Home-made brownies for the family<\/p>\n
JAKARTA (JP): Those sweet and crunchy brownies are highly
\npopular although they are a bit expensive and not all bakeries
\nhave them on their shelves. Here is a recipe from Doddy Pamudji,
\na writer of cake recipes.<\/p>\n
Brownies<\/p>\n
* 250 g margarine
\n * 200 g cooking chocolate
\n * 5 eggs
\n * 250 g sugar
\n * 175 g wheat flour
\n * 200 g cashew nuts, cut into small pieces and roasted until dry
\n * 1\/2 tsp baking powder
\n * 1\/2 tsp vanilla
\n * 1\/3 tsp powder salt.<\/p>\n
To make the layering:
\n * 250 g cooking chocolate<\/p>\n
For decorative cream:
\n * 2 sp white margarine
\n * 75 g fine sugar
\n * 1\/2 sp pasteurized milk<\/p>\n
1. Liquify margarine and cooking chocolate in a pan on a small
\nflame. Remove and cool it.<\/p>\n
2. Mix eggs and sugar well together. Then pour in the mixture of
\nchocolate and other ingredients. Stir well.<\/p>\n
3. Spread margarine on a 18cm by 30cm baking tin and sprinkle
\nflour. Pour the mixture into it and spread evenly. Bake in an
\noven at medium heat or 160-180 Celsius degrees for 45 minutes.
\nTake the cake out of the tin and let it cool.<\/p>\n
4. Meanwhile, apply the cooking chocolate prepared in a pan and
\npour it evenly on the spongecake's surface.<\/p>\n
5. To make decorative cream: Stir the concoction of white
\nmargarine, fine sugar and milk until they blend perfectly. Pour
\nit into a paper cone with small hole at the pointed end.<\/p>\n
6. Squeeze out the cream in the form of horizontal straight lines
\nat intervals of 1.5 centimeters. Using a tooth pick, draw top-
\ndown vertical lines in the cream at an interval of 2cm. You may
\nalso draw more lines to beautify your cake.<\/p>\n
7. Cut the cake and serve.<\/p>\n
Recipe courtesy of Kue Klasik Favorit 2 by Doddy Pamudji
\npublished by PT Gramedia Pustaka Utama.<\/p>",
"url": "https:\/\/jawawa.id\/newsitem\/home-made-brownies-for-the-family-1447893297",
"image": ""
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"sponsor": "Okusi Associates",
"sponsor_url": "https:\/\/okusiassociates.com"
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