 |
GLUTEN FREE STEAM BROWNIES CAKE |
Ingredients: A
5 egg yolks
4 egg whites
130 gr sugar
1 tsp sp
pinch of salt
and vanilla powder/extract
Ingredients: B
60 gr sweet aroma rice flour
25 gr glutinous rice flour Sweet aroma
20 gr cocoa powder
25 gr full cream milk powder
1/2 tsp baking powder (I skipped)
Ingredients: C
120 gr butter
100 gr dark chocolate bar
=== > Mix chocolate and butter, team until
melt. let it cool add 1 tbsp pasta
golden brown
Ingredients: D
50 gr choco chips
how to make:
Whisk Ingredients A until thick
trace.
Add the sifted B ingredients first
first, with a low speed mixer you can also
use a spatula to mix well.
Add Ingredients C and mix well.
Pour into a greased 18cm tin
vegetable oil and lined with parchment paper. pound cake
before steaming the purpose of removing bubbles
air.
add D ingredients, sprinkle the sprinkles on the cake, stir
as long as it's closed, it fits the dough.
Steam over medium heat for 35 minutes/ until
ripe
 |
| Chocolate mango pie |
Crust Ingredients
120 gr, 80 gr mix butter, 20 gr margarine)
80 gr powdered sugar
200 gr medium pro flour
2 tbsp cocoa powder
1 egg
1/4 tsp fine salt
Chocolate cream ingredients
25 gr cornstarch
100 gr sugar
4 egg yolks
240 ml liquid milk
2 tbsp chocolate powder
1/2 tsp vanilla
200 ml liquid whipping cream
Decoration
Mango, dredge with a round spoon
Chocolate buttercream
Chocolate buttercream ingredients
50 gr butter mix margarine
1 tbsp powdered sugar
1 tbsp sweet thick
1 tbsp white butter
2 tsp cocoa powder
~> Mix all the ingredients until soft, enter
Piping bag
How to make crust
Mixer powdered sugar, butter and margarine until pale
Add eggs gradually
Add flour and cocoa powder while
sieved, stir with a wooden spoon,
round it, wrap it with plastic wrap, store it in
refrigerator for 30 minutes
Roll out the dough, mold it, put it in the Pie tarlet mold
(diameter 8cm high 3cm, gently press the side
side)
Pierce the pie base with a fork
Bake at 170°C for about 20 minutes
(adjust each oven)
Cool, remove from the mold
How to make chocolate cream
Mix the kutel and sugar, stir using a whisk until
blended
Add cornstarch, stir until smooth
Cook milk and cocoa powder until the chocolate is dissolved,
no need to boil, let it warm
Pour the chocolate milk into the cornstarch mixture, stir
flat
Cook again on low heat, stirring constantly until
explode
Pour into a bowl, cover with wrap until
touch the dough, store in the refrigerator 2 hours
Beat the wiping cream until soft
Pour in the chocolate mixture, beat with a mixer until
soft, pour into a piping bag, store in the refrigerator
1 hour
Solution
Take 1 pie crust, spray with chocolate cream,
flatten
Top it with mango pieces and
chocolate buttercream