The simplest way to make the cake, without being sent, can be baked with a mixture, mellow and fragrant, and successfully
The reason why the cake is elastic, soft and delicious, the key is to rely on the sending of protein, the protein is sent well, in order to let enough air support the volume of the cake, such as baking entry-level chiffon cake, delicate and light, the entrance is the favorite of many people, but also by many people called madness, because, the egg white if you do not hold the skill will be defoamed, the cake made is a piece of cake, even if some can be made without force, there will be pudding layer, waist reduction and other issues, so that many people look forward to sighing.
Today to share with you a cake without sending, mix a mix can be baked, baked cake mellow, sweet and delicious, the method is particularly simple.
Brownie, also known as chocolate brownie cake, is an American style cake, its method is particularly simple, do not have to beat the egg, as long as all the raw materials are mixed together and mixed well can be baked, not like chiffon, sponge cake as easy to fail, even the butter link is also saved, the taste is between the cake and the pound cake, moist and dense, soft and thick, is a cake suitable for novices to make.
Today's brownie cake in addition to the chocolate cake body and on the top of the marshmallow baked together, chocolate mellow thick, plus marshmallow soft Q bomb, but also let people eat fingers, bite a pint, the aroma in the mouth of the water, all the troubles are gone, let's take a look at the specific method!
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【Ingredients】: 100 grams of butter, 100 grams of chocolate, 2 eggs, 120 grams of sugar, 1 gram of sea salt, 70 grams of low flour, 10 grams of cocoa powder, 50 grams of pecans, marshmallows to taste
【Directions】:1,Prepare the ingredients, 100 grams of butter, 100 grams of chocolate, 2 eggs, 120 grams of sugar, 70 grams of low flour, 10 grams of cocoa powder, appropriate amount of pecans, appropriate amount of marshmallow.
2: Put the chocolate and butter in a basin and heat the beans in the water and mix well. The water temperature should not be too high, otherwise a white film will be generated on the surface of the chocolate.
3: Add sugar, 1 gram of sea salt to another basin, beat 2 eggs and beat well.
4: Pour the chocolate liquid cooled to room temperature into the egg mixture and stir well.
5, sift in 70 grams of low powder and 10 grams of cocoa powder with a spatula and stir until there is no dry powder.
6: 50g of pecans are baked in advance, then break them down and put them in the mixed batter and mix well. Nuts are not limited to pecans, you can put your favorite.
7: Pour the mixed batter into the mold and smooth the surface. I use a rectangular mold, which can also be replaced by a round cake mold.
8: Put in the middle layer of the preheated oven, heat up and down, bake at 180 degrees for about 20 minutes.
9: When the time is up, take it out, spread it with marshmallows, put it in the oven again, and bake for about 10 minutes until the surface is slightly yellow.
10, take out and cool it and squeeze on the chocolate sauce to decorate it, the rich and sweet chocolate taste and soft texture, coupled with the chewy taste of marshmallows are quite unique.
【Tips】:
1, the melting of chocolate can be divided into two kinds, one is the direct method, chocolate chopped into the anhydrous microwave oven suitable container, put into the microwave oven, with medium heat for about 2 minutes, and then with a small spoon clockwise stirring evenly, to be stirred in the same direction, you can avoid the chocolate into the air and bubbles. The other is post-heating melting, that is, melting through water, putting the chopped chocolate into a container to melt in hot water, the water temperature should not be too high, otherwise it will cause a white film on the surface of the chocolate.
2, nuts can be changed to their favorite varieties.
3, baking time is only a reference, the specific or according to their own oven temperature adjustment.
Thank you for reading my article, I am the original author of food heart on the clouds 2013, your likes and sharing is my biggest motivation, if you like, please pay more attention to me, we discuss the fun of cooking together!