Chocolate brownie
By VicentaLakin
chocolate brownies, also called brownies, walnut brownies or boston brownies. it's a sliced little cake, rich in layers, in which a large amount of black chocolate is baking, which is famous for its expensive coffee color (brownie). the story of brownie, a fat black sister wearing an apron and baking soft chocolate cake in the kitchen, is interesting, and it turns out that she forgot to have the cream first and the unexpectedly failed piece of cake that was supposed to be thrown away, and that old mom tasted it so delicious that the brownie, the “cute mistake”, became the most representative cake in the united states。
Recipe Recommendations
- bitter taste
- roast
- ten minutes
- ordinary
Steps for Chocolate brownie
1
Preparation materials
2
Chocolate insulated water melts into chocolate fluid
3
Saltless cream is naturally softened with white sugar and can be sent to a slightly larger volume。
4
A further three stages of homogenization of egg fluids must be followed by the next full homogeneity, which is likely to lead to oil-water separation。
5
The mix of cream and eggs is about two times larger。
6
Pour a little cooled chocolate fluid into the cream mixture. Smuggle evenly
7
Sifted into mixed flour, cocoa flour, powdered flour, and small soda。
8
A rubber razor will be fine and smooth from the bottom up. (Don't mix it too long, so that the stretches don't affect inflation.)。
9
Adding walnuts is easy and even。
10
Put paste in the oven. Scratch the surface
11
The oven is baked in the middle, 175 degrees, up and down, about 40 minutes。
12
You can eat them when you're readyChocolate brownie Make Tips
1. If using a shallow mold, baking for about 30 minutes should be sufficient. Adjust the baking time according to your specific mold.
2. When folding the batter, be sure to avoid over-mixing, otherwise it will affect the rise of the finished product.
3. Add the eggs in three batches; wait for the eggs and butter to fully incorporate before adding the next batch, otherwise the mixture will separate.
4. I used raw walnuts and toasted them for a few minutes beforehand for a better texture.
5. Be sure to let the melted chocolate cool slightly before pouring it in to avoid liquefying the cream due to the heat.