Ingredients

Group 1
Ingredient
KG
Weight (%)
BAKELS PREMIER CHOCOLATE MUFFIN MIX
0.500
100.00
Whole Eggs
0.188
37.60
BAKELS DAIRY BLEND
0.120
24.00
All Purpose Flour
0.033
6.60
Total Weight: 0.841
Group 2
Ingredient
KG
Weight (%)
BAKELS PREMIER BUTTERSCOTCH MUFFIN MIX
0.500
100.00
Whole Eggs
0.188
37.60
BAKELS DAIRY BLEND
0.120
24.00
All Purpose Flour
0.033
6.60
Total Weight: 0.841
Group 3
Ingredient
KG
Weight (%)
Gelatine
0.025
-
Water
0.125
-
White Sugar
0.500
-
Water
0.125
-
Total Weight: 0.775
Group 4
Ingredient
KG
Weight (%)
BAKELS DARK CHOCOLATE FUDGE
0.600
-
Total Weight: 0.600

Method

How to do it:

Cookie dough
1. Place eggs, all purpose flour, butter and Premier Chocolate in a mixing bowl.
2. Blend using a paddle attachment for approximately 1 minute on low speed.
3. Scrape down and mix on second speed for 4 minutes.
4. Do the same for the group 2.
5. Deposit the chocolate cookie dough and butterscotch cookie dough in two separate piping bags.
6. Insert the two filled piping bags in one large piping bag.
7. Pipe each cookie clockwise onto a prepared baking sheet.
8. Topped with toasted almonds.
9. Bake for 180°C at 25 minutes.

Marshmallows
1. Place sugar and water in a skillet and bring to soft boil stage (110 to 112°C).
2. Mix gelatin powder and cold water, and let it bloom.
3. Double boil the gelatin mixture until melted.
4. Transfer into a mixer and whip until it forms a meringue.
5. Gradually pour in the boiled sugar and continue mixing for 10 minutes.

Assembly
1. Pipe in approximately 15g of Dark Choco Fudge and prepared marshmallow onto 1 cookie.
2. Sandwich with another cookie.

Yield

45pcs x 60g per pc

Ingredients

Group 1
Ingredient
KG
Weight (%)
BAKELS PREMIER CHOCOLATE MUFFIN MIX
0.500
100.00
Whole Eggs
0.188
37.60
BAKELS DAIRY BLEND
0.120
24.00
All Purpose Flour
0.033
6.60
Total Weight: 0.841
Group 2
Ingredient
KG
Weight (%)
BAKELS PREMIER BUTTERSCOTCH MUFFIN MIX
0.500
100.00
Whole Eggs
0.188
37.60
BAKELS DAIRY BLEND
0.120
24.00
All Purpose Flour
0.033
6.60
Total Weight: 0.841
Group 3
Ingredient
KG
Weight (%)
Gelatine
0.025
-
Water
0.125
-
White Sugar
0.500
-
Water
0.125
-
Total Weight: 0.775
Group 4
Ingredient
KG
Weight (%)
BAKELS DARK CHOCOLATE FUDGE
0.600
-
Total Weight: 0.600

Method

How to do it:

Cookie dough
1. Place eggs, all purpose flour, butter and Premier Chocolate in a mixing bowl.
2. Blend using a paddle attachment for approximately 1 minute on low speed.
3. Scrape down and mix on second speed for 4 minutes.
4. Do the same for the group 2.
5. Deposit the chocolate cookie dough and butterscotch cookie dough in two separate piping bags.
6. Insert the two filled piping bags in one large piping bag.
7. Pipe each cookie clockwise onto a prepared baking sheet.
8. Topped with toasted almonds.
9. Bake for 180°C at 25 minutes.

Marshmallows
1. Place sugar and water in a skillet and bring to soft boil stage (110 to 112°C).
2. Mix gelatin powder and cold water, and let it bloom.
3. Double boil the gelatin mixture until melted.
4. Transfer into a mixer and whip until it forms a meringue.
5. Gradually pour in the boiled sugar and continue mixing for 10 minutes.

Assembly
1. Pipe in approximately 15g of Dark Choco Fudge and prepared marshmallow onto 1 cookie.
2. Sandwich with another cookie.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Cookies

Finished Product

Finished Product

Cookies