Ube Pandesal by Annechile Sagayno Mogan
From TP in Germany
INGREDIENTS
HOW TO PREPARE
For the batter: • 6 cups all-purpose flour
01.
Bloom yeast in warm milk and add a tablespoon of sugar.
02.
Mix the ube powder in warm water.
• 7 grams yeast • 1 teaspoon salt • ⅓ cup sugar • ¼ cup ube powder • ½ cup warm water (to mix with ube powder) • 1 cup warm milk • 2 eggs • ½ cup butter • 2 tablespoons ube extract • Breadcrumbs
03.
Add the flour, sugar, and salt in a bowl and mix.
04.
Add the milk and yeast mixture, dissolved ube, and eggs to the flour mixture. Mix at low speed until everything blends, increase speed to medium, and knead for 5-10 minutes. Let the dough rest for 10-15 minutes, then add butter. Knead again for a few more minutes until smooth. Let the dough proof for an hour or until it doubles in size. Once proofed, punch the air out. Divide the dough into 50-gram pieces and rest for 10 minutes. Add the filling before the final shape.
05.
06.
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08.
For the filling: • Ube halaya • Quickmelt cheese
09.
Coat with breadcrumbs and line them on a baking sheet.
10.
Rest for 30-45 minutes for the second proof while preheating the oven to 180°C.
11.
Bake for 18-20 minutes.
12.
Serve slightly warm and with a cup of coffee.
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