2 RESEP BROWNIES KUKUS PREMIUM

Assalamualaikum These two brownie variants are the most frequently rebaked and have been sold successfully. They're actually the same recipe, Mrs. Liem's, with the only difference being the middle layer. One layer is chocolate, the other is cheese. Both are premium, as long as they use high-quality cocoa powder. RECIPE 1 🎀Steamed Cheese Brownies🎀 Ingredients A: ●4 eggs ●150g granulated sugar ●1 tsp SP ●1/2 tsp vanilla powder ●1/4 tsp salt Ingredients B: ●85g flour ●35g cocoa powder ●1/2 tsp baking powder Ingredients C: ●65g chocolate bar ●120ml oil Ingredients D (cheese layer): ●150g cheese spread ●20g granulated sugar ●1 egg ●30g flour ●1/2 tsp vanilla powder ●50ml liquid milk RECIPE 2 🌻4 Steamed Brownies Liem's Egg Recipe 🌻 🍀Ingredients A: 4 eggs 150g (10 tbsp) granulated sugar 1 tsp Ovalette (spice) 🍀Ingredients B (dry ingredients): 85g (8.5 tbsp) flour 35g (5.5 tbsp) cocoa powder 1/2 tsp baking powder 1/4 tsp vanilla powder 🍀Ingredients C (liquid ingredients): 65g chocolate bar 120ml oil (24 5ml spoons) 🍀Ingredients D (for the middle layer mixture) 2 packets sweetened condensed milk 🌷18x18x7 cm baking pan 🌷36cm diameter steamer pan 🌷6x18cm OPP plastic (1 sheet cut into 2) Note: ●The dough for the middle layer is approximately 150g/6 small ladles. ●Use medium to low heat. ●If the brownies are wavy, it's because the heat is too high. ●If the brownies are wet, it's because the heat is too low/undercooked. ●Use medium to low heat. ●If the toothpick test still has something stuck to it, it's not done yet. Steam again until cooked through/until the second toothpick test shows nothing stuck to the toothpick. ●Cause of soggy: One reason is that the emulsifier (SP) has gone bad. Don't use SP that has been opened for a long time. 💦Some people have asked why it shrinks after cooking. 💦 I'll answer this here so no one else asks the same question again. Shrinking means being dense. To prevent it from becoming dense, make sure: 1. The mixing bowl and fork for beating the eggs are clean and free of oil. 2. The SP is still good (not old stock or exposed to the sun, which can cause the SP to spoil). 3. Beat the mixture until it thickens and forms a thick paste, approximately 8-10 minutes (adjust according to your mixer). Do not overmix. 4. The cloth used to cover the steamer lid should not be too thin, so that condensation does not drip onto the mixture. 5. For the middle layer, weigh 150g + sweetened condensed milk (steam for 10-15 minutes). 6. Steam the final layer for 20-25 minutes/until cooked (when tested with a toothpick and nothing sticks). If it still sticks, steam again until cooked. TULIP BORDEAUX CHOCOLATE POWDER 250GR https://s.shopee.co.id/8Kf28KL6UD COLATTA CHOCOLATE BAR https://s.shopee.co.id/8UySKkqZ2v MERCOLADE CHOCOLATE BAR https://s.shopee.co.id/4VSJZRhH8U CHEESE SPREAD https://s.shopee.co.id/3qCcmL01oH BLUE KEY FLOUR https://s.shopee.co.id/8ALbwRJthi