As promised, because there are still many who ask this question, I will re-post it hopefully it will be useful.
Because so many people have asked and repeatedly asked about Shiny Crust, how did this beautiful thin layer appear.
So #PyeBro is going to give you a few tips, but of course, No recipe. Recipes have been widely distributed. ️
What is Shiny Crust? A beautiful paper-thin layer that appears on the surface of the brownies. It appears as a result of the sugar bubbles being startled by the heat of the oven.
Tips that usually does so that Shiny wants to come out
- Make sure the oven is really hot, above 200°C before entering the pan. Then lower it to 175°C after entering. Stable at that temperature, do not lower it.
- Make sure the kneading utensil, bowl, whisk, anything that comes into direct contact with the brownie batter must be dry and clean. No wet, no moist, no greasy.
- Immediately enter the brownies after pouring into the pan.
The dough that is waiting too long makes the prospective brownies a bit dry, then becomes very thick. Even if some say it doesn’t matter. - Make sure the mixing of chocolate, margarine/butter is done homogeneously. Stir until it’s like lunkhead by stirring back (you can see on google how to stir back technique)
- Do not open the oven lid often. Even though the bro is really famous, Shiny will be embarrassed to come out.
- Finally, practice, don’t just look at the recipe and the photo .. hehe..
