Chocolate brownie cake
Introduction:
Production steps:
Step 1: prepare raw materials
Step 2: melt the chocolate in hot water.
Step 3: soften the salt free cream naturally, add white granulated sugar and stir until the volume is slightly expanded
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: pour the batter into the baking mold.
Step 10: scrape the surface flat and place the walnuts on it
Step 11: bake in the middle of oven, 175 degrees, heat up and down, about 30 minutes.
Step 12: eat
Materials required:
Butter: 150g
Chocolate: 150g
Low powder: 150g
Fine granulated sugar: 100g
Eggs: 3
Walnut 2: 50g
Baking soda: 1 / 4
Baking powder: 1 / 2T
Cocoa powder: 20g
Note: 1. Use a shallow baking mold to 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: one hour
Taste: sweet
Chinese PinYin : Qiao Ke Li Bu Lang Ni Dan Gao
Chocolate brownie cake
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