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For Red Velvet Crinkle Dough

  • All-purpose Flour 200.0 g
  • Cocoa Powder 10.0 g
  • Salt 2.0 g
  • Egg 2.0 egg
  • BEST FOODS Salad Oil 17 L 40.0 g
  • Sugar 100.0 g
  • White Chocolate (Melted) 50.0 g
  • Vanilla Essence 5.0 g
  • Food Coloring (Red) 25.0 drop
  • Icing Sugar 200.0 g
  • Red Bean Paste 200.0 g
  1. 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