Hi Food Buddies here in our hive!
I'm back again with a bread recipe which was invented during the pandemic last year.
Pandesal itself is very famous here in the Philippines specially during breakfast. This new variety of Pandesal was also sold by other Filipinos who are living in other countries, and it's their best-selling baked goods.
Here are the ingredients:
First, add the instant dry yeast and sugar to the lukewarm water and mix well. Pour this mixture in a bowl with 1 cup of bread flour until well incorporated and let it rest for 30 minutes.
After 30 minutes, mix the melted butter and egg together then add it to the milk, add the sugar and ube flavorade. Add in the yeast-flour mixture and mix well. Mix half all purpose flour, mix and add the remaining half.
Transfer it to the floured surface or silicon mat and knead it by hand. Continue kneading until the outer surface is smooth, not sticky and it springs back when you pressed it with your finger. Form the dough into a bowl and put some butter or oil all over it.
Grease a clean bowl, put the dough inside and cover it with a clean cloth or cheese cloth. Let it rise for 1 hour, you can place the bowl at the top of your fridge.
Punch the dough to release the gas and odor produced during rising, knead a bit and roll it. Cut them to 30 grams each and form them into a ball.
Flatten the dough and put a cheese at the center, seal it and shape it again into a ball. Roll it in a bread crumbs, put it in a baking pan.
For Ube-cheese filling:
Flatten the dough then scoop half tablespoon of ube halaya put it at the center of the dough and put the cheese at the top. Seal it, form into a ball and roll into the bread crumbs.
This is how it looks like after, cover it will a cloth and let it rest for 15 minutes. Meanwhile, pre-heat oven for 15 minutes at 180 degree Celcuis.
Bake it for 10-12 minutes, serve it while hot. It's a best pair for hot choco or hot coffee.
Thank you guys for all your support, and for inviting me in your community. Spread Love and let's all stay safe. See you again to my next blog.
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