WEEK 2

This is the second week; we try to put the brownies on the base and the cream caramel on the top.

This is the ingredient for cream caramel:

A
Water	50ml
Castor Sugar	100gm
B
Castor Sugar	100gm
Egg	2nos
Egg Yolk	4nos
C
Fresh Milk	250ml
Essence Vanilla	¼ tsp
Yellow colouring	A bit

Preparation : 1.                             Hot the saucepan and put ingredients A after it turn into brown, switch of the fire and add water. Then put in cases. Let it cold and set aside. 2.                     Mix B ingredients with whisk. Whisk slowly and make sure it is not bubbling. 3.                    Then combine C ingredients and pour into the custard cases. 4.                    Bake by using steam-bake method, for about 1 hour in 180’c.

This is the ingredients for chocolate brownies:

A
Margarine	125gm
Castor sugar	100gm
B
Egg	2nos
C
Cocoa powder	50gm
Cake flour	200gm
Soda bicarbonate	5gm
Baking powder	5gm
D
Fresh milk	200ml
Whipping cream	50ml
E
Chocolate chip
Almond nips

Preparation : 1.                          First beat the ingredients A until we get the creamy method. 2.                    Then pour ingredient B and beat slowly. 3.                    After it becomes creamy, put the ingredient C slowly and continue beat. 4.                    And pour ingredients D slowly and continue beat . 5.                    Last, add the chocolate chips and almond nips.

For the cream caramel 

This is the ingredient for cream caramel

This is the ingredients for chocolate brownies

Hot the saucepan and put the milk and sugar.

Add essence vanilla.

Beat the eggs.

 And pour into the milk.

For the brownies.

First put butter into a big mixing bowl.

Then add sugar.

Beat the butter and sugar until it becomes creamy method. Then pour eggs and beat  again.

Add cake flour.

Add cocoa powder.

Add almond nips.