Page 21 - Neg Kaysarap Preview

3 tbsp yeast Ube Pan de Sal

3 tbsp baking powder
2 tbsp bread improver

1 c warm water divided ½ c ube powder
1 ½ c yogurt 1 ¼ c vegetable oil

3 c halayang ube 3 c milk (room
¾ c brown sugar temperature)
1 tbsp ube food color 3-4 c bread crumbs

1 tbsp ube food coloring 1-2 c flour for
1tbsp salt hands

8 c bread flour Filling: cheese
9 ½ c all purpose flour

Dissolve yeast in ½ cup warm water. In a separate bowl, dissolve ½ cup
warm water, salt and brown sugar. Set aside. Sift flours in a mixing

bowl and add the vegetable oil.
Add yeast mixture as well as sugar and salt mixture, halayang ube, ube
food color, ube flavoring and milk. Knead dough. Shape into a ball.

Put dough in a greased bowl and cover with a clean, damp cloth. Let it
rise for 1 ½ hours.

Punch dough and roll flat on a floured surface. Form into a ball and
return to the greased bowl. Rise again for 30 minutes.
Roll dough and sprinkle with bread crumbs. Cut dough into 12 balls

and elongate each ball by rolling further.
Preheat the oven to 400°F. Cut each elongated dough into 8. With a

rolling pin, roll the dough, then put the filling and seal. Form an
elongated shape. Cover with bread crumbs. Arrange on greased pans.
Let it rise for 45 minutes.

Bake for 10-15 minutes. For crusty pandesal, brush top with egg
whites and roll into bread crumbs. 16