Cewy brownie

chewy brownie

ผลการค้นหารูปภาพสำหรับ chewy brownie

Brownies get better with age, so always try to make them a day ahead. Let them cool completely in the pan – they are very soft when hot and can break easily.


INGREDIENTS

  • 125g unsalted butter, chopped
  • 125g dark chocolate, chopped
  • 3 eggs, lightly whisked
  • 335g (1 1/2 cups) CSR White Sugar
  • 115g (3/4 cup) plain flour
  • 30g (1/4 cup) Dutch cocoa powder
  • 1 teaspoon vanilla extract
  • Pinch of salt


METHOD

  • Step 1
    Preheat oven to 180C/160C fan forced. Grease a 20cm (base measurement) square cake pan and line with baking paper.
  • Step 2
    Place butter and chocolate in a heatproof bowl over a saucepan of simmering water (don't let the bowl touch the water). Stir with a metal spoon until melted. Remove from heat. Quickly stir in egg, sugar, flour, cocoa powder, vanilla and salt until just combined. Pour into prepared pan. Bake for 30 minutes or until a skewer inserted in the centre comes out with moist crumbs clinging. Set aside to cool completely.

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DOUGHNUTS

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DOUGHNUTS INGREDIENTS 1 tablespoon plus 1 teaspoon active dry yeast 1 cup whole milk, heated to 110°F 2 to 2 1/2 cups (320 to 400 grams) bread flour 1 teaspoon pure vanilla extract 3 large egg yolks 2 tablespoons (30 grams) superfine sugar 1/2 teaspoon table salt 4 tablespoons (1/2 stick or 2 ounces) unsalted butter, softened at room temperature and cut into cubes Vegetable oil for frying Basic Sugar Glaze Chocolate Glaze Special equipment:  Stand mixer fitted with the paddle attachment and dough hook, 2 large baking sheets, non-terry dish towel, 3-inch-diameter doughnut cutter with 1-inch-diameter hole (or cookie cutters), wire cooling rack, deep-fry thermometer PREPARATION In a medium bowl, combine 1 tablespoon of the yeast with 3/4 cup of the warm milk and stir to dissolve the yeast. Add 3/4 cup of the flour and stir to create a smooth paste. Cover the bowl with plastic wrap and let the flour mixture rest in a warm place for 30 minutes. ...
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Choux Cream

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Choux Cream Ingredients Choux cake flour 50g  all purpose flour 50g  water 150ml  oil 50ml  pinch of salt  eggs 3 1/2  Custard Cream  milk 2 cups (480ml) cornstarch 30g   sugar 115g  eggs 2  butter 55g vanilla 1/2 tsp  Instructions To make Choux: Preheat oven to 395F (200C). Place parchment paper on a baking pan. Sift cake and all purpose flours together. In a pot, heat water, oil, and salt together at medium heat. When it starts boiling, add the flour mixture and stir well with a spatula. Let the dough cook through until it becomes a ball. Put the hot dough in a stand mixer and mix using a paddle to cool the dough down a bit. Beat eggs in a separate bowl. Slowly add eggs in parts to the dough, forming a batter. Do not add all once. When you pull the paddle from the batter, the batter should be dropping and making a triangle shape. Adjust the amount of eggs depending on firmness of the batter. ...
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