Maphine
By VicentaLakin
Recipe Recommendations
- unsalted butter 25g
- almond powder 25g
- medium-gluten flour
- light cream 185g
- eggs of 2
- lemon peel 5g
- miscellaneous fruits 180
- fine sugar 115g
- baking powder 10g
- sweet fragrance
- roast
- three-quarters of an hour
- ordinary
Steps for Maphine
1
Prepare the material。
2
The material of the top gold souffle (25 grams salt-free butter, 25 grams sugar, 25 grams almond flour, 25 grams barter) is ready and placed in the container。
3
When large particles of flour are taken by hand, they are placed in the freezer reserve。
4
The butter (125 g) in the maffin paste material is insulated into thermal liquid form. It's pouring in the light cream。
5
Once the eggs are placed, they continue to be evenly mixed with an egg-beater。
6
Use the tools to scrape the lemon chips out and pour them into the cake paste。
7
The Chinese powder is sifted into the egg fluid。
8
Quick roll paste, half blueberry. Don't overwrite it, otherwise the roasted marfin won't be soft。
9
Put the good paste in the mold. The other half of the blueberries on the surface and the previously finished golden souffle. Send it to the preheated oven, 180 degrees, mid-level, top-fire, 25 minutes。