Sweet and mellow --- affectionate Brownie(tian mei chun xiang nong qing bu lang ni )

Sweet and mellow --- affectionate Brownie

Introduction:

"Brownie is different from Qifeng or sponge, its taste is not so soft, on the contrary, it is quite thick and solid. The appearance is simple, but it exudes infinite charm. It's said that it's the masterpiece of an American mother who accidentally forgot to pass the cream when making cakes. As a result, it was unexpectedly delicious. Later, it gradually became the most common and popular chocolate dessert. "

Production steps:

Step 1: apply a thin layer of softened butter on the mold, sift the flour, gently knock off the excess powder, and refrigerate.

Step 2: cut the dark chocolate and butter into small pieces and heat them in water.

Step 3: keep stirring until butter and chocolate melt into liquid.

Step 4: mix the eggs with sugar.

Step 5: cool the mixture of butter and chocolate to about 30 degrees.

Step 6: add the whole egg liquid in several times and mix well.

Step 7: sift all the powder into the chocolate paste and mix well with a rubber scraper.

Step 8: add walnuts, chop and mix well

Step 9: take out the cake mold, pour in brownie batter about 8% full, and decorate the surface of the batter with walnuts.

Step 10: put into the oven preheated at 190 ℃, heat up and down, bake for 25-30 minutes.

Step 11: demould after cooling, cut into small pieces or pieces.

Materials required:

Dark chocolate: 70g

Butter: 85g

Egg: 50g

Fine granulated sugar: 50g

High gluten flour: 35g

Broken walnuts: 35g

Salt: 0.5g

Note: 1. When making, you don't need to send butter or eggs, and you don't need to add baking powder. The taste is delicate and smooth with endless aftertaste. It is especially suitable for afternoon tea. 2. The baking time should be adjusted according to the actual needs.

Production difficulty: simple

Process: Baking

Production time: three quarters of an hour

Taste: sweet

Chinese PinYin : Tian Mei Chun Xiang Nong Qing Bu Lang Ni