Chinese Food
Enjoy Brownie
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This cake is not only deep in appearance, but also full in taste. Although the making process is a little complicated, please trust me. It will definitely satisfy your greedy taste buds. Prince's prescription
Cooking ingredients
Cooking Steps
Step1:First prepare three square baking pans with sides of 14cm. Or make three square tin paper molds with side length of 14cm as shown in the figure. I only made two. I replaced the other Brownie slice with Qifeng cake slice.
Step2:Make Brownie slices - butter. Cut the dark chocolate into small pieces. Pour in milk. Heat in water and stir constantly until the butter and chocolate melt completely into a liquid state.
Step3:Add salt, sugar, broken eggs, vanilla essence into the melted chocolate liquid and mix well.
Step4:Mix the high gluten flour and cocoa powder and sift them into the chocolate mixture. Mix well and make brownie batter.
Step5:Divide brownie batter into three parts on average. Pour it into the mould in the baking tray. Put it into the preheated oven of 170 degrees. Middle layer. Heat up and down for about 1215 minutes. Until the batter is completely solidified and the surface is slightly raised. After cooling out, demould it for standby.
Step6:Make rum syrup water and sugar mix and heat to boil. Make sugar dissolve completely into sugar water. Add rum wine after cooling. Spread a piece of brownie cake on the chopping board. Dip the brownie syrup on the brownie surface with a brush. Wait for two minutes. Wait for the brownie to absorb the rum syrup on the surface.
Step7:Make chocolate cream - cut dark chocolate. Add milk. Heat in water until it is completely melted. Cool to room temperature. Form into a thick but not solidified form. After butter softens, add sugar powder. Stir to a very fluffy state. Add honey, condensed milk, vanilla essence, 10g rum and lemon juice at one time, stir evenly, then add milk. Continue to stir until it is smooth and delicate. Add the cooled dark chocolate liquid, stir while adding. Then add 10g rum, and continue to stir until the chocolate cream is smooth and delicate. Put into the flower mounting bag. Use the round hole flower mounting mouth. Even Squeeze on the brownie with rum syrup.
Step8:Cover the second brownie. Brush syrup repeatedly. Squeeze chocolate cream. Cover the third brownie. Brush rum syrup. My second slice of cake is Qifeng cake, so I didn't brush the rum syrup. Instead, I just squeezed the chocolate cream, covered the third brownie, and brushed the rum syrup.
Step9:Make chocolate sauce - cut the dark chocolate and butter into small pieces. Pour i
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Cooking tips:1. When the brownie slices are baked, the surface will bulge and have bumps when heated. This is a normal phenomenon. Don't care. Many of the bulges after being baked will be flattened by themselves. It won't affect the final effect. 2. Pay attention to the heat when baking. Don't bake too long. Otherwise, the brownie taste is too dry. 3. The rum syrup can moisten the brownie, make the brownie taste more moist, delicate and moist. However, it takes some time for the syrup to be absorbed by the brownie. You can wait for a moment after brushing the syrup. 4. Make the cake. After 4 hours of cold storage, the taste will be better. Syrup, Brownie and chocolate cream will be better combined in a few hours. The flavor of the cake will play a better role. Moreover, the cream will harden after cold storage. When the four sides are cut off, it will be more neat and beautiful. There are skills in making delicious dishes.
