Bake brownies by 2 different ways, what changes?
I tried to learn how to make brownies, searching this out i found out 2 ways:
1) Add the sugar and the eggs together and use a hand mixer to beat them until cream. Then add the mixture in the melted chocolate and butter mixture. And finaly add the flour.
2) Add in the melted chocolate and butter mixture the sugar, then add one by one the eggs and finaly add the flour.
What changes in the brownie texture if we cream the eggs and the sugar first? Is this necessary? Or just by combining all the ingredients together using only a whisk we will get the same result.
Of course something must change and i would like to know what.
Best Answer
Your first method -- beating eggs and sugar "to the ribbon" -- is a process of denaturing some of the egg proteins into a lattice that will help capture steam as the batter bakes. Also, this method helps ensure your eggs will be well distributed in the batter, with no stripes of eggwhite anywhere.
Your second method -- beating sugar and softened butter to a pale yellow -- appears to be the creaming method, which uses sugar granules to punch millions of tiny air bubbles into the butter. By using this method, when the batter bakes, you get a more even "crumb" (texture of the holes in the final cake). Though you did not mention it, typically this method is used with recipes calling for baking powder/baking soda (you can use the method without a chemical leavener). Also, I would expect the butter-sugar creaming step to take place before you add your melted chocolate.
Neither method is inherently necessary; if you simply stir all ingredients together at once into a uniform batter, you will still get a tasty product. That said, each technique will tend to lighten the brownie into a more cake-like texture, rather than a dense, fudge-like texture. You can do both, if you like, by dividing your sugar in half.
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What chemical reactions happen when you bake brownies?
Baking Soda in Brownies Baking soda produces carbon dioxide as well as water (H20) and sodium (Na+) according to the following equation: NaHCO3 + H+ = Na+ + H2O + CO2.Can I bake two batches of brownies at once?
Don't bake 2 sheets of brownies at the same time, brownies must be baked in the middle of the oven to cook through and brown evenly. Flour used is usually unbleached, all-purpose. Cake flour, which is lower in protein, results in a light, crumbly texture that's too delicate for brownies.What happens when you bake brownies?
During baking, heat causes the air bubbles to expand and pop while the batter surrounding the air bubbles remains intact. The trapped, expanding air causes the brownies (or cake or cookies) to rise, creating a structure that is light and fluffy in proportion to the number of eggs used.What mixing method does brownies use?
Cakey brownies are often mixed using the creaming method (just like cake!), so prepare to get out the mixer for those recipes. Otherwise, all you need is a heat-safe bowl (for melting the chocolate) and a wooden spoon. Mix-in and add-on. Brownies can be flavored and accentuated with just about anything.Every Common Brownie Alteration, Substitution And Mistake (14 Recipes) | Ingredient Swap
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