Hi Brownie 38


Hi Brownie 38 : Premix For Egg Brownie
Ingredients Qty.
Hi Brownie 38 1000 g
Eggs 3-4 (170 g)
Water 120 ml
Oil/Butter 200 g (220 ml)
  • Place water, egg and HI BROWNIE 38 in a mixing bowl and whisk at high speed for 1 minute
  • Scrape the batter and whisk at high speed for 3 minutes
  • Reduce the mixing speed and pour the required quantity of oil into the batter and whisk at slow speed for 1 minute
  • Scale the batter into well-greased cake mould
  • Bake at 170°C for 35 to 40 minutes

Packing Size :

1 kg X 25 (Bag)

Shelf Life :

9 months

Storage :

Store in a cool and dry place

Packaging :

Pouch