Today is the (10th) phase of "Traveling the World with Food".
A super simple small cake, even the mold has no requirements, small paper cups, square baking pans, round baking pans, bakable glass plates and so on can be used. And in this article, you can learn to make cakes, but also learn about the origin of this cake and some other small knowledge. Isn't it beautiful to watch family and friends eating cake while explaining its interesting stories to everyone?
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When it comes to desserts, people often think of France, Japan, Italy, and desserts in these countries are often known for their delicacy and beauty, especially French desserts. Hip hop also introduces a lot of good-looking and delicious European desserts in the previous content. Today we'll change course and try the famous brownie.
Brownies are square or rectangular chocolate-baked desserts. Some nuts, frosting, cheese, chocolate chips or other ingredients will also be included.
In fact, at first, Hip Hop was very resistant to Brownie, because he was not a person who liked chocolate very much, and he felt that it was too sweet. It wasn't until I ate this cake that I found that the original impression was very wrong.
The surface of the cake is a little charred, and the inside is very soft, not only not sweet, but also with the rich aroma of coffee.
Yes, hippopotamus innovatively added ground coffee to it. Everyone knows that coffee and cocoa are perfectly matched, for example, the familiar tiramisu is the classic mix of coffee and cocoa. Coupled with the crispy nuts that were baked, even my husband, who has a basic tolerance for chocolate, has eaten several pieces in a row.
One of the legends about brownie cakes is that in 1893, the husband of the famous Chicago socialite Bertha Palmer invited a pastry chef to represent the Palmer House Hotel, the hotel he ran, at the World's Columbian Exposition. The pastry chef was asked to provide a dessert similar to a cake, rather than a cake that could fit in a lunch box. In the end, the pastry chef made a cake with walnut kernels and apricot glaze, which was the earliest brownie prototype.
The hotel later offered this dessert to customers with the same recipe. It wasn't until 1896 that American culinary expert Fanny Farmer first mentioned the use of the word "brownie" in her book Recipes for The Boston Culinary School.
By 1907, the "Bangor Brownie" recipe adapted from the Boston Culinary School was published. It adds an extra egg and an extra chocolate cube to create a richer, sweeter dessert. The name "Bangor Brownie" seems to derive from the town of Bangor, Maine, a legendary story that says it was the home of the housewife who created the original brownie recipe.
This "bangor brownie" is the recipe we often use today.
Hurry up and try it out!
The ingredients are as follows.
Sugar 40 g
1 egg
Milk 20 g
Low gluten flour 40 g
Cocoa powder 5 g
Instant coffee powder 5 g
Baking powder 2 g
Dark chocolate (at least 75% cocoa content) 70 grams
Butter 45 g
Coffee liqueur (can be saved) 10 g
Walnuts and some other nuts 50 grams
Steps are offered.
The walnut kernels are mashed into pieces. Leave a few whole walnut kernels.
I used pecans, and in addition to that, I added cashews and large almonds. In short, you can choose the nuts you like to eat, especially those that you can't eat at home and don't want to eat... (*￣０￣)ノ
Pour the diced butter and dark chocolate into a large bowl and heat over water. Allow the butter and chocolate to melt completely and blend, away from heat.
Add the granulated sugar and stir well.
Add the beaten eggs and stir well.
⭐ Stir slowly so as not to foam the eggs too quickly. When adding eggs, make sure the chocolate liquid temperature is not high.
Sift in low gluten flour, cocoa powder, instant coffee powder, baking powder and stir well.
Add rum or coffee liqueur and stir well. If you don't want to add wine, omit this step.
Add the milk and stir well.
Add 2/3 of the chopped walnut nuts, stir well and the batter is ready.
⭐ If you feel that the batter is particularly thick at this time, it is because the weather is cold and the chocolate and butter solidify quickly. You can heat it slightly through the water for a few seconds to make it smooth and viscous and easy to stir.
Pour the batter into a square mold lined with baking paper. Use a toothpick to poke the bubbles.
I use a 6 inch square mold. The mold of the Muffin cup and the round baking pan are also OK.
Specific about the conversion of mold and formula amount can refer to my previous article You use 6 inch round mold I only have 8 inch square mold I can teach you mold and recipe formula amount conversion
Sprinkle the surface with the remaining chopped nuts and whole walnut kernels.
Place in a preheated oven. 180 degrees for 25 minutes. Toothpick insertion without bringing out batter prevails.
Let it cool a little and cut it into pieces and eat it! However, the cake is not easy to cut neatly when it is still hot, and it is easier to cut after refrigeration.
I cut it open just to take a picture, and I can see that the edges are uneven. If you don't feel sweet when eating, you can also sprinkle some powdered sugar on the surface
Okay, that's it, I'm Zhang Xizi.
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