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INGREDIENTS:
• 550 grams sharp flour (more or less 3 ¼ cups) + plus a little extra flour, only use if necessary and for dusting of your work surface
• 3 tablespoons powdered milk
• 1 ½ teaspoon fine salt
• 75 grams (⅓ cup) granulated sugar, add less if preferred
• 20 grams ube powder or 1 tablespoons liquid ube flavor and color*
• 1 small packet or 7 grams instant yeast
• 70 grams (⅓ cup) butter, melted
• 2 whole eggs
• ¾ cup whole milk
• cheese for filling
• ½ cup breadcrumbs
NOTES:
1.) UBE POWDER - If unavailable, feel free to use liquid ube flavoring (e.g. Ubeness, McCormick etc.) readily available at your nearest Asian or Filipino shop 💜😊
2.) Kneading: Knead for 8-10 minutes until smooth and supple. If using a stand mixer, 8 minutes at medium speed is sufficient. Add more flour only if necessary. The dough may be slightly tacky or wet initially; resist adding more flour while kneading. Instead, rub your hands with a bit of vegetable oil, including your countertop.
3.) First Proofing: Transfer the dough to a lightly oiled bowl, cover, and let it rise at room temperature for 1 to 1½ hours or until it has doubled in size.
4.) Second Proofing: Allow the bread rolls to rise for 20 or up to 45 minutes or until they have puffed up. Actual proofing time may depend based on your kitchen temperature
5.) PORTIONS - If you want to be precise, you can weigh each piece. I usually do mine at 70 grams each dough (before the filling)
6.) BAKING TIME & TEMPERATURE - Bake in a preheated oven (160 degrees Celsius, fan assisted oven or 180° conventional oven) for 18 minutes or until fragrant. IF you decide to make smaller Pan de Sal like 50 grams and below each piece, reduce your baking time between 13-15 minutes. Best enjoyed when still warm. Enjoy!💜😊
Additional Notes & Tips:
1.) Proper Proofing: Essential for soft, good-quality bread. The dough should double in size during the first proofing.
2.) Flour Addition: Do not add more flour if unnecessary. Excessive flour can dry out the dough and result in denseness. If the dough sticks to your finger, use a little vegetable oil.
3.) Cover Dough: Keep the dough covered during proofing to prevent drying. Use clean tea or kitchen towels instead of plastic wrap.
4.) Dimple Test: Before baking, touch the side of the dough lightly with your fingertip. If it bounces back but leaves an indentation, the dough is ready for the oven.
5.) Stand Mixer: If using a stand mixer, knead at medium speed (#6) for 8 minutes.
6.) Baking Tips: Check your bread after 16 minutes and turn the baking sheet if necessary for even baking.
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Best regards,
Romel from The Introvert Kitchen