Truffle chocolate, I think many people will not be unfamiliar. The smooth chocolate is covered with a thick layer of cocoa powder, which is named after the truffles. And Brownie, we are more familiar with baking. A rich and mellow chocolate cake, you can feel the heavy taste of every bite. What is the surprise of combining truffles with Brownie's taste? The answer is it - truffle brownie. This is a dessert between truffles and brownies, it's hard to define it. It is a brownie, but has a higher moisture and milk fat content than ordinary brownies, making it a smoother in Brownie's mellow, making people have the illusion of eating truffle chocolate, amazing. Today, this amazing is the taste of matcha. For the matcha control, it is undoubtedly even more irresistible. Then give it a try! Beautiful Matcha Truffle Brownie, this week's time, you will spend the time with me!
Ingredients: 50 grams of butter, 50 grams of whipped cream, 50 grams of eggs, 70 grams of white chocolate, 7 grams of high-gluten flour, 10 grams of fine sugar, 7 grams of matcha powder.
Pour the matcha powder into a small bowl, slowly add the light cream and mix well, so that the matcha powder and the whipped cream are thoroughly mixed together to form a thick matcha cream paste and set aside.
In another large bowl, add a small piece of butter and white chocolate.
Heat the microwave or heat it with water to melt the butter into a liquid. Continue to whipped for a while until the white chocolate is completely melted and mixed evenly with the butter.
Pour the whole whole egg liquid into the butter white chocolate mixture and mix evenly.
Add the fine sugar and flour and mix evenly to form a thick batter.
Finally, add the previously made matcha cream paste to the batter and continue to whipped evenly to become a matcha batter.
Pour the batter into the mold of the fruit strip and shake the mold to make the surface of the batter flat.
Put the mold into the baking tray, pour the boiling water into the baking tray, then put the baking tray into the oven preheated and fired at 165 °C, and bake in a water bath for about 40 minutes. When the batter is completely solidified and the surface is slightly bulged, there is no longer a feeling of fluidity, which means that it is baked.
Put the baked batter in the refrigerator and put it in the refrigerator for one night and take it out. The mold was inverted and the mold was dropped and the brownie was pulled out of the mold. Then cut into small squares.
Roll the small square brownies in the matcha powder (outside the formula), so that each side is evenly wrapped with a layer of matcha powder, you can enjoy it.
1. The brownie's taste is between truffles and brownies, very smooth and fragrant. This smooth and delicious taste comes not only from chocolate but also from high levels of butter and whipped cream, so I chose high quality presidential fermented butter and whipped cream to make this dessert, which makes it taste perfect. 2, white chocolate itself has a high sugar content, so only 10 grams of fine sugar is added to the formula. You can adjust the amount of sugar according to your taste. 3, just baked brownie is very delicate, do not worry about demoulding. It will not fully solidify and achieve the best taste after being placed in the refrigerator. If you want to release the mold more conveniently, before the batter is poured into the mold, you can use a piece of oil paper of the right size to lay on the bottom and side, and above the edge of the mold, bake and refrigerate the brownie, lift the oil paper to release the mold. . 4, this brownie, before you eat, then wrap the matcha powder, so as to avoid the influence of the matcha powder on the tide.