Name: 布朗尼的常見改變、替代和錯誤(14款食譜)｜食材交換--------。 (Every Common Brownie Alteration, Substitution And Mistake (14 Recipes) | Ingredient Swap)
Uploaded: 2020-12-05T18:16:06.000Z
Duration: 6 min 5 s

也許是上面有光澤，有裂紋的緣故吧

併為你提供了一個絨毛豐富的中心。

Or maybe it's a pillowy-soft bite of cakey goodness.

也可能是一口枕頭般柔軟的蛋糕美味。

烘烤完美的布朗尼是不容易的。

starting with Chrissy Teigen's chocolate brownie recipe,

從Chrissy Teigen的巧克力布朗尼食譜開始。

which uses powdered, melted, and chocolate chips

其中使用粉狀、融化和巧克力片。

to find out how every alt, sub, and, yes, mistake,

來了解每一個alt，sub，以及，是的，錯誤。

Chrissy's recipe melts together a cup of butter

But if you're looking for a healthy option,

但如果你正在尋找一個健康的選擇。

and go with a cup of creamy peanut butter.

In the oven, the applesauce immediately begins to boil,

在烤箱中，蘋果醬立即開始沸騰。

creating a surface laden with tiny bubbles,

形成了一個充滿微小氣泡的表面。

配上蘋果醬，布朗尼蛋糕聞起來很香

Peanut butter resulted in perfectly crisp edges,

so the brownies didn't easily fall apart,

and a gooey interior reminiscent of fresh boardwalk fudge.

和粘稠的內部讓人想起新鮮的木板軟糖。

it was debatably better than the original.

Trying to pack in as much chocolate as possible?

we're talking double powdered cocoa and chips, too.

我們正在談論雙粉可可和芯片，太。

With the extra density, the brownie did take

額外的密度，布朗尼蛋糕確實採取了

but once they get going, they puff up taller

the edges are much harder than the original,

with a creamy, silky, semi-sticky texture

that melts in the mouth like cookie dough.

Add in two more or two less, and you're looking

再加上多兩個或少兩個，你就會發現。

With less eggs, the batter is thick like sludge,

但多了，就會變得稀稀拉拉的。

After baking, the brownies with less eggs

烘烤後，少了雞蛋的布朗尼蛋糕

While less eggs resulted in crunchy edges,

而少了雞蛋，則會導致邊緣酥脆。

更讓他們軟綿綿的，卻又密不透風。

Inside, less eggs gave the brownie less structure,

裡面的雞蛋少了，布朗尼的結構就少了。

More eggs stripped away some of the chocolate flavor

雞蛋多了，巧克力的味道就沒了。

but left a brownie that was pillowy soft and cakey

但留下了一個布朗尼，是枕頭軟和蛋糕

with a dense bite that'll stick to your teeth.

具有密集的咬合力，會粘住你的牙齒。

Chrissy calls for both melted chocolate and cocoa powder,

Chrissy要求同時使用融化的巧克力和可可粉。

the top of the brownie is cratered like the moon,

布朗尼的頂部像月亮一樣有凹坑。

whereas just melted chocolate leaves the top

而剛融化的巧克力則會在上面留下

so crisp and crackled it begins to flake off.

In contrast to the puffy cakiness of just cocoa powder,

與僅僅是可可粉的膨鬆焦糊感形成鮮明對比。

melted chocolate left the edges crispy on the outside,

融化的巧克力讓邊緣的外皮變得酥脆。

whereas inside, cocoa powder left the brownie

而裡面的可可粉則讓布朗尼蛋糕的顏色變得更深

With just melted, the chocolate flavor was present,

剛融化的時候，巧克力的味道就出現了。

but without the added density of the cocoa powder,

The edges of the brownie are buttery smooth,

布朗尼的邊緣是奶油般的光滑。

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布朗尼的常見改變、替代和錯誤(14款食譜)｜食材交換--------。 (Every Common Brownie Alteration, Substitution And Mistake (14 Recipes) | Ingredient Swap)

reveal

immediately

structure

texture