Red Velvet Oreo Cookie
19-143
Group Cookie Dough
Ingredient
KG
%
BAKELS RED VELVET CAKE MIX
0.600
100.00
Water
0.050
8.33
Eggs
0.050
8.33
BAKELS DAIRY BLEND
0.070
11.67
FINO DARK CHOCOLATE CHIPS
0.150
25.00
Oreo cookies (chopped)
0.200
33.33
Total Weight: 1.120
Group Topping
Ingredient
KG
%
PETTINICE READY-TO-USE WHITE ICING
0.050
-
Total Weight: 0.050
How to do it:
1. Place all cookie dough ingredients, except Oreo cookies, in a mixing bowl with paddle attachment and blend for 10 seconds at low speed.
2. Scrape and continue mixing at medium speed for 20 – 30 seconds. DO NOT OVERMIX! Fold in the chopped Oreo cookies.
3. Deposit in a bowl and wrap with plastic. Refrigerate for 2 hours.
4. Scale 60g per piece and roll into a ball. Press the cookie dough onto the greased and lined sheet pan before baking.
5. Bake for 14-16 minutes at 200°C. DO NOT OVERBAKE!
6. Remove from the pan and cool down.
7. Drizzle with melted Pettinice RTU White Icing.
8. Decorate as desired.
Yield: 18 pcs
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