pan used: size 9×3 round pan
baking temp: pre heated oven at 160°C for 25-30 minutes
Ingredients
1/2 cup butter
3/4 cup sugar
1/2 tsp. salt
1 pc. large egg
1 and 1/2 cup milk
2 tsp. vinegar
1 /2 cup cocoa
1 tsp. baking powder
1/2 tsp. baking soda
1 and 1/2 cup all purpose flour
caramel brigadeiro
600 ml. condensed milk
250 ml. all purpose cream of whip cream
1 tbsp. butter
chocolate brigadeiro
600 ml. condensed milk
250 ml. all purpose cream of whip cream
1 tbsp. butter
1/3 cup cocoa
WITH COSTING
Ingredients
1/2 cup butter= 20.00 (LA CREMA)
3/4 cup sugar= 10.50
1/2 tsp. salt= 0.10
1 pc. large egg= 7.00
1 and 1/2 cup milk= 22.00
2 tsp. vinegar = 0.10
1 /2 cup cocoa= 20.50
1 tsp. baking powder= 1.00
1/2 tsp. baking soda= 0.10
1 and 1/2 cup all purpose flour= 8.00
--------------------------------------------------------
89.75
caramel brigadeiro
600 ml. condensed milk = 48.00 (doreen)
250 ml. all purpose cream of whip cream= 56.00
1 tbsp. butter = 2.00
-----------------------------------------
106.00
chocolate brigadeiro
600 ml. condensed milk = 48.00
250 ml. all purpose cream of whip cream= 56.00
1 tbsp. butter = 2.00
1/3 cup cocoa= 10.25
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116.25
cake board or cake drums = 11.00
acetate= 9.00
88.75 + 106 + 116.25 + 11 + 9 = 332.00
You can sell this for 600-800 pesos. considering it's size.
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