COFFEE CHEESE BREAD


Ingredients:

1/2 kg PUREFOODS BARON ALL PURPOSE FLOUR
1/2 kg PUREFOODS EMPEROR HARD WHEAT FLOUR
2 tbsp EMPEROR’S BEST INSTANT YEAST
1-1/2 cups sugar
1 tbsp iodized fine salt
4 pc MAGNOLIA BROWN EGGS
3/4 cup MAGNOLIA FRESH MILK
1/2 cup cold water (3°C)
1 drop yellow food color (liquid)
1/2 cup MAGNOLIA BUTTERCUP, softened

Coffee and Cheese Streusel

1 (220 g) bar MAGNOLIA BUTTERCUP, softened
1 cup sugar
2 cup powdered full cream milk
6 (12 g each) sachets SAN MIG COFFEE BARAKO

Procedure:

  1. Combine streusel ingredients. Mix until mealy. Set aside in the chiller until use.
  2. In a spiral mixer, combine all ingredients together except margarine. Knead until dough forms.
  3. Add margarine and continue kneading the dough until fully developed. Cut and scale dough into 30 grams portions and form into balls. Toss in streusel.
  4. Arrange dough on greased baking trays/sheets. Proof for 1-1/2 hours or until double in volume.
  5. Bake in a preheated oven set to 375°F (185°C) for 20 minutes or until golden brown.

Makes 65 pieces. 


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