Fresh from the oven, warm and crusty bread. Pan de Sal is a favorite Filipino bread for breakfast usually partnered with margarine and hot brewed coffee. This Ube Pan de Sal however is just another reinvented flavor. It’s a fusion of the Pan de Sal and my favorite root crop for many desserts – Ube Halaya or Sweet Purple Yam. This recipe became trending around 2020. But I was not too eager to try it, because I already featured the Potato Pan de Sal long before this came trending. There was no question on how to make it. Although, the original version is with cheese filling. But I think butter is the best friend of Ube. They are inseperable! So aside from cheese, don’t forget to try the butter filling or why not try Ube Halaya as the actual filling. You may also try the one that was featured in Asian Food Network channel 29 in cable – they use shredded Macapuno as the filling. Though I would suggest to use Macapuno Balls instead of the messy shredded macapuno.
Ube Pan de Sal Recipe (Using mashed Purple Yam)
INGREDIENTS:
½ cup milk
¼ cup water
½ cup boiled and mashed sweet purple yam (you may use the store-bought but may need to check the sweetness content to adjust accordingly)
½ cup unsalted butter
1 egg
1 ½ teaspoons salt
3 cups bread flour
1 ½ teaspoon sugar + ½ teaspoon sugar
2 teaspoon instant yeast
1 teaspoon vanilla essence
1 teaspoon purple yam flavor
½ cup breadcrumbs
Cheddar Cheese, cubed (filling)
INSTRUCTIONS:
Activate yeast and dissolve it with sugar in warm water. Set aside
Dry Ingredients: In another bowl, mix the dry ingredients then set it aside.
Wet ingredients: In a separate bowl, combine the mashed purple yam, water, eggs, and butter and vanilla-ube flavoring, until well incorporated. Set aside
Then add the yeast mixture, into the flour mixture together with the Wet ingredients.
Mix it well to combine for about 10-15 minutes until it becomes a dough. Knead until the dough starts to become elastic when stretched with a fingers.
In a large glass bowl, add little oil and turn the dough to coat with oil. Cover the bowl with a plastic wrap and let it sit in a warm place to let it rise for about 1 hour.
The ideal place is inside a WARM oven, not hot. Warm the oven for 1 minute after placing the pan inside, then turn it off to let the bread rise fast). Proper rising and kneading are one of the factors that will make your pan de sal soft.
After 1 hour, punch the dough to release all the air, place the dough on a lightly floured flat surface or working table.
Roll the dough until it becomes a log shape. Slice the log dough into individual pieces. Flatten the dough into the palm and add the cheese filling on the center and seal. Shape each dough into a round shape.
One by one, roll each pandesal dough into the breadcrumbs. Transfer into the baking tray lined with parchment paper. Leave enough spaces apart as the dough will still rise. Let the dough rise for another 10 to 15 minutes.
Bake in a preheated oven at 190°C for 10-12 minutes or until toasted in color. Transfer in a cooling wire rack to cool. To keep it soft, make sure to transfer the extra into a ziplock bag to retain goodness and freshness. Happy Baking and enjoy!
Ube Cheese Pan de Sal (Using Ube flavoring)
INGREDIENTS:
1 cup warm fresh milk
1 teaspoon salt
½ cup white sugar
2 teaspoon dry yeast
½ vegetable oil
2 cups plain flour
1 cup bread flour
1 teaspoon vanilla essence
1 teaspoon purple yam flavor (adjust to preferred color)
cheddar cheese, cubed
½ cup bread crumbs
INSTRUCTIONS:
Activate the yeast. Combine the warm milk and the dry yeast, set aside for 5 minutes.
Combine the dry ingredients (flour, bread flour, salt and white sugar) in a large bowl. Whisk thoroughly.
Pour in the activated ‘yeast-milk’ with the dry ingredients in step 2.
Add the wet ingredients; cooking oil, vanilla essence and purple yam flavor. Mix them thoroughly.
Knead for at least 10-15 minutes or use a mixer. Grease the bowl and let the dough rise for 1 ½ hour. Cover it with a clean towel.
Gently punch down the dough until all of the air is released.
Roll the dough until it becomes a log shape. Slice the log dough into individual pieces. Flatten the dough into the palm and add the cheese filling on the center and seal. Shape each dough into a round shape.
Flatten the dough and add in the cheese filling, seal and mold to the desired shape.
Line the sheet of pan with parchment paper, and arrange each dough with spacing in between. Cover the pan with a clean towel and let it rise for 1 hour.
Roll the dough in the breadcrumbs and return it back on the lined sheet of pan for baking.
