Chocolate Brownie(qiao ke li bu lang ni )

Chocolate Brownie

Introduction:

"Chocolate brownie cake, also known as brownie cake, walnut brownie cake or Boston brownie. It is a kind of small cake with rich layers, which is baked with a lot of dark chocolate. It is named Brownie because of its rich brown color. There is a very interesting story about the origin of brownie. It is said that a fat black mammy wore an apron and baked a soft and delicious chocolate cake in the kitchen. As a result, she forgot to send the cream first. Unexpectedly, she made a failed work. The cake that she was going to throw away was delicious when she tasted it. Brownie cake, a "lovely mistake", became beautiful It's the most representative cake in our family. "

Production steps:

Step 1: prepare materials

Step 2: melt the chocolate in hot water

Step 3: soften the salt free cream naturally, add sugar and stir until the volume is slightly enlarged.

Step 4: add the egg liquid in three times and beat it evenly. Be sure to beat it well every time and then add the next time. Otherwise, it is easy to cause the phenomenon of oil-water separation.

Step 5: complete the good appearance, the mixture of cream and eggs about 2 times larger.

Step 6: pour the slightly cooled chocolate into the cream mixture. Stir to make it mixed evenly

Step 7: sift in the flour, cocoa powder, baking powder and baking soda.

Step 8: gently turn the rubber scraper from the bottom up to mix evenly. (do not stir for too long, so as to avoid reinforcement and affect the expansion).

Step 9: add walnuts and stir well.

Step 10: pour the batter into the baking mold. Smooth the surface

Step 11: bake in the middle of oven, 175 degrees, heat up and down, about 40 minutes.

Step 12: slice and eat

Materials required:

Low powder: 150g

Chocolate: 150g

Salt free butter: 150g

Eggs: 3

Baking soda: 1 / 4T

Baking powder: 1 / 2T

Cocoa powder: 20g

Broken kernel: 50g

Fine granulated sugar: 100g

Note: 1. If you use a shallow baking mold, you can bake for about 30 minutes. You should decide the baking time according to your own baking mold. 2. When mixing batter, we must avoid excessive mixing, otherwise it will affect the expansion of the finished product. 3. Add the egg liquid three times, each time to add the egg liquid and butter must be completely integrated before adding the next time, otherwise water and oil will be separated. 4. I used raw walnuts, baked in advance for a few minutes, taste better. 5. Melt the chocolate solution, be sure to cool slightly before pouring, to avoid butter liquefaction due to heat.

Production difficulty: ordinary

Process: Baking

Production time: 10 minutes

Taste: bitter

Chinese PinYin : Qiao Ke Li Bu Lang Ni