Chinese Food
Brownie
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Chocolate brownie, originated in the United States, is a very common family snack in the United States. Brownie cake is between cake and biscuit. It has the sweet and greasy of butterfat and soft of cake. -
Cooking ingredients
Cooking Steps
Step1:Prepare materials - sugar 50g, butter 120g, egg 2, dark chocolate 120g, cocoa powder 25g, walnut 40g, low gluten flour 70g, almond 40g, salt 2
Step2:Boil hot water. Melt butter away from water to liquid
Step3:Dark chocolate also melts in water-proof manner (clean and anhydrous utensils must be used to dissolve chocolate. Because chocolate is insoluble in water, it will severely deteriorate when encountering water. It will lose its delicate and smooth taste, resulting in the separation of oil and water and caking)
Step4:After that, use a rolling pin to crush the walnuts and almonds into small grains. Put them aside for use (you can use a fresh-keeping bag or a sealed bag to crush them
Step5:Sift low gluten flour with cocoa powder and set asid
Step6:Take out the melted butter. Pour in the sugar and salt together. Stir well. Mix until the sugar and salt melt
Step7:Beat butter and sugar into a little ge
Step8:Add the eggs nex
Step9:Mix well with a scraper. Mix well with butter
Step10:Then pour in the melted chocolate. Stir wel
Step11:After the chocolate paste is stirred, add the cocoa powder and low gluten flour just sieve
Step12:Stir well until it is sticky. When you see that there is not so much dry powder on the surface, stir quickly until there is no dry powder. And the prepared brownie batter is delicate and has no particles
Step13:Then add the beaten walnuts and almonds to the brownie batter. Stir well
Step14:When the batter is ready, prepare the baking tray and spread a layer of oil paper on the baking tray. Pour the batter into the baking tray and smooth it. And it's decorated with some almond
Step15:Then preheat the oven 180 degrees for ten minutes. After that, put the brownie in the oven. Heat up and down the middle layer. 180 degrees for 2530 minutes
Step16:Make a brownie that is crispy on the outside and soft in the inside. After baking and expanding, the surface will be skinned. It must not be completely dried. Otherwise, the tissue will become loose. The soft heart will not exist. Pay attention not to take it out in a hurry when it's just out of the oven. After cooling, the surface will be hard. Then it can be demoulded.
Step17:After demoulding, it's like this. It's about 3cm thick (and if some people don't like it or don't like i
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Cooking tips:1. The higher the cocoa content of brownie dark chocolate is, the more bitter it is. The stronger the chocolate flavor is. The mellower the brownie is. Generally, 55% dark chocolate is used. If you use bitter or sweeter dark chocolate to make it, it is recommended to increase or decrease the sugar content moderately. 2. To dissolve chocolate, you must use clean and waterless utensils. Because chocolate is insoluble in water, it will deteriorate violently when encountering water. It will lose the delicate and smooth taste, resulting in the separation of oil and water and caking. 3. Make a brownie that is crispy on the outside and soft in the inside. After baking and expanding, the surface will be skinned. It must not completely dry the water, or the tissue will become loose. The soft heart will not exist. 4. Before baking, the baking tray needs to be covered with oil paper. Otherwise, when it comes out, it will be difficult to demould. There are skills in making delicious dishes.
