2, the practice of brownie batter: cut the chocolate into small pieces and put it in the basin. Prepare a bigger basin, boiling water is easy to pour. Put a basin full of chocolate into a boiling water basin, and the warm water will melt. Then add the softened butter, while stirring, melt the butter and mix it evenly with the chocolate. Add fine sugar and maple syrup and mix well, then add eggs one by one and mix well. Mix low-gluten flour, cocoa powder, baking powder and salt, and sieve. The materials are mixed together, the mixed state should be smooth and shiny, and the drops overlap like a bow in the basin, and then slowly return to a flat shape.
3. Method of cheese layer paste: Mix the softened creamcheese and softened butter evenly, add fine sugar and stir well, then add eggs and stir well, and finally sieve into a low-gluten flour sieve and stir well, and the cheese batter is ready.
4. Cheese brownie cake practice: wrap the bottom of the movable bottom die or Mu Si ring with tin foil, put it in a baking tray, then pour the prepared brownie batter into the die, then scoop the cheese batter on the brownie batter at will, use a toothpick to draw a few strokes between the two batter at will until a satisfactory texture is drawn, and finally put it in the middle and lower layers of the preheated oven. Inject hot water with the height of 1cm into the baking tray, bake it in this water bath at the temperature of 160 degrees for about 50 minutes, then take it out of the oven and let it cool completely before demoulding.