Brownis this time comes with a look and feel that maybe you've never tried before. Soft and sweet in the form of a menggamaskan Brownis taste better when eaten with ice cream and cold soft homemade cappuccino.
100 grams of unsalted butter at room temperature
1/4 teaspoon salt
150 grams of caster sugar
3 eggs intact
80 grams of cake flour
25 grams of cocoa powder
1/4 teaspoon baking powder
75 grams of dark cooking chocolate, melted
Material Toping:
1 packet of ice cream powder, instant cappuccino flavor
150 ml of ice water
How to make:
Toping: whipped ice cream instant powder with ice water until fluffy. Freeze in refrigerator.
Cake: mix butter, salt, and sugar until well blended. Beat in the eggs. Stir well.
Add the flour, cocoa powder, and baking powder as she sifted and mix evenly.
Enter the dark cooking chocolate melted. Stir well.
Pour into muffin tins full width dialas short gold paper cup.
Oven 25 minutes with a fire under a temperature of 180 degrees Celsius until cooked. Chill.
Add 1 scope ice cream over brownies. Serve immediately.
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