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Blackout Brownie

Blackout Brownie

Dengan rasa pahit manis spesial yang bikin 'melek'

Tingkat Kesulitan
Penyajian9 potong
Waktu persiapan: 25 menit
Waktu bakar dan pendinginan: 50 menit
Bubuk yang dipakai: Artisan BlackDeep Russet
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's RESEP

Blackout Brownie - persiapan dan pembakaran
Bahan
  • 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)
Cara Buat
  1. Panaskan oven hingga suhu 180C derajat
  2. Lelehkan mentega, dan kocokkan gula juga garam sampai larut
  3. Pakai stand mixer untuk kocok telur dan susu secara berkala hingga berbaur menjadi homogen
  4. Ayak semua bahan baku kering dan campurkan pada adonan basah dalam 3x penambahan dan secara perlahan
  5. Aduk hingga semua berbaur menjadi homogen
  6. Campurkan cacahan hazelnut panggang dengan teliti ke adonan
  7. Tuangkan ke dalam wadah kaleng pemanggangan kue ukuran 20 cm x 20 cm (saran), yang telah dilapisi kertas roti
  8. Bakar di oven pada suhu 180C derajat, selama 10 menit dengan kipas nyala
  9. Turunkan suhu ke 160C derajat, dan lanjutkan pembakaran selama 20 menit masih dengan kipas nyala
Blackout Brownie DeZaan

Jelajahi kakao dan unduh buku resep kami

8 koki, 30 resep, 1 bahan utama.

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Cocoa Insights
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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.

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