Ingredients

Group Cake Base
Ingredient
KG
Weight (%)
BAKELS RED VELVET CAKE MIX
0.400
100
Eggs
0.050
12.5
Water
0.050
12.5
Oil
0.075
18.75
APITO COOKING CHOCOLATE
0.100
25
Total Weight: 0.675
Group Cheese Cake Base
Ingredient
KG
Weight (%)
Sugar
0.050
-
Cream Cheese
0.220
-
Eggs
0.050
-
All Purpose Cream
0.030
-
Cake Flour
0.010
-
Total Weight: 0.360
Group Topping
Ingredient
KG
Weight (%)
BAKELS UNIFIL STRAWBERRY
0.100
-
Total Weight: 0.100

Method

How to do it:

1. Hand mix, Bakels Red Velvet Mix , eggs, water, oil and chopped Apito Cooking Chocolate until well blended.
2. Deposit into 9x 9 square pan.
3. Mix sugar and cream cheese using paddle.
4. Gradually add eggs and all purpose cream alternately with cake flour.
5. Pour on top of Red Velvet mixture
6. Bake at 180°C for 45 minutes.

Yield

36 bars

Ingredients

Group Cake Base
Ingredient
KG
Weight (%)
BAKELS RED VELVET CAKE MIX
0.400
100
Eggs
0.050
12.5
Water
0.050
12.5
Oil
0.075
18.75
APITO COOKING CHOCOLATE
0.100
25
Total Weight: 0.675
Group Cheese Cake Base
Ingredient
KG
Weight (%)
Sugar
0.050
-
Cream Cheese
0.220
-
Eggs
0.050
-
All Purpose Cream
0.030
-
Cake Flour
0.010
-
Total Weight: 0.360
Group Topping
Ingredient
KG
Weight (%)
BAKELS UNIFIL STRAWBERRY
0.100
-
Total Weight: 0.100

Method

How to do it:

1. Hand mix, Bakels Red Velvet Mix , eggs, water, oil and chopped Apito Cooking Chocolate until well blended.
2. Deposit into 9x 9 square pan.
3. Mix sugar and cream cheese using paddle.
4. Gradually add eggs and all purpose cream alternately with cake flour.
5. Pour on top of Red Velvet mixture
6. Bake at 180°C for 45 minutes.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Slices & Bars

Finished Product

Finished Product

Sliced Line

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