Ube Cheese Pandesal

One day in advance, in a large mixing bowl, combine the bread flour, sugar, yeast, and salt.

Add the water and milk, mixing well to form a dough.

Add the whole egg and egg yolk, continuing to mix until fully incorporated.

Using a stand mixer with a dough hook, knead until elastic and the sides of the mixing bowl becomes clean and the dough no longer stick.

Add the butter, and continue mixing until the dough is smooth and elastic.

Test the dough by using the window pane test. The dough should be able to stretch very thinly without easily breaking apart.

Store in the fridge overnight before using to relax the dough.

Divide the dough into equal portions around 25g each and shape each into a smooth ball.

Fill with a teaspoon of ube jam or jalea and a chunk of cheddar cheese.

Coat with bread crumbs.

Place the dough balls onto a lined baking tray or muffin tin, allowing room for expansion.

Allow the dough to rise for approximately 1-2 hours, or until doubled in size.

Preheat your oven to 170°C (350°F).

Bake the pandesal for 20 minutes, or until golden brown.

Remove from the oven and allow to cool on a wire rack.