Brownie cake in bakery(hong bei bao dian zhi bu lang ni dan gao )

Brownie cake in bakery

Introduction:

"This is made in comparison with Junzhi's brownie cake. Because it can't be compared with the previous one, so write another one. According to the recipe of "baking dictionary", I will reduce it to one third proportionally, otherwise it will be too much. Chocolate alone will cost 270g! At the beginning of "baking dictionary", it is said that novices should not change the formula proportion and content without authorization. Well, I didn't do it because it's too large for home baking. But this book is really professional. If you follow it, you should be able to reach the level of a cake shop! Xiaoduoer changed the formula. After the dosage of cocoa powder was reduced to one third, she found that there was still no 50g at home, so it was reduced to 20g. The fine granulated sugar was changed to xylitol, and the original formula was 200g, which was reduced to 100g. So out of the finished product is still very sweet! After comparison, xiaoduo'er thinks that this formula tastes better. Compared with Junzhi's formula, it mainly uses milk chocolate instead of high gluten flour. The sugar content is reduced, so the finished product is not so sweet and greasy, and it's softer. "

Production steps:

Step 1: prepare materials. After weighing, I temporarily changed the white granulated sugar to xylitol, because I was afraid that Liu Dabao's children would be sweet!

Step 2: put the whole egg and sugar in the pot, and heat it in the way of water separation. Stir and mix well until about 40 ℃

Step 3: stir the whole egg until it is creamy and thick. When it is pulled up, the egg paste will drop in a linear shape. Maybe it's because of xylitol, maybe it's because the temperature can't reach 40 degrees, my egg paste is light yellow.

Step 4: take another pot, melt the chocolate and butter, mix well

Step 5: pour the chocolate paste into the thick whole egg paste and mix well

Step 6: sift in cocoa powder, salt and vanilla extract, and stir well

Step 7: sift in high gluten flour and low gluten flour and mix well to form a batter

Step 8: pour into the 8-inch square baking tray. In other words, the baking tray is a little bigger. Sprinkle the batter with chopped walnuts. Don't crush walnuts too much, or you will lose your sense of value.

Step 9: put it in the middle layer of the oven, heat up and down 160 degrees, bake for 40 ~ 50 minutes

Materials required:

Whole egg: 150g

Fine granulated sugar: 100g

High gluten flour: 67g

Low gluten flour: 67g

Salt: 1g

Cocoa powder: 20g

Chocolate: 90g

Butter: 90g

Vanilla extract: 3G

Walnut: 30g

Note: * medium gluten flour can be directly used to replace high gluten flour and low gluten flour. *The baking method of the original formula is heating 140 degrees and heating 170 degrees. Because my oven is not that advanced, I bake on average as thin ash tells me. And because the temperature difference between the upper and lower fire is relatively high, so use the average value, about 160 degrees, into the middle and lower layers of the oven. But also according to the thickness of the batter to adjust. *I still can't master the heat. I don't know why the middle part of the cake has a big drum and the crust is hard. Maybe it's because I have less batter and a bigger baking tray. But my husband said it tastes good, so let's improve next time!

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Hong Bei Bao Dian Zhi Bu Lang Ni Dan Gao