Blueberry cupcakes
By VicentaLakin
It's a sponge cake that's perfect for flowering. It's not too strong to bear the weight. It's a very good taste. Simply decorated with cream and blueberries。
Recipe Recommendations
- eggs of 2
- fine sugar 60g
- low-gluten flour 75g
- butter 23g
- milk 38g
- light cream 100g
- blueberry sauce 40g
Steps for Blueberry cupcakes
1
Light cream should be distributed at a slow pace, the mixing should be too quick to overwhelm the head, and if the weather is hot, a bowl of ice water should be applied below。2
Butter and milk are placed in small bowls and melted in water (and can also heat up microwaves)。3
The egg was beaten to white by thick bubbles, added to one third of sugar, and continued to pass at high speed。4
The rest of the sugar was added twice, sent to dry hair bubbles and raised the egg-beater, with a small tip。5
Add egg yolk and flip a few to even。6
The flour is sifted and the scrape continues to be even from the bottom to the top。7
Put the pasta in the mold, it's 80-99. Don't ask or waste it. I used two paper cups for the extra pasta。8
The oven selects the hot wind roasting mode, setting 170°C, putting the mould on the grill, putting it in the middle of the oven and roasting it for about 22 minutes. Get it out right away and hang it on the hanger。9
Light cream, blueberry sauce, low-speed hair, bagged in bouquets, cut a little mouth on cooled cakes, and decorate a few blueberries。