I-Brownie ibizwa kahle ngokuthi iyindlela yokwenza imfashini: i-glossy crust phezulu, i-viscosity ebonakalayo ye-biscuit ngaphakathi, i-chocolate flavour flavour yi-dessert enkulu. Kodwa ngokuphelela, ayikho imingcele: ngokuhlanganisa ukuthungwa okukhulu kwechocolate nge nut mousse, ungakwazi ukufinyelela phezulu-phezulu high culinary emehlweni abangane nomndeni.
Izithako
- Ushokoledi omnyama awukho ngaphansi kwamaphesenti angu-65 - 200 g
- I-Butter 82, 5 fat content - 100 g
- Amaqanda - ama-2 ama-pcs.
- Ushukela - 140 g
- I-powder yokubhaka - ithisipuni yesine
- Umfula - 35 g
- I-cream cream - 150 g
- I-Peanut Butter - 75 g
Indlela yokulungiselela
- I-oyile ne-chocolatele incibilika epanini le-sauté noma ekugezeni kwamanzi - ngokushisa okuphansi, kuvuselela njalo. Ubuningi kufanele bube bukhulu futhi bubucwebe
- Hamba amaqanda noshukela ingxenye yesigamu sehora-ngaphambi kokuba uguqulwe ube mousse omhlophe we-snow-white
- Esikhathini sokuxuba ukufaka i-powder yokubhaka, ufulawa, ukuqhubeka nesibhaxabane - ukuthulelela ushokoledi ngokunembile
- Ngemuva kokuguqula inhlama ibe isikhwama se-confectioner, hlela ama-biscuits amancane esikhwameni. Bhaka ngesikhathi sokushisa okuyi-180 degrees degree imizuzu eyisishiyagalombili kuya kweyishumi nambili. Idayisi akufanele ibe eyomile - uma ungqimba oluphezulu luqhwale futhi luqala ukudiliza, kubalulekile ukuqapha ukulungiswa kwenhlama. Amabhilidi apholile futhi abekwe esiqandisini
- Ukhilimu: hlanganisa ukhilimu ushizi (u-Hochland noma u-Almette) ngebhotela le-peanut elimnyama (ungathatha i-pistachio noma i-almond), shaya umxube
- Izicucu ze-bhisikidi zihlanganisa ukhilimu. I-dessert ye-chocolate ingahamba kalula noma igcinwe esiqandisini ngesonto