Blackout Brownie - persiapan dan pembakaran
Bahan
Cara Buat- 107g Tepung
- 64g deZaan Artisan Black
- 50g deZaan Deep Russet
- 143g Gula Merah
- 143g Gula Kastor
- 6g Bubuk Kopi Instan
- 1,4g Garam (sekitar 1/4 sdt)
- 43ml Susu Murni
- 286g Mentega (dilelehkan, lalu disejukkan)
- 7g Ekstrak Vanila
- 143g Telur
- 200g Hazelnut (dipanggang, lalu cacah kasar)
- Panaskan oven hingga suhu 180C derajat
- Lelehkan mentega, dan kocokkan gula juga garam sampai larut
- Pakai stand mixer untuk kocok telur dan susu secara berkala hingga berbaur menjadi homogen
- Ayak semua bahan baku kering dan campurkan pada adonan basah dalam 3x penambahan dan secara perlahan
- Aduk hingga semua berbaur menjadi homogen
- Campurkan cacahan hazelnut panggang dengan teliti ke adonan
- Tuangkan ke dalam wadah kaleng pemanggangan kue ukuran 20 cm x 20 cm (saran), yang telah dilapisi kertas roti
- Bakar di oven pada suhu 180C derajat, selama 10 menit dengan kipas nyala
- Turunkan suhu ke 160C derajat, dan lanjutkan pembakaran selama 20 menit masih dengan kipas nyala
Do you Know Cocoa?
The deZaan cocoa handbook developed exclusively for chefs and artisans is out now!
Excel your cocoa knowledge and be inspired with our distinguished book, meticulously developed by expert chefs and combining 110 years of cocoa knowledge.
Providing an abundance of cocoa knowledge and guidance, our just launched Know Cocoa book is going to be a firm favorite on your shelves and screens for 2023 and beyond. It’s the guide you’ve been waiting for. Excel your cocoa knowledge with deZaan and be excited!
deZaan is putting cocoa powder at the forefront of the table. With this range chefs can understand the ingredients at a more intimate level, which offers better control when creating new flavors, colors, and textures.
Talia Profet European Chef Lead, deZaan
In our chef-led book, you will be given the scoop on:
- Revelatory cocoa cooking tips from our expert chefs and chef partners
- The six elements of cocoa powder and why they matter
- The difference pH and fat content can make for precision in your recipes
- The story of cocoa powder from bean to shelf
- How to convert recipes from chocolate to cocoa powder
- Original flavor pairings
- 27 foundational and inspirational recipes including technical deep dives
- A plethora of technical cocoa knowledge and know-how
