Pandan Pandesal with Ube Halaya Filling

Pandan Pandesal is another flavor twist on our classic Filipino roll! Brightly colored and filled to the brim with delicate ube halaya, they’re as succulent as they’re beautiful!
Hello everyone! I’m Sanna and as promised I’m back with another unique pandesal interpretation.

Everyone loved using the rubbish and red velvet kinds, and I ’m agitated to incorporate not one, but two favorite tropical flavors into our classic Filipino chuck !

This new form combines the earthy flavor and vibrant green color of the pandan flavor with the delicate grandiloquent yam filling for the ultimate pandesal experience!

The batter is grounded on this proven pandesal form and I used Mc Cormick’s liquid pandan seasoning to add color, flavor and aroma to the chuck . Feel free to acclimate the quantum of pandan excerpt to achieve the asked color.

The soft and ethereal rolls are a winner on their own, but I allowed I ’d take it up a notch and fill it with ube halaya. You can use bottled grandiloquent jam available in utmost Asian supermarkets, or if you ’re feeling redundant active, you can try Lalain’s form and make it from scrape!

Step by step instructions

Step 1 Make and knead the dough

• In the coliseum of a stage mixer, add the warm water, incentive, and about 1 to 2 ladles of sugar.
• Proofing incentive is to make sure it’s alive and active. Make sure the water is 105 – 115 F, as liquids that are too hot will kill the incentive.
• Let the admixture sit for about 5 twinkles, or until it thickens and foams.
• Add warm milk, remaining sugar, eggs, softened adulation, swab and pandan seasoning.
• Mix everything well. Add21/4 mugs of flour to the coliseum. With the dough hook attached, turn themixer to low speed. Whisk until the flour is wettish.
• Increase the speed and gradationally add the remaining 2 mugs of flour to the coliseum with the mixer handling. The dough will begin to come together in the center of the coliseum.
• Continue kneading until the dough loses a lot of stickiness and sticks to the kneadinghook. However, scrape the dough sticking to the bottom and sides of the coliseum, If necessary.
• Still, gradationally add the remaining1/2 mug of flour and continue kneading until the dough starts to come together in the center and clean the sides of the coliseum, If the dough is still too sticky.
• Smoothly grease your work face and hands with cuisine oil painting. Turn and form the dough until it’s smooth, elastic and suitable to stretch. Don’t overfill the dough with oil painting, so that it doesn’t rise.
• Perform the Window PanelTest by taking a small portion of the dough and stretching it into a square shape with your fritters. The dough should form a translucent film in the middle that wo n’t break fluently.

Step 2 Test, assemble and singe

• Form the sculptured dough into a ball. Place it in a coliseum and cover with plastic serape or a clean kitchen kerchief. Let rise for11/2 hours or until doubled in size.
• Precisely turn out the risen dough. Shape it into a long log and divide it into 24 corridor.
• Take one portion and flatten it with your triumphs. Place about 1 to11/2 soupspoons of ube halaya in the center of the flatbread. DO NOT OVERFILL.
  
• Fold the edges towards the center to cover the ube stuffing and shape the dough into a smooth ball. Press the end seams together to seal.
• Precisely roll the pandesal in breadcrumbs and fully carpeted and place in a single subcaste on a baking distance lined with diploma paper. Repeat with the rest of the dough pieces.
• Cover the visage( s) approximately with plastic serape or a clean kitchen kerchief and let the dough rise for 1 hour or until puffed.
• Singe in a preheated 350F to 350F roaster for about 18 to 22 twinkles, or until the top is smoothly golden.

How to serve

• Serve pandan pandesal for breakfast or as a noon snack with coffee, tea or your choice of libation.
• Store in an watertight vessel to protract newness. They would keep it at room temperature for over to two days or cooled for over to one week.
• To overheat in the roaster, place the chuck in a baking dish and singe in a 350F roaster for 5 to 7 twinkles until warm.
• To overheat in the microwave oven, arrange the rolls on a microwave oven–safe plate and cover with a slightly damp tea kerchief.
• Heat in microwave oven for about 30 to 40 seconds or just until warm and not hot so they do n’t set and cake.