Chocolate Brownie

Name: Chocolate Brownie
Total time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: 400g Low-gluten flour; 50g rum; 12g Baking powder; 300g brown sugar; 4g salt; 100g Trehalose; 430g Whole egg; 400g Unsalted butter; 350g walnut; 130g fresh cream

by Hidaka Shokuhiro

4.6 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

4

This cake comes from "A Pastry Textbook for Beginners" written by Japanese chef Nissuan Takahiro of LANOBOUTIQUE, published by the Machinery Industry Corporation. Gourmet Jie is authorized to reprint it to help the majority of baking enthusiasts successfully step into the ranks of baking masters and easily complete delicious cakes.
This is a very popular pastoral chocolate cake. A large amount of chocolate is mixed into the batter to highlight the creamy texture of the chocolate. In the moist taste, there is no lack of walnut pieces flowing between the teeth. The use of brown sugar further brings out the rich and mellow taste.

Chocolate Brownie

1. Put the sifted low-gluten flour and baking powder into a bowl, then mix in salt, brown sugar and trehalose

2. After the whole eggs are broken up, add all to 1

3. Use a whisk to slowly stir the surrounding flour from the center into it and mix well. The picture shows the shiny state of the batter after mixing

4. Mix the butter and chocolate in a bowl and heat to melt. The temperature is 50~60℃

5. Add 4 points to 3 bowls three times, stirring well each time before adding. Note: It will not be easy to operate after the temperature of 4 becomes low

6. Add all the warm whipped cream at 35°C, then add the rum and mix

7. Mix well with a whisk. Note: The whipped cream will not be easily mixed with chocolate if the temperature is too low

8. Sprinkle the chopped walnuts on the surface of the batter. Stir all with a rubber spatula evenly

9. Prepare the mold and pour the batter into it

10. Use a scraper to smooth the surface, spread the batter evenly in the mold, slightly lower in the middle

11. Tap the mold lightly to remove excess air and smooth the surface. Bake in the preheated oven, oven 160 degrees, bake for 40 minutes

12. After cooling down, put the mold on the chopping board upside down, demold and cool. Peel off the baking paper and cut into small pieces of 6.2×4cm