Bushra Griffith
Ube cheese pandesal is a twist on the classic Filipino bread roll, with an ube (purple yam) flavour and a cheese filling. The soft and fluffy rolls are perfect for breakfast or as a snack, and can be enjoyed freshly baked or stored for up to a week. The ube flavour can be achieved with ube powder, ube paste, or ube halaya (purple yam jam). As for the cheese, popular options include quickmelt cheese, Eden cheese, kesong puti, or cream cheese.
| Characteristics | Values |
|---|---|
| Texture | Soft, fluffy, pillowy |
| Flavour | Purple yam, ube |
| Filling | Melty cheese, quickmelt cheese, cheddar cheese, Velveeta cheese, cream cheese, kesong puti |
| Storage | Tightly covered container at room temperature for up to two days or in the refrigerator for up to one week |
| Reheating | Oven at 350 F for 5-7 minutes, microwave on a plate covered with a damp cloth for 30-40 seconds |
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What You'll Learn
Use cheddar cheese for a visible melt
Ube cheese pandesal is a twist on the classic Filipino dinner roll. These soft and fluffy rolls are loaded with purple yam flavour and a savoury cheese filling. The rolls are typically served for breakfast or as a snack.
When making ube cheese pandesal, it's important to consider the type of cheese you use. While some cheeses melt into gooey deliciousness, others turn greasy, become grainy, or refuse to melt at all. A common issue when making ube cheese pandesal is that the cheese filling is barely visible. This can be addressed by using cheddar cheese instead of quickmelt cheese.
Cheddar cheese is a good option for a visible melt because it has a higher melting point than other cheeses. This means that it will take longer to melt and is less likely to become runny. Cheddar also has a distinct orange colour that will stand out against the purple yam dough.
However, it's important to note that cheddar cheese may leak greasy melted fat during the melting process. This can be mitigated by using young cheddar, which contains more water and melts better. You can also add a small amount of acid to the dough to encourage melting.
By using these techniques and considering the unique properties of cheddar cheese, you can achieve a visible melt with a satisfying texture in your ube cheese pandesal.
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Quickmelt cheese is a good alternative
Ube cheese pandesal is a twist on the classic Filipino bread roll, made with purple yam and melty cheese filling. The soft and fluffy texture of the bread combined with the savoury cheese and intense purple yam flavour makes it a delicious treat for breakfast or as a snack.
When it comes to choosing the right cheese for ube cheese pandesal, there are a few options to consider. While some recipes suggest using cheddar cheese, others recommend quickmelt cheese. Quickmelt cheese is a good alternative for those who want a creamy and smooth texture in their bread. It melts easily and blends well with the ube filling, creating a cohesive and balanced flavour profile.
One of the advantages of using quickmelt cheese is its versatility. It can be easily incorporated into the ube cheese pandesal dough without affecting the overall texture. The cheese melts seamlessly, ensuring that each bite has a consistent blend of flavours. This results in a more uniform and aesthetically pleasing appearance, as the cheese blends seamlessly with the purple yam.
Additionally, quickmelt cheese has a mild and subtle flavour that complements the ube filling without overwhelming it. The cheese enhances the overall taste experience without taking away from the star ingredient, the purple yam. This balance of flavours is what makes ube cheese pandesal so appealing to those who enjoy a harmonious blend of sweet and savoury notes.
While some may prefer the stronger flavour and visibility of cheddar cheese, quickmelt cheese offers a more subtle and integrated approach. It creates a smooth and creamy mouthfeel that pairs well with the soft and fluffy texture of the bread. For those who want their ube cheese pandesal to have a more subtle cheese presence, quickmelt cheese is an excellent option.
When using quickmelt cheese in ube cheese pandesal, it is important to ensure that the cheese is properly sealed within the dough to prevent it from oozing out during the baking process. This can be achieved by following similar steps to those used for sealing other types of cheese, such as folding the dough over the cheese and pinching the edges shut.
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Eden cheese is a popular choice
Ube cheese pandesal is a twist on the classic Filipino dinner roll. These rolls are ultra-soft and delicious, with an intense purple yam flavour and a savoury cheese filling.
When using Eden cheese for ube cheese pandesal, it is important to properly seal the dough around the cheese to prevent it from oozing out during baking. This can be done by folding the dough over the cheese, pinching the edges to seal, and then shaping it into a ball. The ball is then coated in breadcrumbs and baked until golden.
Eden cheese is a convenient and tasty option for those who want a quick and easy melt-in-your-mouth cheese experience in their ube cheese pandesal. Its popularity and accessibility in the Philippines make it a go-to choice for many bakers and chefs creating this delicious treat.
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Cream cheese is a suitable option
Ube cheese pandesal is a twist on the classic Filipino dinner roll. The soft and fluffy bread roll has an intense purple yam flavour and a savoury cheese filling.
When making ube cheese pandesal, you can use different types of cheese. One option is to use cream cheese. Cream cheese is a suitable option as it melts easily and can provide a creamy texture and mild flavour that complements the ube. It is also a good choice if you want to avoid a strong cheese flavour overpowering the ube.
To use cream cheese in your ube pandesal, you can follow a similar process as you would with other types of cheese. First, flatten a ball of dough and place a cube or coin of cream cheese in the centre. Then, gather and pinch the edges of the dough together to seal the cream cheese inside. Next, form the dough back into a ball and roll it in breadcrumbs to coat all sides.
After shaping and filling the dough, let it rise in a warm place for about 30 minutes to an hour, until it has doubled in size. Preheat your oven to around 350°F (or 170-180°C) and bake the ube cheese pandesal for 20 to 30 minutes, or until they are slightly browned or golden in colour.
Using cream cheese in your ube pandesal can provide a delicious and creamy cheese filling that pairs well with the subtle ube flavour. It is a versatile option that can be easily incorporated into your recipe.
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Seal the cheese inside the dough
When you are ready to shape the ube cheese pandesal, turn the dough onto a floured surface and divide it into equal pieces. The number of pieces will depend on the size of the pandesal you want to make. Roll each piece into a ball and keep them covered while you shape each pandesal.
Working with one piece at a time, flatten the dough ball into a circle with your palms. The flattened dough should be about the circumference of a baseball. Place a piece of white cheese in the centre. You can use kesong puti, cream cheese, Quickmelt, or any quick-melt cheese. Cut the cheese into squares instead of cubes to get more cheesy areas inside the buns.
Now, gather the edges of the dough over the cheese to seal it inside. Be sure to seal the dough tightly, or the cheese will ooze out when it bakes. Pinch the edges shut. Roll the dough back into a ball and cover it in breadcrumbs until well coated. Transfer the dough balls to a lined pan and cover with plastic wrap. Repeat the process with the remaining dough and cheese.
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Frequently asked questions
Some good cheeses to use are kesong puti, cream cheese, quickmelt, and cheddar cheese.
A good substitute for fresh ube is ube powder, which can be found in baking supply shops or online.
To seal the cheese inside the ube pandesal, flatten the dough into a circle, place the cheese in the centre, and gather the edges of the dough over the cheese. Pinch the edges shut, then roll the dough back into a ball.
The windowpane test is one of the best ways to tell if the dough has been kneaded sufficiently. Take a small piece of dough, flatten it, and slowly stretch it with your thumbs and fingers.
