冷餐知识之布朗尼制作方法

巧克力桃仁布朗尼制作方法： Nut chocolate brownie production methods: 原料：（适用于8寸烤模） Raw material: (applicable to 8 inch roast mode) 低筋面粉170克 可可粉30克 黄油200克 细砂糖150克 盐1/4茶匙（

巧克力桃仁布朗尼制作方法：
Nut chocolate brownie production methods:
原料：（适用于8寸烤模）
Raw material: (applicable to 8 inch roast mode)
低筋面粉170克 可可粉30克 黄油200克 细砂糖150克 盐1/4茶匙（1.2克）鸡蛋3个 黑巧克力100克 核桃仁50克（或其他果仁）Low muscle 170 g flour cocoa butter 200 grams 30 grams of sugar 150 grams of 1/4 TSP salt (1.2 g) three eggs dark chocolate 100 grams of walnuts at 50 grams (or other nuts)
做法：Practice:
1、将黄油提前2小时拿出冰箱，放于室内，自然软化后，放入大碗中。用打蛋器打发。分三次加入细砂糖搅打。然后加入鸡蛋，搅打均匀（此时黄油和鸡蛋的混合物约膨大2倍）。1, will be two hours ahead of butter out refrigerators, put in the room, natural softening, in a large bowl. Beat egg is sent. Points three times to join sugar beat. Then add in eggs, beating well (right now of butter and eggs mixture of about swollen 2 times).
2、把低筋面粉，可可粉和盐混合在一起过筛备用。巧克力切碎放入可耐热的容器中，隔热水融化。2, the low plain flour, cocoa powder and salt and mix together sifting. Set aside. Chocolate chopped into can heat resistant containers, heat insulation water melting.
3、待巧克力液稍冷却后，倒入黄油鸡蛋糊中，用打蛋器充分搅打均匀。分三次加入过筛后的面粉，用橡皮刀，从底向上翻拌均匀。此时预热烤箱。3, stay a little after cooling l iquidchocolate, butter paste into eggs, with an egg is fully, beating well. Points three times to join the sifted flour, using a rubber sword, from the bottom up turn. Mix well. Preheat an oven at this time.
4、将烘焙纸铺入烤模内，然后倒入搅拌好的面糊，最后撒上一层核桃仁。放入烤箱底层烤架，上下火同时加热，170度烘焙35分钟即可。烤好后无需倒扣。4, will spread into the baking paper baking mould, and then add mixing better batter, finally and a layer of walnuts. In the oven bottom grill, up and down the fire and heating, 170 degrees 35 minutes baking. Cooked need not attend.