Lava Cookie

Ingredients

Working Method

Mixing
  • Mix white shortening, butter, Aristo, sugar, fructose, water, ammonium bicarbonate, sodium bicarbonate, and salt for 6 mins in high speed.
  • Add the rest of the ingredients for 60secs, slow mixing.

Forming
  • Form the dough with the Carat Supercrem filling in Kobird extrusion machine, I,O nozzle diameter: 20mm, 25mm.
  • 2.8g dough + 6g filling.

Baking
  • Bake in a convection oven for +/- 13mins at 168 C.

About this recipe

Complexity level: