Ingredients

Group Base
Ingredient
KG
Weight (%)
BAKELS RED VELVET CAKE MIX
0.540
100
Corn Oil
0.152
28.1
Eggs
0.075
13.9
Water
0.121
22.4
Total Weight: 0.888
Group Filling
Ingredient
KG
Weight (%)
American Cream Cheese
0.300
-
Total Weight: 0.300
Group Streusel
Ingredient
KG
Weight (%)
BAKELS DAIRY BLEND
0.175
-
Brown Sugar
0.150
-
All Purpose Flour
0.275
-
Total Weight: 0.600

Method

How to do it:

1. Mix all the base ingredients except oil in a bowl with paddle attachment for 5 minutes from slow to medium speed.
2. Add the oil and mix for additional 1 minute.
3. Deposit in a clean jelly roll tray with baking paper.
4. Spread the fluffy creamed cream cheese.
5. For the Streusel/Crumble, Combine all the ingredients in a bowl. Make sure the cubed butter is cold.
6. Do the rub-in method. Put the crumble.
7. Bake at 190°C. Cool down. Slice, serve and enjoy.

Yield

2 jelly roll

Ingredients

Group Base
Ingredient
KG
Weight (%)
BAKELS RED VELVET CAKE MIX
0.540
100
Corn Oil
0.152
28.1
Eggs
0.075
13.9
Water
0.121
22.4
Total Weight: 0.888
Group Filling
Ingredient
KG
Weight (%)
American Cream Cheese
0.300
-
Total Weight: 0.300
Group Streusel
Ingredient
KG
Weight (%)
BAKELS DAIRY BLEND
0.175
-
Brown Sugar
0.150
-
All Purpose Flour
0.275
-
Total Weight: 0.600

Method

How to do it:

1. Mix all the base ingredients except oil in a bowl with paddle attachment for 5 minutes from slow to medium speed.
2. Add the oil and mix for additional 1 minute.
3. Deposit in a clean jelly roll tray with baking paper.
4. Spread the fluffy creamed cream cheese.
5. For the Streusel/Crumble, Combine all the ingredients in a bowl. Make sure the cubed butter is cold.
6. Do the rub-in method. Put the crumble.
7. Bake at 190°C. Cool down. Slice, serve and enjoy.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Slices & Bars

Finished Product

Finished Product

Sliced Line