Blueberry Brittany
By VicentaLakin
It's a French traditional West Point, which is somewhat similar to, and close to, the way that it is produced in Fuño. It's a snack I prefer to eat in baking, because it's simple, nutritious and the best way to consume light cream
Recipe Recommendations
- low-gluten flour 65 grams
- light cream 165 grams
- fine sugar 30 grams
- salt 1 gram
- eggs one
- milk 165 grams
- rum 10 ml
- butter 2 grams
- Dried blueberries 20 grams
- milk fragrance
- baking
- an hour
- ordinary
Steps for Blueberry Brittany
1
Put butter on the pie
2
Blueberry dry
3
Prepare all the ingredients
4
Sift the low-band powder into the basin
5
50 grams of salt with sugar and egg fluid
6
165 milligrams of milk, a manual omelet mix, smoothing the paste, no particles
7
Put light cream on the paste and mix it without having to break it。
8
The face is sifted and small particles removed。
9
20 to 30 minutes。
10
I'll put rum in the still paste
11
Put the good ones in the pied disc (eight inches) and dry them。
12
The oven is preheated at 180 degrees, 180 degrees for 20 minutes and 200 degrees for 20 minutes, for a total of 40 minutes. (Advance control of time and temperature according to own oven)
13
Get out of the oven, and when it's done, it'll turn back. It's very young
14
Cut
15
Done
16
DoneBlueberry Brittany Make Tips
Main source: Low-banded flour 65 grams of fine sugar, 50 grams of salt 1 g of eggs, a milk of 165 ml of fresh animal cream, 165 ml of rum, 10 ml of blueberries or (cranberry dry) appropriate amounts of butter appropriate for time and temperature (for rinsing containers) with more observation。