Ginger Brownie
Ingredients
Part Acabamento
Part Preparo
Process
01. Peel and chop the ginger. Set aside.
02. Place Zeelandia Brownie, corn oil, and eggs in the mixer.
03. Mix on low speed (speed 1) for approximately 1 minute. Use a paddle attachment.
04. Beat on medium speed (speed 2) for approximately 3 minutes.
05. Add the reserved chopped ginger and mix on low speed (speed 1) for approximately 1 minute.
06. Place 1.85 kg of batter into each rectangular pan / baking tray (40 x 28 x 4 cm) previously lined with parchment paper.
07. Bake at 180°C for approximately 30 minutes in a deck oven on a French bread baking sheet.
08. Cool down. Unmold.
FINISHING
01. Heat the Brownie Topping in a water bath or microwave until the desired consistency is reached.
02. Using a spatula, spread over the brownies.
03. Cool down. Cut.
Tips
* Turbo Oven: 150°C for approximately 20 minutes.
- To achieve a moister cake, do not exceed a maximum batter height of 3 cm in the pan.
- It is possible to substitute fresh eggs with liquid eggs.
- Other flavors:
* Junino Brownie: Substitute ginger with 12 g of ground cinnamon.
- The Chocolatier Chocomilk can be replaced with Chocolatier Choconut, Chocolatier Chocodark, or Chocolatier Chocoblanc.
Yield
2 Units of 2050 g
Equipment
Mixer , Paddle Attachment , Scale , French Bread Baking Sheet , Parchment Paper , Rectangular Pan
Suggested shelf life
120
Nutritional table
| A serving of Porção de 40g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 180 | % VD (*) |
| Carboidratos (g) | 22 | % VD (*) |
| Açúcares totais (g) | 17 | % VD (*) |
| Aç adicionados (g) | 16 | % VD (*) |
| Proteínas (g) | 2.4 | % VD (*) |
| Gorduras totais (g) | 9.5 | % VD (*) |
| Gorduras saturadas (g) | 2.9 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 1.0 | % VD (*) |
| Sódio (mg) | 32 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.
Ginger Brownie
Ingredients
How to make it
PREPARATION
01. Peel and chop the ginger. Set aside.
02. Place Zeelandia Brownie, corn oil, and eggs in the mixer.
03. Mix on low speed (speed 1) for approximately 1 minute. Use a paddle attachment.
04. Beat on medium speed (speed 2) for approximately 3 minutes.
05. Add the reserved chopped ginger and mix on low speed (speed 1) for approximately 1 minute.
06. Place 1.85 kg of batter into each rectangular pan / baking tray (40 x 28 x 4 cm) previously lined with parchment paper.
07. Bake at 180°C for approximately 30 minutes in a deck oven on a French bread baking sheet.
08. Cool down. Unmold.
FINISHING
01. Heat the Brownie Topping in a water bath or microwave until the desired consistency is reached.
02. Using a spatula, spread over the brownies.
03. Cool down. Cut.
Tips
* Turbo Oven: 150°C for approximately 20 minutes.
- To achieve a moister cake, do not exceed a maximum batter height of 3 cm in the pan.
- It is possible to substitute fresh eggs with liquid eggs.
- Other flavors:
* Junino Brownie: Substitute ginger with 12 g of ground cinnamon.
- The Chocolatier Chocomilk can be replaced with Chocolatier Choconut, Chocolatier Chocodark, or Chocolatier Chocoblanc.
Yield
2 Units of 2050 g
Equipment
Mixer , Paddle Attachment , Scale , French Bread Baking Sheet , Parchment Paper , Rectangular Pan
Suggested shelf life
120 hours
Nutritional table
| Porção de 40g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 180 | % VD (*) |
| Carboidratos (g) | 22 | % VD (*) |
| Açúcares totais (g) | 17 | % VD (*) |
| Aç adicionados (g) | 16 | % VD (*) |
| Proteínas (g) | 2.4 | % VD (*) |
| Gorduras totais (g) | 9.5 | % VD (*) |
| Gorduras saturadas (g) | 2.9 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 1.0 | % VD (*) |
| Sódio (mg) | 32 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.