170grams (6 oz) quick melt cheese, such as Velvetta, divided into 12 equal portions (about 14 grams each)
30grams(¼ cup) plain breadcrumbs
Instructions
In the bowl of a stand mixer, whisk together 2 ½ cup flour, ube powder, sugar, powdered milk, and salt. Add in yeast and whisk to combine. Pour in water and warm whole milk.
Attach dough hook attachment to stand mixer. Mix ingredients together on low speed for about 1 minute. Add in whisked egg and ube extract. Continue to mix on low speed for about 2 minutes until dough starts to form. Add in softened butter. Increase to medium speed and knead for 2-3 minutes. Dough will stick to the sides of bowl. Add remaining 1 Tbsp flour and continue knead until smooth and incorporated.
Transfer dough to a greased large bowl. Cover with plastic wrap. Let dough rest for about 1 hour to double in size. *Place covered dough in a warm place, such as the garage or over the refrigerator.
Line 9x13-inch quarter sheet tray with parchment paper. Set aside.
Punch down risen dough. Weigh dough and divide into 12 equal portions (about 70 grams each) Cover dough with plastic wrap as you work to prevent dough from drying out. *Use a kitchen scale for precise even portions.
Work with one piece of dough at a time. Flatten dough. Place one piece of cheese in center of dough. Pull up aides of dough to cover cheese. Pinch seams together to encase cheese. *For a sweeter version, add 1 tablespoon prepared ube halaya with the cheese.
Turn dough over seam side down on clean work surface. Roll dough into an oblong (elongated rectangle or oval shape).
Turn dough over and dip smooth side into breadcrumbs. Place breadcrumb side up (seam side down) onto parchment lined baking sheet.
Repeat with remaining dough. Evenly spread assembled pandesal on baking sheet. Cover with plastic wrap. Let dough proof for about 1 hour to puff up and double in size.*Place covered dough in a warm place, such as the garage or over the refrigerator.
Preheat oven to 350°F. Remove plastic wrap covering from risen dough. Bake for 20 minutes, rotating pan midway through baking, until tops of breads are lightly brown. Cool in pan for 3-5 minutes before eating. Enjoy ube cheese pandesal warm while cheese is melted.
Notes
Ingredient Notes:
If using dry active yeast: Dissolve 1 ½ teaspoon dry active yeast in 1/4 cup warm water (about 100-110 degrees F). Allow mixture to sit for 5 minutes until foamy and fragrant. Add to dry mixture along with the milk in the step 1.
Ube extract is optional. It adds color and that iconic "sweet and coconut" flavor associated with prepared ube. Ube extract is sold at Filipino markets such as Seafood City or Pacific Island.
Recipe calls for 2 teaspoon, but you may add up to 1 1/2 Tablespoon for more flavor and color.
For a sweeter version: add 1 tablespoon of prepared ube halaya with the cheese filling during assembly.
Storage and Reheating Leftovers:
Cheese pandesal is best enjoyed warm, fresh from oven. Since this pandesal contains processed cheese, it is best stored in the fridge to prevent mold or spoilage.
Cool ube cheese pandesal to room temperature. Then, transfer to an airtight container and keep chilled in the fridge until ready to use. Will keep in the fridge for 3 days.
Place one chilled pandesal on a microwave safe plate. Place in the microwave with a mug of water. Heat for 20 second intervals until bread is warm and soft.
The mug of water helps to keep the bread moist as it reheats. DO NOT MICROWAVE WITHOUT THE WATER! Without the mug of water, the bread will dry out and turn gummy.