Blueberry pickles
By VicentaLakin
Recipe Recommendations
- low powder 120 grams
- high powder 50 grams
- butter 90 grams
- fine sugar 10 grams
- milk 15 grams
- milk powder 10 grams
- egg yolk 15 grams
- salt 1 gram
- sweetening
- baking
- three-quarters of an hour
- ordinary
Steps for Blueberry pickles
1
Low powder mixed with high powder and milk powder. Butter cuttin
2
The powder and butter are mixed until it's evenly dispersed.
3
And then you add milk and yolk, so slowly you can't see dry powder
4
Look at the graphic technique. It's a way to avoid a tweezer. The face can't see dry powder, so it's covered with film, and it's frozen for 30 minutes
5
After the freezer, one by 25 grams. In the egg tatters, evenly covered with butter
6
Put in 25 grams of noodles and press the shape of the mold slowly。
7
As much as possible beyond the edge of the mold, the more full the shape, the more beautiful it is。
8
Press the shape of the skin, put a fork in the hole, and then press a little weight
9
180 degrees, mid-level, about 10 minutes. For the formulation and roasting of the egg sluice, please refer to vanilla sluice。
10
When you're done, put a little sugar powder on the surface and put blueberries on it, and it floats