Recipe29-Brownie Cupcake

Brownie Cupcake

Brownie

g
PALFFY 790LTU330
Corn Oil30
Brown Sugar280
Egg200
Vanilla Essence15
Cake Flour225
Cocoa Powder30
DARK COMPOUND CHOCOLATE CHOICE20

Process

  1. Melt PALFFY790LTU and mix with Corn Oil and Brown Sugar.
  2. Add Eggs and mix them.
  3. Add Vanilla Essence, Cake Flour, Cocoa Powder and melted DARK COMPOUND CHOCOLATE CHOICE and mix them again.
  4. Bake at 165℃ for 20min.

Chocolate Frosting

Process

  1. Put ACE200 and DARK COMPOUND SOFT CHOCOLATE into a bowl and blend well.

Assemble

  1. Pipe Chocolate Frosting on the middle of Brownie first.
  2. Swirl the Chocolate Frosting to cover the piped Chocolate Frosting at first.

Products Used for This Recipe

PALFFY790LTU
PALFFY790LTU

Compound margarine with rich buttery taste which melts in your mouth with high overrun.

  • Packing: 15kg
  • Storage: 3℃-7℃
  • Shelf Life: 240days
DARK COMPOUND CHOCOLATE CHOICE

Easy-to-handle compound chocolate without the need for any tempering.
Its chocolaty richness and bitterness stimulate creativity.

  • Packing: 1kg*10(block)
  • Storage: 20-24℃
  • Shelf Life: 480days(16months)
ACE 200

Economical dairy compound whipping cream suitable for simple confectionary and bakery applications

  • Packing: 1000g*12
  • Storage: 3℃ – 7℃
  • Shelf Life: 270days
Dark Compound Filling
DARK COMPOUND SOFT CHOCOLATE

Easy-to-handle compound chocolate without the need for any tempering.

  • Packing: 5kg*4
  • Storage: 20-24℃
  • Shelf Life: 12months

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