Ingredients

Group Red Velvet
Ingredient
KG
Weight (%)
Bakels Red Velvet Cake Mix
0.200
100
Eggs
0.050
25
Bakels Shortening
0.020
10
Water
0.030
15
Total Weight: 0.300
Group Ice Cream Filling
Ingredient
KG
Weight (%)
All Purpose Cream
400.000
-
Cremess Superior
0.200
-
Water
0.200
-
Apito Butta Vanilla Essence
0.020
-
Total Weight: 400.420

Method

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

Ingredients

Group Red Velvet
Ingredient
KG
Weight (%)
Bakels Red Velvet Cake Mix
0.200
100
Eggs
0.050
25
Bakels Shortening
0.020
10
Water
0.030
15
Total Weight: 0.300
Group Ice Cream Filling
Ingredient
KG
Weight (%)
All Purpose Cream
400.000
-
Cremess Superior
0.200
-
Water
0.200
-
Apito Butta Vanilla Essence
0.020
-
Total Weight: 400.420

Method

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.

Display Conditions

Display Conditions

Chilled

Category

Category

Desserts, Ice creams

Finished Product

Finished Product

Dessert, Ice Cream