Blueberry marfin cake
By VicentaLakin
This blueberry marfin cake is not a complex material or process, so it's a little bit of a mix, and the red pot comes out in 5-6 minutes. The skin is thin, and the blueberries inside are so full that people are satisfied, they taste fine, they make coffee or tea and they eat the ritual of life. - Iceland in the wheat kitchen
Recipe Recommendations
- medium-gluten flour 110g
- whole wheat flour 70g
- milk 100ml
- yellow lemon half a
- lemon juice 30ML
- eggs one
- white granulated sugar 50g
- corn oil 60ml
- baking powder 5g
- blueberry 75g
- sweet and sour
- roast
- ten minutes
- ordinary
Steps for Blueberry marfin cake
1
Scratch the lemon peel。2
Squeeze the lemonade。3
The lemon crumbs are poured into the trimming basin, eggs are poured, white sugar and corn oil are added, and the mix is even。4
Pour milk and lemonade, evenly mixed。5
Roll in blueberries。6
• Sift in barbed flour, wheat flour and powdered powder, and mix them evenly。7
Pasta。8
upon completion of the little red pot preheater, a poaching spoon is used to graze some 45 g paste, cover it and bake it for six minutes。9
Done。