Tuesday, January 12, 2010

Steamed Brownies




Steamed brownies.... ha!

Frankly never liked brownies as I found them to be too dense and crumbly for my liking, some even taste dry. But this one... is steamed. So it's better.

The recipe uses emulsifier, so it's pretty easy to make. I might try another time w/o the ovalette, change the method and see how it goes.


Mike loves this, but people who are not crazy for chocolates will find this way too chocolatey. I adapted the recipe from Pennylane's Kitchen but u may still follow the original recipe exactly.

Ingredients
5 eggs
2 egg yolks
180gr caster sugar
1/2 tsp salt
10 gr emulsifier (ovalette)
1 Tbsp baking rhum (I omitted this)
150 gr flour, sifted
10 gr cornstarch
50 gr cocoa powder (dutch processed), sifted
150 gr butter
220 gr milk cooking chocolate ( I used Cadbury milk chocolate, which is a eating chocolate, and I didn't half the amount, used the whole big bar, therefore I reduced some sugar and some butter amount from the original recipe . The original recipe also called for chocolate paste, which I omitted, so I took up the courage to replace that with more chocolate)
Rice chocolate/chopped dark cooking chocolate, for filling.(I used choc rice, somehow I regretted it. Maybe dark cooking choc will be a better choice)

Instructions:

1. Line 8 inch round pan with baking paper. Prepare your steamer(it’s gotta be bigger than the pan ). Fill it with sufficient water and bring it to boil on high heat.
2. Melt butter, and milk cooking chocolate. Let cool.
3. Beat egg yolks, egg whites, sugar, salt, emulsifier, baking rhum (I omitted this), flour and cornstarch at high speed until pale and thick.
4. Fold cocoa powder into egg batter with spatula until well blended. Fold in the butter-chocolate mixture, mix well. Make sure there are no butter left at the bottom of your bowl.
5. Divide the batter into 3 equal parts (weigh it if you’re not sure). Make sure the water is steaming hot now. Pour 1 part of the batter into prepared pan, steam for about 10 minutes or until the surface sets.
6. Open your steamer, sprinkle rice chocolate/chopped dark cooking chocolate evenly on the first layer, then pour the second part of the batter. Steam for about 10 minutes or until the surface sets.
7. Open your steamer, sprinkle rice chocolate/chopped dark cooking chocolate evenly on the second layer, then pour the third part of the batter. Steam for about 20 minutes or until the whole cake is done (do the toothpick test, if necessary).
8. Take the pan out of the steamer, let cool down totally on a rack. Turn the cake into cake board. Slice it nicely, serve.

Oh ya one thing, I found that after I changed my wok lid from aluminium to stainless steel, steamed cakes seem to have taken the waves. So to my readers who tried my steamed cupcakes and had waves, is the cover u used stainless steel? My friend who made my seri muka also confirmed my point. Test first, it's just my assumption. If ur steamer cover is stainless steel, try high heat for the first layer, if it's wavy, steam the 2nd layer with medium high. If it's still wavy, use medium. I used medium high for my last layer and it had less waves than my first 2 layers.
I cut this brownie way too sooon...... See how the gooey chocolate flowed down like a waterfall????

I waited longer, let it cool down further and it was much better.

DO NOT REPEAT MY STUPID MISTAKE OF CUTTING THE BROWNIE TOO SOON!!!

Patience is a virtue..something that I lack :)


Care for a slice?
Yum yum!!!!

18 comments:

  1. can i use rice cooker to steam the brownies?is this brownies too sweet for u?i'm not prefer brownies because is too sweet for me.

    oilai

    ReplyDelete
  2. the pictures are absolutely breath taking!

    ReplyDelete
  3. Oilai,
    I advise do not use rice cooker as the vapour will drop from the lid onto the brownies.
    It's sweet,not too sweet, with such richness of chocolate, only such sweetness will be suitable.
    If u found my ice cream to be sweet, then I don't think this is for u. Cos it's really as rich as my ice cream. If u really want to try making this, reduce 50gm sugar. But for me this is fine.

    Tracie: :)Thanks. It's so difficult taking pics of really dark things. The camera finds it hard to focus.

    ReplyDelete
  4. Wow, I'm loving this so much! You know, your steamed brownies looked so much better than mine.. *drooling*

    ReplyDelete
  5. if i don't have steamer,can i use wok to steam?

    oilai

    ReplyDelete
  6. Riana:
    You must be kidding me, mine looked better than urs. Urs is all flat, mine is all waves.

    ReplyDelete
  7. Oilai,

    Wok is fine. I use a wok. Here a steamer just practically refers to anything u use to steam. If u have a steam oven, u can use that too.

    ReplyDelete
  8. Janei,
    Thanks. Long time never see u comment. kekeke!!

    ReplyDelete
  9. I get excited everytime i see u post anything "steamed" thinking i might try it one of these days...but the moment i read the ingredients...!@.@ My,i dont even have half of those at home!Psst...! and i dont know wat is emulsifier (ovalette), or emulco... :P
    Nah...! maybe in a few more years for me.....

    ReplyDelete
  10. Mel,
    U don't have the ingredients at home, and that gives u an excuse to go shopping *wink wink*

    U can find ovalette in any place selling baking stuff, even supermarkets. It's a orangy coloured paste. Emulco is just a term for a 2 in 1(flavour+colour)Eg, pandan emulco means got green colour and pandan flavour in the same bottle.

    It's not that difficult to learn up the terms, look at more ingredients when u shop and do more googling. :)

    ReplyDelete
  11. Hi Wendy,

    I steamed the cake for almost 1 hour...but still end up not fully baked...and the cake cracked... any advise ...

    ReplyDelete
  12. Cindy,
    HOw did you determine it wasn't fully cooked?
    By inserting a skewer?

    You can't test this by inserting a skewer cos the chocolate rice or chips will melt when it was still hot and you can never ever get a clean stick.

    1 hour is definately enough to cook this, as steaming chicken also don't need 1 hour.

    The cake cracked, maybe becos the heat was too high or you steamed it too long.

    ReplyDelete
  13. I'm drooling right now...That is sinfully chocolate-y ''极品'' !!!

    ReplyDelete
  14. hi i'm mayang love u blog and receipe...

    ReplyDelete
  15. Hi Wendy,
    I love this brownies is not sweet ......Word can't describe mmmmm.......is marvelous! But I substitute ovalette with baking powder.....lazy to go out, just grab what I hv at home. I hv problem on slicing the cake....the chocolate flowed out n a bit messy when slicing.
    My children luv it so much !
    Tq
    Wishing u & ur family " Gong Xi Fa Chai"

    ReplyDelete
  16. Carie,
    Glad your kids loved this :)
    Baking powder is not a subtitute for ovalette as both functions are different. Ovalette is an emulsifier while baking powder is a leavining agent.
    You can see my brownie also had the same problem, because I sliced it too soon. But when I left the balance of brownie to TOTALLY cool down, the chocolate remains intact.

    ReplyDelete

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