Growing Chefs! Ontario Ube Pandesal
Ube Pandesal
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Ingredients
Equipment
Get Organized!
Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.
Get Prepped!
Measure out water, 2 teaspoons of sugar, and yeast directly into the bowl of the stand mixer.
Meanwhile, measure out flour, oil, sugar, salt, and ube extract.
When the yeast is foamy and activated in the bowl of the stand mixer, add the flour, salt, sugar, oil, and ube extract. Mix at low speed until the mixture forms a shaggy dough. Mix for 6 minutes on low speed, you should have a well formed dough that clings to the side of the bowl and is not too sticky.
Transfer the dough to a large bowl with a splash of oil in it, and cover the bowl tightly with plastic wrap. Let the dough rise in a warm place for 2 hours.
Portion the dough into 80 gram pieces (you should get about 24 buns). Flatten each piece into a round approximately the size of the palm of your hand. Cover the buns lightly with a clean kitchen towel so they do not dry out.
In each round, place about 1 teaspoon of ube halaya, and then fold the dough round in half. Pinch well to seal the jam into the dough, and then round the bun by dragging it in a circular motion on the table, to tighten up the bottom. Be careful not to let the jam leak out, if you pinch tightly you should be good! Repeat with all of the buns.
Place the buns on a baking sheet, about 2 inches apart from each other. It is okay if they touch together while they are baking. Using a pastry brush, lightly brush the top of the buns with water. Sprinkle a small amount of the breadcrumbs on top of the buns. Cover the buns lightly with a clean cloth, and let rise for 1 more hour.
Get Cooking!
Preheat the oven to 375°F. Bake the buns for 18 – 22 minutes, until they are slightly darkened on top, and they spring back when they are pressed lightly. Let cool and serve as fresh as possible.
Growing Chefs! Ontario Recipe
Ube Pandesal
Ingredients
Equipment
Get Organized!
Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.
Get Prepped!
Measure out water, 2 teaspoons of sugar, and yeast directly into the bowl of the stand mixer.
Meanwhile, measure out flour, oil, sugar, salt, and ube extract.
When the yeast is foamy and activated in the bowl of the stand mixer, add the flour, salt, sugar, oil, and ube extract. Mix at low speed until the mixture forms a shaggy dough. Mix for 6 minutes on low speed, you should have a well formed dough that clings to the side of the bowl and is not too sticky.
Transfer the dough to a large bowl with a splash of oil in it, and cover the bowl tightly with plastic wrap. Let the dough rise in a warm place for 2 hours.
Portion the dough into 80 gram pieces (you should get about 24 buns). Flatten each piece into a round approximately the size of the palm of your hand. Cover the buns lightly with a clean kitchen towel so they do not dry out.
In each round, place about 1 teaspoon of ube halaya, and then fold the dough round in half. Pinch well to seal the jam into the dough, and then round the bun by dragging it in a circular motion on the table, to tighten up the bottom. Be careful not to let the jam leak out, if you pinch tightly you should be good! Repeat with all of the buns.
Place the buns on a baking sheet, about 2 inches apart from each other. It is okay if they touch together while they are baking. Using a pastry brush, lightly brush the top of the buns with water. Sprinkle a small amount of the breadcrumbs on top of the buns. Cover the buns lightly with a clean cloth, and let rise for 1 more hour.
Get Cooking!
Preheat the oven to 375°F. Bake the buns for 18 – 22 minutes, until they are slightly darkened on top, and they spring back when they are pressed lightly. Let cool and serve as fresh as possible.