Bailey Blueberry Marion
By VicentaLakin
The square of blueberry cakes, actually, is a lot. All you do is Master PH's "Golden Peak Blueberry." But when it's hot, I don't want to eat a cake like that. My favorite berry and almond powder were in the cake, so the scent was very strong. There's fresh blueberries in the cake, it'll boil when it's baked, so the cake is wet. The cake was also filled with wine with orange skin, so it tasted fresh and didn't get tired of eating it in the summer. The cake doesn't need butter, so it's done quickly and it's done very simply. Guys, there's so many great guys, why don't you try it
Recipe Recommendations
- low-gluten flour 120g
- almond powder 30g
- Aluminum-free baking powder 4g
- fermented butter 60g
- Baileys 60g
- eggs one
- blueberry appropriate amount
- wine stained orange peel appropriate amount
- milk 40g
- fine sugar 40g
- salt handful
Steps for Bailey Blueberry Marion
1
Prepare materials, low-banded flour mixed with non-aluminium bubble powder, over-screened 2-3 times. Eggs must also be brought out early to room temperature
2
Butter melts in water, with milk, eggs, evenly mixed. Each time, the next one is added after the former one is evenly mixed
3
And then we'll mix it evenly
4
Add wine orange skin, sugar, salt, and continue to mix evenly
5
(b) Sift into a mixture of low and powdered powder, and mix
6
Keep adding almond powder and mixing
7
The oven preheats 190 degrees. I'll put the cake in the bag
8
Squeeze some cake paste into the paper cup and then put a few blueberries in it
9
Continue to squeeze into the cake paste, to around eight points
10
After preheating, the mold is sent to the oven, mid-level, up and down, 180 degrees, and baked for 25-30 minutes. After the baking, you can use a toothpick. Toothpicks are inserted and pulled out, clean and unattached, so they're ripe. The baked cake is immediately removed and placed on the dry-line so that it can be stored in a sealed freeze. It is recommended to eat after two days。