Ingredients
For Red Velvet Crinkle Dough
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All-purpose Flour 200.0 g
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Cocoa Powder 10.0 g
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Salt 2.0 g
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Egg 2.0 egg
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BEST FOODS Salad Oil 17 L 40.0 g
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Sugar 100.0 g
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White Chocolate (Melted) 50.0 g
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Vanilla Essence 5.0 g
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Food Coloring (Red) 25.0 drop
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Icing Sugar 200.0 g
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Red Bean Paste 200.0 g
Method
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For Red Velvet Crinkle Dough
- Preheat the oven to 150C
- Beat egg, Best Foods Salad Oil, sugar and vanilla essence with paddle attachment until combined
- Then gradually pour melted white chocolate and continue mixing
- Sieve flour, cocoa powder, Best Foods Baking Powder Double Acting Formula and salt together and slowly add them into mixing bowl
- Mix until the powder is completely gone
- Stop the machine, take it out and scrape the bowl to make sure it is well incoperated
- Put the dough in a container. Cover the total surface and refrigerate over night before roll with red bean paste
- Scoop the cookie dough (around 25g per piece) then release in a flat shape
- Fill with the paste and cover the dough before roll
- Roll the dough over prepared icing sugar. Make sure they are completely covered
- Gently place on the tray and press the cookie down a bit
- Bake at 15C for 7-8 minutes
- When cooked, remove from the oven and let them cool down on the tray before keep in the container
