Red Bean Red Velvet Crinkle
East meets west!
Ingredients
For Red Velvet Crinkle Dough
-
All-purpose Flour 200 g
-
Cocoa Powder 10 g
-
Salt 2 g
-
Egg 2 egg
-
BEST FOODS Salad Oil 17 L 40 g
-
Sugar 100 g
-
White Chocolate (Melted) 50 g
-
Vanilla Essence 5 g
-
Food Coloring (Red) 25 drop
-
Icing Sugar 200 g
-
Red Bean Paste 200 g
Preparation
-
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
