Do brownies with low or high powder, chocolate brownies with high or low powder

With high-gluten flour, attached detailed instructions:

Brownie. Ingredients: 70 grams of dark chocolate, 50 grams of butter, 50 grams of eggs, 35 grams of caster sugar, 1 2 teaspoons of vanilla extract, 30 grams of bread flour, 25 grams of walnuts.

Baking: Medium oven, 190 degrees above top and bottom, 25-30 minutes.

Preparation: 1. Cut the dark chocolate and butter into small pieces and put them in a bowl.

2. Heat the bowl from the water and stir constantly until it completely dissolves into a liquid state.

3. Add caster sugar to the liquid chocolate liquid and stir well.

4. Add the beaten eggs. Eggs should be at room temperature, and if they are eggs taken out of the refrigerator, they need to be warmed before use.

5. Stir well with a whisk. Add vanilla extract and stir well.

6. Sift in the high-gluten flour and stir into a batter.

7. Pour in the chopped walnuts and stir well.

8. Pour the batter into the mold, 9 into full. Bake in a preheated 190 degree oven for 25 to 30 minutes.

Tips: 1. The flour content in brownie batter is very small, so there is no need to use low-gluten flour like ordinary cakes, on the contrary, high-gluten flour needs to be used in order to increase gluten strength. If you don't have cake flour, you can use regular all-purpose flour.

2. The brownie is heated and expands during the roasting process, and it will grow slightly taller than the mold. But it will fall back after it comes out. This is normal.

3. Brownies contain a lot of chocolate and butter, so when they are just baked, the inside is still wet and soft and sticky, and the brownies at this time cannot be cut into pieces, and they need to be put in the refrigerator for 4 hours before they can be cut very easily. If you're not looking for a cut, you can enjoy it right out of the oven. Brownies taste very good whether they are hot or cold.

4. Bake walnut kernels in the oven at 170 degrees in advance for a while, and then cool them after baking them to create a fragrance, which will be more fragrant.

Ingredients: 150 grams of cake flour, 3 eggs, 150 grams of chocolate (black), 20 grams of cocoa powder, half a tablespoon of baking powder, 1 4 tablespoons of baking soda, 50 grams of walnuts, 150 grams of whipping cream, 100 grams of sugar.

1.The chocolate is heated in insulated water and melted into a chocolate liquid.

2.After the unsalted cream is softened naturally, add white sugar and beat until the volume is slightly expanded3Add the egg liquid three times and whip it evenly, and be sure to add the next one after fully whipping it each time, otherwise it is easy to cause the phenomenon of oil-water separation.

4.Finish well looks, the mixture of cream and eggs is about 2 times larger than 5Pour the slightly cooled chocolate liquid into the cream mixture.

6.Stir to combine.

7.Sift in the mixed flour, cocoa powder, baking powder, baking soda powder 8The rubber scraper can be gently stirred from the bottom to the top (do not stir for too long, so as not to produce tendons and affect the swelling).

9.Pour the batter into the baking tin.

10.Scrape the surface flat and sprinkle with chopped walnuts.

11.Bake in the middle of the oven at 175 degrees, top and bottom, about 45 minutes.