Brownie Pudding Cake(bu lang ni bu ding dan gao )

Brownie Pudding Cake

Introduction:

"The result of baking this cake is amazing. When the batter is baked into a cake, the layer of the cake goes to the upper layer, and the cream like pudding layer goes to the bottom of the cake. It's very simple, and it doesn't need frosting and chocolate sauce on the upper layer."

Production steps:

Step 1: mix flour, sugar, 2 tablespoons cocoa powder, baking powder and salt together in a medium-sized bowl, and then mix milk, cooking oil (it's better not to use soybean oil, if only soybean oil, please use cooked soybean oil) and vanilla into the flour to make a paste. In foreign food books, it's 1 / 2 cup of milk, but that's dry and can't work. I've done three experiments Find 3 / 4 cup or a little more just right, and note that the batter should not be too dry or too thin. Stir into a thin paste and pour in walnuts. Stir well.

Step 2: apply a layer of grease to the baking pan, and then pour the batter into the baking pan evenly.

Step 3: mix brown sugar and 1 / 4 cup cocoa powder in a large bowl, then add boiling water and stir until sugar and cocoa powder are melted.

Step 4: slowly pour the syrup water into the top of the batter in the baking pan. Be sure to turn it slowly. If you pour it quickly in one place, the batter at the bottom will rush out of the small pit, which will affect the beauty of the cake after baking.

Step 5: preheat the oven at 170 ℃, bake for 40 minutes, then cool on the iron rack for 45 to 60 minutes. Cut the cake and put it into the pan, then use a spoon to smear the pudding at the bottom of the baking pan onto the top of the cake, or when serving the pan, put the top layer of the cake down and the bottom side with the pudding up. If you like, you can put vanilla ice cream on the top of the cake.

Materials required:

Multi purpose flour (common flour): 1 cup

Milk: 3 / 4 cup

Sugar free cocoa powder: 2 tablespoons

Sugar free cocoa powder (for syrup): 1 / 4 cup

Vanilla water / Essence: 1 teaspoon

Baking powder: 2 teaspoons

Chopped walnuts (optional): 1 / 2 cup

Boiled water: 11 / 2 cups

Vanilla ice cream (optional): moderate

Sugar: 3 / 4 cup

Brown sugar: 3 / 4 cup

Salt: 1 / 4 teaspoon

Cooking oil: 2 tablespoons

Note: in the cookbook, the oven temperature is set at 350 degrees Fahrenheit, about 176 degrees Celsius, but the oven is different. It is suggested that the temperature should be adjusted between 140 and 160 degrees. For the first time, I roasted it according to 170 degrees, and the surface was a little charred, while the syrup at the bottom was all on the surface. Later, I tried to adjust the temperature to 140 degrees, and I felt that it was just right. If the temperature was low, I was afraid that I could not bake it in place The baking time was slightly prolonged. We pay attention to observe when baking and set the temperature suitable for our own oven.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Bu Lang Ni Bu Ding Dan Gao