Group Red Velvet
Ingredient
KG
%
BAKELS RED VELVET CAKE MIX
0.200
100.00
Eggs
0.050
25.00
BAKELS SHORTENING
0.020
10.00
Water
0.030
15.00
Total Weight: 0.300
Group Ice Cream Filling
Ingredient
KG
%
All Purpose Cream
400.000
-
CREMESS SUPERIOR
0.200
-
Water
0.200
-
APITO BUTTA VANILLA ESSENCE
0.020
-
Total Weight: 400.420
How to do it:
Red Velvet:
1. Place all ingredients in a mixing bowl.
2. Using paddle, mix on low speed for 1 minute.
3. Scrape down the sides and bottom of the mixing bowl. Mix on low speed for another 3 minutes.
4. Put the mixture in a piping bag.
5. Pipe the mixture on a silicone sheet, measuring about 4cm in diameter.
6. Bake at 180°C for 15-20 minutes.
7. Set aside and cool.
8. Apply the ice cream filling in between the red velvet cookies.
Ice Cream Filling:
1. Combine Cremess Superior and cold water then whip for 3 minutes at high speed. Fold-in Apito Butta Vanilla Essence. Set aside.
2. Warm the cream then fold in previously whipped Cremess Superior.
3. Pour in a square pan. Freeze until set.
4. Once set, cut into 4cm diameter using round cookie cutter.
Yield: 15 pieces x 4cm diameter biscuit
