Resep Brownies Kukus Lumer ala Amanda

Instructions

1. Grease a baking dish (I use 22x10 cm) with cooking oil. Line the top with parchment paper. Set aside.
2. Heat the pan/steamer. Cover the lid with a rag/napkin.
3. Melt the margarine with the cooking chocolate while continuing to stir. Use low heat. Once melted and mixed well, then let it cool.
4. In a bowl, beat the eggs, sugar and emulsifier on medium speed until white and fluffy.
5. Add flour and cocoa powder while sifting. Stir again with a spatula until smooth.
6. Add the melted margarine and chocolate. Stir again until completely smooth.
7. Take 100 grams of dough. Mix with 35 grams of sweetened condensed chocolate milk. Stir well. Set aside.
8. Take a baking pan then pour ½ of the initial mixture into the pan. Steam for 15 minutes over medium heat. Lift it up and take it out.
9. Pour the mixture mixed with sweetened condensed chocolate milk into the baking dish. Flatten then steam again for 5-10 minutes. Lift it up and take it out.
10. Pour the remaining ½ of the first mixture into the pan. Flatten then steam until cooked. Remove and cool. Remove the cake from the pan. Set aside.
11. Ganache: Heat liquid whipcream and chopped chocolate over low heat. Stir until the chocolate melts. Put it in a plastic triangle.
12. Spray liquid ganache over the brownie cake, starting from the center to the edges. Hit the container/base where the brownies are so that the ganache becomes even.
13. Make marble motifs: Put liquid whipcream into a plastic triangle. Spray the still liquid chocolate ganache over the brownies, forming 3 long lines. Use chopsticks or a toothpick to scratch the number 8 shape repeatedly on top of the liquid ganache & whip cream that has been sprayed, until it forms a marble motif.
14. Ready to be served.
15. 1. Don't forget to wrap the steamer lid with a clean cloth/napkin to ensure that no water vapor falls onto the surface of the brownies. 2. Use good quality cocoa powder and cooking chocolate (DCC) to produce brownies with a dark brown color. 3. Use a baking pan with a minimum height of 7 cm, such as Mitra Loyang Teflon Brownies Pan (See Lazada DISCOUNT), to prevent the dough from overflowing. The brownie dough will rise quite high when steamed and will shrink again when it cools. 4. For ganache, liquid whipcream can be replaced with liquid milk. 5. For marble motifs, liquid whipcream can be replaced with melted white chocolate.