Sunday, 2 July 2017

奶油乳酪布朗尼(Cream Cheese Brownie)



这是安娜带去参加同学聚餐会(Potluck)的另一款甜点。



原食谱切成16方块,
安迪随意切成9方块,
后来自己也觉得过于粗大了,
在一分四,切成36小方块。



会道“早安”的碟子,看了心情大好:)
加上美味可口的布朗尼,和营养丰富的鲜奶,
活力早晨,就从这份精心准备的早餐开始。。。。。





奶油乳酪布朗尼
供做16方块

食谱参考 : Martha Stewart

巧克力面糊:
90g 奶油
100g 面粉
20g 可可粉
2/5 tsp 发粉
179g  半甜巧克力,剁碎
250g 细砂糖 (我减至220g)
120g 鸡蛋

奶油乳酪面糊:
22g 奶油 (温室)
13g 面粉
90g 奶油乳酪
50g 细砂糖
40g 鸡蛋



做法:
1。在一个8寸正方形的烤盘刷上一层奶油并铺上油纸。
2。 巧克力面糊 :在一个小碗,将面粉,可可粉,发粉和盐混合均匀,置旁待用。
3。 将一个锅滚水,转小火,上端置放一个耐热的碗,碗里放入奶油和半甜巧克力,时不时搅拌至幼滑(约2- 3分钟),然后将碗离锅。
4。 加入细砂糖,拌匀,加入鸡蛋,混合均匀。
5。 加入(步骤2)的粉类,适度搅拌成滑糊即可(不可过度搅拌)。
6。 奶油乳酪面糊 :将奶油和奶油乳酪搅打至顺滑,加入细砂糖,鸡蛋和面粉,搅拌成均匀的面糊即可。
7。 将巧克力面糊和奶油乳酪面糊交替倒入烤盘,以竹签或蛋糕测熟棒,拉画出云石的纹路。
8。 送进预热烤箱160'C 烤约50- 60分钟或插入蛋糕测熟棒,取出后带有少许湿润蛋糕屑即可。让蛋糕留在烤盘里冷却30分钟。然后将蛋糕贴着油纸移至凉架上,待完全冷却后,以齿刀切成16小方块即可。







Cream Cheese Brownie
Makes 16 squares
Recipe adapted from Martha Stewart

Chocolate batter:
90g salted butter
100g all-purpose flour
20g unsweetened cocoa powder
2/5 tsp baking powder
179g semisweet chocolate, chopped
250g sugar (I reduced to 220g)
120g eggs

Cream cheese batter:
22g salted butter (room temperature)
13g all-purpose flour
90g cream cheese
50g sugar
40g eggs

Method:
1. Brush a 8-inch square baking pan with butter and line it with baking paper.
2. To make the chocolate batter: In a small bowl, whisk the flour, cocoa powder, baking powder and salt, then set aside.
3. Heat the butter and chocolate in a large heat-proof bowl set over (not in) a saucepan of gently simmering water. Stir occasionally until smooth (about 2 to 3 minutes) and remove bowl from pan.
4. Add the sugar and mix to combine before adding the eggs and mixing evenly.
5. Add the flour and cocoa mixture and mix just until moistened (do not overmix).
6. To make the cream cheese batter: Whisk the cream cheese with the butter until even before whisking in the sugar, egg and flour.
7. Finally, alternately spoon chocolate batter and cream-cheese batter into the baking pan. Using a bamboo stick or cake tester, swirl the batter to get the marble effect.
8. Bake in a preheated oven at 160°C for about 50 - 60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached. Allow the brownie to cool in the pan for 30 minutes. Then transfer the brownie to a rack to cool completely while still on paper. Finally, use a dampened serrated knife to cut the brownie into 16 squares.



别看小小一方块,
浓郁的巧克力和香醇的奶油乳酪,
这一进口,顿时饱和感满满哦!






黄糖取代白糖,

依然带来视觉上不够乳白的小小遗憾。






香醇的奶油乳酪,浓郁的巧克力香气,湿润的布朗尼体,
好吃。。。好吃。。。好吃!
因为真的好吃,所以要说三次。
哈。。。哈。。。这是从脸书学回来的流行语。



@@@@@ Enjoy ! @@@@@




1 comment:

  1. Its been ages since I had one of this. Yummm....
    Have a great week ahead dear.
    Blessings, Kristy

    ReplyDelete

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