Reply to thread

Message: [QUOTE="Norcalbaker59, post: 44456, member: 2340"] If you experiment with brownies these are typical percentages for a base. Flour 100% Unsweetened Chocolate 188% Eggs 166% Sugar 333% (200%)* Vanilla 1.3% Salt .03% *If you use sweetened chocolate, like the 811, then reduce the sugar. Start with around 200%. Cocoa powder is about 25% +/- but be aware if you add cocoa powder your brownie will be drier and cakey. If you experiment with cocoa powder you’ll have to make some adjustments to the flour amounts. I used 90g of flour to make that batch in a 9” x 9” pan; and a mix of brown and granulated cane sugar. I whipped the eggs on medium low for 2 1/2 minutes. Scraped down the bowl to check for grittiness. Then beat another 30 seconds. I do not whip on high because I do not want a lot of air whipped into the eggs. The point is to dissolve the sugar. In an actual ribboned egg, The sugar and eggs are heated to ensure the sugar dissolves and to begin the first stages of protein denaturalization since ribboned eggs are used for leavening. The egg and sugar is whipped until the eggs triple in volume. Maida Heatter does more of a traditional ribboned egg in her recipe. That’s why her recipe calls for whipping the eggs for 10 minutes, it takes about that long to triple in volume for ribbon eggs. But more modern bakers do a modified version because we don’t want leavening. We just want to dissolve the sugar. This is what so laughable about that guy’s video, that he thinks bakers don’t know what we’re doing when we whip the eggs and sugar. I let the eggs sit while I prepare everything else. So the eggs probably rested for about five minutes, may be a little bit more. Air bubbles will rise to the surface. just give them a stir to knock out some air. I melted butter (Kerrygold) and chocolate on the stove top (old school). I let the batter rest about 10 minutes before pouring in fully lined baking tin. I baked at 330°F for 30 - 35 minutes something like that. I wouldn’t give too much credence to that guys conclusion that moisture level is key to a crinkle top. I used 166% egg and used 50% brown sugar to increase the moisture. In total I used 322% total sugars with sweetened chocolate, so a whopping 145g of brown sugar was in that batter. There was a ton of moisture and invert sugar from the molasses in the brown sugar in that batter. So moisture and some invert sugar has nothing to do with whether or not the top crinkles. [/QUOTE]

Verification