Blueberry Maphine
By VicentaLakin
This marfin cake, with a few lemon crumbs, really tastes different, with blueberry sweets and lemon fragrance in the mouth. It's really good to share。
Recipe Recommendations
- low-gluten flour 150g
- blueberry 65g
- butter 63G
- light cream
- eggs one
- milk 10ml
- fine sugar 50g
- baking powder 5g
- lemon zest 3g
- salt 0.5g
- sweetening
- roast
- half an hour
- simple
Steps for Blueberry Maphine
1
Prepare your food。2
Butter soften, salt and sugar. ♪ Or sugar powder, I'm here to put the sugar in the casserole ♪3
Bump the butter into size and white。4
Add light cream to stir up the full integration of butter cream。5
Join the milk and keep it even。6
Disperse the eggs and add the egg fluids to it。7
Scan low-banded flour and powdered powder。8
Scratching to the paste is completely wet and dry powder is sufficient。9
Add lemon crumbs and mix them evenly。10
Add half the blueberries to the flat。11
Load the pasta in a paper cup, eight cents full, and put the right amount of blueberries on the paste。12
In the middle of the preheated oven, up and down, 180 degrees, about 25 minutes。13
The delicious blueberry marfin cake is finished。14
The finished chart。Blueberry Maphine Make Tips
Once you have sifted low-banded flour, do not mix it so hard that it is fine enough to be dry, and overblended it can lead to a hardening of the maffane. After cooling, the flamingo is not as good as fresh, and can be put in a microwave for a little heating to restore softness。