How to make Ube Cheese Pandesal

Soft, fluffy, and tender Ube Cheese Pandesal. Why buy when you can make them!

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UBE CHEESE PANDESAL RECIPE
Yield 20-22pcs.

Ingredients:
Water roux (tanzhong)
3 tbsp. All purpose flour
1/4 cup water

Dough
1/2 cup warm water (105-110)
1 tbsp. Instant dry yeast
1 tbsp. White sugar
1/2 cup warm milk (105-110)
2 tbsp. Ube flavoring
3 cups all purpose flour
1 tsp. Salt
1/2 cup white sugar
1 egg, slightly beaten
2 tbsp. Soft cold butter or 2 tbsp oil

Cheddar cheese, 10-12g each
Breadcrumbs for coating
Oil for hands

DIRECTIONS:
In a small bowl, combine water roux ingredients (flour and water) and microwave for 30 seconds, until you reach a paste like consistency.

In another small bowl, combine warm milk and ube flavoring. Set aside.

In a medium bowl, combine warm water, white sugar and instant dry yeast. Stir until completely dissolve. Let it stand for 5 mins. until yeast begins to foam.

In a bowl of your stand mixer, combine flour, salt and white sugar. Mix well. Add in the yeast mixture, slightly beaten egg, butter or or oil, water roux and ube flavoring mixture.

Attach the dough hook and turn the stand mixer on to the lowest speed and beat for 2 minutes. Increase the speed to medium, and continue beating for 8 minutes. The dough will be quite sticky, don’t add flour.

Knead the dough until smooth and elastic or if the dough detaches from the sides of the bowl and forms a ball or if it is not sticking to your finger anymore. Do the window pane test.

Remove the dough from the bowl and spray oil on the sides of the bowl then form dough into a ball. Cover with plastic wrap and let it rise in a warm spot for 30 mins. or until it doubles in size.

Remove the plastic wrap. Oil your hands and punch the dough down.
Divide it into 2 equal parts using a knife or dough slicer.

Divide the dough into 20 to 22 portions and shape into a ball. Or use a food scale and divide the dough into 40-45g each.

Form each little dough into a ball, flatten them (about 3 inches in diameter) then put the cheese on top. Seal the edges by gathering the ends and pinching them to seal. Make sure to put the sealed side down at the bottom.

Arrange the pieces on a baking sheet living some gaps in between (at least
an inch). Cover with a plastic wrap or kitchen towel and let them rise again
for 45 minutes to 1 hour or until doubled in size.

Bake in a preheated oven at 350F for 15 minutes. Let the Pandesal rest for about 10 minutes before serving.