MILKY WHITE AND STRAWBERRY FILLED BUNS

Ingredients:

2	packs (235 g each)	MAGNOLIA CHEEZEE MILKY WHITE SPREAD
1/4	cup (20 g)	finely grated MAGNOLIA QUICKMELT CHEESE
2	tsp (5.2 g)	powdered sugar
2/3	cup (225 g)	strawberry jam
10	pc (120 g)	strawberries, sliced thinly (optional)

2	pc (100 g)	MAGNOLIA BROWN EGGS, use egg yolks only
2	tsp (10 g)	MAGNOLIA PURE FRESH MILK

Procedure:

Line baking sheet with baking paper. Set aside.
Combine pandesal mix, yeast, and water in a mixer with dough hook attachment and knead for 8 to 12 minutes until dough is developed. Dough surface should be smooth and free from any lumps.
Divide dough into 20 portions (60 grams dough weight) and then shape into balls. Place dough balls on lined baking sheet and flatten. Cover and let stand until double in size for 30 minutes. Make a 2 inch diameter shallow crater by flattening dough center using two fingers. Fill with 1 pack cheese spread. Cover and set aside for about 30 minutes or until double in size.
In a small bowl, beat eggs and milk. Brush edges of dough. Arrange grated cheese. Bake for 8 to 10 minutes or until golden brown.
Top with remaining pack of cheese spread and add about 1/2 tbsp strawberry jam on the side and garnish with strawberry slices. Dust with powdered sugar just before serving.

Makes 20 pieces.

(Yield: 20 buns/1 bun per serving)

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