• Warm the water in the microwave for 20 seconds. Add the active dry yeast and sugar. Mix and let sit for 5 minutes or until bubbles form. Add mixture into the 1/2 cup flour and let it sit for forty-five minutes.
• Place the hook attachment in your electric mixer. When the yeast mixture is ready, place flour, cocoa powder, sugar, and salt in the small bowl and mix using a wire whisk. Warm the milk for 45 seconds and then place the warm milk, melted butter, red color, egg, yeast mixture, and flour mixture. Mix using the hook attachment until ingredients are incorporated. Mix for seven minutes. Note that this will be a wet dough, so take one tablespoon of flour and rub it in between your hands and sprinkle some flour on the dough for easy transfer.
• Sprinkle flour on the working surface and transfer the dough and form into a ball. Place dough in a greased bowl and let sit, covered with cloth, at a warm temperature for 1 hour.
• When ready, divide the dough into a round dough and divide it into twelve pieces using the dough cutter. You can also cut dough and weigh 60 grams each and using your palm flatten and fill the cream cheese or chocolate. Make sure that it is sealed. ( it is ok not to weigh the dough, just try to form equal shape bread. Please see Pandan Pandesal Post in the notes for the guide.

Bake in the Instant Pot

• Place the air fryer rack in the inner pot and arrange the shaped dough. Make sure that there will be a distance between them. Put four to five in there. Putting the dough close to each other results in raw buns. Cover the dough with a damp cloth and let it sit for another thirty minutes. Cover the instant pot with the Air Fryer lid and push the Bake button. Set temperature at 350 F and set the timer for 10-12 minutes.

Cook in the conventional Oven

• Place the shaped Red Velvet Dough in the baking sheet.
• Cover the dough with a damp cloth and let sit for another 30 minutes. Preheat the oven to 350 F and place the bread on a baking sheet and bake for twenty-two minutes.