddar cheese that is available here in my area. I suggest you don’t use a quick-melt cheese; believe me, I have been there.
  • Liquid ingredients should not exceed the temperature of 37 degrees Celcius. Hotter than that, you will risk killing the yeast. I would highly recommend getting a kitchen thermometer to take the temperature of your liquid.
  • I like to use both bread flour and all-purpose flour, but if you don’t have bread flour, you can use plain all-purpose flour for this recipe. While you can substitute all-purpose flour for bread flour, it is highly recommended to follow the recipe’s type of flour to yield optimum results.
  • The dough is quite sticky, but don’t be tempted to add more flour and not over-knead the dough. Or else your Pan De Sal will come out hard as a rock. Watch the video on how I did it.
  • I do not put more flour in than is necessary. I have taught myself to handle a sticky dough and let it soak in moisture as it swells. When you put so much flour in the dough, the finished result will be dry pandesal rolls!
  • I knead my dough for 10 to 15 minutes. The long kneading time activates the flour’s gluten so that the dough raises well and gets a nice and airy bread net inside.
  • If you want even pandesal portions, I recommend using a kitchen scale.
  • Make sure to place the pieces seam side down on the prepared baking sheet. Give some space between each piece as they will still rise.
  • When you smell the bread, you get to prepare and check your Pan De Sal. Sometimes it is ready to pull out from the oven. I usually tap the bread, and when it sounds hollow, then it is ready.
  • You can freeze Pandan Cheese Pandesal. Just thaw them before eating, and you can also microwave them for 30 to 40 seconds.
  • And most importantly, have fun! If you fail, try again, and my recipe and video are always here to guide you.
Ube Cheese Pandesal
Ube Cheese Pandesal
Ube Cheese Pandesal

Can you freeze Ube Cheese Pandesal?

Yes, you can freeze this Pandesal. Just thaw them before eating, and you can also microwave them for 30 to 40 seconds.

Storage and leftovers

Keep cooled leftovers in an airtight container for up to 3 days. Reheat in the microwave, oven, or toaster oven.

Please refer to my page – Common Baking and Cooking Conversions if you’re using other baking measurements.

If you have tried this recipe or any other recipe on my blog, please don’t forget to rate the recipe and let me know how you got on in the comments below. I love hearing from you! 😊 You can also follow me on PinterestInstagramFacebook, and YouTube to see what I am getting up to.

You will need:

  • 200 grams all-purpose flour
  • 90 grams bread flour
  • 6 grams instant dry yeast
  • 1/2 tsp salt
  • 3 grams baking powder
  • 50 grams granulated white sugar
  • 1 large egg, lightly whisked
  • 140 grams milk (I used whole milk with 3% milkfat) or water, lukewarm
  • 1 tbsp ube extract (I used ube flavoring from McCormick)
  • 1 cup ube halaya (optional)
  • 37 grams vegetable oil
  • 23 grams unsalted butter, cubed and softened at room temperature
  • 12 cubes cheese (I used Eden Cheese when I have in stock or any thicker cheese)
  • 1/4 cup fine breadcrumbs or crushed graham, for coating

Procedure (video):

For the dough

  1. In the bowl of a stand mixer, combine flour, sugar, salt, yeast, and baking powder. Mix well by stirring and make a well in the middle.
  2. In a small saucepan, warm your milk (or water) until lukewarm, then add the mixing bowl with the dry ingredients.
  3. In another bowl, beat egg, ube extract, and oil. Briefly mix everything, then add in the mixing bowl with the dry ingredients.
  4. Attach the dough hook to the stand mixer, knead the dough for about 1 minute, and then gradually add the butter. Continue to knead for about 15 minutes, or until the dough is smooth and elastic. The time of kneading varies; therefore, I am always recommending taking the windowpane test. 
  5. My pandesal dough is quite sticky, but please don’t be tempted to add extra flour. Trust me; the dough will be easy to tackle later after its first rise.
  6. While the dough is kneading, greased a large-sized bowl, then set aside.

First rise

  1. When the dough is ready, then transfer the dough to a lightly greased bowl. Cover the bowl with plastic film and let the dough rise in a warm place for 1 hour or until it doubles its size.
  2. Meanwhile, line a baking sheet with parchment paper, prepare a plate with breadcrumbs, and cube the cheese.

Forming or shaping the Ube Cheese Pandesal Dough

  1. If you find the dough sticky, you can grease your hands with oil or butter, then gently deflate the dough. Don’t knead. Divide it into equal-sized, about 46 to 50 grams each. Cover the dough pieces with plastic wrap to prevent drying. I always use a kitchen scale to have almost the same sizes of Pan De Sal dough.
  2. Using your hands, flatten each dough ball into a circle (leaving the center a little bit thicker), then place a cube of cheese in the center. Gather the edges of the dough, sealing the cheese inside. Roll each portion of dough into the breadcrumbs and place them on the baking sheet. Make sure to provide gaps between dough as this will rise later on.

Second rise

  • Cover the rolls with clean kitchen towels and let rise for another 25 to 30 minutes to rise. Meanwhile, preheat the oven to 190 degrees Celcius (375F).

Baking

  1. Put the tray with the dough in the oven and bake for 12 to 15 minutes, or until the top is brown and the bread sounds hollow.
  2. Turn off the oven and remove the freshly baked pandesal. QUICK TIPS: When the Pandesal rolls come out of the oven, I place a clean kitchen towel on top of them. This is to hold the moisture in the rolls and make the crust soft and delicious.
  3. Share and enjoy!

Notes:

  • If you don’t have bread flour, you can just use plain all-purpose flour for this recipe. While you can substitute all-purpose flour for bread flour, it is highly recommended to follow the type of flour required by the recipe to yield optimum results. 
  • Use lukewarm/room temperature milk or water instead of hot water. Or make sure that all ingredients are at room temperature.
  • When using fresh or active dry yeast, make sure to activate it first by mixing it with warm milk and 1 tsp sugar. If the yeast did not turn foamy after 10 minutes, discard the mixture and start again.
  • Whenever possible, it is always recommended to use weight measurements instead of measuring cups when weighing ingredients. 
  • The recipe yields 12 Pandesal, and if you have leftovers, keep them in an airtight container and reheat them in the oven or microwave.
  • Proofing time depends on your location. Warmer location means faster proofing, while colder areas take more time.
 

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2 Comments

  1. Hi Paula! Do you think this could be done with your sourdough pandesal recipe? Just add Ube extract and cheese?

     
    • Hi Angela
      Yes, you can do that
      I know someone (from Instagram who tagged me) who already tried my sourdough pandesal, and she added ube extract and cheese, and they turned out well.

       

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