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Let’s get started on this brownies recipe moist. Amanda Steamed Brownies are well-known to people who have visited Bandung, Indonesia. The excellent and unique flavor of the chocolate brownie sponge makes it a popular cake among travelers.
Brownies are baked cookies that have their origins in the United States. Brownie cake was invented in the late 1800s and became popular in the United States and Canada during the first part of the twentieth century.
A chef made brownies after forgetting to incorporate baking powder or baking powder into his chocolate sponge cake mix. The sponge cake is baked but not as fluffy as a traditional chocolate sponge cake. The resulting cake is robust, somewhat firm, and non-porous.
Amanda Brownies is the most renowned brownie cake in Indonesia; it was originally a gift from the city of Bandung, but there are now numerous Amanda brownie stores in other places.
Amanda Chocolate Steamed Brownies at a glance
Many people have no idea that the late Mrs. Sumi Wiludjeng, the author of the brownies recipe moist which was originally referred to as a chocolate sponge, is responsible for the cake’s popularity.
In 1999, he started a small business selling sponge cakes to friends, family, and customers. This chocolate sponge cake gained popularity, leading to the creation of the name Amanda. Amanda is not a girl’s name; it is an acronym for the term Anak Mantu Damai. The name symbolizes the family’s unity, which includes children and in-laws working together to establish a joint venture.
Brownies Amanda grows in popularity over time, and in 2004, armed with commercial expertise, she establishes the Brownies Amanda brand.
The Amanda Brownie Shop
With patent rights for the Amanda brand, the market was expanded to the national level in 2007, beginning with Bogor, Surabaya, Yogyakarta, Palembang, Medan, and Makassar. There are 100 Amanda Brownies stores in Indonesia.
Even though there are numerous Amanda Brownies cake shops (including online retailers), they continue to make you miss them and have become a popular choice for mementos. The price for the original Amanda brownies was $3.
Super Delicious Steamed Chocolate Brownies Recipe Moist
Course: CakesCuisine: IndonesiaDifficulty: EasyKeep the screen of your device on
1
loyang30
minutes40
minutes197
kcalSimple and quick recipe for steamed chocolate brownies. Indonesia’s very popular brownies
ingredients
- Ingredient for mixing
2 eggs
1 tsp cake emulsifier
50 g sugar
- Sifted Dry Ingredients
0.5 tsp baking powder
60 g wheat flour
30 g milk powder
- Ingredient to Melt
100 g margarine / butter
100 g chocolate
50 ml UHT liquid milk
- Middle Layer Ingredients
10 g vegetable oil
30 g chocolate sweetened condensed milk
steps
- Combine the margarine, chocolate bars, and liquid milk in a clear glass dish. Melt over a boiling pot of water. After thoroughly mixing, set aside.
- In a mixing bowl, whisk together eggs, granulated sugar, and cake emulsifier until frothy and thick.
- Sift the flour, milk powder, and baking powder into the egg mixture. Slowly whisk until smooth.
- Pour in the chocolate mixture that has been melted. Stir once more until homogenous.
- Pour part of the dough onto a baking sheet lined with parchment paper. 10 minutes of steaming (medium heat tends to be low heat)
- To prepare the center chocolate layer, combine two teaspoons of dough with sweetened condensed milk chocolate and vegetable oil. Stir everything together thoroughly.
- Pour the mixture into the pan and level it up. Steam for another 10 minutes.
- Pour the remaining batter into the pan and continue to steam for 20 minutes.
- To ensure that the cake is perfectly baked, do a toothpick test.
- Lift the cake from the pan.
RECIPE VIDEO
Notes
- Pan size 20 x 8 x 7 cm
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I’ve included spoon measurements for the Amanda brownies recipe moist. Due to the fact that the majority of ingredients are measured with a spoon, they become highly immeasurable. I attempted to rebake the soft and moist Amanda Brownies Steamed Chocolate. In an effort to thin it out, I added UHT liquid milk to the chocolate mixture.
I slowly pour 50 ml of UHT liquid milk into the dough until it becomes slightly runny. I do not use all of the UHT liquid milk, however, because it is not too runny.
This brownie recipe is the result of extensive trial and error. Before we can test the recipe, we must first learn how to make soft, not-too-thick steamed brownies.
Also Try: Silky Chocolate Pudding
Tips for Making Steamed Brownies Recipe Moist
1. Select the proper steamer and pot
Select a steamer that is the same size as the pan and has a small enough hole; if the steamer is too large, there will be too much water vapor and the cake will be soggy. Choose a steamer with a glass cover or cone shape to prevent the brownie batter from absorbing moisture.
2. Warm up the steamer
Ten minutes after heating the steamer, cover the lid with a towel to prevent steam water from falling into the brownie ingredients. We suggest using a thick cotton towel to absorb moisture and prevent the cake from dripping.
3. Adjust the steaming temperature
Once the water boils, reduce the heat to medium to ensure that the brownies cook evenly and do not become wavy.
4. Open the steamer’s lid once the food is cooked.
Be careful when opening the lid of the steamer after the brownies have been cooked, as there is a significant amount of moisture attached to it; if the water drips, it will make the brownies soggy and ruin their texture. The objective is to quickly open and rotate the steamer cover so that no water is lost.