Cookie Red Velvet Americano - "Veludo Vermelho" | Faça e Venda | Receita Sandra Dias

[Music] Red velvet cookie is another American cookie that's getting quite popular here in Brazil. As well as the red velvet cake, this cookie receives a pinch of cocoa powder, which brings a very special flavor to it. [Music] Hello!

I’m Sandra Dias, professional cake designer since 2001, and welcome to my studio! This is where I make my decorated cakes, my sugar flowers, my macarons, but this is also where I teach practical classes to people who also want to become a cake designer. The purpose of this channel is to help you improve your cake decorating skills, either by sharing with you cake decorating techniques or delicious recipes that you’ll be able to add to your menu, offer to your customer and increase your income at the end of the month.

These American cookies are getting quite popular here in Brazil, they're everywhere. There are different flavors and sizes of cookies. By the way, I've already taught here on the channel how to make vanilla cookies with chocolate chips.

As well as the brownie-like chocolate cookies, which are actually, cookie-shaped brownies. The good thing is that they're gluten free. I'll leave the links to these recipes up in the information card, by clicking on them you'll be redirected to the recipes, and in the description box below as well.

Today it's time for me to teach you how to make the red velvet cookie! What is a red velvet cookie? Besides its reddish color, the main feature of the red velvet cookie, or cake, is cocoa powder in its composition.

It's cocoa powder indeed. Chocolate powder is absolutely not the same thing. Chocolate powder has just a small percentage of cocoa powder, that's why it's sold in packs of 50% cocoa powder.

That means its composition is 50% cocoa powder and the other 50% are sugar, dairies, solubilizers, flavorings, thickeners, etcetera. Cocoa powder is a pure product, that's why it's called 100% cocoa. There's only cocoa in its composition.

Don't substitute cocoa powder by chocolate powder, no matter what percentage the chocolate powder is, because it's not the same thing. Milk chocolate powder is even worse, because there's only 10% of cocoa powder in its composition. All the rest of its composition is too much sugar, dairies and chemicals for it to become highly soluble.

Different from the cocoa powder, due to the fact of being pure, it doesn't dissolve easily in liquid, just like the milk chocolate powder. For that matter, milk chocolate powder mustn't be used in any confectionery recipes at all. The preparing of this cookie is quite simple.

We're going to use the mixer with this flat beater attachment. It can't be the globe-shaped wire whisk attachment. I have here 120 grams of butter.

It can't be margarine at all. Butter is made of natural milk fat, meanwhile margarine is made of several vegetable fats. So they're definitely not the same thing and they wouldn't provide the same results.

Margarine would make your cookie look like a pancake. So it's 120 grams of butter. Butter must always be unsalted to make confectionery recipes.

Salted butter is too salty for this. Butter is cold. In this case, it can't be neither melted nor at room temperature.

Mix it slightly to break this butter into small pieces. Okay. It's just a little bit.

Look, it's still slightly firm. I don't want it to get too soft not to lose the cookie structure. Now I'm going to add 80 grams of sugar.

More 80 grams of light brown sugar. You could also use dark brown sugar, if you wanted to. It has a stronger flavor, but the recipe would work as well.

Mix them all very well. Okay. Look, the butter doesn't get soft and creamy because it was cold, okay?

In this phase of the preparing, if you don't have a planetary stand mixer with a flat beater attachment, you could use a hand mixer, that one with two whisk attachments, but use it carefully because there will be a moment when this batter will get too heavy and it may damage the hand mixer. The red velvet cake in the United States is usually served with a cream cheese frosting. Since we're obviously not adding cream cheese frosting in the cookie batter, I'm going to substitute it by white chocolate.

It's 230 grams of white chocolate. If you don't have access to these chocolate callets, which are couverture chocolate, not compound chocolate. Compound chocolate is not actual chocolate because it's made of palm kernel oil, not cocoa butter.

You can roughly chop a chocolate bar into large pieces, you'll have the same result, no problem. Put it in the mixer and mix it a little bit. Just a little.

Just to incorporate the chocolate callets with butter and sugar. Now I have 240 grams of all purpose flour, in which I'm going to add 15 grams of cocoa powder. Remember what I said at the beginning.

Cocoa powder is pure, that's why it's called 100%. You can't use neither chocolate powder, no matter what percentage it is, nor milk chocolate powder. Add it here.

Along with two shallow teaspoons of baking powder. It's just a tiny bit. Mix them all together in a bowl.

Now transfer it to the mixer. Mix it just a little bit, at low speed, until it turns into crumbs that kind of look like wet sand. Great.

That's it! Look. It gets pretty loose.

That's how it's supposed to be. Now I'm going to get together. .

. One egg, one egg yolk, and one tablespoon of vanilla extract. If you don't have access to vanilla extract, you can use one teaspoon of vanilla essence.

Vanilla essence is artificially made, meanwhile vanilla extract is natural and has a more pleasant flavor. If you add the same measurement of vanilla essence, it'd end up tasting like medicine. So it's a tablespoon of extract or a teaspoon of essence.

The red velvet, which means "veludo vermelho" in Portuguese, needs to receive a little bit of red food coloring. You should never use liquid food coloring in recipes. You should always use gel food coloring or even water-soluble powdered food coloring.

Liquid food coloring is not appropriate for this. Liquid food coloring is actually useful to be applied only on the surface through an airbrush. You're going to add one teaspoon of red gel food coloring.

Just a little teaspoon of food coloring. It's not a lot. Then mix it very well.

Actually, whoever watched my red velvet cake video, which I'll also link in the information card above and in the description box below. They're both clickable links, if you click on them you'll be redirected to the red velvet cake recipe. Whoever watched this video is aware that the red velvet cake nowadays, in order to be commercially successful, needs to receive a little bit of red food coloring to enhance its reddish color.

However its particular flavor is due to the presence of cocoa powder. Add it here. And mix it well until it gets homogeneous.

Always prefer strawberry red gel food coloring, it'll make the red velvet color more beautiful. Turn on the mixer. Okay.

Look. Actually, I haven't mixed it all yet. There's still the very bottom of it, because these planetary stand mixers don't touch the bottom of the bowl.

For that reason I'm going to finish mixing it by hand with a spatula. Finish mixing it with a spatula to scrape the bowl properly. Look.

It's a consistent batter. Now to shape the cookies, it's best to wear gloves. Then you can make them any size you prefer.

I think I'm going to make them around 90 grams. Look. Too much.

Okay. Make them round shaped. They don't need to be perfectly rounded though.

Make them all round shaped and transfer them to the baking sheet. As soon as I have finished, I'll let you know what to do with them. It has yielded 10 cookie units.

Look. They're approximately 90 grams each. Now, before baking them, you're going to freeze them for, at least, one to two hours.

Only after they're frozen you'll be able to bake them. If you’re not subscribed to the channel yet, but would like to continue following my tips and recipes, take the opportunity to subscribe! Click on the red “Subscribe” button below.

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You’ll see photos of my work, my students’ work, results of practical classes. Sometimes, I also post an easier and simple recipe that doesn’t need many explanations, but a delicious recipe! On my Stories normally I share things from my daily life, I show what I’m doing.

If I’m teaching I show step by step that the student is performing. When it's possible I also go live and chat with whoever is available and it’s much more fun! If you use a recipe that’s mine and tag me @sandradiascakedesigner, Instagram will let me know about it, I’m going to see your post, I’ll like it and write a comment for you to know that I’ve been there!

If you’re enjoying this recipe and the tips that I’m giving you, like this video as well! I’ll be very glad to know that you’ve enjoyed it! The cookies have stayed, at least, two hours in the freezer.

Look, they're perfectly well frozen. That's exactly how we're going to bake them. Before that I'm going to transfer them to a baking sheet covered with a teflon sheet.

It could also be a Silpat, a silicone mat, or even a greased sheet of parchment paper. Leave some space between them, because they're large. Transfer them to the baking sheet.

They're going to be baked at 180ºC in electric oven, or 200ºC in gas oven. You have to make sure to have preheated the oven correctly, because it'll take the cookies, at most, 15 minutes to bake. If you don't preheat the oven properly, they'd take much longer to bake and they wouldn't be as good.

So it's 15 minutes in the oven. When they're ready, I'll show you what they look like. The cookies have baked!

Look how beautiful! The scent that has taken over the kitchen air is unbelievable! I feel like eating them all while they're still hot!

But they're too hot indeed, I really can't eat them right now. Look. The very center of them are still slightly soft, also because they're hot.

I'm going to transfer them to a cooking grid so they can cool down faster. Look! It really looks like an actual American cookie!

Doesn't it? Look how this nonstick mat is really useful. It doesn't stick at all.

You could perfectly use a greased sheet of parchment paper, no problem. These mats are more practical, you can wash them and reuse them as many times as necessary. Okay.

When they're cold, I'll show you what they look like inside. You know what? I'm not waiting for them to cool down completely!

I'm trying them right now! They're obviously not boiling. They're still slightly warm.

Let's see what they look like inside? Wow! Holy Mary!

Look at this! Look how moist it is inside! And crunchy crust on the outside!

Oh, my God! Here we go again. Look!

Look! Oh, how sad! Mmmm!

It's bad, okay? It's really bad! Oh, my God!

I know that some people are going to ask me if they can not add the white chocolate callets. Honestly? Don't remove it!

Use the white chocolate because it brings a very special touch to it! Its sweet background contrasts with the flavor of cocoa powder. It's wonderful!

Mmm! You guys don't even imagine how wonderful and different this cookie tastes! It's soft and moist on the inside, crunchy on the outside and the white chocolate made it so special!

The good thing about this cookie batter is that you can keep it frozen up to seven days. So you can bake them according to your needs. After it's baked, it lasts up to three days.

But there's nothing more pleasant than a freshly made cookie, right? If you have any questions concerning the recipe itself or its instructions, you can use the comments section below! Leave your questions and, as soon and quickly as I possibly can, I will personally reply to each one of them.

Remember to always check the first comment that’s pinned at the top of the page because I’ve answered there the vast majority of frequently asked questions that could be yours as well. I hope you’ve all enjoyed it! I wish everyone has a sweet week!

Take care of yourselves! And until next time! Thanks for watching!