RECIPE
Ingridients:
Eggs 6 eggs
225 grams sugar
pasta Brown
salt to taste
Emulsifier 1 teaspoon of tea
125 grams flour, sifted, mix cocoa powder dg
50 grams cocoa powder, sifted, mix together flour dg
Sweetened Condensed Milk (SKM) 75 ml
175 ml cooking oil
Cooking Dark Chocolate 100 grams, melt, mix oil dg
How to make:
Beat eggs sugar, emulsifiers, salt and chocolate paste until fluffy and stiff.
Enter a mixture of flour and cocoa powder. Stir gently until blended.
Enter the oil mixture and chocolate have melted, stir until blended.
Set aside a third of the dough, put sweetened condensed milk, stir well.
For the second batter without sweetened condensed milk, part I steamed for 10 minutes, add
SKM dg dough for 10 minutes, the last remaining batter enter without
SKM, continue steaming for approximately 20 minutes. Lift.
Tip-making:
The batter of eggs, sugar and emulsifiers should be whipped until it is completely rigid
Steamer should be really hot when the batter is inserted into the steamer.
Do not forget to wrap the cover steamer with a clean towel steamer does not go down so that water and wet cake was steamed
Steaming using medium heat, heat that is too large causes the surface of the brownies into corrugated and perforated holes
*from variety sources