I’m sharing very soft ube pandesal that stays soft for days with two different fillings, some are filled with melty cheese and some are filled with the delicious macapuno.
In recent years, a unique bread has gained attention in the culinary world for its vibrant purple hue and enticing taste. Ube pandesal, a variation of the traditional Filipino bread roll, has captivated the taste buds of food enthusiasts worldwide. Pop into Asian bakery store and most likely you will see something purple 🙂
What is ube pandesal ?
Pandesal, also known as “pan de sal,” is a popular bread roll in the Philippines. Pandesal is deeply ingrained in Filipino culture and is readily available in local bakeries or sold by street vendors. It is a versatile bread that can be enjoyed on its own or as part of a meal, and its affordability and widespread availability have made it a beloved staple in Filipino households. The name “pandesal” is derived from the Spanish words “pan” (bread) and “sal” (salt), reflecting its basic ingredients. Ube pandesal is an exciting twist to this classic bread. The bread is infused with the flavor of ube extract.
What is macapuno ?
I never knew about macapuno until one day I saw it at an Asian grocery store and wondered what it is being used for. After searching around, I’ve learned that macapuno is a unique and delicious variety of coconut found primarily in the Philippines. It is known for its gelatinous and thick flesh, which differs from the typical coconut meat. The word “macapuno” is derived from the Tagalog words “kape” (meaning “coffee”) and “kapuno” (meaning “filled”), referring to the unusual appearance of the coconut.
Macapuno is highly prized for its unique taste and texture, making it a sought-after ingredient in various Filipino desserts and sweets. It is commonly used as a filling for traditional desserts like halo-halo (a mixed dessert with shaved ice, fruits, and sweet beans) and bibingka (a type of rice cake). Macapuno is also used as a topping or flavoring in ice creams, cakes, pastries, and other sweet treats. The macapuno I got from the store is soaked in syrup
Soft Fluffy Ube Pandesal (Plain, Cheese, Macapuno)
Ingredients
For the dough:
- 250 g bread flour (12.7% protein content)
- 50 g all-purpose flour
- 4 g instant yeast
- 10 g milk powder
- 5 g salt
- 50 g sugar
- 135 g whole milk or more as needed
- 1 tsp ube extract
- 30 g egg save the rest for an egg wash
- 40 g unsalted butter softened
Topping:
- ½ cup Plain bread crumbs or more as needed
Filling: (Choose one or make half half)
- 250 g Macapuno
- 200 g Cheese blocks or any cheese of your choice, cut into cubes
Instructions
Prepare the dough;
- Add all ingredients for the dough except for the butter. Use the dough hook to stir the mixture a bit so the flour won't fly around when you start the mixer. Knead on the lowest speed for 2-3 minutes and then increase to speed 2 and knead for 3 minutes and then speed 4 for another 3 minutes or until it forms a dough that clears the side of the bowl, but not smooth yet
- Add the softened butter and knead on speed 2 for about 2-3 minutes and then increase speed to 4 and knead for 5 minutes or until the dough is soft, smooth, elastic, and slightly sticky to the touch. If you stretch a small portion of the dough thinly and gently, it shouldn't break. This is a windowpane stage
- It is important that the dough is soft, meaning, enough hydration. This will ensure you get a soft fluffy bread texture for more than 24 hours. If the dough feels firm, don't be afraid to add a bit more milk, one teaspoon at a time and knead until you get a soft smooth dough, just slightly sticky to the touch
First proofing:
- Lightly oil the bowl, cover with a kitchen towel or loosely with plastic wrap, and let rise in a warm place for about 45 minutes to 1 hour, or until double in volume. if it's colder, it may take longer to proof the dough
Shaping:
- Line the 8 x 8 pan with a parchment paper for easy removal from the pan
- Knock out all the gas by giving it some kneading. Divide the dough 9 equal portions. Round them up into balls. Cover and let them rest for 5 minutes to relax the gluten
- Take one piece of dough and keep the rest covered. Flatten slightly with your palm and roll it out into a 5-inch round circle, put one cube of cheese and wrap the dough around the cheese and pinch to seal tightly.
- If you use macapuno, spoon about 1 tablespoon of macapuno, take care not to scoop the liquid. If the edges of the dough touch the liquid, it will be hard to wrap and seal because the dough turns slippery. So try not to stuff too much
- Roll the filled dough on a bread crumb and put inside the prepared pan. Since we are making 9, I arrange them in 3 x 3
Final proofing:
- Cover and let it proof at a warm place until they are really puffy. This may take about 45 minutes to 1 hour. If it is colder where you are, it may take longer
- When you gently push on the dough, it should bounce back very slowly and leave some indentation. The dough is done proofing
- 10 minutes before the end of proofing, preheat your oven to 375 F (190 C) for a conventional oven. For a convection oven, lower the temperature by 20 F or 15 C
Baking:
- Place the pan in the middle of the oven and bake for 12-15 minutes or until the buns are lightly golden brown on top and a thermometer should register around 190 F (88 C) at the center of the bread
- Serve the bread warm for the cheese version so they are still melty
Storing:
- Let the bread cool down completely. They can be kept in an air-tight container at room temperature for 2-3 days. The bread stays soft for 3 days in my case when stored properly
- For longer storage, transfer them to a freezer bag, push all the air out and seal the bag. Keep them in the freezer for no more than one month for the best result. Simply thaw at room temperature until soft again. You can reheat in the oven at 350 F (180 C) for 5 minutes or until they are warm.
Recommended products:
Nutrition
How to bake ube pandesal
1. Add all ingredients for the dough except for the butter. Use the dough hook to stir the mixture a bit so the flour won’t fly around when you start the mixer. Knead on the lowest speed for 2-3 minutes and then increase to speed 2 and knead for 3 minutes and then speed 4 for another 3 minutes or until it forms a dough that clears the side of the bowl, but not smooth yet
2. Add the softened butter and knead on speed 2 for about 2-3 minutes and then increase speed to 4 and knead for 5 minutes or until the dough is soft, smooth, elastic, and slightly sticky to the touch. If you stretch a small portion of the dough thinly and gently, it shouldn’t break. This is a windowpane stage
3. Lightly oil the bowl, cover with a kitchen towel or loosely with plastic wrap, and let rise in a warm place for about 45 minutes to 1 hour, or until double in volume. if it’s colder, it may take longer to proof the dough
4. Line the 8 x 8 pan with a parchment paper for easy removal from the pan. Knock out all the gas by giving it some kneading. Divide the dough 9 equal portions (I accidentally divided into 10). Round them up into balls. Cover and let them rest for 5 minutes to relax the gluten
5. Take one piece of dough and keep the rest covered. Flatten slightly with your palm and roll it out into a 5-inch round circle, put one cube of cheese and wrap the dough around the cheese and pinch to seal tightly.
6. If you use macapuno, spoon about 1 tablespoon of macapuno, take care not to scoop the liquid. If the edges of the dough touch the liquid, it will be hard to wrap and seal because the dough turns slippery. So try not to stuff too much
7. Roll the filled dough on a bread crumb and put inside the prepared pan. Since we are making 9, I arrange them in 3 x 3
8. Cover and let it proof at a warm place until they are really puffy. This may take about 45 minutes to 1 hour. If it is colder where you are, it may take longer. 10 minutes before the end of proofing, preheat your oven to 375 F (190 C) for a conventional oven. For a convection oven, lower the temperature by 20 F or 15 C
9. Place the pan in the middle of the oven and bake for 12-15 minutes or until the buns are lightly golden brown on top and a thermometer should register around 190 F (88 C) at the center of the bread. Serve the bread warm for the cheese version so they are still melty
Did you make this ube pandesal recipe?
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