Professional and aspiring bakers were treated to a show during the World Food Expo last August 06, 2014 (Wednesday) at the SMX Convention Center, Pasay City. Chef Joey Prats, who founded his own local school of baking and pastry arts, held a cooking demonstration on how to properly bake his famous red velvet cookies and moist chocolate cupcakes with dulce de leche frostings.
Red velvet cookies
For the red velvet cookies, you will need one 700-gram pack of Joey Prats Ultra Mixes Red Velvet Cake Mix, three medium whole eggs, and 2/3 cup (150 grams) of softened, and unsalted butter. The cake mix can make up to 26 cookies.
Preheat the oven to 350°F (180°C). Line the sheet pans with non-stick baking paper. Next, sift the cake mix into a mixer bowl and add the whole eggs and unsalted butter. It is recommended that the mixer bowl comes with a paddle attachment. Using the paddle attachment of the mixer, beat the mixture on medium speed for three minutes, scraping the bowl after each minute.
A #30 ice cream scoop would be perfect in portioning the batter. Space them about two inches or 5 centimeters apart on the prepared sheet pans. If done correctly, you will have 12 cookies per pan. If you want the soft version of the cookies, bake it for 12 minutes. For the crisp one, let it bake up to 15 minutes. Cool the cookies completely on the sheet pans.
Once this is done, your red velvet cookies are now ready to be served. You can also start a small business by selling the cookies or taking orders for those.
Moist chocolate cupcakes with dulce de leche frosting
In baking the moist chocolate cupcakes, you will need one 700-gram pack of Joey Prats Ultra Mixes Moist Chocolate Cake Mix, two medium whole eggs, 1 to 2/3cups of water, and ½ cup of vegetable oil. The chocolate cake mix can make 28 cupcakes.
In making the dulce de leche frosting, you will need three 300-mL can of full cream sweetened condensed milk. Cook it in boiling water for three and a half hours. Make sure the cans are submerged during the cooking and that the water should be boiling at all times. If you’re going to use a pressure cooker, submerge it for only one hour and ten minutes only. Cool the cans overnight before using it.
To start making the cupcakes, preheat the oven to 350°F (180°C). Line the cupcake pans with 28 paper liners. Sift the chocolate cake mix into the mixer bowl and add the whole eggs, water, and vegetable oil. Beat the mixture on medium speed for three minutes and scrape the bowl after each minute.
The batter should scale 1.6 ounces (45 grams) into each paper liner. Bake it for 20 to 25 minutes. Cool them after baking and then experiment with the dulce de leche frosting to your heart’s content.
Chef Joey Prats has a social media account page that contains tips and procedures in making different kinds of pastries for baking enthusiasts. The chef has some words of advice for those who want to bake the best pastries in town: “In baking, it’s always about using the best ingredients. When you have the best ingredients, you’ll have the best product.”