Cheese brownie
By VicentaLakin
IT'S AMAZING HOW SIMPLE, DELICIOUS AND CLASSIC SWEETS ARE, AND I'M THE FIRST TIME I'VE EVER MADE A CHOCOLATE PRODUCT, AND I DON'T HAVE A VERY SPECIAL PREFERENCE FOR THE FIRST TIME
Recipe Recommendations
- dark chocolate 90 grams
- butter 160 grams
- fine sugar 85 grams
- whole egg liquid 130 grams
- sea salt 1 gram
- low-gluten flour 80 grams
- cream cheese 260 grams
- egg yolk one
- vanilla extract 1 tsp
Steps for Cheese brownie
1
Put the hino square mousse on the simulator pad and cut a piece of oil paper of the right size
2
Butter slices and chocolate in the container
3
40-50 degrees of hot water to melt
4
Add sea salt and mix it evenly
5
130 grams of all eggs added to 85 grams of sugar
6
It's in the melted chocolate butter
7
Smuggle evenly
8
Add sifted low-strength powder (lower room temperature and easier condensation of chocolate and butter during the season, so that, depending on the circumstances, it can be insulated from water)
9
Smuggle evenly，备用
10
PART B CREAM CHEESE SOFTENED AND ADDED SUGAR
11
Insulated water
12
Join the vanilla
13
Disperse one egg and one yolk and add it to the cheese
14
Smuggle evenly
15
In the molds, the chocolate paste turns to the cheese paste
16
When it's done, it's just a little bit of a chopstick on the surface, so the two sides are mixed and they're a marble line
17
I'll put it in a fully preheated oven with a 170-degree top and lower tube
18
Refrigerated storage after coolingCheese brownie Make Tips
1. For the dark chocolate, I used 70g of 70% cocoa and 20g of 50% milk chocolate. The water temperature for melting the chocolate is recommended not to exceed 50°C.
2. Adjust the baking temperature according to your own oven.
3. Best eaten after refrigeration.
4. The mold is a Wunuo 14cm square mousse ring.