Cream cheese filling! RED VELVET COOKIES
Resep
Red Velvet Cookies with Cream Cheese Filling
Bahan
Isian cheese:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Lembutkan cream cheese suhu ruang bersama gula halus dan vanilla extract sampai tidak ada gumpalan.
- Masukkan cream cheese ke plastik segitiga lalu semprotkan 15 sampai 20 gram per bagian.
- Bekukan isian cream cheese di freezer sampai keras.
- Kocok mentega tawar bersama garam, vanilla, brown sugar, dan gula kastor sampai creamy dan setengah mengembang.
- Masukkan satu butir telur lalu aduk sampai tercampur sempurna.
- Tambahkan pewarna merah dan aduk sampai warnanya merata.
- Ayak cocoa powder, tepung serba guna, dan baking soda ke dalam adonan.
- Ganti ke spatula lalu aduk sampai menjadi satu adonan, tambahkan pewarna lagi bila kurang merah.
- Simpan adonan cookies di freezer sekitar 20 menit sampai agak mengeset.
- Panaskan oven di suhu 170 sampai 175 derajat.
- Timbang adonan 45 gram per potong.
- Pipihkan adonan, isi dengan cream cheese beku, lalu tutup dan bulatkan.
- Tekan tiap bola sedikit agar melebar saat dipanggang.
- Panggang 12 sampai 15 menit sampai matang tapi bagian tengahnya tetap soft.
- Tekan sedikit permukaan cookies selagi hangat lalu pindahkan ke cooling rack.
Ingredients
Cheese filling:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Beat room temperature cream cheese with powdered sugar and vanilla extract until no lumps remain.
- Transfer the cream cheese to a piping bag and pipe portions of 15 to 20 grams.
- Freeze the cream cheese portions until solid.
- Beat the unsalted butter with salt, vanilla, brown sugar, and caster sugar until creamy and half aerated.
- Add one egg and mix until fully incorporated.
- Add red colouring and mix until the colour is even.
- Sift the cocoa powder, all purpose flour, and baking soda into the dough.
- Switch to a spatula and fold until it forms a dough, adding more colouring if needed.
- Chill the cookie dough in the freezer for about 20 minutes until it firms up.
- Preheat the oven to 170 to 175 degrees Celsius.
- Weigh the dough into 45 gram portions.
- Flatten each portion, place a frozen cream cheese piece inside, then seal and roll it round.
- Press each ball down slightly so it spreads while baking.
- Bake for 12 to 15 minutes until set but still soft in the middle.
- Press the tops lightly while still warm, then move them to a cooling rack.
Cook Mode
Cream cheese filling! RED VELVET COOKIES
Red Velvet Cookies with Cream Cheese Filling
Cream cheese filling! RED VELVET COOKIES
Cream cheese filling! RED VELVET COOKIES
Bahan
Isian cheese:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Lembutkan cream cheese suhu ruang bersama gula halus dan vanilla extract sampai tidak ada gumpalan.
- Masukkan cream cheese ke plastik segitiga lalu semprotkan 15 sampai 20 gram per bagian.
- Bekukan isian cream cheese di freezer sampai keras.
- Kocok mentega tawar bersama garam, vanilla, brown sugar, dan gula kastor sampai creamy dan setengah mengembang.
- Masukkan satu butir telur lalu aduk sampai tercampur sempurna.
- Tambahkan pewarna merah dan aduk sampai warnanya merata.
- Ayak cocoa powder, tepung serba guna, dan baking soda ke dalam adonan.
- Ganti ke spatula lalu aduk sampai menjadi satu adonan, tambahkan pewarna lagi bila kurang merah.
- Simpan adonan cookies di freezer sekitar 20 menit sampai agak mengeset.
- Panaskan oven di suhu 170 sampai 175 derajat.
- Timbang adonan 45 gram per potong.
- Pipihkan adonan, isi dengan cream cheese beku, lalu tutup dan bulatkan.
- Tekan tiap bola sedikit agar melebar saat dipanggang.
- Panggang 12 sampai 15 menit sampai matang tapi bagian tengahnya tetap soft.
- Tekan sedikit permukaan cookies selagi hangat lalu pindahkan ke cooling rack.
Ingredients
Cheese filling:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Beat room temperature cream cheese with powdered sugar and vanilla extract until no lumps remain.
- Transfer the cream cheese to a piping bag and pipe portions of 15 to 20 grams.
- Freeze the cream cheese portions until solid.
- Beat the unsalted butter with salt, vanilla, brown sugar, and caster sugar until creamy and half aerated.
- Add one egg and mix until fully incorporated.
- Add red colouring and mix until the colour is even.
- Sift the cocoa powder, all purpose flour, and baking soda into the dough.
- Switch to a spatula and fold until it forms a dough, adding more colouring if needed.
- Chill the cookie dough in the freezer for about 20 minutes until it firms up.
- Preheat the oven to 170 to 175 degrees Celsius.
- Weigh the dough into 45 gram portions.
- Flatten each portion, place a frozen cream cheese piece inside, then seal and roll it round.
- Press each ball down slightly so it spreads while baking.
- Bake for 12 to 15 minutes until set but still soft in the middle.
- Press the tops lightly while still warm, then move them to a cooling rack.
Cook Notes
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