How do you cook chocolate brownie pie? How do you cook chocolate brownies?

Material 1 (leather material).

50g of unsalted cream

Low powder 100g

40 g of icing sugar, 1 8 teaspoons of salt.

25g eggs (about half).

Ingredient 2 (brownie filling).

Chocolate 45g

50g of low flour and 35g of unsalted cream

1 egg. 30 g of granulated sugar

Nuts to taste (walnuts, large almonds, etc.).

Chocolate topping.

Chocolate 30g

Unsalted cream 8g

Chocolate Brownie Pie Method 1 (Pie Crust Method) After the unsalted cream is softened at room temperature, add powdered sugar and salt in 2 3 times, and beat until the color becomes lighter and the volume becomes larger Chocolate Brownie Pie Preparation Step 1 Add the egg mixture in three minutes and stir well Chocolate Brownie Pie Step 2

Sift in the flour and mix the chocolate brownie pie with a spatula Step 3

Knead the dough, cover it with plastic wrap, and put it in the refrigerator for more than half an hour to make the chocolate brownie pie Step 4

Take the dough out of the freezer, roll it out into 3mm thick rounds, and put it in the freezer for five minutes until the dough becomes hard and easy to manipulate the chocolate brownie pie Step 5

Take the dough out of the refrigerator, put it on the pie pan, fit the dough to the pie pan with your hands, remove the excess pie crust, and put it in the refrigerator to relax for 20 minutes How to make the chocolate brownie pie Step 6

Use a fork to fork some small holes in the pie pan, spread tin foil, press the beans, preheat the oven to 180 degrees, put the pie pan in the middle of the oven, bake for 20 minutes, and remove the beans from the chocolate brownie pie immediately after baking Step 7

Chocolate brownie pie manufacturing method 2 (chocolate brownie pie manufacturing method).

To make the chocolate sauce melt the chocolate brownie pie in water Step 1

Add the cream and mix well, add sugar to the whole eggs, add the chocolate brownie pie to mix well Step 2

Sift in the flour and mix well to make the chocolate brownie pie Step 3

I use a 20cm pie plate, this amount is a bit small, you can adjust the amount according to the size of your pie plate when you make it;

The pie crust is generally rolled to a thickness of 3mm, because my amount is a bit small, so it is not easy to roll to 2mm. Before putting it in the pie tray, put it in the freezer layer of the refrigerator to freeze a little harder, and it is easy to operate; Remove the plastic wrap on one side of the pie crust and put it on the pie plate, and keep the plastic wrap on the other side, which is more convenient to shape by hand; Generally, you need to use a rolling pin to remove the excess pie crust, but my amount is relatively small, after putting the pie crust on the pie plate, you can directly use your hand to slowly push the extra circle into the pie pan, just right, there is no excess at all, there is no waste at all;

5. The chocolate sauce can be adjusted according to your preference, or you can melt the chocolate directly without adding butter. I don't like it too hard, add a little butter to the chocolate, the amount of butter can also be adjusted by yourself, but don't exceed the amount of chocolate. You can also use chocolate according to the original recipe:

whipped cream 1:1 ratio to make chocolate ganache;

6. Put beans on the pie crust to prevent the pie crust from bulging, and it can also be replaced with other toast-resistant things.

1: Find a steamer, put water in it, and heat it. Then place the large bowl on the steaming grid.

2) Place the dark chocolate and sugar in a bowl and stir constantly. until the contents of the bowl are mushy (more viscous, dripping in the spoon, but not very quickly. Kind of like pouring tomato sauce)

3: Add a small amount of milk and pour in the paste, stir again until it is viscous again, and let cool naturally. Place the paste in the refrigerator freezer and remove after 5-10 minutes.

4: Heat again until melted (remember to stir) Add a little spice or sweetener of your choice. Pour into the mold and let it cool naturally.

1.Cut the butter into small pieces and put it in a container, pour in the dark chocolate beans and ground coffee and put it in the microwave for 1 minute, the butter is completely melted and the chocolate is soft. Note that if you are using dark chocolate in plate form, be sure to cut it into small pieces.

If you don't have a microwave, you can put the ingredients in a bowl and heat them with water until they melt.

2.Stir with a manual whisk until the chocolate is completely melted in the buttery liquid, and continue to stir until it is completely mixed and the color is uniform and shiny.

3.Crack the eggs into a bowl and mix well with sugar. Mix well with salt and cocoa powder and pour them into the butter chocolate liquid.

Stir constantly with a spatula until there is no dry powder in the mix. Here's the stir, don't overdo it in a circular motion.

4.Line a baking tray with a layer of baking paper, pour the mixed brownie liquid into the baking pan, smooth the surface and surroundings with a spatula, and then send it to the preheated oven and bake at 175 degrees for about 20 minutes. After taking it out, let it cool slightly and cut it into pieces to eat, and if you can't finish it, you can seal it and store it at room temperature.

From the origins of the brownie, it is known that this is an American-style cake characterized by a simple and crude production process. Just melt the dark chocolate, add softened butter and powder and mix well, no need to separate the eggs, no need to whip, no need to ferment, and there is no need to worry about collapse and waist reduction. The only drawback is that the calories are too high, however, it is quite worthwhile to eat once in a long time, preferring to be full and running a few laps more.

You're better off not expecting to reduce the calories of this cake by reducing the oil a lot, as it will be dull without the moisturization of milk fat and cocoa butter.

Today, I will share with you the recipe of this "chocolate brownie". I use Bei Shengwei chocolate brownie premix for this pastry, which eliminates the need to prepare and weigh various powders and melt chocolate, making the production method of this pastry easier and faster. Let's take a look.

Chocolate Brownie].

Ingredients: 350g Bakery Chocolate Brownie Premix, 125g milk, 80g butter, 1 egg.

How to make:1Today's chocolate brownie is made of Beshengwei chocolate brownie ready-mix, no need to prepare additional powders such as cocoa powder and chocolate, this pre-mixed powder has been prepared, and it also comes with a carton, and the mold does not need to be prepared. It's so convenient.

Take out the flour butter in advance and cut it into small pieces and soften it at room temperature.

2.Beat the butter with a whisk until smooth.

3.Add the eggs in 3 portions, beating evenly each time and then adding the next one.

4.Finally, add the milk and continue to beat evenly.

5.Add the chocolate brownie mix.

6.Beat with a whisk until smooth and textured.

7.Pour the mixed batter into the flour carton, shake it a few times, and sprinkle with an appropriate amount of cooked peanuts.

Materials:

1 cup flour, cup brown sugar, teaspoon salt, 1 teaspoon baking powder, 1 cupspoon chocolate powder, 1 egg, boiling water, milk cup, 1 tbsp vegetable oil, 3 tbsp butter.

Method

1.Mix ingredients A: flour, chocolate powder, baking powder, salt, brown sugar in a container, ingredients B: eggs, melted butter, vegetable oil, milk in a separate container;

2.Pour material B into the container of material A and stir for 2-3 minutes (you can mix it by machine or by hand), then pour in boiling water and stir well; The batter is relatively thin;

3.Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius), pour the batter into the mold (pour 2 to 3 full), and bake in the oven for 15-20 minutes (depending on the size of the mold), or know that the toothpick is inserted and then dialed out to make the non-stick batter prevail.

1.Sift the cake flour and mix salt and baking soda and stir well for later use.

2.Add the sugar to the eggs in batches and beat them evenly for later use.

3.Chop the chocolate, mix with butter, heat and melt in water, pour in vanilla extract or vanilla powder, and stir well.

4.Pour the egg mixture into the chocolate liquor in batches and stir quickly and gently.

5.Pour the cake flour into the chocolate paste in batches, stir quickly and gently, and then pour in the cocoa powder in batches, stir quickly and gently to combine.

6.Pour the cake batter into the 6-inch angel model, shake the model, and smooth the surface.

7.Preheat the oven at 180 degrees for 10 minutes, and bake at 180 degrees for 35-45 minutes.

8.Take it out and let it cool, wrap it and put it in the refrigerator for 2 or 3 hours.

First, put the walnuts or walnuts in the oven and bake them at a temperature of 160 degrees C for 5-8 minutes to bring out the aroma.

The use of high-quality bittersweet chocolate and cocoa powder is one of the secrets of brownie's deliciousness.

To make such a typical one, you need to choose good chocolate powder, add your favorite ingredients, gluten flour, sugar, milk and eggs to make a more delicious baked pastry.

Method: Sift cake flour, cocoa powder and baking powder for later use.

Then heat the cream in water and melt, add the chocolate (85%) and continue to stir until completely dissolved.

Then pour in the eggs and stir well.

Stir in sea salt, whiskey, and sugar in batches and mix well.

Next, stir in the dry powder from step 1 in stages.

Finally, pour in the model and bake in an oven that has been preheated to 170 degrees for 15 minutes, then reduce the temperature to 150 degrees and bake for 15 to 30 minutes. Served.

Ingredients: 70g dark chocolate, 100g unsalted butter, 2 eggs, 70g sugar, 70g sifted cake flour, 100g walnuts.

1. Melt the dark chocolate in water. Unsalted butter melts in water. Stir the eggs well. Chop the walnuts.

2. Add the chocolate to the butter and stir well, then add the eggs several times and stir well.

3. Add sugar and stir well. Then add the cake flour and stir well. Finally, add the chopped walnuts and stir well.

4. Preheat the oven and heat it at 180°. Line a baking sheet with tin foil. Pour the chocolate brownie into the mold and smooth it out. Bake in the oven for 20 minutes.

Note: 1. The chocolate and butter must be completely melted.

2. Before putting it in the oven, shake the baking tray twice, and then. Shake twice when you get out of the oven, this is to shake the bubbles out.

3. Chocolate Brownie is a dessert with heavy oil and heavy sugar.

4. When cutting, you must wait until he is completely cold before cutting.

1.Melt the chocolate and butter together in water; 2.Heat and stir while melting; 3.

until stirred evenly and without granules; 4.Dripping in an appropriate amount of rum; 5.Stir well, take it out and let it cool for later use; 6.

Place the sugar and eggs in a clean, water-free and oil-free container; 7.Whip with an electric mixer to initiate foaming; 8.Add the milk slowly and in portions; 9.

Mix them again and stir well; 10.Add a little of the cooled chocolate to it and stir well; 11.Add the remaining chocolate sauce and stir well; 12.

Add the sifted flour and baking powder and stir well; 13.Add the roasted, chopped walnuts into small pieces; 14.Stir them well; 15.

Wrap the mousse ring in tin foil; 16.Pour the mixed chocolate walnut paste into it; 17.Smooth them out; 18.

Garnish the surface with a few walnuts and place in an oven about 180 degrees hot, on a lower and medium-low level, for 25 minutes, remove and place on the grill.

Melt the butter and chocolate in water;

Pour in caster sugar and stir well;

After stirring well, add the eggs, be sure to add one egg first, and then add another egg after stirring well.

Choose a good chocolate powder, add milk, sugar, and gluten flour to basket and bake the embryos.

In a large bowl, put small pieces of butter + dark chocolate + ground coffee. (Note: If it is plate dark chocolate, you need to chop it into your own pieces).

Turn the microwave for 1 minute, and take it out like this: the butter is already liquid, and the chocolate looks like it's still granules, but in fact, the chocolate is already very soft when heated.

With an egg whip, stir a few times, and the chocolate will soon melt in a warm buttery liquid. Continue stirring until completely mixed and the color is uniform and shiny.

Eggs + sugar, mix well.

Flour + salt + cocoa powder mix well.

Pour the egg mixture and powder mixture into the butter chocolate liquid.

Change the spatula (don't use egg whipped anymore), stir the method, and mix well until there is no dry powder. (Do not over-stir in a circular motion).

Pour into an 8-inch baking tray (with baking paper or grease and non-stick) and smooth the surface and all sides.

Bake in a preheated 350F (175°C) oven for 20 minutes.

After taking it out, put it until it is warm and cut into pieces, which is super delicious. If you can't finish eating, seal it and store it at room temperature.

A delicious brownie with a thin layer of dry skin on the outside and a moist and soft interior on the inside. You can't overdo it.

Method: First, take a non-stick pan and put the cream + bittersweet chocolate + brown sugar together; In addition, take a container and put cocoa powder + flour + baking powder + salt together and set aside. Preheat the oven to 180 degrees.

Cook the ingredients in the pot over low heat until fully dissolved and stir well, then turn off the heat.

Add maple syrup or honey and beat in two eggs and vanilla extract and mix well.

Sift in another dry timber and mix well.

Add the walnuts (baked in a pan) and mix well.

Pour 8"The silicone mold can be flattened. Bake in the oven for 18-20 minutes. If you don't have a silicone mold at home, you can use a regular cake mold, but you need to spread cream and sprinkle a thin layer of all-purpose flour on the rim and bottom.

Let it cool and remove from the mold, cut into pieces, and put on a plate.

Sprinkle with powdered sugar, top with fruit and enjoy.