| Ingredient | method |
80g butter 60g light brown sugar 70g beet root puree 1 A egg 90g low protein flour 1 tsp white vanila est. 0.5 tsp baking powder 0.5 tsp baking soda Optional: 1 tsp mocha emulco 1 tsp cocoa powder | 1. Beat egg in a bowl, add other ingredients (except dry ingredients) and mix well. 2. Sift dry ingredients and mix into the batter, stir well. Spoon 1 tbsp batter and mix well with the cocoa powder and mocha emulco. 3. Spoon 1-1.5 tsp of the choc batter into the 9cm semi circle mould and steam for 3-4 minutes. 4. Pour the beetroot batter and steam for 12 minutes. |
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