Ingredients: 30g dark chocolate, 10g whipping cream, 100ml egg, 1 caster sugar, 40g milk powder, 20g high-gluten flour, 30g baking powder, 2g chopped walnuts, 30g salt, 1g vanilla extract, 3 drops of ice cream 50g fresh cherries, 30g fish gelatin powder, 3g pineapple, 100g rum, 20g

Steps/methods 1. All ingredients. 2. Chop the walnut kernels with a knife and set aside. 3. Apply a little vegetable oil to the mold, then sprinkle a layer of dry flour and pour it out. 4. Slice the pineapple with a knife. 5. Place the pineapple slices on the bottom layer of the mold and set aside. 6. Beat the eggs with an egg beater. 7. Add 20 grams of fine sugar and 1 gram of salt into the egg liquid. 8. Beat evenly. 9. Add 3 drops of vanilla essence into the egg liquid and beat well. 10. Soak fresh cherries in rum and set aside. 11.Put the chocolate into the basin. 12. Add 40 grams of whipped cream and melt over hot water. 13. Stir it. 14. Add 10 grams of cocoa powder into the melted chocolate and mix well. 15. Pour the beaten egg liquid into the chocolate paste and mix well. 16. Sift in dry flour and baking powder. 17. Mix the flour into the batter evenly. 18.Finally add the chopped walnuts and mix well. 19. Pour the mixed brownie batter into the mold and smooth it out with a spoon. 20. Then place the mold in the middle rack of the oven and bake at 190 degrees for 18-20 minutes using upper and lower heat. 21. While baking brownies, you can do other preparations. Scoop out 3 teaspoons of isinglass powder. 22. Rinse with ten times boiling water and stir evenly until no particles appear. Leave to cool and set aside. 23. When the brownie is baked for 18-20 minutes, open the oven door and prick it with a toothpick. If there is no wet batter on the toothpick, it is done if the toothpick is dry. Take out the baking pan and let it cool for later use. 24. Pour 60 grams of whipping cream into a small bowl, add sugar and a tablespoon of milk powder. 25. Mix the butter, sugar and milk powder with a spoon, then pour in half of the isinglass brewing liquid and mix well. 26. Pour the cream mixture into the cooled brownie mold. 27. Cover the bottom with brownie and refrigerate for two hours. 28. After refrigeration for two hours, take out the mold, then use a mold remover to pour the mold into a plate. 29. Use an ice cream scoop heated with boiling water to scoop out an appropriate amount of vanilla ice cream and place it on one end of the brownie cake. 30. Dip the fresh cherries soaked in rum with a layer of isinglass and garnish the ice cream and cake. Sprinkle a little blueberry juice to complete.

Be careful and careful when doing it.

Good luck.

In fact, you don’t have to follow the instructions in the book. There are also Chinese instructions in other places.

I hope it can help you, thank you, and hope to adopt it.