How to make Pandesal (Ube Cheese and Original) Recipe using Stand Mixer

About:

Pandesal is a common bread roll in the Philippines. It is made of flour, eggs, yeast, sugar and salt. In this recipe, I made the Ube Cheese filling arrangement along with the original pandesal. Baking requires patient and hard work but thanks to Stand Mixer, it makes baking more fun and enjoyable. Hope you guys try this out and enjoy the deliciousness of pandesal!

Check out the Pandan Pandesal Recipe. How to make Pandan Pandesal Recipe

KitchenAid RKP26M1XSL Professional 600 6-Qt. Bowl-Lift Stand Mixer

Ingredients

[For Yeast Activation]

3 tsp Fresh Yeast* – https://amzn.to/2VZsMUi
1 tbsp Sugar* – https://amzn.to/2xcp01O
3/4 cup Warm Water (100F-105F)*

[dough mixture]

6 cups All Purpose Flour – https://amzn.to/3ePgUgu
1/2 tsp Salt – https://amzn.to/3bEz8PB
2 Eggs – https://amzn.to/2Y2rUkv
3/4 cup Warm Milk – https://amzn.to/3bxM7CN
1/2 cup and 2 tbsp Sugar – https://amzn.to/2xcp01O
1/2 cup Unsalted Butter (melted) – https://amzn.to/2VzHgvl

[ube cheese pandesal additional ingredients]

2 tsp Ube flavoring – https://amzn.to/34aJztz
Ube Halaya – https://amzn.to/3ePAuJC
Quick Melt Cheese – https://amzn.to/2KA51wQ

Steps

[Activate Yeast]

If you are using Fresh Yeast, follow below:

Warm up the water about 100F.
Add fresh yeast and 1 tbsp sugar, mix well
Set aside until Yeast is activated (you will notice foamy bubbles)

Note: If you are using Instant Yeast, you can skip the above steps and drop the Instant Yeast directly into dough mixture as part of dry ingredients

Note: Fresh Yeast v. Instant Yeast:
If you are curious when using instant yeast, add the same quantity as fresh yeast. Since you don’t need to activate it, you can put the instant yeast directly into the dough mixture (i.e. as part of the dry ingredients with All-Purpose Flour) then add the 3/4 cup water and 3/4 cup warm milk together as part of your wet ingredients.

[dough]

Combine All Purpose Flour, Salt, Sugar, Warm Milk, Melted Unsalted Butter, Eggs and Yeast
Start the mixer with low speed. Adjust the speed as needed. Also help the mixer by incorporating all ingredients
Mixing for 8-10 minutes or until the dough becomes smooth and stretchy
Note: Check your dough, if it is too dry, add a little bit of water or if it is too wet, add little bit of flour.
Prepare an oiled bowl. Once dough is nicely kneaded, get it from the mixer bowl, tucking the folded side under until you form a smooth ball.
Cover the oiled bowl with dough.
For proofing, dough needs to be in a warm place. I used an oven with hot water to keep the inside of the oven nice and warm. Proofing will take one hour or so. Check if the dough doubled its size.
After 1st proofing, check the dough by poking and make sure the poked hole remains. This means the dough is ready.
Punch down the dough to release the air.
Form it into a log shape and cut it into small chunks which should weigh 45g.
Form the small dough into a smooth ball

Note: If you are adding fillings, once small dough is made, flatten the dough and add Ube Halaya and Quick Melt Cheese. Tuck the filling inside the dough.

Once all the dough is completed, put it in the bread crumbs and coat it well
Once all the dough is coated with bread crumbs, ready for 2nd proofing. Same as 1st proofing, cover with clear wrap and put inside the oven with hot water. Proof it for 30 – 45 minutes.
Check if the dough rises and has a soft touch.

[Bake]

Preheat the oven to 350F / 180C.
Bake the dough for 8 – 10 minutes but watch for the color of the breads.
Serve it!

Notes

Baking Time:

Baking Time depends on your oven condition and how you want your bread to be baked. You need to keep an eye on the bread while baking. In the video, I set the timer to 20 minutes but about 8 minutes, it achieved the color I wanted. So watch out the bread condition around 8 – 10 minutes.