CHEESY PANDAN PANDESAL

Ingredients:

8 (1 kg)	cups	EMPEROR HARD WHEAT FLOUR
1 (12 g)	tbsp	EMPEROR’S BEST INSTANT YEAST
1 (3 g)	tsp	BAKE BEST BREAD IMPROVER
3/4 (150 g)	cup	sugar
1 (15 g)	tbsp	iodized fine salt
1/4 (22.5 g)	cup	skim milk powder
2-1/2	cups	cold pandan water (3°C)*
1	tbsp	green food color
2	tsp	pandan extract
1/3 (75 g)	cup	PRIMEX SHORTENING or MAGNOLIA BUTTERCUP MARGARINE

3 (165 g each)

packs

MAGNOLIA CHEEZEE, cut into cubes

cup

breadcrumbs for topping

Procedure:

In a bowl, combine flour, yeast, bread improver, sugar, salt and skim milk powder. Blend well. Add pandan water, food color, pandan extract and mix well. Knead the dough and adjust water by adding 1 to 2 tbsp more if dough is dry.
Add shortening or margarine and knead until dough formed is smooth. Cover with plastic wrap and rest for 30 minutes.
Cut dough into 25 gram portions then shape into balls. Cover with plastic and rest for 15 minutes.
Fill each dough ball with cheese and coat with bread crumbs. Place on baking sheet and let stand again until double in size (about 30-45 minutes).
Bake in a preheated oven set to 400oF for about 15 minutes or until golden brown. Cool completely.

Makes 70 pieces

*To make pandan water: Boil 1 liter water and 6 stalks of pandan leaves for 15 minutes. Strain pandan water. Cool and set aside.

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