brownie
| Dark Chocolate 63g | Butter 113g |
| Eggs 2 | Brown sugar 40g |
| Fine sugar 30g | Cake flour 25g |
| Cocoa powder 10g | Walnut kernel 50g |
Step 1
1. Weigh the dark chocolate coins, butter and brown sugar together into an eggbeater, and melt them in hot water (the water temperature should not be too high and should not exceed 50℃)
Step 2
2. The melting state is complete
Step 3
3. Add the eggs to the sugar and beat at high speed until the volume is swollen and white, and a thick state with clear lines appears (if it is difficult to beat, you can beat it with hot water)
Step 4
Add the cocoa powder to the melted chocolate mixture and stir evenly until there are no lumps.
Step 5
5. Add the beaten whole egg liquid to [Step 4] in two batches, making sure that the first stir is even and then add the remaining whole egg liquid.
Step 6
6. The twice-whipped egg liquid is completely added and mixed well.
Step 7
7. Sift in the low-gluten flour and stir until slightlydry powder
Step 8
8. Add roasted and chopped walnut kernels (bake at 160°C for about 10 minutes), and stir until there is no dry powder left.
Step 9
9. The final batter state
Step 10
Put the brownie batter into a piping bag and squeeze it into the mold, about 9 minutes full.
Step 11
11. Turn the preheated oven to 170℃ and bake for 25-30 minutes, then remove from the mold.
Step 12
12. After the brownies are baked and cooled, seal them and store them for 1-2 days to become more delicious. Brownie Cooking Tips
