Pradip Dey

MTAC culinary school

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Organization:

Cranberry blondie (Egg - Free)

Cuisine:

Bakery Products

White chocolate Blondie with cranbeery and chunks of white chocolate topped with buttery crunch crumble.

Ingredients

Unsalted Butter room tempreture 100Gm

Castor sugar 40Gm

Brown sugar 60Gm

Maida140Gm

Condensed milk 30Gm

White Chocolate for melting 40Gm

Lemon zest1Gm

Baking Soda (Dilute in warm water)¼ Gm

Dried cranberry 40Gm

Butter (2) 40gm

Castor sugar (2) 40

European flour (2) 80

white chocolate chunk 40Gm

Preparation

In a bowl cream butter(1), castor sugar(2), brown sugar

Dilute soda in warm water

Melt the white chocolate and add to the butter and sugar mixture.

Add condense milk to the batter and fold the European flour(2).

Then Add baking soda solution and lemon zest

Throw in the white chocolate chunks and cranberry

For the crumb cream butter (2), and castor sugar (2). Add in the European flour (2) and make the crumbly mixture

Transfer the batter into prepared greased square cake of 6” into 6” and sprinkle crumbs over the batter.

And bake the Blondie into the oven for 20 min at 160 degree Celsius.