Recipe
- Depositer
- Oven
- Financier・Madeleine
Brownie Ball
A cute and round hemispherically-shaped brownie. Chestnut paste is enveloped in the brownie batter and baked. Changing the batter and filling will create more variations.
Production Processes：
① Depositing the brownie batter (System One)
② Depositing the chestnut paste (System One)
③ Depositing the brownie batter (System One)
④ Baking (22 min) (Tunnel Oven)
⑤ Cooling (2 min at room temperature or 20 min at 10℃)
⑥ Removing the brownies from the mold tray
Product information
- Weight
- 33g (batter: 25g, filling: 8g)
- Size
- Φ42mm×H27mm
- Ingredients
- [Brownie batter]
chocolate, whole egg, unsalted butter, superfine sugar, cake flour, condensed milk, cocoa powder
[Chestnut paste]
hestnut paste, candied chestnut (3.2mm sized), unsalted butter, egg yolk, chestnut essence, brown food coloring, condensed milk, tapioca starch, liqueur
Reference
MASDAC NEWS trial version
Recipes are published in a series called “This Month’s Box of Sweets” in our PR magazine, MASDAC NEWS delivered to users. In the magazine, we present various information related to sweets and food manufacturing starting with an interview with a customer. Here, you can check out the trial version of the magazine. If you would like to receive the book version regularly sent to you, please request via the dedicated form.
View the Trial Version (PDF)
