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A Barry Callebaut Brand
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  2. Ruby Cabosse Praline - Rosé Champagne

布朗尼

使用这份配方绝对不会出错,轻松为您制作糯软而湿润的布朗尼蛋糕块。能够满足您对布朗尼的一切要求:黑巧克力浓郁的味道加上烘焙山核桃碎,绝对能在您口中来一场美味大爆炸。外壳微有些松脆,内里则非常湿润。布朗尼的妙处在哪里呢?既可以单独食用,也可以与一勺冰淇淋搭配上桌。

配方

Created by
  • Callebaut® CHOCOLATE ACADEMY™ centre Belgium -
  1. 巧克力蛋糕

巧克力蛋糕

配料 配料
  • 129g
    80-20-44NV
  • 181g
    新鲜黄油

在45°C融化。

  • 267g
    砂糖
  • 168g
    全蛋

轻轻地一起搅拌,然后将全部混合物倒入融化了的巧克力中。

  • 87g
    糕点面粉
混合。
  • 168g
    山核桃果仁

粉碎成小块并加入。撒在烤盘上,在180℃烘烤8至10分钟。 确保布朗尼保持湿润。

Discover more recipes

布朗尼

布朗尼

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