Chocolate brownie
By VicentaLakin
Recipe Recommendations
- sweetening
- roast
- an hour
- ordinary
Steps for Chocolate brownie
1
Prepare the raw materials
2
Chocolate insulated water melts into chocolate fluid。
3
The saltless cream softens naturally, with white sugar and 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
Put paste in the oven。
10
Scratch the surface and put the walnuts on
11
In the middle of the oven, 175 degrees, up and down, about 30 minutes。
12
Here we goChocolate brownie Make Tips
1. Using a shallow baking mold, bake for about 30 minutes. You should 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. Let the melted chocolate cool slightly before pouring it in to prevent the cream from liquefying due to the heat.