这个星期，连续做了两次这个brownies。
第一次因为看漏了要加可可粉，所以第二次再做时确定一切材料都齐全。
第一口咬下这布朗尼时，我会觉得有点干。
可是咀嚼起来又可以感觉到蛋糕里的湿润，还蛮奇妙的感觉。
巧克力的苦味浓味综合了糖分的甜味，而且口口都吃到脆脆的坚果。
当大家在忙着去放假旅行，我有杯热热的巧克力饮料，再加两片布朗尼陪伴，还算蛮不错的啦。
看看东东做的，再看看自己做的，总觉得这布朗尼并没有做得很及格。
看来还得好好的加强基本功才行咯。
Chocolate Brownies 巧克力布朗尼
Recipe from The Kitchen 70's
Tools 用具：
1'no. 24cm * 13cm Rectangular cake tin 长方形蛋糕模
Ingredients 材料：
(A)
120gm Butter - Room temperature 软化奶油
60gm Castor sugar 幼糖
3pc Egg yolks 蛋黄
60gm Semi-sweet chocolate - Melted 苦甜巧克力 - 融化
30gm Cocoa powder 可可粉
120gm Cake flour 低粉
1tsp Baking powder 发粉
Few drops of Vanilla essence 几滴香草精
100gm Walnut 胡桃 (Replace with almond flakes 杏仁片)
(B)
120gm (3pc) Egg white
60gm Castor sugar 幼糖
Method 做法：
1)
Grease and line the cake tin with greaseproof paper. Preheat oven.
在蛋糕模里抹油和铺上蛋糕纸。预热烘炉。
2)
Cream soft butter, add in sugar. Cream the mixture until light and creamy.
奶油搅拌成泥，加入幼糖，拌至奶油微白。
3)
Add in egg yolks one by one, beat well after each egg yolk is added, until mixture is light and fluffy.
蛋黄分三次倒入，每倒入一颗就得搅拌均匀。
4)
Add in melted chocolate, mix well.
加入融化了的苦甜巧克力，拌匀。
5)
Add in sifted cocoa powder. Using spatula to mix the mixture. And then add in few drops of vanilla essence.
筛入可可粉，改用橡皮刀搅拌至光滑。 然后加入几滴香草精拌匀成巧克力糊。
6)
In a clean mixing bowl, beat egg white with sugar until stiff peak.
在另一个搅拌盆里，蛋白和幼糖打至硬性发泡。
7)
Fold in 1/2 of the egg white mixture into chocolate batter. Slightly mix.
取半分蛋白霜加入巧克力糊里稍微拌合。
8)
Add in sifted cake flour with baking powder.
加入已混合过筛的低粉发粉，拌合。
Recipe from The Kitchen 70's
Tools 用具：
1'no. 24cm * 13cm Rectangular cake tin 长方形蛋糕模
Ingredients 材料：
(A)
120gm Butter - Room temperature 软化奶油
60gm Castor sugar 幼糖
3pc Egg yolks 蛋黄
60gm Semi-sweet chocolate - Melted 苦甜巧克力 - 融化
30gm Cocoa powder 可可粉
120gm Cake flour 低粉
1tsp Baking powder 发粉
Few drops of Vanilla essence 几滴香草精
100gm Walnut 胡桃 (Replace with almond flakes 杏仁片)
(B)
120gm (3pc) Egg white
60gm Castor sugar 幼糖
Method 做法：
1)
Grease and line the cake tin with greaseproof paper. Preheat oven.
在蛋糕模里抹油和铺上蛋糕纸。预热烘炉。
2)
Cream soft butter, add in sugar. Cream the mixture until light and creamy.
奶油搅拌成泥，加入幼糖，拌至奶油微白。
3)
Add in egg yolks one by one, beat well after each egg yolk is added, until mixture is light and fluffy.
蛋黄分三次倒入，每倒入一颗就得搅拌均匀。
4)
Add in melted chocolate, mix well.
加入融化了的苦甜巧克力，拌匀。
5)
Add in sifted cocoa powder. Using spatula to mix the mixture. And then add in few drops of vanilla essence.
筛入可可粉，改用橡皮刀搅拌至光滑。 然后加入几滴香草精拌匀成巧克力糊。
6)
In a clean mixing bowl, beat egg white with sugar until stiff peak.
在另一个搅拌盆里，蛋白和幼糖打至硬性发泡。
7)
Fold in 1/2 of the egg white mixture into chocolate batter. Slightly mix.
取半分蛋白霜加入巧克力糊里稍微拌合。
8)
Add in sifted cake flour with baking powder.
加入已混合过筛的低粉发粉，拌合。
9)
Fold in the remaining egg white mixture into the batter.
再倒入剩余的蛋白霜搅匀。
10)
Add in slightly baked almond flakes into the batter.
加入烤香的杏仁，稍微拌合成面糊。
11)
Pour the mixture into the cake tin and smoothen the batter surface.
将面糊倒入模内,用橡皮刀整平面糊。
12)
Bake at 140C, 40min.
以140度，烤约40分钟。
Fold in the remaining egg white mixture into the batter.
再倒入剩余的蛋白霜搅匀。
10)
Add in slightly baked almond flakes into the batter.
加入烤香的杏仁，稍微拌合成面糊。
11)
Pour the mixture into the cake tin and smoothen the batter surface.
将面糊倒入模内,用橡皮刀整平面糊。
12)
Bake at 140C, 40min.
以140度，烤约40分钟。
