Brownie is a very common family snack in the United States, brownie taste is between the biscuit and the cake, some people classify it as a cake, it has a soft heart like a cake and a chocolate chip chowder-like appearance, with both gentle and strong qualities. Ha, this is just found, and my heart coincides, in fact, brownies are originally a very suitable cake for men.
Dark chocolate 200g
Butter 90g
Low powder 80g
4 eggs
Cocoa powder 20g
Walnut kernels 80g
70g sugar
Salt 1 g
Fresh milk 60g
1. Pour butter and chocolate and fresh milk into a container and heat over water
2. Stir until the chocolate and butter melt and let go
3. Add granulated sugar to the warming process, and the granulated sugar can also be put at the beginning. Stir until sugar dissolves
4. After the chocolate sauce has warmed, pour in the beaten egg mixture
5. Stir well
6. Sift in the low flour and chocolate
7. Stir into a smooth and particle-free flour paste, it is best to stir with an electric blender here, do not worry about low flour tendons
8. After stirring for 1-2 minutes, pour in the walnuts that have been crushed into soybean size
9. Stir well
10. Pour in a 6-inch square cake mold
11. Place in the middle of the 190-degree preheated oven, bake at 190°C for 20 minutes on top and bottom, then set to 170°C for 45 minutes. Bake and let cool, some cracked, but that's okay
12. After removing a thin layer of the cake, cut it into three slices on average
13. Fill one of the slices evenly with a round mounted spout. You can touch it directly. The chocolate cream cream has been overdone and there has been oil-water separation. But that's okay here
14. Cover with another layer of cake slices and squeeze in a layer of chocolate cream
15. Cover with another layer of cake slices, each of which is as aligned as possible
16. Heat the remaining chocolate cream cream to the surface of the cake until it melts, then refrigerate for half an hour, slightly solidify, then remove and spread on the surface of the cake and smooth it out
17. Then use a medium chrysanthemum mouth to put a solidified cream cream on the cake to show the stripes as shown in the picture
18. Cut the four sides again, make each layer of cake neat, and garnish with chopped pistachio kernels
Originally the chocolate cream cream method steps have been photographed, but also posted a good step map, but do not want to paste up, because my is not successful, overdone, when the flower appears oil and water separation, I seriously suspect that the 500w egg beater horsepower is too strong, so always let me beat these over the head..... The production of cream cream is http://blog.sina.com.cn/s/blog_4a5089ff0100hp6x.html. But do not use so complex materials, in fact, the most basic cream cream is sugar and cream and then add some seasoning such as wine, flavor and so on. I usually only add a little vinegar, and the flavor, hardness and color are very good. This time I added chocolate sauce to beat the head, so the oil and water are separated, please be careful. However, I found that after heating and melting the chocolate cream cream in water and then solidifying, it was very silky and fragrant, and the mounting on the surface of the cake was also very beautiful, and the color and softness were just right. If there is no oil and water separation, it is framed with a good chocolate cream cream, but it does not have this effect, so it is true that failure always brews success. I baked a chiffon cake slice with the remaining chocolate sauce to fill the heart, and gave it to the daily pig on the way.....