Low Carb Ube Cheese Pandesal in Air Fryer

Instructions:

• 1. Put the instant yeast and honey into the warm water and set aside for 10 minutes.
• 2. In a large bowl mix all the dry ingredients.
• 3. Then slightly beaten the eggs and pour over the dry mixture.
• 4. Put in 2 drops of the liquid Sucralose.
• 5. Place in the soften butter.
• 6. And add the yeast mixture until the wet is incorporated with the dry.
• 7. Transfer your bowl to your electric mixer with the dough attachment.
• 8. Mix in 1 tsp of ube flavoring and mix until well incorporated and the dough is color purple.
• 9. Then remove the dough from the hook and put in the oil. Cover the bowl with plastic wrap and let it rise for 2 hours.
• 10. After 2 hours, placed the dough into dusted (lupin flour) board.
• 11. Cut into two and shape like a log.
• 12. Cut each log into 6 pcs.
• 13. Roll each one. Stretch and place cheese in the middle.
• 14. Close in the dough and roll again. Do this for the whole 12 pcs.
• 15. Let the dough rest for 5 minutes.
• 16. Please 6 pcs on the air fryer basket and bake at 310 F for 8 minutes.
• 17. Do this for the rest of the batch.
• If you will be using regular oven, bake at 350 F for 12-15 minutes.
•  Enjoy your Low carb ube cheese pandesal.

Pandesal Baking Tips:

• If you use active dry yeast instead of rapid-rise/instant yeast, you must proof the yeast before pouring it into the mixture. Water temperature for yeast proofing should be within 105-115°F otherwise it will kill the yeast.
  Mix wet and dry ingredients well before leaving the dough to rest. Make sure there are no lumps of unmixed flour.
  Pandesal dough is normally sticky. To provide ease and help with kneading, you may grease the kneading surface and your hands lightly with oil and 1 teaspoon of flour.
  Check the dough using a windowpane test to see if it is properly kneaded. To do a windowpane test, take a small portion of your dough and stretch it out. Well-kneaded dough will form a translucent film at the center without breaking.
  Be sure that the dough portions should cover the cubed cheese completely otherwise the cheese will drip out after baking.

How to Knead Dough:

• Pandesal dough is quite sticky which means that if you don’t know how to properly knead the dough; you’ll end up with a messy countertop and dough sticking all over the place.
  Before kneading the dough, make sure you let it rest for about 20 minutes. This allows the dough to hydrate and properly absorb all the ingredients. It will also allow you to work on the dough a little bit better once it absorbs all the moisture from the ingredients.
  After 20 minutes, you can start kneading the dough. Slap the dough to the kneading board, fold it over in half, pick it up again and repeat. Do this multiple times for about 5 minutes or until the texture become smooth and elastic.
  The technique to this method is to do it quickly without slowing down to lessen sticking on your kneading board.