Just Two Tablespoons of Ube

One whole bottle of ube flavour went into my latest batch of ube-cheese pan de sal.  Apparently one bottle has approximately two tablespoons of ube flavour.

My previous attempts were mainly ube-coloured pan de sal and I had chanced upon a recipe that used 2 tablespoons of ube flavour which was certainly a lot more than my previous 1 teaspoon of ube flavour.  

I mixed and matched  recipes to come up with my own version, which I think is a fairly decent recipe.  This is our best batch of ube cheese pan de sal so far, but I still have to try the recipe several more times just to be sure.

If I had been paying attention and had cut my cheese properly, I think I would have been able to make  24 pieces.  At the onset I had divided the dough into 20 pieces but I sliced the cheese into 40 cubes.  After making six pieces, I noticed I had a lot more cheese cubes than I had dough pieces.  (Oops!)  Since there are four of us at home, I proceeded to make two more to have eight similar pieces.  Then I started placing two cubes of cheese per dough ball (and snacked on a couple of cheese cubes along the way).  I cut off some dough to form two additional single cheese pieces (which I figured MyGirl would like to share with Pogi Points).  So we ended up with 22 different sized pieces of bread.

 

Ube Cheese Pan de Sal  (makes 24)

1/4 c   warm water

2 1/4 t yeast

2 t       sugar

3-4 c   flour

1 c      warm milk

6 T      sugar

4 T      veg oil

2 T      ube flavour

1 t       salt

           cheddar cheese, divided into 24 cubes

1/2 c    bread crumbs

1. Mix yeast, 2 t sugar and warm water.  Let stand 3-5 minutes until bubbly.
2. In a large bowl, measure out 3 1/2 c flour, sugar and salt.  Make a well and add milk, oil, and ube flavour.
3. Add the yeast mixture and mix well.
4.  Use stand mixer or greased hands to knead until smooth and elastic (about 8 - 10 minutes). The dough will be sticky.  Add the extra flour as needed.   
5. Cover and let rise in oiled bowl until double in size (about an hour).
6. Punch down and divide into two.  Divide each piece into twelve to make 24 pieces in all.
7. Roll each piece into a ball.
8. Flatten dough ball and place a piece of cheese inside.  Fold the sides of the dough over the cheese to enclose.  Seal and reshape into a ball. 
9. Roll dough ball in bread crumbs and place onto lined baking sheet.
10. Arrange dough at least 1/2" apart.  Cover and let rise for 30 minutes to an hour.
11. Preheat oven to 160C (325F) while waiting for dough to rise.
12. Bake pan de sal for 20 minutes or until slightly browned.