Red Velvet Pandesal with Cream Cheese Filling

INGREDIENTS:

Filling:

300g Cream Cheese

60g Powdered Sugar

Dough:

1000g Globe First Class Flour

30g Cocoa Powder

50g Skimmed Milk

12g Instant Yeast

12g Salt

200g Sugar

500g Water

8g Red Food Color

30g Buttercreme Refrigerated Margarine

70g Shortening

Toppings: 

100g Bread Crumbs

PROCEDURE:

 Filling:

1. Sift powder sugar.
2. In a mixing bowl, use paddle attachment, mix cream cheese and powdered sugar until well incorporated. Set Aside.

Dough and Assembly:

1. In a mixing bowl, sift Globe First Class Flour, skimmed milk, cocoa powder and yeast. Mix to combine evenly.
2. In a separate bowl, combine salt, sugar, water and food color. Mix until incorporated evenly and until salt and sugar is dissolved.
3. In a mixer, combine dry and wet mixture and mix until wet mixture gets absorbed.
4. Once the dough is slightly develop, add the Buttercreme Refrigerated Margarine and shortening. Then further mix until dough is smooth and elastic.
5. Grease a bowl with oil, and rest dough for at least 60 minutes.
6. Once the dough has rested, scale it into 40 gram portions and fill each with 10 grams of cream cheese filling. Then roll in bread crumbs.
7. Place in a baking tray and proof for 60 to 90 minutes or until it doubles in size
8. After proofing, bake for 140°C for 16 to 18 minutes or until done.