Blueberry Marfin
By VicentaLakin
YOU DON'T NEED TO PASS IT ON, MAPH. THE CLASSIC FORMULA FROM MASTER PH IS SOFT AND SOFT. IT'S A GOOD TASTE
Recipe Recommendations
- butter 63 grams
- light cream 93 grams
- sugar 50 grams
- acaroid 150 grams
- blueberry 80 grams
- salt 0.5 grams
- eggs 1
- baking powder 5 grams
- powdered sugar 27 grams
- milk powder 5 grams
- low powder 50 grams
- sweet and sour
- baking
- several hours
- ordinary
Steps for Blueberry Marfin
1
Make the soothing first. Butter needs to be softened. All the soothing materials are mixed
2
When mixed, the freezer is ready
3
Make Maphine. Soften the butter from Maphine
4
Then we'll add light cream and sugar and mix it evenly
5
Pour it into egg fluid and mix it evenly
6
Last sift in Chinese and powdered
7
It's a mixture of maffane pasta
8
Put a cup in the mold
9
Blueberries wash early and dry the surface with paper towels
10
Add two-thirds of the blueberries to the paste
11
Putting pasta in a paper cup makes six
12
Put the remaining one third of the blueberries on the surface
13
Take the paste out of the freezer, take a little piece of it, flatten it in the palm, and cover it up in Maphine. Move
14
Put it in the middle of a preheated oven, 180 degrees, 30 minutes
15
You'll enjoy it as soon as it cools
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Completed Chart
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Completed Chart
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Completed Chart
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Completed ChartBlueberry Marfin Make Tips
1. It is not recommended to replace light cream with pure milk, and the rich oil in the formula determines the laxity of the finished product. 2. Maphine pasta is exactly six 3.3. The amount of soothing skin will leave one third. It would be better to paint an egg on the last one. Look