calling on all pastry chefs help!!!

Discussion in 'Professional Pastry Chefs' started by missrunningwolf, Mar 11, 2013.

  1. missrunningwolf

    missrunningwolf

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    I need a large volume brownie recipe That is cake like but firm.

     And,, what is the baker conversion I not sure but hear it mentioned often .

    Please oh SMART ones help me./img/vbsmilies/smilies/bounce.gif
     
  2. chefajax

    chefajax

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    Professional Chef
    AP Flour                 3#

    Sugar                      5 1/4 #

    Cocoa                     1 1/3 #

    Baking Powder           1 1/8 oz

    Salt                                5/8 oz

    - Blend for one minute

    Shortening               2 3/4 #

    Eggs                        2 3/4 #

    Syrup                       1 7/8 #

    Vanilla                         1 3/8 oz

    Nuts                          1 7/8 #

    - Add and blend 1 minute, scrape, mix 2 minutes

    Yield 100 portions, multiply to yield to you want.