Chiva blueberry cake
By VicentaLakin
for bakers, twilight cake is a cake that you make all the time. because of its bloated tastes and organization, people are innovative and develop many more sophisticated desserts based on wind. it's like rolls, cream cakes, mousse cakes. the blueberry cake brought to you today is a cake that is very similar to a twilight cake with a kibble on its face and in its middle. the main difference is that this cake's protein cream is wet hair bubbles, while the twilight cake is dry hair bubbles. so it's a little softer and a little more dense than a tummy cake. the cake should be able to respond to small partners who have done well. nice and delicious. did you get the new baking skills today
Recipe Recommendations
- low-gluten flour 65g
- cornstarch 15g
- egg yolk of 4
- egg white of 4
- milk 50g
- salad oil 50g
- white granulated sugar 25g
- lemon juice 5 drops
- egg yolk liquid appropriate amount
- blueberry jam appropriate amount
- sweetening
- baking
- an hour
- ordinary
Steps for Chiva blueberry cake
1
the milk, salad oil and white sugar (25g) are evenly mixed。
2
Screeched low-banded flour and argon flour are mixed to zero particles。
3
Add yolk mix and flatted it to the paste。
4
the egg is poured into a waterless, oilless container, dripped into lemon juice, inserted white sugar (50g) into fish eyebrows, and passed into wet hair bubbles。
5
One third of the protein cream is added to the yolk paste, which is tuned up and down。
6
And then you're gonna fall into the rest of the protein cream and you're gonna have to flip it。
7
Put the mixed paste in a grill with oilpaper and scrape it down a few times。
8
Put yogurt in a one-time bouquet, cut the tip, draw a line on the paste, and then draw back a thousand leaf。
9
Put it in a pre-heat oven, 150 degrees on fire, 130 degrees on fire, 25 minutes on toast。
10
Rewind when you're out of the oven, cut into squares of the same size when you're cool, and you can eat the blueberry jam from each of the two blocks。