Red Velvet Pandesal with Cream Cheese Filling

Red Velvet Pandesal with Cream Cheese Filling

A new twist for  complex bread



  • 1000g National No 1 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


  • 300g Cream Cheese
  • 60g Powdered Sugar


  • 100g Bread Crumbs



  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.

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