Crisp top on brownies?!
My recipe is:
75 grams Van Houten cocoa powder
200grams margarine (mix with cocoa powder, set aside)
5 eggs
325grams powdered sugar (with a high-speed mixer, blend with the eggs)
150grams all purpose flour.
I then mix all the ingredients together and bake. I stick a match in it to check if its done. It's done when no batter sticks to the match. Sometimes we prefer it a bit half done, coz its more chewy that way.
My question is:
Sometimes, when I decide to put in chunks of cooking chocolate in the batter the end result is I get a crisp flaky top which adds a more beautiful texture to the brownies I made.
But sometimes it doesn't.
What causes that? What should I do to get that topping???
Confused? So am I... lol...
Answers: I love baking brownies.
My recipe is:
75 grams Van Houten cocoa powder
200grams margarine (mix with cocoa powder, set aside)
5 eggs
325grams powdered sugar (with a high-speed mixer, blend with the eggs)
150grams all purpose flour.
I then mix all the ingredients together and bake. I stick a match in it to check if its done. It's done when no batter sticks to the match. Sometimes we prefer it a bit half done, coz its more chewy that way.
My question is:
Sometimes, when I decide to put in chunks of cooking chocolate in the batter the end result is I get a crisp flaky top which adds a more beautiful texture to the brownies I made.
But sometimes it doesn't.
What causes that? What should I do to get that topping???
Confused? So am I... lol...
Hotter temp crisps the outside and leavs inside gooey. Less cook time though.
700 up
it's fine
if u want more
then go on this site