Blueberry cream cake
By VicentaLakin
THE REASON FOR THIS LITTLE CAKE... IS BECAUSE IT'S WRITTEN IN THE FORM OF PICTURES, AND I ACCIDENTALLY SAW THE BLUEBERRY CAKE. LOOK AT THE CAKE AS BEAUTIFUL AS IT IS, I CAN'T STAND IT, I DID IT ALL NIGHT, I GOT UP EARLY THE NEXT MORNING AND TOOK PICTURES
Recipe Recommendations
- eggs of 4
- low-gluten flour 50g
- light cream 40ml
- blueberry 30g
- white vinegar 2ML
- white granulated sugar 50g
- vanilla extract 1g
- milk 25ml
- corn oil 15ML
- sweetening
- baking
- ten minutes
- simple
Steps for Blueberry cream cake
1
Equation is placed in a water-free and oil-free basin, with white vinegar。
2
the 40g white sugar was put in three times and sent to wet hair bubbles。
3
The yolk is put in the big bowl, with milk and vanilla。
4
Pour in corn oil。
5
Sift in low-banded flour。
6
Smash it gently evenly。
7
Take one third of the protein into it。
8
Flip evenly。
9
The yolk paste falls into the remaining protein。
10
继续Flip evenly。
11
Down into the 28*28 dish, level the surface。
12
Preheat oven, 190 degrees 22 minutes up and down。
13
the cake was baked with light cream. the light cream was poured into the bowl at a low speed until it was produced by a thick bubble, adding the remaining 10 g of sugar。
14
High speed to the flower state。
15
The baked cakes are cold, cut off the rough side。
16
Split it into four squares。
17
A piece of cake, cream。
18
One round, and the last one comes out of shape with a flower mouth。
19
The cream is filled with blueberries。
20
Scanning sugar powder。
21
HA HA HA
22
Let's eatBlueberry cream cake Make Tips
The oven is set for reference purposes only。