Tips for making a glossy crust! Cute Fudge Brownie Recipe скачать в хорошем качестве

Tips for making a glossy crust! Cute Fudge Brownie Recipe

#brownie#chocolate#chocolate cake#fudge brownie#pabe brownie#easy baking# ▽▼ Please click on the down below ▽▼ ▶ Please watch after setting the quality to 2160p ◀ ☆"Like" and "Subscribe" are a great help in video production. ^^ Please press the "Like" and "Subscribe" buttons ~❤ ◆ Unauthorized use of recipes is prohibited. Please use the recipe by leaving the source. ◆ ◆ Re-upload and secondary editing of videos are prohibited ◆ Instagram -   / baking_again_today   Business inquiries: [email protected] Hello! I'm 'Baking Again Today'. 😊 Today, I made a fudge brownie with a nice crust and crack! The fudge brownie is a brownie with a crispy crust and a moist and chewy texture. To make this crust, you need to make enough egg foam and bake it like you would make a sponge cake, so you can make a thin and crispy crust. Also, brownie is a dessert that seems simple but contains a lot of chocolate, so I think it's an easy dessert to fail. When brownies are baked, there are various cases such as the bottom being hollow, the crust not forming on the top, or the crust not being shiny, etc. Among these, the most important failure factor is temperature. When melting chocolate, the result varies greatly depending on the temperature of the chocolate, the final dough temperature, and the oven temperature. I also failed a lot while making it and put the tips I learned in the video, so I hope you can watch it and make it without failure! It's one of many fudge brownie recipes, but it's really delicious.. 👍 If you eat Americano with thick and moist brownie, it seems that the stress really disappears at the moment of eating. On top of that, I added a cute bear cookie to add to the cuteness, which seems to double the pleasure of seeing and eating. It's a great gift, and it's really delicious and makes you happy. Try making it! 🍫 Fudge Brownies 🍫 ▶ Material ◀ 16.5x16.5x4.5cm pan Preheat at 338℉(170℃), bake for 20-22 minutes at 320℉(160℃). 150g Dark coverture chocolate 100 g unsalted butter 100 g eggs 110g Light brown sugar 2g salt 2g vanilla extract 55g All-purpose flour 20g cocoa powder Bear Cookie (optional) ◼ How to store ◼ After making it, let it cool completely at room temperature before eating it for a crispy outside and soft inside. If you eat it after refrigerating it, you can eat it with a much more thick and chewy texture. Consume within 2 days at room temperature or 1 week refrigerated. Products used * ( As part of Coupang Partners' activities, a certain amount of commission is provided.) Jeong Square No. 2 fan: ( https://link.coupang.com/a/QgqyX ) Dark Coverture Chocolate: ( https://link.coupang.com/a/Qgq4A ) Unsalted Butter: Fraziedeng ( https://link.coupang.com/a/I5qc6 ) Sugar: ( https://link.coupang.com/a/I5raE ) Salt (The particles are small and fine, so it melts well into the dough.): ( https://link.coupang.com/a/PAJ48 ) Vanilla Extract: ( https://link.coupang.com/a/I5wQz ) Gravity: ( https://link.coupang.com/a/Qgrdk ) Cocoa Powder: ( https://link.coupang.com/a/QgrOS ) Bear cookie for topping: ( https://link.coupang.com/a/QgrYP ) Hand mixer: ( https://link.coupang.com/a/Nnsnd ) Silicone Spatula : ( https://link.coupang.com/a/Nntk0 ) Glass ball: (https://link.coupang.com/a/PAHxQ ) Scale: ( https://link.coupang.com/a/NnqKS )