Browning
By VicentaLakin
Brownie cakes originated in the United States at the end of the nineteenth century and were popular in the United States and Canada during the first half of the twentieth century. It's in the middle of cakes and cookies, and it's sweet of lactose fudge, and it's soft, and it's relishing。
Recipe Recommendations
- eggs of 3
- cocoa powder 20 grams
- low-gluten flour 150 grams
- unsalted butter 150 grams
- walnut kernel 60 grams
- baking powder 3 grams
- milk 40 grams
- fine white sugar 100 grams
- dark chocolate 150 grams
- baking soda 1.5 grams
- sweetening
- roast
- an hour
- simple
Steps for Browning
1
Butter and black chocolate are completely melted and evenly mixed。2
The fine sugar is poured into the melted liquids of butter and black chocolate and continues to be heated in water and to melt completely into fine sugar. It took me a long time to propose that the fine white sugar be fully melted with little water, and then evenly blended into the butter chocolate fluid。3
The sugared butter chocolate liquid is still at the temperature of the body temperature to ensure that the egg fluid is not turned into egg blocks. The three eggs were emptied into egg fluids and added three times to the butter chocolate fluids, each of which was evenly mixed. I used an electric omelet to mix them directly。4
Sift all the powder into the butter chocolate liquid and mix it evenly. I'm still using a mixer, which is easy to use。5
Pour milk in, mix it evenly. I still use an electric mixer。6
The walnuts are cut in pieces and the walnuts are slightly pushed into the liquid。
7
Put it in the oven, fire it up, 180 degrees, 25 minutes out of the oven。
8
Once the oven is out, it's completely cooled. The softness of the mouth is mixed with the thickness of the chocolate tarts, and the perfect - the feeling of having a boil can be done for a shorter time。