Cranberry and tea brownies
By VicentaLakin
The summer's green, it's very comforting, the tea cranberry brownies, the cuisine of tea
Recipe Recommendations
- low-gluten flour 70 grams
- Matcha chocolate 120 grams
- egg liquid 120 grams
- rum 2 grams
- fresh milk 25 grams
- matcha powder 10 grams
- butter 65 grams
- fine sugar 50 grams
- Aluminum-free baking powder 2 grams
- the cranberry 30 grams
- sweetening
- roast
- half an hour
- simple
Steps for Cranberry and tea brownies
1
The cranberry cut-off
2
Low-banded flour, powdered tea, powdered powder mixed through screening
3
Eggs with white sugar and egg-beaters to melt
4
Put water in the pot, with butter, chocolate pellets, heat up to 40 degrees, and mix it into sauce
5
Add rum and milk to the melted chocolate sauce
6
You're gonna mix all the eggs in chocolate sauce
7
The flour is sifted with chocolate sauce again. Medium
8
The flat face falls into the morning brownie mold
9
The cranberry on the face of the cake
10
The oven preheats 170 degrees, puts the pasta in the oven, about 170 degrees 30 minutes
11
We've got tea
12
A green summer
13
It doesn't work
14
I can't stop it
15
DoneCranberry and tea brownies Make Tips
1. When melting chocolate over a water bath, the water temperature should not exceed 60°C, as this can easily cause separation.
2. The freshly baked cake does not need to be inverted; just leave it in the baking pan to cool.
3. The cake can be removed directly after cooling; the non-stick effect is excellent.