布朗尼蛋糕要製作囉❤️❤️❤️Brownie

配方在呂昇達老師的甜點日記之中唷!!!!
本次使用可可聯盟70%巧克力
經典布朗尼蛋糕
蛋黃 125g
海藻糖 50g
砂糖 25g
鹽 2g
蛋白 225g
砂糖 75g
苦甜巧克力 180g 《 70% 》
發酵奶油 100g
動物性鮮奶油 100g
低筋麵粉 100g
可可粉 50g
布朗尼蛋糕
添加 核桃 適量
製作方式
1.蛋黃、海藻糖、砂糖、鹽隔水加熱到45度打發
2.蛋白、砂糖打發至半乾性發泡
3.苦甜巧克力、發酵奶油、動物性鮮奶油隔水加熱至完全融化
4.將打發蛋黃和打發蛋白混合，加入過篩的低筋麵粉和可可粉
5.最後拌入步驟3融合
6.倒入模型中撒上核桃，上火180下火180 烘焙 20~25分即可
#可可聯盟巧克力
#藍絲可發酵奶油
#墨菲烘焙教室
補充說明
1.個人風味喜歡使用70%的苦甜巧克力製作，如果沒有的話也可以使用其他苦甜巧克力替代
2.海藻糖可以用砂糖替代
3.發酵奶油是指奶油製作過程中加入乳酸菌熟成增加風味，一般超市或是材料店就可以買到
4.核桃是生的~不需要事前處理
5.蛋白溫度約14~16度來操作
Classic Brownie Cake
Recipe designed by Chef Edison Lu, Sheng Ta
125g Yolk
50g Trehalose (or sugar)
25g Sugar
2g Salt
225g Egg whites
75g Sugar
180g 70% bitter-sweet chocolate (or any bitter-sweet chocolate)
100g Cultured butter
100g Whipping cream
100g Cake flour
50g Cocoa Powder
some walnut pieces to your preference
Steps:
1) Use double boiler to warm egg yolk, trehalose, sugar and salt to 45 degree and whipped well.
2) Whisk egg whites and sugar together to semi-dry meringue.
3) Melt semi-dry chocolate, cultured butter and whipping cream all together in double boiler.
4) Add meringue into yolk mixture and gently whisker well, then using spatula to fold in sifted flour and cocoa powder.
5) Add melted chocolate mixture.
6) Pour the batter into molds and sprinkle walnut pieces on top. Bake for 20-25 minutes in oven temperature at 180 degree C (350 degree F)
Notes:
1) 70% bitter-sweet chocolate can be substituted as any percentage of bitter-sweet chocolate.
2) Trehalose can be substituted as regular granulated sugar.
3) Cultured butter is made with yogurt culture and increase its flavour. It can be purchased at supermarkets or baking supply stores.
4) Just put the raw walnuts on top of batter. It doesn’t need to be roasted before using.
5) Beat the egg whites at 14-16 degree C.
#呂昇達老師的甜點線上課
呂昇達私房洋菓子甜點課 | 零基礎輕鬆上手 18 道甜點
簡單 Ｘ 天然無添加 Ｘ 在家絕對做得出來➜www.pressplay....
#呂昇達老師的麵包線上課
呂昇達師傅的烘焙聖經｜ 14 款經典麵包不藏私
一起做出職人級的美味麵包吧🍞
► ps.yottau.net/...
#呂昇達老師上市新書
呂昇達：職人手作吐司全書-從名店熱銷白吐司到日本人氣頂級吐司，一次學會八大類型開店秒殺職人手作技法
►www.books.com....
㊙️老師的IG~快來追蹤唷
/ edison6974
✴️呂昇達老師的烘焙市集
bit.ly/2TeWX7q
♋️呂昇達老師的學習日誌(私人社團)
bit.ly/2T8tkEV

[@user-vm6de9jd8h]

老師好，我是新手,今天烤了您的食譜，真的比一般的布朗尼口感鬆軟,且甜度降低了不少，不那麼膩了,好好吃耶,感謝您的食譜 想請教我若想用6吋烤膜，溫度要如何設定呢？謝謝您

[@nicholaswesson2103]

Sorry to be so offtopic but does someone know a method to log back into an Instagram account? I was dumb lost my account password. I appreciate any help you can offer me!

[@dariotommy1537]

@Nicholas Wesson Instablaster :)

[@nicholaswesson2103]

@Dario Tommy Thanks so much for your reply. I got to the site on google and Im waiting for the hacking stuff atm. Takes a while so I will get back to you later with my results.

[@nicholaswesson2103]

@Dario Tommy It worked and I actually got access to my account again. Im so happy! Thank you so much, you really help me out !

[@dariotommy1537]

@Nicholas Wesson Happy to help :)

[@user-cp5ss9gh1f]

老師好，沒有發酵奶油可以用無鹽奶油代替嗎？

[@hwahong5036]

發酵奶油可用芝士奶酪代替嗎？

[@user-sc3zh6ur3p]

老師 請問可以不加核桃嗎

[@user-qo4cr9vc4i]

請問老師，什麼是可發性奶油，

[@mi8028]

15:16回覆攪拌機廠牌有點揶揄初學者的口氣...呂先生言談語氣有點高傲

[@user-ws5wd4ii1c]

我沒有那樣的想法~謝謝你的意見~我會改進的!!!!