Application: Brownie Cake
Advantages: Consistency quality, excellent cooca taste and aroma, moist texture
Storage: Best store in cool and dry place (24-28°c)
Avoid Floor and wall contact
Pallet:70 bags(10kg) per pallet
Recipe for: Original Brownie Cake
| Cake | Mix(500gm), Eggs(250gm/3nos), Butter/Margarine(125gm), Evaporated Milk(50gm), Chopped Walnut(125gm) |
| Topping | Dark/Milk Chocolate(250gm), UHT Milk(150gm) |
Step 1 – Preheat the oven to 145°c – 150°c. Lightly grease a cake pan.
Step 2 – Melt butter/margarine. Then add in eggs slowly, Brownie Cake Mix and evaporated milk until well combine. stir in walnut and mix well.
Step 3 – Spread the cake batter into prepared pan. Bake for 45 – 50minutes or a skewer inserted into the centre comes out clean. Stand 5 minutes in pan before turning onto a wire rack to cool.
Topping – Double boild dark/milk chocolate and UHT milk, stir smooth.
Allow ganache to cool down before spread over the cake.
| Cake Mix 500gm | Cake Mix 1,000gm | |
| Pan Size: Inches | 11 x 9 x 1.5(L,W,H) | 14 x 10.5 x 2.5(L,W,H) |
| Batter Weight | 1175gm | 2,350gm |
| Baking Time | 45 – 50 mins | 70 – 80 mins |
| Temperature | 160°c – top 170°c – bottom |
145°c – top 150°c – bottom |
Creative Zone: Peanut Butter Brownies with Raspberries
Simply add in 30gm of peanut butter and 30gm of raspberry into the prepared batter, stir well and bake as directed.
