Orange Chanch Brownie
By VicentaLakin
The brownie is a classic little dessert, between cookies and cakes, where the smell of chocolate is mixed with the smell of walnuts. For Brownie, some people like to get close to cookies, taste a little hard, taste a little sweet. And I like the feeling of improvisation, so I always make brownies that give a little bit of the protein, and the best thing I can do is keep trying different tastes. I've added fresh oranges to this one today, making it a little bit more orange。
- sweetening
- roast
- several hours
- ordinary
Steps for Orange Chanch Brownie
1
Cake body: walnut roasted incense, crushed, orange twig
2
Cake body: walnut shredding with high sift
3
Cake bodies: melting of chocolate, butter shredded water
4
Cake bodies: yolk, sugar powdering
5
Cake bodies: Combination of yogurt with chocolate cream, bearing in mind that while it's warm, mixed, chocolate butter will freeze soon if the weather is cold
6
Cake bodies: egg-cleaning and fine sugars sent to soft chicken tailings (60%) protein cream, two thirds of which were added to 5 and mixed with two and orange silks when not fully plattered, rolled to full parity, moulds, 190°C, fire 150°C, mid-level roasting 30 to 35 minutes
7
(a) Spectrum: water + sugar + glucose syrup boiled to 103°C
8
(b) Spectrum: Combination of glitting with milk and ice cream
9
(b) Spectrum: to be added to the melted black chocolate, to be smoothed and finally mixed with a hand-held mixing bar, so that it is fully emulsed
10
Composition: When the chocolate shower cools to about 35°C, the cooling in the fridge can remove the pallet。Orange Chanch Brownie Make Tips
One, brownie cake, better under cold. The temperature of individual ovens is different, and attention is drawn to the timing and temperature of the baking。