Maphine
By VicentaLakin
MASTER PH IS KNOWN AS PICASSO IN THE DESSERT WORLD, AND EVERY FORMULATION IS PRAISED. THIS LITTLE CAKE, ALTHOUGH IT'S A PROBLEM WITH OTHER MARFINS IN PRACTICE, IS REALLY DELICIOUS, IT'S NOT DRY, IT'S COMFY, IT'S COMFY, IT'S COMFY, IT'S BLUEBERRIES, AND IT'S DELICIOUS
Recipe Recommendations
- butter 13 grams
- light cream 93 grams
- eggs one
- white granulated sugar 50 grams
- medium-gluten flour 150 grams
- blueberry 90 grams
- lemon zest 1/2
- salt 1/8 teaspoon
- Aluminum-free baking powder 5 grams
- almond powder 13 grams
Steps for Maphine
1
It's a three-man house number of six. First, the gold plume, then the last four ingredients: butter, white sugar, almond flour, flour mixed together and hand-stamped into soak. Put the freezer on the back。
2
Dry materials in the main ingredient: flour 150, sugar 50, salt 1/8, powdered powder 5 and sifted evenly, with lemon peels evenly。
3
Pregorko blueberry clean-dry。
4
Melt 63 g of butter insulated water and evenly mix 93 g of light cream; evenly mixed a little cool with broken eggs。
5
If you add blueberries to dry powder, you can model it。
6
Get in. It's a 180-degree oven. It's about 23 minutes。
7
Come on, come on