Brownie Cream
06-016
Group Brownie Base
Ingredient
KG
%
BAKELS MARGARINE SPECIAL
0.250
185.00
BAKELS ALKALIZED COCOA POWDER
0.101
75.00
APITO CHOCOLATE PASTE
0.040
30.00
BAKELS BUTTA BUTTEROIL SUBSTITUTE
0.054
40.00
Eggs
0.230
170.00
Sugar
0.445
330.00
All Purpose Flour
0.135
100.00
Total Weight: 1.255
Group Cream Cheese Layer
Ingredient
KG
%
Cream Cheese
0.225
-
Sugar
0.050
-
Fresh Milk
0.030
-
Gelatin (unflavored)
0.010
-
All Purpose Cream
0.250
-
Total Weight: 0.565
Group Topping
Ingredient
KG
%
BAKELS UNIFIL STRAWBERRY
0.050
-
Total Weight: 0.050
How to do it:
Brownie Base:
1. In a saucepan, combine Bakels Margarine Special, Apito Chocolate Paste, Butta Butteroil Substitute and Bakels Alkalized Cocoa Powder over low heat and set aside to cool.
2. Mix eggs and sugar on low speed until well-blended. Add cocoa mixture and flour, blend until smooth.
3. Transfer the mixture into paper lined 9”x13”x2” pan and bake for 20-30 minutes. Cool.
Cream Cheese Layer:
1. Beat cream cheese and sugar until light.
2. In a saucepan, heat together fresh milk and gelatin over low flame without stirring.
3. Add gelatin mixture into cream cheese-sugar mixture while hot. Continue beating to blend well.
4. In a separate bowl, whip all purpose cream until stiff then add cream cheese mixture. Continue mixing until smooth.
5. Pour the mixture over baked brownie base and chill.
6. Decorate top with Unifil Strawberry or Unifil Blueberry.
Yield: 12 slices
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