Potassy little pig's brownies

1

The amount of material is calculated to be ready, with a bit of butter cut or thinned at room temperature to the degree of softness that can easily be pressed into the finger。

2

Coca powder, low-band powder and powder powder have been mixed twice and are placed in reserve。

3

SOFT BUTTER IS POURED INTO THE ACA CHEF ' S MIXER AND THE EGG NET IS INSTALLED。

4

Battered butter at a low rate of about one minute in the third tranche, when it appeared to be cream free of blocks。

5

Add fine sugar for high-speed mixing in the fifth tranche, when butter colours are white and pine. A little butter cream was rubbed at the tip of the finger to confirm that there were no trace of fine sugar。

6

A spoonful of egg fluid was added to the last released butter cream and continued to be distributed at high speed。

7

AFTER FULL MIXING, THE REMAINING EGG FLUIDS ARE ADDED FOUR OR FIVE TIMES, EACH TIME TO BE MIXED TO FULL INTEGRATION. THE ACA CHEF CAN BE SUSPENDED IN THE MIDDLE OF THE TRIP, SCRAPING THE MATERIAL OFF THE BASIN WITH A RAZOR。

8

The mixed butter is in a white-floated cream state, with no water oil separation。

9

The second sifted powder is added to the last one-time cream, so that with a razor, it becomes light。

10

Put the cake in a cutter's bag and squeeze it into the mold. Because I only have a set of four molds, each paste is more crowded, and it's bigger when it's baked. If there were six molds, it would be perfect。

11

A few strokes of the molds, which were released into the middle of the pre-heated oven, with a fire up and down, 165 degrees, and baking for about 18 minutes。

12

The specific time and temperature shall be adjusted according to the actual temperature of the oven in the different ovens。

13

Boil to the top and swell to the drums, so that part of the fracture can feel a flashback when it's pressed with the fingertips。

14

Next, it's ready to decorate: it sifts the fertilized mud, with a proper amount of cool water (or light cream), sugar powdered to the point where it tastes sweet and easily squeezes. Black and white chocolates are packed in each of the bouquets, which are replaced by water when melted。

15

Cut the top of the pound cake with a knife horizontally, and the clay is packed into a large cut-off bouquet and squeezed to the side. Squeeze and lift the bouquet so that the squeezed clay shape is as round as possible。

16

With melted black chocolate, the pig's sea, eyebrows and eyes are drawn。

17

Then you paint your nose with white chocolate, and then you squeeze out your ears with a little bit of tara mud, and you put the cut-off top of the pound cake on it, and the cute little pig's pound cake is ready。

1. With regard to softening butter: Butter can hardly succeed if it is too soft or melted into liquids. It is therefore recommended that softened butter be removed from the freezer room one night in advance and placed in the freezer or under room temperature (around 20 degrees). 2. For fine sugar and sugar powder: cocoa pound cake is produced with fine sugar instead of commonly used sugar powder or white sugar. Because cocoa powder contains grease, the addition of water-intensive sugar or white sugar makes the cake moist. 3. For egg fluids, the egg fluids must be warmer than refrigerated, otherwise they may lead to the condensation and separation of released butter. The egg fluids must be added in small instalments, each of which must be mixed to full integration and the next. If the oil has been separated, mixing the hair, adding flour or heating will not help. With regard to the degree of mixing following the addition of powders: excessive mixing causes viscosity, effects swelling, which is what we call a “dumping” so that, with the addition of the powders, it is possible to mix four or five times in a state of even integration without the residue of powder, with a slight appearance of light. 5. With regard to the maturity of the cake bakery, it is used to insert toothpicks into the middle of the cake to see if the toothpicks are crumbled to determine whether the cake is cooked. The disadvantage of this approach is that it leaves a small hole and that the insertion of toothpicks becomes physically tight. So it's best to judge it by baked colour and touch. 6. With regard to demodeling: baked cakes should be demoulded immediately in order to avoid thermal bubbles。