Material quality: It is important to use couverture or bar chocolate and choose quality materials.
Bringing the ingredients to room temperature: Bringing all ingredients (especially chocolate, butter and eggs) to room temperature ensures that the mixture is homogeneous.
oven temperature: The oven must be at the correct temperature and the cooking time must be controlled. The inside of the brownie should remain slightly runny.
To mix up: Dry ingredients should be sifted and added in a separate bowl and mixed with a spatula. Mixer should not be used.
Cooling: After the brownie comes out of the oven, it should be allowed to cool and should not be cut immediately.
Service: Brownie can be served enriched with ice cream, fruit or sauces.
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