(UPDATE) Vegan brownies

Week Overview

Upcoming busy period for students, focused on submissions and assessments.
- One student has already submitted work.
- Recommendations to complete work before submission deadlines to mitigate stress.

Importance of managing multiple classes and deadline pressures.
Class schedule affects submission timing; some groups have class on the same day as work submission.
Students are encouraged to prioritize completing their portfolios.

Work submitted should reflect all work completed, with optional images.
Encouragement to submit assessments early for feedback.
Mention of checkpoints and structure for portfolios:
- Front page, content pages, images of products, methods, costing, self-evaluation.

Ingredient Breakdown
- Brownies made with vegan butter, dark chocolate, peanut butter, and agave syrup.
- Oat milk recommended for dairy alternative.
- Flour, cocoa powder, and baking powder must be sieved to remove lumps.
Cooking Process
- Double boiler method for melting butter and chocolate mixture to avoid direct heat.
- Gradual incorporation of dry ingredients into the wet mixture.
- Instructions to add plant-based ingredients carefully to unite flavors.
- Baking time approximately 20-25 minutes at 180 degrees Celsius.

Steps
- Combine peanuts with sugar and water over medium heat, stirring constantly to avoid burning.
- Caramelization process includes careful temperature management to achieve the desired color.
- Final step involves cooling the peanuts on parchment to prevent sticking.

Ingredient Breakdown
- Ganache made using melted vegan chocolate, emulsifier (optional), and plant milk.
- Separate heating and combining methods for optimal texture.
Demonstration Process
- Melt chocolate and combine with each ingredient at the right temperature to ensure a smooth finish.
- Explanation of how to adjust consistency based on recipe needs.

Plant Milk Alternatives:
- Recommendations for different plant-based milks: oat, almond, coconut — noting flavor profiles and cooking properties.
- Importance of reading ingredient labels to accommodate allergies.
Egg Replacements:
- Options include flaxseeds, chia seeds, bananas for binding, and how to prepare them properly.
- Special mention of aquafaba for meringue and how it works as an egg substitute.

Students are encouraged to communicate openly about learning challenges.
The importance of support within groups as they work together throughout assessments.

o - Students should gather portfolios for review by set deadlines.

Notes on technical details such as formatting and structure of portfolio submissions to ensure clarity and cohesion.